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Creamy Corn Chowder with Crispy Bacon and Potatoes Recipe

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4.3 from 54 reviews

  • Author: Sara
  • Total Time: 50 minutes
  • Yield: 6 servings

Description

This creamy corn chowder is a comforting and hearty soup perfect for chilly days. Packed with fresh vegetables, tender potatoes, sweet corn, and crispy bacon, it offers a rich, velvety texture thanks to the addition of heavy cream. Simmered slowly to blend flavors and thicken naturally, this chowder is an easy-to-make meal that serves six, ideal for family dinners or casual gatherings.

Ingredients

Meat

  • 4 strips bacon

Vegetables

  • 1/2 medium onion, chopped small
  • 3 sticks celery, chopped small
  • 2 medium carrots, peeled and chopped small
  • 2 cloves garlic, minced
  • 4 cups frozen or fresh corn
  • 2 large Russet potatoes, peeled and diced

Liquids & Dairy

  • 4 cups chicken broth or stock
  • 1 cup heavy/whipping cream

Seasonings & Other

  • 1/4 cup flour
  • 1/4 teaspoon Italian seasoning
  • 1 pinch cayenne pepper (optional)
  • Salt and pepper to taste

Instructions

  1. Cook the Bacon: Use kitchen shears to cut the bacon into pieces and add it to a large pot over medium-high heat. Cook, stirring occasionally, until the bacon is crispy, about 10 minutes.
  2. Remove and Reserve Bacon Fat: Transfer the cooked bacon to a paper towel-lined plate. Leave about 2 tablespoons of bacon fat in the pot for sautéing the vegetables.
  3. Sauté Vegetables: Add the chopped onion, celery, and carrots to the pot and cook over medium heat for 5 minutes until softened.
  4. Add Garlic: Stir in the minced garlic and cook for 30 seconds until fragrant.
  5. Make the Roux: Sprinkle in the flour and cook, stirring nearly constantly, for about 1 minute to remove the raw flour taste and form a roux.
  6. Add Broth: Pour in the chicken broth and stir well, scraping up any browned bits from the bottom of the pot to incorporate flavor.
  7. Add Remaining Ingredients: Stir in the heavy cream, corn, diced potatoes, Italian seasoning, cayenne pepper (if using), and most of the reserved bacon pieces, saving some bacon for garnish. Increase heat to high and bring the soup to a boil.
  8. Simmer: Reduce the heat to a rapid simmer with the lid slightly ajar and cook until the potatoes are tender, about 15-20 minutes, stirring occasionally. The soup will thicken as it cooks.
  9. Season and Serve: Adjust seasoning with salt and pepper to taste. Serve hot, garnished with the reserved crispy bacon pieces.

Notes

  • Use fresh corn when in season for best flavor or frozen corn as a convenient alternative.
  • The cayenne pepper is optional; add it to taste for a subtle kick.
  • For a vegetarian version, substitute vegetable broth and omit the bacon.
  • If preferred, thicken the soup further by blending a portion and stirring it back in.
  • Leftovers store well in an airtight container in the refrigerator for up to 3 days.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Find it online: https://saraflavors.com/creamy-corn-chowder-with-crispy/