Corn chowder Recipe
American · Soup · 50 min total
A creamy, hearty soup made with sweet corn, potatoes, and bacon, perfect for a comforting meal.
15
min prep
min prep
35
min cook
min cook
6
servings
servings
380
kcal/serving
kcal/serving
Ingredients
- 6 slices bacon, chopped
- 1 medium onion, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 4 cups fresh or frozen corn kernels
- 2 medium potatoes, peeled and diced (about 2 cups)
- 3 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- In a large pot or Dutch oven, cook bacon over medium heat until crispy. Remove bacon with a slotted spoon and set aside, leaving about 2 tablespoons of drippings in the pot.
- Add onion and celery to the pot; cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Add corn, potatoes, and broth. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
- Using an immersion blender, blend about half of the soup to thicken it, leaving some chunks. Alternatively, transfer 2 cups of soup to a blender, puree, and return to pot.
- Stir in heavy cream, milk, salt, and pepper. Cook over low heat until heated through, about 5 minutes. Do not boil.
- Ladle into bowls, top with reserved bacon and parsley if desired. Serve hot.
Tips
- For a vegetarian version, omit bacon and use vegetable broth; sauté vegetables in 2 tablespoons butter or oil.
- To make it dairy-free, substitute coconut milk for heavy cream and use unsweetened almond milk.
- Store leftovers in the refrigerator for up to 4 days. Reheat gently on the stovetop.
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