Name: Creamy Corn Chowder Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 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

Description

Creamy Corn Chowder is a rich and comforting soup that combines the sweetness of corn, the heartiness of Yukon gold potatoes, and the savory flavor of bacon. This dish is perfect for a cozy meal, offering a satisfying blend of textures and flavors that make it a favorite for family dinners or gatherings.

Ingredients

Scale

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

Cook the Bacon: In a large Dutch oven, cook the chopped bacon over medium heat until brown and crispy. Remove with a slotted spoon and set aside, leaving the bacon grease in the pot.
Sauté the Vegetables: Add chopped onion, celery, and carrots to the bacon grease. Cook over medium heat until the onions and celery are tender. Add minced garlic and cayenne pepper, cooking for 1 minute while stirring.
Make the Roux: Sprinkle flour over the vegetables and stir continuously for 2 minutes. Gradually pour in the broth while stirring to prevent lumps.
Simmer the Chowder: Add chopped potatoes, corn, and most of the cooked bacon to the pot. Bring to a boil, then reduce heat and simmer until potatoes are tender.
Finish with Cream: Remove from heat, stir in the heavy cream, and add chopped thyme. Season with salt and pepper to taste.
Garnish and Serve: Ladle chowder into bowls, garnish with reserved bacon, and a sprinkle of fresh thyme. Serve hot.

Notes

For a vegetarian version, omit the bacon and use vegetable broth.
Fresh or frozen corn can be used, but avoid canned corn for the best texture.
Adjust the cayenne pepper to your spice preference.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Calories: 340 kcal
Sugar: 6g
Sodium: 700mg
Fat: 22g
Saturated Fat: 10g
Carbohydrates: 29g
Fiber: 3g
Protein: 10g
Cholesterol: 55mg

Keywords: Creamy Corn Chowder Recipe