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Creamy Corn Chowder with Bacon and Potatoes Recipe

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4.3 from 1 review

This Creamy Corn Chowder is a hearty and comforting soup perfect for chilly days. It features crispy bacon, tender potatoes, fresh or frozen corn, and a rich creamy broth flavored with garlic, Italian seasoning, and a hint of cayenne pepper. Easy to prepare on the stovetop, this chowder offers a satisfying balance of textures and flavors in every spoonful.

  • Total Time: 50 minutes
  • Yield: 6 servings

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

Dairy

  • 1 cup heavy/whipping cream

Pantry

  • 1/4 cup flour
  • 4 cups chicken broth or stock
  • 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 strips into pieces and place them in a large pot over medium-high heat. Cook, stirring occasionally, until the bacon is crispy, about 10 minutes.
  2. Remove bacon and reserve fat: Transfer the crispy bacon to a paper towel-lined plate. Leave about 2 tablespoons of bacon fat in the pot for sautéing vegetables.
  3. Sauté vegetables: Add the chopped onion, celery, and carrots to the pot with the bacon fat. Cook, stirring occasionally, for about 5 minutes until the vegetables begin to soften.
  4. Add garlic: Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
  5. Incorporate flour: Sprinkle the flour into the pot. Stir constantly and cook for about 1 minute to form a roux and cook out the raw flour taste.
  6. Add broth: Pour in the chicken broth and stir well, scraping the bottom of the pot to loosen any browned bits and to dissolve the flour evenly.
  7. Add cream and main ingredients: Stir in the heavy cream, corn, diced potatoes, Italian seasoning, cayenne pepper, and most of the cooked bacon (reserve some for garnish). Increase heat to high and bring the mixture to a boil.
  8. Simmer the chowder: Once boiling, reduce heat to a rapid simmer with the lid slightly ajar. Cook until the potatoes are tender, about 15 to 20 minutes. Stir occasionally to prevent sticking and ensure even cooking.
  9. Season and serve: Taste and season with salt and pepper as needed. Ladle the chowder into bowls and garnish with the reserved crispy bacon pieces. Serve hot.

Notes

  • For a vegetarian version, use vegetable broth and omit bacon or substitute with a smoky vegetarian bacon alternative.
  • Frozen corn works well and is convenient, but fresh corn will provide a sweeter flavor.
  • If you prefer a thicker chowder, mash some of the potatoes against the side of the pot before serving.
  • The pinch of cayenne pepper is optional but adds a nice subtle heat to balance the creamy richness.
  • This soup keeps well in the refrigerator for up to 3 days and reheats nicely on the stovetop or microwave.
  • Author: Monica
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Find it online: https://monicarecipes.com/creamy-corn-chowder-with-bacon-and-potatoes-recipe/