Creamy Corn Chowder
Creamy Corn Chowder is the ultimate comfort food, combining the natural sweetness of corn with a velvety, rich base that’s both hearty and satisfying. This easy-to-make recipe starts with crispy, savory bites of bacon, which infuse the soup with mouthwatering smokiness. Russet potatoes add a rustic, chunky texture, while a splash of heavy cream brings luxurious creaminess to every spoonful. Fresh thyme and parsley brighten the dish, balancing the richness with vibrant herbaceous notes. Perfect for chilly evenings or family gatherings, this one-pot wonder is ready in under an hour. Serve it piping hot, topped with crumbled bacon and a sprinkle of parsley, for a bowl of chowder that tastes as cozy as it looks. Keywords: creamy corn chowder, corn chowder recipe, easy soup recipes, hearty chowder, one-pot meals.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 2 tablespoons unsalted butter
- 4 slices bacon, diced
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 4 cups chicken broth
- 2 large russet potatoes, peeled and diced
- 4 cups corn kernels
- 1 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon fresh thyme leaves
- 2 tablespoons fresh parsley, chopped
Directions
Step 1
In a large pot, melt 2 tablespoons of unsalted butter over medium heat. Add the diced bacon and cook until crispy, about 5 minutes. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
Step 2
Add the finely chopped onion to the pot and sauté for about 4 minutes, or until translucent. Stir in the minced garlic and cook for an additional minute.
Step 3
Sprinkle in 2 tablespoons of all-purpose flour, stirring constantly, and cook for 1-2 minutes to eliminate the raw flour taste.
Step 4
Gradually whisk in 4 cups of chicken broth, making sure to dissolve the flour completely. Increase the heat to medium-high and bring to a simmer.
Step 5
Add the peeled and diced potatoes to the pot. Cook for 10-12 minutes, or until they begin to soften.
Step 6
Stir in 4 cups of corn kernels and reduce the heat to medium. Simmer for another 10 minutes, until the corn and potatoes are tender.
Step 7
Pour in 1 cup of heavy cream and stir well to combine. Season the chowder with 1 teaspoon of salt, 0.5 teaspoon of black pepper, and 1 teaspoon of fresh thyme leaves.
Step 8
Turn off the heat and use an immersion blender to partially blend the chowder if a thicker consistency is desired, leaving some chunks for texture.
Step 9
Add the cooked bacon back into the chowder, reserving a small amount for garnish.
Step 10
Ladle the corn chowder into bowls, garnish with reserved bacon and 2 tablespoons of chopped fresh parsley. Serve hot and enjoy!
Nutrition Facts
| Serving size | (2694.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2516.8 |
| Total Fat 138.9g | 0% |
| Saturated Fat 71.8g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 368mg | 0% |
| Sodium 5820.4mg | 0% |
| Total Carbohydrate 256.9g | 0% |
| Dietary Fiber 24.2g | 0% |
| Total Sugars 52.3g | |
| Protein 72.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 245.3mg | 0% |
| Iron 12.4mg | 0% |
| Potassium 5710.2mg | 0% |
Source of Calories