Bacon Corn Chowder

5 from 1 vote

A hearty Chowder loaded with flavors of corn, bacon, carrots, onion, celery, and potatoes.

Prep Time20

Active Time40

Total Time1

Course: Main Course, Soup

Cuisine: American

Keyword: easy dinner, hearty, one pot

Yield:

Calories: 305kcal

Author: Sweet Ordeal

Materials

6 strips bacon, cooked and crumbled
1/2 onion, chopped
3 celery stalks, chopped
2 carrots, chopped
2 garlic cloves, minced
1/4 cup all-purpose flour
32 oz. chicken broth or stock, (4 cups)
1 cup heavy whipping cream
4 cups fresh or frozen sweet corn
2 large Russet or White potatoes, peeled and cubed
1/2 tsp. Italian seasoning
1/4 tsp. smoked paprika
1/2 tsp. salt
1/4 tsp. black pepper

Instructions

In a large pot, cook the bacon until crispy. Drain on paper towels and crumble when cool enough. Set aside.
Leave 2 tablespoons of bacon fat in pot. Saute onion, celery, and carrots until onions turn opaque. Stir in garlic and cook for about 1 minute.
Add flour and stir until well blended, then add broth. Scrape bottom of pot to release brown bits.
Add cream, corn, potatoes, seasoning, paprika, salt, and pepper. Stir in most of the bacon, reserving some bacon crumbles for garnish if so desired. Bring chowder to a boil, then reduce heat to simmer. Cover and cook for 20 minutes or until potatoes are tender.
Serve immediately. Garnish with shredded cheese and reserved bacon. Enjoy!

Notes

For this recipe, fresh or frozen corn should be used. Canned corn is not recommended.

Heavy whipping cream does not break down and curdle when boiled. Therefore, avoid substituting with milk or half-and-half, which does break down. Further explained in blog.

Nutrition