Description
Warm up this autumn with a delightful bowl of creamy corn chowder. This comforting dish features sweet corn, tender Yukon Gold potatoes, and crispy bacon, all simmered in a rich broth for a flavor experience that warms the heart. Perfect for chilly nights or game day gatherings, this chowder is sure to become a family favorite.
Ingredients
Scale
- 4 ears fresh corn (or 2 cups frozen corn)
- 2 medium Yukon Gold potatoes, diced
- 6 slices thick-cut bacon, diced
- 1 medium sweet onion, chopped
- 1 cup heavy cream (or half-and-half)
- 4 cups low-sodium chicken broth
- 1 tsp fresh thyme (or ½ tsp dried thyme)
- 1 bay leaf
- Salt and pepper to taste
Instructions
- In a large pot, cook the diced bacon over medium heat until crispy. Remove excess fat, leaving about 1 tablespoon.
- Sauté the chopped onion in the bacon fat until translucent.
- Add the diced potatoes and corn; stir well to coat with bacon flavor.
- Pour in chicken broth and add thyme and bay leaf. Bring to a boil, then reduce heat and simmer until potatoes are tender (about 15 minutes).
- Remove the bay leaf, stir in heavy cream, and season with salt and pepper before serving hot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 5g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 35mg
Keywords: For extra flavor, sauté garlic along with onions. Feel free to add diced bell peppers or jalapeños for a kick. Substitute heavy cream with coconut milk for a dairy-free version.