Description
A creamy, hearty soup filled with sweet corn, tender potatoes, and smoky bacon, perfect for any season.
Ingredients
Scale
- 4 cups corn kernels (fresh, frozen, or canned)
- 2 cups diced potatoes (Yukon Gold or Russet)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 celery stalks, diced
- 2 carrots, diced
- 4 slices bacon (optional), chopped
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 tsp thyme (fresh or dried)
- Salt and pepper to taste
Instructions
- In a large pot or Dutch oven, cook chopped bacon over medium heat until crispy. Remove and set aside, leaving a bit of the fat in the pot.
- Add butter to the pot. Sauté onions, celery, carrots, and garlic until softened.
- Sprinkle in flour and stir for 1-2 minutes.
- Gradually stir in broth, scraping the bottom of the pot.
- Add potatoes, corn, thyme, salt, and pepper. Bring to a boil, then reduce heat to simmer.
- Cover and cook for 15-20 minutes, or until potatoes are tender.
- Stir in heavy cream and heat through gently without boiling.
- Use an immersion blender to blend part of the chowder for creaminess, or blend a portion in a blender and return to pot.
- Taste and adjust seasoning. Top with crispy bacon and fresh herbs before serving.
Notes
- For a vegetarian version, skip the bacon and use vegetable broth.
- Add diced red bell pepper or jalapeños for extra flavor or spice.
- Stir in shredded cheddar cheese for a cheesy twist.
- Use coconut milk for a dairy-free option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 5g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 45mg