Description
This creamy corn chowder recipe is loaded with sweet corn, crispy bacon, and hearty potatoes. It’s a satisfying one-pot meal that’s simple to make, and everyone will ask for seconds!
Ingredients
- 4 strips bacon
- 1/2 medium onion, chopped small
- 3 sticks celery, chopped small
- 2 medium carrots, peeled & chopped small
- 2 cloves garlic, minced
- 1/4 cup flour
- 4 cups chicken broth or stock
- 1 cup heavy/whipping cream
- 4 cups frozen or fresh corn
- 2 large Russet potatoes, peeled & diced
- 1/4 teaspoon Italian seasoning
- 1 pinch cayenne pepper (optional)
- Salt & pepper to taste
Instructions
- Prep your bacon (use kitchen shears for easy cutting) and add it to a large pot over medium-high heat. Cook until crispy (about 10 minutes).
- Once the bacon is crispy, remove it to a paper towel-lined plate, leaving about 2 tablespoons of bacon fat in the pot.
- Add onion, celery, and carrots to the pot and sauté for 5 minutes.
- Stir in garlic and cook for 30 seconds.
- Stir in the flour and cook for 1 minute, stirring constantly.
- Add chicken broth and stir to dissolve the flour, scraping up any brown bits from the bottom of the pot.
- Add the cream, corn, potatoes, Italian seasoning, cayenne pepper, and most of the bacon (reserve some for garnish). Bring to a boil, then reduce to a rapid simmer. Cover slightly ajar.
- Cook until potatoes are tender (15–20 minutes), stirring occasionally. The soup will thicken as it cooks.
- Season with salt & pepper to taste. Garnish bowls with reserved bacon.
Notes
- Serves 4–6 depending on portion size.
- Prep veggies while the bacon cooks to save time.
- Leftovers may need extra broth as the soup thickens when chilled.
- Do not substitute cream with milk or half-and-half, as it may curdle when boiled.
- This recipe is featured in the Salt & Lavender: Everyday Essentials cookbook.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American