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–+ servings
Corn Chowder

Creamy Corn Chowder: The Ultimate Comfort Food Recipe

This creamy corn chowder blends sweet corn and savory bacon for a comforting dish perfect for any season.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Soups
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 4 tablespoons Salted Butter Use unsalted for less sodium.
  • 6 slices Thick-Cut Bacon Substitute with turkey bacon for a lighter option.
  • 4 stalks Green Onions Utilize both white and green parts.
  • 2 stalks Celery Replace with leeks if desired.
  • 2 cloves Garlic Fresh is best, can use garlic powder.
  • 1 leaf Bay Leaf Remove before serving.
For the Chowder
  • 3 cups Corn Kernels Use fresh, frozen, or canned.
  • 4 cups Chicken Stock Vegetable stock for a vegetarian option.
  • 2 cups Yukon Gold Potatoes Russet potatoes are a suitable substitute.
  • 1 medium Red Bell Pepper Any colored bell pepper can be used.
  • 1 can Creamed Corn Pureed corn can be an alternative.
For the Finishing Touches
  • 1 teaspoon Kosher Salt Adjust based on your taste preferences.
  • 0.5 teaspoon Freshly Ground Black Pepper Can be omitted for a milder dish.
  • 0.25 teaspoon Cayenne Pepper Adjust to taste.
  • 1 cup Heavy Cream Half-and-half can be used for a lighter touch.

Equipment

  • Stockpot

Method
 

Step-by-Step Instructions
  1. Melt 4 tablespoons of salted butter over medium heat until it sizzles. Add thick-cut bacon and cook until crispy. Remove bacon and let drain, leaving fat in the pot.
  2. Sauté the white parts of green onions, chopped celery, minced garlic, and bay leaf in the bacon fat for about 3 minutes.
  3. Incorporate reserved corn cobs, 4 cups of chicken stock, and diced potatoes. Simmer gently for 15 minutes until potatoes are fork-tender.
  4. Remove corn cobs and bay leaf. Stir in 3 cups of corn kernels, diced red bell pepper, and 1 can of creamed corn. Season with salt, pepper, and cayenne.
  5. Stir in crispy bacon, green onion tops, and 1 cup of heavy cream. Heat through for 2 minutes, avoiding a boil.
  6. Ladle chowder into bowls, garnish with cracked black pepper and chopped green onions. Serve hot.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 30gProtein: 8gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 40mgSodium: 900mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 500IUVitamin C: 15mgCalcium: 100mgIron: 2mg

Notes

Serve with crusty sourdough or a fresh caprese salad for a complete meal.

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