Corn Chowder Ii

Warm, comforting, and bursting with flavor, Corn Chowder II is the ultimate one-pot meal for cozy nights. This hearty chowder combines the richness of crispy bacon and heavy cream with the natural sweetness of fresh or frozen corn kernels and tender russet potatoes. A touch of smoked paprika adds a subtle depth, while a quick partial blend keeps the texture creamy yet satisfyingly chunky. Perfected with a savory base of butter, garlic, and onion, this easy recipe is ready in under an hour, making it an ideal choice for weeknight dinners or family gatherings. Garnish with fresh parsley and crumbled bacon for a stunning presentation, and don't forget to pair it with crusty bread to soak up every drop of this luscious soup!

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 tablespoons Butter
• 4 slices Bacon
• 1 medium Yellow onion, diced
• 2 cloves Garlic, minced
• 2 tablespoons All-purpose flour
• 4 cups Chicken or vegetable broth
• 3 medium Russet potatoes, peeled and diced
• 3 cups Frozen or fresh corn kernels
• 1 cup Heavy cream
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper
• 0.5 teaspoons Smoked paprika (optional)
• 2 tablespoons Fresh parsley, chopped (optional, for garnish)

Directions

Step 1

In a large pot or Dutch oven, cook the bacon slices over medium heat until crispy. Remove the bacon and set aside on a paper towel-lined plate. Once cooled, crumble the bacon into small pieces.

Step 2

In the same pot, melt the butter with the bacon drippings. Add the diced onion and cook for 4-5 minutes, or until softened and translucent.

Step 3

Stir in the minced garlic and cook for another 30 seconds until fragrant.

Step 4

Sprinkle in the flour and cook, stirring constantly, for 1 minute to create a roux. This will help thicken the chowder.

Step 5

Gradually whisk in the chicken or vegetable broth, making sure to scrape the bottom of the pot to release any browned bits for extra flavor.

Step 6

Add the diced potatoes to the pot. Bring the mixture to a boil, then 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 and continue to cook for another 5 minutes.

Step 8

Using an immersion blender, partially blend the chowder to your desired consistency. Alternatively, transfer about 2 cups of chowder to a blender, puree, and return it to the pot.

Step 9

Stir in the heavy cream, salt, black pepper, and smoked paprika (if using). Simmer for another 5 minutes, but do not let it boil.

Step 10

Taste and adjust seasonings as needed.

Step 11

Ladle the chowder into bowls and garnish with crumbled bacon and fresh parsley, if desired.

Step 12

Serve warm with crusty bread or crackers on the side.

Nutrition Facts

Serving size	(2758.2g)

Amount per serving	% Daily Value*
Calories	2403.7

Total Fat 124.5g	0%
Saturated Fat 66.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 337.5mg	0%
Sodium 6690.4mg	0%
Total Carbohydrate 275.3g	0%
Dietary Fiber 30.0g	0%
Total Sugars 49.8g
Protein 55.3g	0%

Vitamin D 9.6IU	0%
Calcium 229.3mg	0%
Iron 12.3mg	0%
Potassium 5370.8mg	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: 45.9%

Protein: 9.1%

Carbs: 45.1%