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Corn Chowder

A comforting and rich corn chowder, perfect for any occasion, combining sweet corn, creamy texture, and smoky bacon.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 people
Course: Soup
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 cups fresh or frozen corn kernels
  • 1 medium onion diced
  • 2 medium potatoes peeled and diced
  • 4 slices bacon chopped
  • 4 cups vegetable or chicken broth
  • 2 cups heavy cream
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1 tablespoon fresh parsley chopped (for garnish)

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Sharp knife
  • Cutting board
  • Measuring cups and spoons

Method
 

  1. In a large pot, cook the chopped bacon over medium heat until crispy.
  2. Remove the bacon and set aside, leaving the grease in the pot.
  3. Sauté the diced onion in the bacon fat until translucent, about 3-4 minutes.
  4. Add the diced potatoes to the pot and stir for a minute.
  5. Pour in the vegetable or chicken broth and bring to a boil.
  6. Add the corn kernels, salt, pepper, and smoked paprika.
  7. Reduce the heat and let the chowder simmer for about 15 minutes, or until the potatoes are tender.
  8. Once the potatoes are soft, stir in the heavy cream.
  9. Stir in the cooked bacon and let it heat through.
  10. Garnish with fresh parsley before serving.

Notes

For extra depth, try adding a dash of hot sauce to the chowder just before serving.