Description
This smoky bacon corn chowder is bursting with flavor. Tender potatoes and sweet corn simmer in a creamy broth. Perfect for a comforting and satisfying meal!
Ingredients
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4 strips bacon, sliced into 1-inch pieces
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1/2 medium onion chopped small
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3 sticks celery chopped small
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2 medium carrots peeled & chopped small
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2 teaspoons minced garlic (about 2 cloves)
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1/4 cup flour
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4 cups chicken broth or stock
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1 cup heavy whipping cream
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4 cups frozen corn
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2 large Russet potatoes, peeled & diced
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1/4 teaspoon Italian seasoning
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1 pinch cayenne pepper optional
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Salt & pepper to taste
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Chopped parsley for garnish, if desired
Instructions
- Cook bacon in a large pot or dutch oven until browned and crispy. Remove to a paper towel-lined plate, leaving the bacon grease in the skillet.
- Add the onion, celery, and carrots to the pot and sauté for 5 minutes or until the vegetables are soft. Stir in the garlic and cook for 30 seconds.
- Add the flour and cook for about a minute, stirring constantly.
- Add the chicken broth and stir well to deglaze and release all the flavorful browned bits from the bottom of the pot.
- Add in cream, corn, potatoes, Italian seasoning, cayenne pepper, and most of the bacon. Increase the heat to high and bring the soup to a boil. Reduce the heat to a rolling simmer. Cover the pot so the lid is slightly ajar.
- Cook for 20 minutes, stirring often, or until the potatoes are tender and soup thickens. Season the soup with salt & pepper as needed. Garnish with parsley, if desired.
Notes
 I usually reserve some of the cooked bacon to garnish the bowls when serving.
- Prep Time: 15
- Cook Time: 25
- Category: soup
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 196
- Sugar: 6.1 g
- Sodium: 629 mg
- Fat: 6.8 g
- Carbohydrates: 31.7 g
- Fiber: 2.9 g
- Protein: 5.7 g
- Cholesterol: 19.4 mg