Christmas Corn Chowder

Cozy up this holiday season with a bowl of Christmas Corn Chowder, the ultimate winter comfort food perfect for festive gatherings. This hearty chowder combines the smoky richness of bacon, the creamy smoothness of heavy cream, and the natural sweetness of corn, creating a harmonious balance of flavors in every spoonful. Tender russet potatoes and a medley of sautéed vegetables—onions, celery, and carrots—add a satisfying depth, while fresh thyme and a touch of garlic bring warmth and aroma to this creamy soup. Finished with crispy bacon crumbles and a sprinkle of fresh green onions, this dish is as visually inviting as it is delicious. Easy to prepare in under an hour, this crowd-pleaser is sure to become a holiday tradition. Perfect for showcasing seasonal ingredients, "Christmas Corn Chowder" is the comforting recipe your table needs this season.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 6

Ingredients

• 6 slices Bacon
• 2 tablespoons Unsalted butter
• 1 large Onion, finely chopped
• 2 stalks Celery stalks, diced
• 2 medium Carrots, diced
• 3 cloves Garlic, minced
• 3 tablespoons All-purpose flour
• 4 cups Chicken broth
• 2 large Russet potatoes, peeled and diced
• 3 cups Frozen corn kernels
• 1 cup Heavy cream
• 1 teaspoon Fresh thyme leaves
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 stalks Green onions, thinly sliced

Directions

Step 1

In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Transfer the cooked bacon to a plate lined with paper towels to drain, leaving about 2 tablespoons of bacon fat in the pot.

Step 2

Add the butter to the pot with the bacon fat and melt over medium heat. Stir in the chopped onion, celery, and carrots. Sauté for 5-7 minutes, until the vegetables begin to soften.

Step 3

Add the minced garlic and cook for another 1 minute, stirring frequently to avoid burning.

Step 4

Sprinkle the flour over the vegetables and stir well, cooking for 2 minutes to form a roux.

Step 5

Slowly pour in the chicken broth, stirring constantly to avoid lumps. Bring the mixture to a boil.

Step 6

Add the diced potatoes and reduce the heat to a simmer. Cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork.

Step 7

Stir in the corn kernels, heavy cream, thyme leaves, salt, and black pepper. Simmer for an additional 5 minutes to heat through and allow the flavors to meld.

Step 8

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

Step 9

Taste and adjust the seasonings if needed.

Step 10

Ladle the corn chowder into bowls and garnish with the reserved bacon and sliced green onions. Serve warm.

Nutrition Facts

Serving size	(2925.2g)

Amount per serving	% Daily Value*
Calories	2493.5

Total Fat 129.3g	0%
Saturated Fat 69.2g	0%
Polyunsaturated Fat 2.9g
Cholesterol 349.5mg	0%
Sodium 5757.2mg	0%
Total Carbohydrate 276.6g	0%
Dietary Fiber 34.2g	0%
Total Sugars 59.1g
Protein 68.0g	0%

Vitamin D 7.7IU	0%
Calcium 343.6mg	0%
Iron 13.5mg	0%
Potassium 6228.2mg	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: 45.8%

Protein: 10.7%

Carbs: 43.5%