Kellymike's Corn Chowder

Warm, hearty, and brimming with flavor, Kellymike's Corn Chowder is the ultimate comfort food for any season. This creamy, bacon-infused chowder highlights fresh corn kernels cut straight from the cob, complemented by tender russet potatoes and aromatic sautéed vegetables. A touch of heavy cream delivers a luscious texture, while paprika and fresh parsley add depth and brightness. The secret to its rich, layered flavor lies in cooking the vegetables in rendered bacon grease, then blending the chowder just enough to achieve the perfect consistency. Ready in under an hour, this satisfying soup is perfect for cozy family dinners or a hearty appetizer. Serve it hot, garnished with crispy bacon crumbles and a sprinkle of parsley for a show-stopping bowl of comfort.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 6 slices bacon
• 2 tablespoons unsalted butter
• 1 medium, diced yellow onion
• 2 stalks, diced celery stalks
• 3 cloves, minced garlic
• 2 tablespoons all-purpose flour
• 4 cups chicken broth
• 2 medium, peeled and diced russet potatoes
• 4 cups (from about 5 ears of corn) fresh corn kernels
• 1 cup heavy cream
• 1 teaspoon (adjust to taste) salt
• 0.5 teaspoon (adjust to taste) black pepper
• 0.5 teaspoon paprika
• 2 tablespoons, chopped fresh parsley

Directions

Step 1

In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon and set it aside on a plate lined with paper towels. Leave about 2 tablespoons of bacon grease in the pot.

Step 2

Add the butter to the bacon grease in the pot, then stir in the diced onion and celery. Sauté for 5-7 minutes, or until the vegetables are 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 constantly for 1-2 minutes to cook off the raw flour taste.

Step 5

Slowly pour in the chicken broth, stirring to combine. Scrape the bottom of the pot to deglaze any browned bits for added flavor.

Step 6

Add the diced potatoes and bring the mixture to a gentle boil. Reduce the heat to a simmer, cover the pot, and cook for 10-15 minutes, or until the potatoes are tender.

Step 7

Stir in the fresh corn kernels and continue cooking for an additional 5 minutes.

Step 8

Reduce the heat to low, then stir in the heavy cream. Season the chowder with salt, black pepper, and paprika. Continue cooking for 5 minutes, but do not let the mixture boil.

Step 9

Using an immersion blender, blend the chowder just slightly to thicken it while leaving plenty of texture. Alternatively, remove 2 cups of the chowder, blend it in a regular blender, then return it to the pot.

Step 10

Crumble the cooked bacon and stir half of it into the chowder. Reserve the rest for garnishing.

Step 11

Serve the chowder hot in bowls, garnished with the remaining bacon and fresh parsley. Enjoy!

Nutrition Facts

Serving size	(4245.3g)

Amount per serving	% Daily Value*
Calories	3548.2

Total Fat 145.9g	0%
Saturated Fat 72.4g	0%
Polyunsaturated Fat 3.0g
Cholesterol 349.5mg	0%
Sodium 6205.5mg	0%
Total Carbohydrate 501.3g	0%
Dietary Fiber 71.0g	0%
Total Sugars 144.9g
Protein 111.1g	0%

Vitamin D 7.7IU	0%
Calcium 429.1mg	0%
Iron 20.3mg	0%
Potassium 9947.2mg	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: 34.9%

Protein: 11.8%

Carbs: 53.3%