Kimmy's Creamy Corn and Potato Chowder

Dive into a bowl of comfort with Kimmy's Creamy Corn and Potato Chowder, a soul-warming classic packed with rich flavors and hearty ingredients. This indulgent chowder features tender russet potatoes, sweet bursts of corn, and a velvety base of heavy cream, all elevated by crispy bits of bacon and a fragrant blend of smoked paprika and garlic. A quick simmer with chicken broth ensures every spoonful is brimming with savory goodness, while a touch of blending keeps the texture perfectly creamy yet satisfyingly chunky. Ready in just under an hour, this easy homemade chowder is an ideal dinner choice for cozy nights, served with crusty bread or crackers. Perfectly comforting, irresistibly creamy, and bursting with flavor, it’s a family favorite you’ll return to time and again!

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 3 tablespoons unsalted butter
• 6 slices bacon, diced
• 1 large yellow onion, diced
• 2 stalks celery stalks, diced
• 3 cloves garlic cloves, minced
• 3 tablespoons all-purpose flour
• 4 cups chicken broth
• 3 medium russet potatoes, peeled and diced into 1/2-inch cubes
• 2 cups frozen corn kernels
• 1.5 cups heavy cream
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 teaspoon smoked paprika
• 2 tablespoons fresh parsley, chopped (for garnish)

Directions

Step 1

In a large pot or Dutch oven, melt the butter over medium heat. Add the diced bacon and cook until crispy, about 5-7 minutes. Remove the bacon using a slotted spoon and set aside, leaving the drippings in the pot.

Step 2

Add the diced onion and celery to the pot. Sauté until softened, about 5 minutes. Stir in the minced garlic and cook for another 1 minute until fragrant.

Step 3

Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes, stirring constantly, to eliminate the raw flour taste.

Step 4

Gradually pour in the chicken broth while stirring to avoid lumps. Increase the heat to medium-high and bring the mixture to a gentle boil.

Step 5

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

Step 6

Stir in the frozen corn, heavy cream, salt, black pepper, and smoked paprika. Let the chowder simmer for an additional 5 minutes, allowing the flavors to meld.

Step 7

Using an immersion blender, blend a portion of the soup directly in the pot for a creamier texture, leaving some chunks for a hearty finish. (Alternatively, remove about 2 cups of the soup, blend it in a blender, and return it to the pot.)

Step 8

Taste and adjust seasoning if necessary.

Step 9

Ladle the chowder into bowls and garnish with the crispy bacon and chopped fresh parsley. Serve warm with crusty bread or oyster crackers on the side.

Nutrition Facts

Serving size	(2762.0g)

Amount per serving	% Daily Value*
Calories	3047.3

Total Fat 199.7g	0%
Saturated Fat 106.6g	0%
Polyunsaturated Fat 0g
Cholesterol 552mg	0%
Sodium 6402.7mg	0%
Total Carbohydrate 229.7g	0%
Dietary Fiber 24.8g	0%
Total Sugars 39.4g
Protein 77.8g	0%

Vitamin D 0IU	0%
Calcium 284.1mg	0%
Iron 10.6mg	0%
Potassium 5588.5mg	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: 59.4%

Protein: 10.3%

Carbs: 30.4%