Name: Creamy Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Americaine
Ingredients: 6 slices bacon, diced; 1 medium onion, diced (about 1 cup); 2 celery stalks, finely chopped (about ½ cup); 1 red bell pepper, diced (about 1 cup); 3 garlic cloves, minced; ¼ cup all-purpose flour; 4 cups chicken broth (low sodium preferred); 2 medium russet potatoes, peeled and diced into ½-inch cubes (about 2 cups); 4 cups fresh corn kernels (from approximately 5-6 ears) or frozen corn; 1 teaspoon fresh thyme leaves (or ½ teaspoon dried); 1 bay leaf; 2 cups half-and-half; 2 tablespoons butter; ½ teaspoon smoked paprika; Salt and freshly ground black pepper, to taste; 2 tablespoons fresh chives or green onions, chopped (for garnish)

Description

Indulge in a comforting bowl of Creamy Corn Chowder. Discover a delicious recipe for a hearty meal tonight.

Ingredients

Scale

6 slices bacon, diced
1 medium onion, diced (about 1 cup)
2 celery stalks, finely chopped (about ½ cup)
1 red bell pepper, diced (about 1 cup)
3 garlic cloves, minced
¼ cup all-purpose flour
4 cups chicken broth (low sodium preferred)
2 medium russet potatoes, peeled and diced into ½-inch cubes (about 2 cups)
4 cups fresh corn kernels (from approximately 5–6 ears) or frozen corn
1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
1 bay leaf
2 cups half-and-half
2 tablespoons butter
½ teaspoon smoked paprika
Salt and freshly ground black pepper, to taste
2 tablespoons fresh chives or green onions, chopped (for garnish)

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Instructions

Step 1: Prepare the Bacon Base In a large Dutch oven or heavy-bottomed pot, cook the diced bacon over medium heat until crisp, about 5-7 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate, leaving the flavorful bacon fat in the pot. Reserve about 2 tablespoons of the cooked bacon for garnishing your **Creamy Corn Chowder** later.
Step 2: Build the Flavor Foundation Add the diced onion, celery, and bell pepper to the bacon fat and cook until softened, about 5-6 minutes. Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to let it brown. This aromatic base is what gives your corn soup its savory depth.
Step 3: Create the Roux Sprinkle the flour over the vegetables and stir continuously for 1-2 minutes to cook off the raw flour taste. This creates a roux that will thicken your chowder beautifully. The mixture should look like a thick paste coating the vegetables.
Step 4: Add Liquids and Potatoes Gradually whisk in the chicken broth, stirring constantly to prevent lumps from forming. Add the diced potatoes, thyme, bay leaf, and return half of the cooked bacon to the pot. Bring the mixture to a simmer, then reduce heat to medium-low and cook until the potatoes are just tender when pierced with a fork, about 10-12 minutes.
Step 5: Add Corn and Finish Cooking Add the corn kernels to the pot and continue to cook for another 5 minutes until the corn is tender but still has some bite. If using fresh corn, this is the perfect time to add any corn milk you scraped from the cobs for extra flavor and creaminess.
Step 6: Add Creaminess Reduce heat to low and stir in the half-and-half and butter. Add the smoked paprika and season with salt and pepper to taste. Allow the **Creamy Corn Chowder** to heat through gently for about 5 minutes, but do not let it boil. Remove the bay leaf before serving.
Step 7: Serve and Garnish Ladle the hot chowder into bowls and top each serving with a sprinkle of the reserved bacon, fresh chives or green onions, and a light dusting of smoked paprika for color and flavor. Serve immediately with crusty bread for a complete meal that warms the soul.

Notes

Fresh ingredients will always yield the best flavor results.

Nutrition

Serving Size: 1 serving
Calories: 300
Sugar: 5g
Sodium: 400mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 5g
Protein: 15g
Cholesterol: 50mg