Description

This hearty and comforting creamy corn chowder is packed with sweet corn, tender potatoes, and smoky, crispy bacon. It’s rich, flavorful, and perfect for chilly days. The creamy texture pairs beautifully with the crunch of bacon, making every spoonful satisfying and delicious.

Ingredients

Units Scale

6 slices of bacon, chopped
1 tablespoon unsalted butter
1 medium onion, diced
2 cloves garlic, minced
3 medium potatoes, peeled and diced
4 cups fresh or frozen corn kernels
4 cups chicken broth
1 cup heavy cream
1 cup whole milk
1 teaspoon salt (adjust to taste)
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika (optional for extra flavor)
2 tablespoons fresh chives or green onions, chopped (for garnish)

Cook Mode Prevent your screen from going dark

Instructions

Cook the Bacon:
In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Leave about 1 tablespoon of the bacon fat in the pot and drain the rest.
Sauté Aromatics:
Add the butter to the pot. Once melted, sauté the diced onion until soft and translucent, about 4-5 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add Potatoes and Corn:
Add the diced potatoes and corn kernels to the pot. Stir to combine.
Simmer the Chowder:
Pour in the chicken broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
Blend for Creaminess (Optional):
For a creamier texture, use an immersion blender to partially blend the chowder, leaving some chunks for texture. Alternatively, blend 2 cups of the chowder in a blender and return it to the pot.
Add Dairy and Seasonings:
Stir in the heavy cream and whole milk. Season with salt, black pepper, and smoked paprika if using. Simmer for another 5 minutes to heat through.
Serve:
Ladle the chowder into bowls. Top with crispy bacon and a sprinkle of fresh chives or green onions.

Notes

For extra flavor, you can add a pinch of red pepper flakes for heat or a splash of white wine before adding the broth.
Swap chicken broth with vegetable broth to make it vegetarian (omit bacon and add smoked paprika for a smoky touch).
Leftovers can be stored in the fridge for up to 3 days. Reheat gently on the stovetop.