Cabin Corn Chowder
Cozy up with a steaming bowl of Cabin Corn Chowder, a hearty and comforting recipe that brings rustic charm to your table. This rich and creamy soup combines tender russet potatoes, sweet corn kernels, and smoky paprika for a flavor-packed experience. Crispy bacon pieces add a savory crunch, while a touch of heavy cream creates a velvety finish. Perfect for chilly evenings or when you crave a taste of homemade comfort, this chowder is easy to prepare with just 15 minutes of prep time and simmers to perfection in 35 minutes. Garnish with fresh parsley for a pop of color and serve with crusty bread for the ultimate cabin-inspired meal. Whether you're feeding the family or meal-prepping for the week, this corn chowder recipe is a satisfying classic you’ll return to time and time again!
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Ingredients
- 6 slices bacon
- 2 tablespoons unsalted butter
- 1 medium, diced yellow onion
- 3 cloves, minced garlic
- 3 tablespoons all-purpose flour
- 4 cups vegetable broth
- 3 medium, peeled and cubed russet potatoes
- 4 cups corn kernels
- 1 cup heavy cream
- 1 teaspoon smoked paprika
- 1 teaspoon (to taste) salt
- 0.5 teaspoons (to taste) black pepper
- 2 tablespoons, for garnish chopped parsley
Directions
Step 1
Place a large, heavy-bottomed pot over medium heat. Add the bacon slices and cook until crispy, about 6-8 minutes. Remove bacon from the pot and set aside on a paper towel-lined plate. Crumble once cooled.
Step 2
Leave 2 tablespoons of bacon drippings in the pot; drain any excess. Add the butter and let it melt.
Step 3
Stir in the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
Step 4
Sprinkle in the flour, stirring constantly, to create a roux. Cook the roux for 2 minutes to eliminate the raw flour taste.
Step 5
Gradually pour in the vegetable broth while whisking to avoid lumps. Bring the mixture to a gentle simmer.
Step 6
Add the cubed potatoes and cook, uncovered, for 15 minutes or until the potatoes are tender.
Step 7
Stir in the corn kernels, heavy cream, and smoked paprika. Simmer gently for another 10 minutes to allow the flavors to meld.
Step 8
Season the chowder with salt and black pepper to taste.
Step 9
Serve hot, garnished with crumbled bacon and chopped parsley.
Nutrition Facts
| Serving size | (2589.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2806.7 |
| Total Fat 138.6g | 0% |
| Saturated Fat 70.9g | 0% |
| Polyunsaturated Fat 5.8g | |
| Cholesterol 349.5mg | 0% |
| Sodium 5669.8mg | 0% |
| Total Carbohydrate 328.6g | 0% |
| Dietary Fiber 37.5g | 0% |
| Total Sugars 66.4g | |
| Protein 74.5g | 0% |
| Vitamin D 7.7IU | 0% |
| Calcium 296.6mg | 0% |
| Iron 17.1mg | 0% |
| Potassium 6948.9mg | 0% |
Source of Calories