Description
Make a thick and hearty corn chowder in one pot. This recipe yields a creamy texture and includes crispy bacon for added flavor.
Ingredients
Scale
- 2 tablespoons butter
- 1 medium yellow onion, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 pound potatoes (Yukon Gold or Russet), peeled and diced
- 4 cups chicken broth
- 2 cups corn kernels (fresh or frozen)
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup heavy cream
- 4 slices bacon, cooked and crumbled
Instructions
- Melt butter in a large pot or Dutch oven over medium heat.
- Add onion and celery. Cook until softened, about 5 minutes.
- Add garlic and cook for 1 minute more until fragrant.
- Add diced potatoes, chicken broth, corn, thyme, salt, and pepper to the pot.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until potatoes are tender.
- Remove about 1 cup of the soup mixture and blend it using an immersion blender or standard blender until smooth. Return the blended mixture to the pot. This thickens the chowder.
- Stir in the heavy cream. Heat through for 2-3 minutes, but do not let it boil after adding the cream.
- Ladle the chowder into bowls. Top each serving with crumbled bacon.
Notes
- For a richer flavor, use half-and-half instead of heavy cream.
- If you prefer a thicker soup, mash some of the potatoes against the side of the pot with a spoon before adding the cream.
- You can substitute vegetable broth for chicken broth for a vegetarian option, omitting the bacon or using smoked paprika for depth.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 8
- Sodium: 550
- Fat: 25
- Saturated Fat: 14
- Unsaturated Fat: 11
- Trans Fat: 0.5
- Carbohydrates: 32
- Fiber: 5
- Protein: 10
- Cholesterol: 65