Creamy Corn Chowder

Ingredients:

4 slices of bacon, chopped
1 medium onion, diced
2 celery stalks, diced
1 red bell pepper, diced (optional, for color and sweetness)
2 garlic cloves, minced
3 cups fresh or frozen corn kernels
2 medium potatoes, peeled and diced
4 cups chicken or vegetable broth
1 cup heavy cream or whole milk
1/2 teaspoon dried thyme
Salt and pepper to taste
2 tablespoons all-purpose flour (optional, for thickening)
Fresh parsley or chives, chopped (for garnish)

Step 1: Cook the Bacon

In a large pot or Dutch oven, cook the chopped bacon over medium heat until it becomes crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate. Leave about 1-2 tablespoons of the bacon fat in the pot.

Step 2: Sauté the Vegetables

In the same pot with the bacon fat, add the diced onion, celery, and red bell pepper (if using). Cook over medium heat for 4-5 minutes until the vegetables soften. Add the minced garlic and cook for another minute until fragrant.

Step 3: Add the Corn and Potatoes

Stir in the corn kernels and diced potatoes. Cook for about 2 minutes, letting the corn and potatoes absorb the flavors from the sautéed vegetables.

Step 4: Add the Broth and Simmer

Pour in the chicken or vegetable broth and add the dried thyme. Season with salt and pepper to taste. Bring the soup to a boil, then reduce the heat to low. Cover and simmer for about 15-20 minutes, or until the potatoes are tender.

Step 5: Add the Cream

Once the potatoes are cooked through, stir in the heavy cream or whole milk. If you prefer a thicker chowder, mix the all-purpose flour with 2 tablespoons of water to create a slurry, then slowly stir it into the soup. Let the chowder simmer for another 5 minutes to thicken and for the flavors to meld together.

Step 6: Finish and Serve

Once the chowder has reached your desired thickness, taste and adjust seasoning as needed. Stir in the crispy bacon and garnish with chopped fresh parsley or chives. Serve the chowder hot with crusty bread or crackers.

Cooking Notes:

Corn: If using fresh corn, you can enhance the flavor by sautéing the kernels with the vegetables. Frozen corn works just as well and is a convenient option.
Thickening the Soup: For a thicker chowder, use the flour slurry. You can also blend a portion of the soup with an immersion blender or in a regular blender for a creamier texture.
Bacon Substitute: If you prefer a vegetarian version, omit the bacon and use olive oil or butter to sauté the vegetables.

Variations:

1. Cheesy Corn Chowder

Add 1 cup of shredded cheddar cheese to the soup when adding the cream for a cheesy twist.

2. Spicy Corn Chowder

Add 1 diced jalapeño or a pinch of cayenne pepper with the garlic for a spicier chowder.

3. Seafood Corn Chowder

Add cooked shrimp or crab meat to the chowder after the potatoes are tender for a seafood-inspired version.

Frequently Asked Questions (FAQs)

Q: Can I make this chowder ahead of time?
A: Yes, you can make the chowder ahead of time and store it in the refrigerator for up to 3 days. Reheat it gently on the stovetop, adding a little more broth or cream if it becomes too thick.

Q: Can I freeze this chowder?
A: While chowders with cream or milk may not freeze as well, you can freeze this soup before adding the cream. When ready to serve, thaw the soup, reheat it, and add the cream at the end.

Q: How can I make this chowder lighter?
A: For a lighter version, use whole milk or half-and-half instead of heavy cream. You can also reduce the amount of bacon or use turkey bacon for a leaner option.

This Creamy Corn Chowder is a warm and hearty dish that’s perfect for any time of year. Whether you’re looking for a comforting soup on a chilly evening or a delicious way to use up fresh summer corn, this recipe delivers on flavor and texture. The combination of creamy broth, tender vegetables, and crispy bacon makes it a satisfying meal on its own or served with your favorite bread.

Try this recipe today for a bowl of comforting, creamy goodness!