Description
A comforting and flavorful creamy corn chowder soup that’s perfect for chilly days.
Ingredients
- 4 slices bacon, chopped
- 1 tbsp butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups potatoes, peeled and diced
- 3 cups corn kernels (fresh, frozen, or canned & drained)
- 3 cups chicken broth
- 1 cup heavy cream
- 1 cup milk
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 2 tbsp fresh parsley or chives, chopped
Instructions
- In a large pot over medium heat, cook the bacon until crispy. Remove the bacon and set aside, leaving drippings in the pot.
- Add the diced onion to the pot and cook until softened, about 3 to 4 minutes. Stir in the minced garlic and cook for an additional 30 seconds.
- Add the diced potatoes, corn, chicken broth, salt, pepper, and paprika to the pot. Bring to a boil, then reduce heat and let simmer for 15 to 20 minutes, until potatoes are tender.
- Stir in the heavy cream and milk, simmer gently for 5 more minutes, being careful not to boil.
- If a thicker texture is desired, use a potato masher or immersion blender to lightly mash some of the soup.
- Stir in half of the reserved crispy bacon. Serve hot, topped with remaining bacon and fresh herbs.
Notes
Customize with fresh or frozen corn; adjust for creaminess and add optional proteins or spices for variations.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American