Chef Jack's Corn Chowder

Creamy, comforting, and packed with flavor, Chef Jack's Corn Chowder is the ultimate hearty soup to warm your soul. This velvety dish combines tender russet potatoes, sweet corn kernels, crispy bacon, and a hint of smoked paprika for a rich depth of flavor. With a base of sautéed onion, celery, and garlic, the chowder is thickened to perfection with a simple roux and finished with heavy cream for a luscious texture. Perfect for a cozy family dinner or a crowd-pleasing appetizer, this one-pot wonder is ready in under an hour and can be customized with fresh parsley for a bright finish. Whether you're craving comfort food or looking to elevate your soup game, this classic corn chowder recipe is a must-try!

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 3 tablespoons unsalted butter
• 4 slices bacon
• 1 medium yellow onion, diced
• 2 units celery stalks, diced
• 3 units garlic cloves, minced
• 1 tablespoon all-purpose flour
• 4 cups chicken broth
• 3 medium russet potatoes, peeled and diced
• 3 cups corn kernels (fresh, canned, or frozen)
• 1 cup heavy cream
• 1 teaspoon smoked paprika
• 0.5 teaspoon dried thyme
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped (optional)

Directions

Step 1

In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon and set aside on a paper towel-lined plate. Reserve about 2 tablespoons of the bacon drippings in the pot.

Step 2

Add the butter to the pot with the bacon drippings. Once melted, add the diced onion and celery. Sauté for about 5 minutes until softened.

Step 3

Stir in the minced garlic and cook for 1 minute until fragrant.

Step 4

Sprinkle the flour over the vegetables and stir continuously for 1-2 minutes to create a roux.

Step 5

Slowly pour in the chicken broth, whisking constantly to avoid lumps. Bring the mixture to a gentle simmer.

Step 6

Add the diced potatoes to the pot and cook for 10-15 minutes, or until the potatoes are tender.

Step 7

Stir in the corn kernels, heavy cream, smoked paprika, dried thyme, salt, and black pepper. Simmer for an additional 10 minutes, stirring occasionally.

Step 8

Crumble the cooked bacon and stir half of it into the chowder. Reserve the other half for garnish.

Step 9

Taste and adjust seasonings as needed. If the chowder is too thick, add more chicken broth or water to reach the desired consistency.

Step 10

Serve hot, garnished with the remaining bacon and fresh parsley, if desired. Enjoy!

Nutrition Facts

Serving size	(2843.3g)

Amount per serving	% Daily Value*
Calories	2498.1

Total Fat 135.6g	0%
Saturated Fat 74.2g	0%
Polyunsaturated Fat 2.0g
Cholesterol 364.7mg	0%
Sodium 5388.4mg	0%
Total Carbohydrate 272.2g	0%
Dietary Fiber 31.2g	0%
Total Sugars 51.1g
Protein 62.2g	0%

Vitamin D 5.1IU	0%
Calcium 292.6mg	0%
Iron 13.5mg	0%
Potassium 6213.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.7%

Protein: 9.7%

Carbs: 42.6%