Forevermama's Corn Chowda Chowder

Warm, hearty, and bursting with flavor, **Forevermama's Corn Chowda Chowder** is a comforting New England-inspired classic perfect for cozy evenings or family gatherings. This rich and creamy chowder combines the smoky goodness of crispy bacon with tender russet potatoes, sweet golden corn, and aromatic herbs like thyme and bay leaf, all simmered together in a velvety broth enriched with heavy cream. With a simple yet flavorful base of onion, celery, and garlic sautéed in bacon fat and butter, this chowder delivers layers of depth in every spoonful. Ready in just under an hour, it’s an easy-to-follow recipe that will have everyone coming back for seconds. Serve it piping hot, garnished with crispy bacon bits and fresh parsley, for a dish that feels like a warm hug in a bowl. Perfect for those searching for homemade corn chowder recipes or hearty comfort food!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 6

Ingredients

• 6 slices Bacon
• 2 tablespoons Unsalted butter
• 1 medium Yellow onion, diced
• 2 stalks Celery, diced
• 3 cloves Garlic, minced
• 3 tablespoons All-purpose flour
• 4 cups Chicken broth
• 3 medium Russet potatoes, peeled and diced
• 4 cups Fresh or frozen corn kernels
• 1 cup Heavy cream
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 teaspoon Fresh thyme leaves
• 1 piece Bay leaf
• 2 tablespoons Fresh parsley, chopped (for garnish)

Directions

Step 1

In a large pot or Dutch oven, cook the bacon over medium heat until crispy, about 8 minutes. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate. Leave about 2 tablespoons of the rendered bacon fat in the pot (drain any excess).

Step 2

Melt the unsalted butter into the bacon fat in the same pot. Add the diced onion and celery, and cook until softened and translucent, about 5 minutes, stirring occasionally.

Step 3

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

Step 4

Sprinkle the all-purpose flour over the vegetables and stir to coat them evenly. Cook for 2 minutes, stirring constantly, to eliminate the raw flour taste.

Step 5

Gradually pour in the chicken broth, whisking continuously to avoid lumps. Bring the mixture to a boil.

Step 6

Add the diced potatoes, corn kernels, salt, black pepper, thyme leaves, and the bay leaf. Reduce the heat to medium-low and let the chowder simmer for 20 minutes, or until the potatoes are tender.

Step 7

Remove the bay leaf and discard it. Stir in the heavy cream and heat through, about 3 minutes. Adjust the seasoning with additional salt and pepper if needed.

Step 8

Serve the chowder hot, topped with the crispy bacon bits and chopped fresh parsley as garnish.

Nutrition Facts

Serving size	(3056.9g)

Amount per serving	% Daily Value*
Calories	2691.2

Total Fat 131.4g	0%
Saturated Fat 69.5g	0%
Polyunsaturated Fat 2.9g
Cholesterol 349.5mg	0%
Sodium 5683.4mg	0%
Total Carbohydrate 320.8g	0%
Dietary Fiber 36.1g	0%
Total Sugars 63.5g
Protein 75.2g	0%

Vitamin D 7.7IU	0%
Calcium 293.3mg	0%
Iron 14.8mg	0%
Potassium 6778.3mg	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: 42.7%

Protein: 10.9%

Carbs: 46.4%