Old Fashioned Northland Corn Chowder

Warm up with a bowl of hearty and comforting Old Fashioned Northland Corn Chowder, a classic recipe brimming with rich, rustic flavors perfect for any season. This creamy chowder features a blend of tender russet potatoes, sweet corn kernels, and smoky diced bacon, simmered in a luscious broth infused with fresh thyme and a touch of heavy cream. The savory base, thickened with a simple roux, creates a velvety texture that makes every spoonful irresistible. With a balance of fresh vegetables, aromatic garlic, and a sprinkle of fresh parsley for garnish, this chowder is the ultimate comfort food. Ideal as a cozy lunch or a crowd-pleasing dinner, it’s easy to make and pairs beautifully with crusty bread for dipping. Whether for a family gathering or a weeknight treat, this old-fashioned recipe will quickly become a favorite on your table.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

Ingredients

• 2 tablespoons unsalted butter
• 4 slices thick-cut bacon, diced
• 2 medium russet potatoes, peeled and diced
• 1 medium onion, finely diced
• 2 celery stalks, finely chopped
• 2 garlic cloves, minced
• 3 tablespoons all-purpose flour
• 4 cups chicken or vegetable broth
• 2 cups whole milk
• 0.5 cups heavy cream
• 4 cups corn kernels, fresh or frozen
• 1 teaspoon fresh thyme leaves
• 1 bay leaf
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 2 tablespoons fresh parsley, chopped (optional, for garnish)

Directions

Step 1

Heat a large pot or Dutch oven over medium heat. Add the diced bacon and cook until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside on a plate lined with paper towels. Leave about 2 tablespoons of the bacon fat in the pot.

Step 2

Add the butter to the pot with the bacon fat. Once melted, stir in the diced onion and celery. Cook until the vegetables are softened, about 5 minutes.

Step 3

Add the minced garlic and cook for an additional minute, stirring frequently to prevent burning.

Step 4

Sprinkle the flour over the vegetables and stir well to coat. Cook the flour for 2-3 minutes to remove its raw taste.

Step 5

Gradually pour in the chicken or vegetable broth, stirring constantly to combine and prevent lumps. Bring the mixture to a simmer.

Step 6

Add the diced potatoes, thyme, bay leaf, salt, and black pepper to the pot. Cover and simmer for 15 minutes, or until the potatoes are tender.

Step 7

Stir in the corn kernels, whole milk, and heavy cream. Simmer uncovered for another 10 minutes, stirring occasionally, until the soup is thickened and creamy.

Step 8

Remove the bay leaf from the pot. Taste the chowder and adjust the seasoning with more salt and pepper, if needed.

Step 9

Ladle the chowder into bowls and garnish with the reserved crispy bacon and fresh parsley, if desired. Serve hot and enjoy!

Nutrition Facts

Serving size	(3310.3g)

Amount per serving	% Daily Value*
Calories	2471.4

Total Fat 116.3g	0%
Saturated Fat 57.4g	0%
Polyunsaturated Fat 0.5g
Cholesterol 280.6mg	0%
Sodium 7496.6mg	0%
Total Carbohydrate 303.0g	0%
Dietary Fiber 34.9g	0%
Total Sugars 87.3g
Protein 83.7g	0%

Vitamin D 214.7IU	0%
Calcium 874.6mg	0%
Iron 11.6mg	0%
Potassium 6145.3mg	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: 40.4%

Protein: 12.9%

Carbs: 46.7%