Description
A heartwarming creamy corn chowder soup packed with flavor and comfort, perfect for any time of the year.
Ingredients
Scale
- 4 slices bacon, chopped
- 1 tbsp butter (if needed)
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups potatoes, peeled and diced
- 3 cups corn kernels (fresh, frozen, or canned & drained)
- 3 cups chicken broth
- 1 cup heavy cream
- 1 cup milk
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 2 tbsp fresh parsley or chives, chopped
Instructions
- In a large pot over medium heat, cook the chopped bacon until crispy. Remove the bacon from the pot, leaving the drippings behind.
- Add the diced onion to the pot and cook for 3–4 minutes until softened. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Add the diced potatoes, corn, chicken broth, salt, pepper, and paprika to the pot. Stir to combine.
- Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 15–20 minutes until the potatoes are tender.
- Stir in the heavy cream and milk and let it simmer gently for 5 minutes.
- For a thicker texture, use a potato masher or immersion blender to lightly mash some of the soup.
- Stir in half of the cooked bacon, reserving the other half for garnish.
- Serve the soup hot, topped with the remaining crispy bacon and a sprinkle of fresh herbs.
Notes
For a creamier texture, mash more potatoes or blend a portion of the soup. Fresh corn is recommended when in season.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 640mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 30mg