Hey y’all! If you’re looking for a warm, hearty meal that’s perfect for any season, then this Delicious Creamy Corn Chowder with Bacon is just what you need. It’s rich, flavorful, and incredibly satisfying, making it ideal for family dinners or casual gatherings with friends. Let’s get cooking!
Why You’ll Love This
- It’s creamy and comforting, perfect for chilly evenings.
- The smoky bacon adds a delightful crunch and depth of flavor.
- Quick and easy to make, ready in just 45 minutes!
- Uses simple, everyday ingredients you probably already have.
- Versatile enough to be adapted to suit various dietary needs.
Ingredients
- 6 slices of bacon, diced
- 2 tablespoons unsalted butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 4 cups chicken broth
- 2 cups diced potatoes
- 3 cups corn kernels (fresh, frozen, or canned)
- 1 cup heavy cream
- Salt and pepper to taste
- Chopped fresh parsley, for garnish
Directions
Step 1: Cook the Bacon
In a large pot over medium heat, cook the diced bacon until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.
Step 2: Sauté the Vegetables
Add the butter to the pot. Once melted, add the diced onion and sauté until translucent, about 5 minutes. Stir in the garlic and cook for another minute.
Step 3: Make the Roux
Sprinkle the flour over the onion mixture, stirring constantly, and cook for about 2 minutes. Gradually whisk in the chicken broth, ensuring no lumps form.
Step 4: Simmer the Chowder
Add the diced potatoes and bring the mixture to a boil. Reduce the heat to low and simmer until the potatoes are tender, about 15 minutes.
Step 5: Add Corn and Cream
Stir in the corn kernels and heavy cream. Simmer for another 5 minutes until warmed through. Season with salt and pepper to taste.
Step 6: Serve and Enjoy
Ladle the chowder into bowls, top with crispy bacon and chopped parsley. Serve hot.
Notes
- For a vegetarian version, omit the bacon and use vegetable broth. Learn more about making vegetable broth.
- If using canned corn, be sure to drain it well before adding to the chowder.
- For a thicker consistency, mash some of the potatoes before adding the corn and cream.
Variations
- Spicy Corn Chowder: Add a diced jalapeño along with the onion for a spicy kick.
- Seafood Corn Chowder: Add cooked shrimp or crab meat just before serving for a seafood twist.
- Cheesy Corn Chowder: Stir in 1 cup of shredded cheddar cheese after adding the cream for a cheesy delight.
Required Equipment
- Large pot
- Slotted spoon
- Whisk
- Knife and cutting board
Storage Instructions
Store leftover chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat until warm.
Suggested Pairings
Serve your creamy corn chowder with crusty bread or a fresh green salad for a complete meal. A glass of chilled white wine or a refreshing iced tea would also complement it well.
Pro Tips
- Use fresh corn on the cob when in season for the best flavor. Here’s how to cut corn off the cob.
- Add a pinch of smoked paprika for an extra layer of smoky flavor.
- If you prefer a smoother texture, blend half of the chowder before serving. Learn how to make smooth soups without a blender.
FAQ
- Can I freeze corn chowder?
Yes, you can. However, the texture may change slightly due to the cream. Freeze in airtight containers for up to 3 months, then thaw in the fridge before reheating. - What if I don’t have heavy cream?
You can substitute with half-and-half or milk, though the chowder will be less creamy. - Can I make this chowder in advance?
Absolutely! This chowder is great for making ahead and the flavors even develop more as it sits.