The Best Corn Chowder
My Corn Chowder is the ultimate summer soup! Loaded with chunks of potatoes, bacon, fresh sweet corn, and finished with green onion, this creamy chowder delivers a burst of flavor in every spoonful!
Servings: 6
Ingredients
- 1/3 pound (150g) bacon diced
- 2 tablespoons (28g) unsalted butter
- 1 medium onion diced
- 2 ribs celery diced
- 5 cloves garlic minced
- 4 cups corn kernels can use fresh, frozen, or canned
- 5 tablespoons (42g) all-purpose flour
- 1/2 cup (120ml) dry white wine
- 5 cups (1.2L) low-sodium chicken stock
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 2 large bay leaves
- 1 1/2 cups (360ml) heavy cream
- 1 1/2 pound (680g) yukon gold potatoes peeled and cut into 1/2" cubes
- salt and pepper to taste
- 1/4 cup sliced green onions
- sugar see notes below
Instructions
- Heat a large heavy pot or Dutch oven to medium-low and add the bacon. Cook the bacon until crisp (about 7-10 minutes) then remove the pieces to a plate while reserving the fat in the pot.
- Add the onions and celery to the pot along with the butter and cook until soft and translucent (about 10 minutes). Add the corn and cook for 2 more minutes. Add the garlic and cook for another 1-2 minutes or until fragrant.
- Add the flour to the pot. Mix well and cook for about 2 minutes or until all of the white spots disappear. Add the wine and cook for 1 minute while whisking. Add the chicken stock and whisk to combine.
- Add the potatoes, thyme, smoked paprika, and bay leaves and bring to a boil.
- Once boiling, turn the heat to low and simmer for 20-25 minutes or until the potatoes are tender. Make sure to stir frequently to avoid sticking.
- Add the cream and half of the reserved bacon to the pot as well. Bring to a low simmer then remove the pot from the heat. For a thicker chowder, remove 3 cups of the chowder and blend, then add it back to the pot.
- Stir in the green onions and taste the soup, adjusting salt and pepper to taste.
- Let the soup sit off the heat for 5 minutes then add to bowls. Top each bowl with the remaining bacon pieces. Enjoy!
Notes
- Chowders. Chowders are not meant to be thick soups! But, if you want to be thicker, simply add a few teaspoons of instant mashed potatoes at a time to thicken to your liking.
- Sugar. If you use corn at peek ripeness you will not need to add sugar, but you might need to with some fresh corn, canned, or frozen. Taste test before serving and adjust sugar, a teaspoon or less at a time, until desired sweetness is achieved.
- Leftovers. Corn chowder can be saved in the fridge for up to 3 days and can be reheated in the microwave or on the stove.
Nutrition
Calories: 646kcal | Carbohydrates: 85.4g | Protein: 17.7g | Fat: 26.4g | Saturated Fat: 14.1g | Cholesterol: 82mg | Sodium: 430mg | Fiber: 7.3g | Sugar: 5.6g | Calcium: 57mg | Iron: 7mg
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