Creamy Corn Chowder
Creamy Corn Chowder
Ingredients
For the Chowder Base
- 4 slices bacon, diced
- 2 tablespoons unsalted butter
- 1 yellow onion, medium, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 2 potatoes, medium, peeled and diced into 1/2-inch pieces
- 3 cups fresh or frozen corn kernels
- 1 1/2 cups heavy cream
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
For Garnish
- 2 tablespoons fresh chives, chopped
- 2 tablespoons crispy bacon bits
Instructions
- 1
In a large Dutch oven or heavy-bottomed pot, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate, reserving 1 tablespoon of bacon fat in the pot.
⏱️ 8 min
- 2
Add the unsalted butter to the pot with the reserved bacon fat. Once melted, add the diced yellow onion and celery. Sauté for 5-7 minutes, or until the vegetables are softened and translucent.
⏱️ 7 min
- 3
Stir in the minced garlic and cook for 1 minute until fragrant.
⏱️ 1 min
- 4
Sprinkle the all-purpose flour over the vegetables and stir constantly for 1-2 minutes to create a roux. This will help thicken the chowder.
⏱️ 2 min
- 5
Gradually whisk in the chicken broth, ensuring no lumps form. Bring the mixture to a simmer.
⏱️ 3 min
- 6
Add the diced potatoes to the pot. Reduce heat to medium-low, cover, and simmer for 10-12 minutes, or until the potatoes are tender.
⏱️ 12 min
- 7
Stir in the corn kernels and heavy cream. Continue to simmer gently for another 5 minutes, or until the chowder is heated through and slightly thickened. Do not boil after adding the cream.
⏱️ 5 min
- 8
Season the chowder with salt and black pepper to taste. Ladle into bowls and garnish with fresh chopped chives and reserved crispy bacon bits before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Corn Chowder
Ingredients
For the Chowder Base
- 4 slices bacon, diced
- 2 tablespoons unsalted butter
- 1 yellow onion, medium, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 2 potatoes, medium, peeled and diced into 1/2-inch pieces
- 3 cups fresh or frozen corn kernels
- 1 1/2 cups heavy cream
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
For Garnish
- 2 tablespoons fresh chives, chopped
- 2 tablespoons crispy bacon bits
Instructions
- 1
In a large Dutch oven or heavy-bottomed pot, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate, reserving 1 tablespoon of bacon fat in the pot.
⏱️ 8 min - 2
Add the unsalted butter to the pot with the reserved bacon fat. Once melted, add the diced yellow onion and celery. Sauté for 5-7 minutes, or until the vegetables are softened and translucent.
⏱️ 7 min - 3
Stir in the minced garlic and cook for 1 minute until fragrant.
⏱️ 1 min - 4
Sprinkle the all-purpose flour over the vegetables and stir constantly for 1-2 minutes to create a roux. This will help thicken the chowder.
⏱️ 2 min - 5
Gradually whisk in the chicken broth, ensuring no lumps form. Bring the mixture to a simmer.
⏱️ 3 min - 6
Add the diced potatoes to the pot. Reduce heat to medium-low, cover, and simmer for 10-12 minutes, or until the potatoes are tender.
⏱️ 12 min - 7
Stir in the corn kernels and heavy cream. Continue to simmer gently for another 5 minutes, or until the chowder is heated through and slightly thickened. Do not boil after adding the cream.
⏱️ 5 min - 8
Season the chowder with salt and black pepper to taste. Ladle into bowls and garnish with fresh chopped chives and reserved crispy bacon bits before serving.
⏱️ 2 min