Go Back

Corn Chowder Sweetens Frosty Afternoons

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 6 slices bacon chopped
  • 2 tablespoons butter
  • 1 large onion diced
  • 2 celery stalks diced
  • 3 cloves garlic minced
  • 3 medium Yukon gold potatoes peeled and diced
  • 5 cups fresh or frozen corn kernels about 6 ears
  • 4 cups chicken or vegetable broth
  • 1½ cups heavy cream
  • ¼ cup all-purpose flour
  • 1 teaspoon dried thyme
  • ½ teaspoon smoked paprika
  • 1 bay leaf
  • Salt and black pepper to taste
  • Fresh chives and extra bacon for garnish

Method
 

  1. In a large Dutch oven or soup pot, cook bacon over medium heat until crispy, about 6-8 minutes. Remove bacon with a slotted spoon and set aside, leaving 1 tablespoon of drippings in the pot.
  2. Add butter to the pot. Once melted, add onion and celery. Cook until vegetables are softened, about 5 minutes. Add garlic and cook for 1 minute more.
  3. Sprinkle flour over the vegetables and stir well, cooking for 2 minutes to create a roux.
  4. Gradually pour in the broth while stirring constantly to prevent lumps. Add potatoes, 4 cups of corn, thyme, paprika, and bay leaf. Bring to a boil.
  5. Reduce heat to medium-low and simmer for 15-20 minutes until potatoes are tender.
  6. Remove bay leaf. Using an immersion blender, carefully blend about one-third of the soup to thicken it while keeping plenty of chunky texture. (You can also transfer 2 cups to a regular blender, then return to pot.)
  7. Stir in heavy cream, remaining 1 cup of corn, and half of the cooked bacon. Heat through for 5 minutes. Season with salt and pepper to taste.
  8. Ladle into bowls and garnish with remaining crispy bacon and fresh chives. Serve with crusty bread or oyster crackers for the ultimate cozy meal!