| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 40 min |
| Yield: | 6 to 8 servings |
Ingredients
- 4 slices bacon, sliced to 1/4-inch pieces
- 1 tablespoon butter
- 3 cloves garlic, roughly chopped
- 2 stalks celery, medium dice
- 1 medium carrot, medium dice
- 1 onion, medium dice
- Kosher salt and freshly ground black pepper
- 1/4 cup all-purpose flour
- 4 cups homemade or low-sodium chicken stock
- 4 ears corn, kernels removed or 12 ounces frozen corn kernels
- 1 medium baseball-size red potato, medium dice
- 1 teaspoon chopped fresh thyme
- 2 cups whole milk
Instructions
- Add the bacon to the bottom of a large heavy soup pot set over medium heat. Stir until the bacon is crisp, 4 to 5 minutes. Remove to a paper-towel-lined plate with a slotted spoon. Add the butter and once melted, toss in the garlic, celery, carrots and onions, and saute until nice and tender, about 6 minutes. Season the mixture with salt and pepper, and sprinkle in the flour and stir until light colored and pasty, another 2 minutes. Slowly pour in the chicken stock, and then stir in the corn, potatoes and thyme, and bring to boil. Reduce the heat to a simmer and cook the potatoes and corn kernels until just tender, stirring occasionally, 15 minutes.
- Pour in the milk and simmer for 20 minutes more. Taste for seasoning and adjust accordingly before serving.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 267 |
| Total Fat | 11 g |
| Saturated Fat | 4 g |
| Carbohydrates | 36 g |
| Dietary Fiber | 4 g |
| Sugar | 8 g |
| Protein | 11 g |
| Cholesterol | 19 mg |
| Sodium | 800 mg |
Reviews
I’ve tried several different corn chowder recipes. Many have pepper in them or peppers and I’m not for a spicy chowder.
There’s a little bit of prep work that needs to be done, but I did all of the slicing and dicing ahead of time, and once that was done, it came together really easily.
I did take half of the mixture and put it in the Vitamix to blend and then add a little extra corn, but it was amazing. It’ll be my go to moving forward.
One of our favorite recipes! Making it again tonight! SO good!
Missing a step. When do you add the bacon back in? Is it just garnish?
I used my immersion blender a bit to make it more creamy before adding a 1/4 cup cream. Also added smoked paprika. Very easy to make and a good recipe that uses items in your pantry
Used fresh corn that was grilled. Family really liked it!
Simple and flavorful. This thickened nicely and has good flavor. I used an immersion blender at the end since my son is on a liquid diet after surgery. At first we both thought it needed a little something. I added more salt and about half a cup of shredded cheddar. Salt measurement was not specified so I probably guessed low when I first added some. I’d probably enjoy a pinch of cayenne too, but that’s just my personal preference. I saw in another review they suggested cooking the cobs in the soup to increase corn flavor. Seems like a good idea
Just no, Family didn’t like it.( I didn’t like it either)- need to boil the cobs- for a big corn flavor.
This is an easy to make, simple corn chowder. It was good and I would make it again. I would have loved for it to be a little bit thicker and creamier. I intended to use heavy cream to make it but was unable to find any due to the holiday having been recently. Despite this it was really good. I followed the recipe almost as written. I used a little more bacon and had to use a smidge more flour than called for to get a nice roux. But overall everything turned out as expected and tasted good. Mine was darker in color than the picture but this did not bother me and was likely a result of the bacon and everything that had cooked prior to making the roux. I’d post a picture if it was possible but I don’t see that I can.
Delicious and easy!
This soup reminds me of autumn. It’s easy and it’s delicious!