Description
This creamy corn chowder is a comforting and hearty soup perfect for cozy meals. Made with crispy bacon, fresh vegetables, tender potatoes, and sweet corn, it is richened with heavy cream and seasoned with Italian herbs and a hint of cayenne for a subtle kick. This chowder balances creamy texture with savory flavor, making it an ideal dish for fall and winter.
Ingredients
Scale
Meat and Fat
- 4 strips bacon
Vegetables
- 1/2 medium onion, chopped small
- 3 sticks celery, chopped small
- 2 medium carrots, peeled and chopped small
- 2 cloves garlic, minced
- 4 cups frozen or fresh corn
- 2 large Russet potatoes, peeled and diced
Liquids and Dairy
- 4 cups chicken broth or stock
- 1 cup heavy/whipping cream
Dry Ingredients and Seasonings
- 1/4 cup all-purpose flour
- 1/4 teaspoon Italian seasoning
- 1 pinch cayenne pepper (optional)
- Salt and pepper, to taste
Instructions
- Cook the Bacon: Use kitchen shears to cut the bacon into pieces and place them in a large pot over medium-high heat. Cook until the bacon is crispy, about 10 minutes. Remove the bacon and drain on paper towels, leaving about 2 tablespoons of bacon fat in the pot.
- Sauté Vegetables: Add the chopped onion, celery, and carrots to the pot with the bacon fat. Sauté for about 5 minutes until the vegetables begin to soften.
- Add Garlic: Stir in the minced garlic and cook for 30 seconds until fragrant.
- Make the Roux: Sprinkle the flour into the pot and stir constantly for about 1 minute to cook the flour and form a roux.
- Add Broth: Pour in the chicken broth, stirring well to dissolve the flour and scrape up any browned bits from the bottom of the pot for extra flavor.
- Add Remaining Ingredients: Stir in the heavy cream, corn, diced potatoes, Italian seasoning, cayenne pepper (if using), and most of the crispy bacon (reserving some for garnish).
- Simmer the Chowder: Increase heat to high and bring to a boil. Then reduce heat to a rapid simmer with the lid slightly ajar. Cook until the potatoes are tender, about 15 to 20 minutes, stirring occasionally to prevent sticking and thicken the soup.
- Season and Serve: Taste and adjust seasoning with salt and pepper as needed. Serve the chowder hot, garnished with the reserved crispy bacon pieces.
Notes
- Using kitchen shears to cut bacon makes preparation easier and safer.
- Simmering with the lid slightly ajar helps thicken the chowder without letting it boil over.
- Cayenne pepper adds a subtle heat but can be omitted for a milder flavor.
- Feel free to substitute chicken broth with vegetable broth to make it a bit lighter.
- For a thicker chowder, you can mash a few potato pieces before serving.
