Description
This Creamy Corn Chowder is a comforting, hearty soup featuring crispy beef bacon, tender potatoes, sweet corn, and a rich cream base. Perfect for cooler days, it combines savory flavors with a touch of spice from cayenne pepper, delivering a satisfying meal that’s both flavorful and simple to prepare.
Ingredients
Scale
Meat and Dairy
- 4 strips beef bacon
- 2 tablespoons butter
- 1 cup heavy or whipping cream
Vegetables and Aromatics
- ½ 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
Pantry
- ¼ cup flour
- 4 cups chicken broth or stock
- ¼ teaspoon Italian seasoning
- 1 pinch cayenne pepper (optional)
- Salt and pepper, to taste
Instructions
- Cook the Bacon: Chop the beef bacon into bite-sized pieces and cook it in a large pot over medium heat until crispy. Once done, remove the bacon with a slotted spoon and place it on a paper towel-lined plate. Leave about two tablespoons of the bacon fat in the pot for added flavor.
- Sauté Vegetables: Add the butter to the bacon drippings in the pot. Then add the chopped onion, celery, and carrots. Cook for about five minutes, stirring occasionally, until the vegetables soften and release their flavors.
- Add Garlic and Flour: Stir in the minced garlic and cook for approximately 30 seconds until fragrant. Sprinkle the flour over the vegetables and stir constantly for one minute to cook out the raw flour taste, which will help thicken the chowder later.
- Incorporate Broth: Slowly pour in the chicken broth while stirring to combine. Scrape up any browned bits from the bottom of the pot to add depth to the soup’s flavor.
- Add Cream and Main Ingredients: Pour in the heavy cream, then add the corn, diced potatoes, Italian seasoning, cayenne pepper if using, and most of the cooked beef bacon. Stir everything together thoroughly.
- Simmer the Chowder: Bring the mixture to a boil, then reduce heat to a steady simmer. Cover the pot with the lid slightly ajar and cook for 15 to 20 minutes until the potatoes are tender and the chowder has thickened to your liking.
- Season and Adjust Consistency: Taste the chowder and season with salt and black pepper as needed. If the soup is too thick, add a splash of broth to loosen it to your preferred consistency.
- Serve and Garnish: Ladle the chowder into bowls and top with the remaining crispy beef bacon. If desired, garnish with chopped fresh parsley or chives for a fresh, colorful finish.
Notes
- Using beef bacon adds a rich, smoky flavor that enhances the chowder.
- If you prefer a thicker chowder, let it simmer uncovered for a few extra minutes to reduce the liquid.
- For a vegetarian version, omit the bacon and use vegetable broth instead of chicken broth.
- Fresh parsley or chives add a nice pop of color and freshness as a garnish.
- If fresh corn is not in season, frozen corn works just as well and is conveniently available year-round.
