Corn Chowder
This comforting and hearty corn chowder combines sweet corn, creamy texture, and bacon, perfect for chilly days or a cozy meal.
Ingredients
For the Chowder
- 4 slices bacon, coarsely chopped
- ½ large onion, chopped
- 2 ribs celery, chopped
- 2 medium carrots, peeled and chopped
- 2 cloves garlic, minced
- ¼ teaspoon ground cayenne pepper
- ¼ cup all-purpose flour
- 4 cups low-sodium chicken broth or vegetable broth
- 3 medium Yukon gold potatoes, peeled and chopped
- 3 cups corn kernels (fresh or frozen)
- 1 cup heavy cream, warmed to room temperature
- 2 teaspoons chopped fresh thyme
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
Cooking the Chowder
- Cook the bacon in a large Dutch oven over medium heat until brown and crispy. Use a slotted spoon to remove the bacon to a plate lined with paper towels, saving the bacon grease in the pot.
- While the bacon cooks, add the onion, celery, and carrots to the hot grease. Cook until the onions and celery are tender.
- Reduce the heat and add the garlic and cayenne pepper. Stir and cook for 1 minute.
- Increase the heat to medium and sprinkle in the flour. Cook for 2 minutes while stirring.
- Slowly add the chicken broth while stirring. Then, add the potatoes, corn, and most of the cooked bacon, keeping a little bacon for garnish. Bring to a boil, then reduce the heat and let it simmer until the potatoes are tender.
- Remove the pot from heat and slowly stir in the cream. Add the chopped fresh thyme. Season with kosher salt and black pepper to taste.
- Garnish with the reserved bacon and a little more fresh thyme before serving.
Notes
Use fresh corn if it's in season for the best flavor. If using frozen, make sure to thaw it first. Feel free to adjust the amount of cayenne pepper based on how spicy you like it. Add other vegetables like bell peppers or zucchini for extra nutrition and flavor. For a vegetarian version, omit the bacon and use vegetable broth.