Mary's Corn Chowder

Warm, creamy, and bursting with flavor, Mary’s Corn Chowder is the ultimate comfort food for any season. This hearty recipe combines tender chunks of russet potatoes, sweet corn kernels, and a rich, velvety base made with chicken or vegetable stock and heavy cream. Crispy diced bacon adds a smoky depth, while smoked paprika and a touch of garlic enhance the savory aroma. With its perfect balance of textures—thanks to partially blended potatoes and crunchy optional toppings like cheddar cheese and green onions—this chowder is as satisfying as it is versatile. Ready in just 45 minutes and ideal for a cozy family meal, Mary’s Corn Chowder is a soul-warming dish you'll want to enjoy again and again.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 tablespoons Unsalted butter
• 6 slices Bacon, diced
• 1 medium Yellow onion, diced
• 2 cloves Garlic, minced
• 3 medium Russet potatoes, peeled and diced
• 4 cups Chicken or vegetable stock
• 1 cup Heavy cream
• 4 cups Corn kernels (fresh, canned, or frozen)
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 0.5 teaspoon Smoked paprika
• 2 stalks Green onions, sliced (optional, for garnish)
• 0.5 cup Cheddar cheese, shredded (optional, for garnish)

Directions

Step 1

In a large pot or Dutch oven, melt the butter over medium heat.

Step 2

Add the diced bacon and cook until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.

Step 3

Add the diced onion to the pot and sauté until softened, about 4-5 minutes. Stir in the garlic and cook for an additional 1 minute until fragrant.

Step 4

Add the diced potatoes and pour in the chicken or vegetable stock. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook until the potatoes are tender, about 12-15 minutes.

Step 5

Using an immersion blender, puree a portion of the soup to thicken it, leaving some chunks of potato for texture. If you don’t have an immersion blender, carefully transfer a portion to a countertop blender, then return the blended mixture to the pot.

Step 6

Stir in the heavy cream and corn kernels. Season with salt, black pepper, and smoked paprika. Simmer for an additional 5 minutes to heat through and allow the flavors to meld.

Step 7

Taste and adjust seasoning as needed.

Step 8

Ladle the soup into bowls and garnish with the crispy bacon, sliced green onions, and shredded cheddar cheese, if desired. Serve warm and enjoy!

Nutrition Facts

Serving size	(3048.3g)

Amount per serving	% Daily Value*
Calories	3067.7

Total Fat 172.0g	0%
Saturated Fat 88.7g	0%
Polyunsaturated Fat g
Cholesterol 461mg	0%
Sodium 7939.8mg	0%
Total Carbohydrate 303.5g	0%
Dietary Fiber 34.3g	0%
Total Sugars 61.9g
Protein 96.1g	0%

Vitamin D 12IU	0%
Calcium 615.5mg	0%
Iron 11.5mg	0%
Potassium 6259.5mg	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: 49.2%

Protein: 12.2%

Carbs: 38.6%