Warm up with a comforting bowl of this Hearty Homemade Corn Chowder, packed with the sweetness of fresh corn, tender potatoes, and smoky bacon. This chowder is rich, creamy, and full of flavor, making it the perfect dish for a cozy family dinner or chilly day. The addition of Yukon gold potatoes and a touch of smoked paprika gives the chowder an extra layer of heartiness and warmth, while a drizzle of half-and-half or cream makes it wonderfully rich. Serve with a sprinkle of fresh chives for a pop of color and freshness.
Ingredients:
- 8 slices bacon, diced
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- ¼ cup all-purpose flour
- 2 cloves garlic, minced
- 5 cups water (or substitute chicken broth or vegetable broth)
- 8 ears of fresh yellow sweet corn, cleaned of husks and silk.
- 1 lb. Yukon gold or baby red potatoes, sliced into ½-inch pieces
- ¼ teaspoon dried thyme
- ¼ teaspoon smoked paprika
- Salt and black pepper, to taste
- 1 cup of half-and-half or heavy whipping cream.
- Handful of chopped fresh chives (for garnish)
Instructions:
- Cook the bacon: In a large saucepan, fry the chopped bacon over medium heat until it becomes crispy. Remove the bacon with a slotted spoon and transfer to a paper towel-lined plate, leaving about 1 tablespoon of the bacon drippings in the pot.
- Sauté the onion and garlic: Add the unsalted butter to the pot with the bacon drippings. Once melted, add the diced onion and sauté for 3-4 minutes, until softened. Add the minced garlic and sauté for an additional minute until it becomes aromatic.
- Make the roux: Sprinkle the flour over the onion and garlic mixture and stir constantly for 1-2 minutes to create a roux, which will thicken the chowder.
- Add liquids and vegetables: Gradually pour in the water (or broth) while stirring to combine with the roux. Add the corn kernels (cut from the cobs), sliced potatoes, dried thyme, smoked paprika, salt, and black pepper. Stir well to combine.
- Simmer: Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for 20-25 minutes, or until the potatoes are tender and the flavors have melded together.
- Blend (optional): For a creamier chowder, use an immersion blender to partially blend the soup, leaving some chunks of corn and potatoes intact. As an alternative, pour roughly 2 cups of the chowder into a blender, puree until smooth, and then pour it back into the pot.
- Add cream and bacon: Stir in the half-and-half (or heavy cream) and the crispy bacon. Let the chowder simmer for an additional 5 minutes to heat through, but avoid bringing it to a boil once the cream is added.
- Garnish and serve: Ladle the chowder into bowls and garnish with chopped fresh chives. Serve the Hearty Homemade Corn Chowder warm, with crusty bread or a side salad.
Conclusion:
This Hearty Homemade Corn Chowder is the ultimate comfort food, blending the sweetness of fresh corn with the richness of bacon, potatoes, and cream. Perfect for any meal, it’s easy to make and provides a satisfying, warming dish for cold days. Enjoy the depth of flavors with each spoonful, and don’t forget to top it with fresh chives for a burst of freshness!
Hearty Homemade Corn Chowder
Hearty Homemade Corn Chowder isa comforting soup made with fresh corn, potatoes, smoky bacon, and cream. Thisrich and flavorful chowder is perfect for warming up on a chilly day and iseasy to prepare with simple ingredients.
Ingredients
- 8 slices bacon diced
- 2 tablespoons unsalted butter
- 1 medium yellow onion diced
- ¼ cup all-purpose flour
- 2 cloves garlic minced
- 5 cups water or substitute chicken broth or vegetable broth
- 8 ears of fresh yellow sweet corn cleaned of husks and silk.
- 1 lb. Yukon gold or baby red potatoes sliced into ½-inch pieces
- ¼ teaspoon dried thyme
- ¼ teaspoon smoked paprika
- Salt and black pepper to taste
- 1 cup of half-and-half or heavy whipping cream.
- Handful of chopped fresh chives for garnish
Instructions
- Cook the bacon: In a large saucepan, fry the chopped bacon over medium heat until it becomes crispy. Remove the bacon with a slotted spoon and transfer to a paper towel-lined plate, leaving about 1 tablespoon of the bacon drippings in the pot.
- Sauté the onion and garlic: Add the unsalted butter to the pot with the bacon drippings. Once melted, add the diced onion and sauté for 3-4 minutes, until softened. Add the minced garlic and sauté for an additional minute until it becomes aromatic.
- Make the roux: Sprinkle the flour over the onion and garlic mixture and stir constantly for 1-2 minutes to create a roux, which will thicken the chowder.
- Add liquids and vegetables: Gradually pour in the water (or broth) while stirring to combine with the roux. Add the corn kernels (cut from the cobs), sliced potatoes, dried thyme, smoked paprika, salt, and black pepper. Stir well to combine.
- Simmer: Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for 20-25 minutes, or until the potatoes are tender and the flavors have melded together.
- Blend (optional): For a creamier chowder, use an immersion blender to partially blend the soup, leaving some chunks of corn and potatoes intact. As an alternative, pour roughly 2 cups of the chowder into a blender, puree until smooth, and then pour it back into the pot.
- Add cream and bacon: Stir in the half-and-half (or heavy cream) and the crispy bacon. Let the chowder simmer for an additional 5 minutes to heat through, but avoid bringing it to a boil once the cream is added.
- Garnish and serve: Ladle the chowder into bowls and garnish with chopped fresh chives. Serve the Hearty Homemade Corn Chowder warm, with crusty bread or a side salad.