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This amazing, Thick and Creamy Corn and Bacon Chowder is the ultimate comfort food! Packed with tender corn kernels, smoky bacon, and creamy potatoes, each spoonful is rich, hearty, and full of flavor. Perfect for chilly nights or when you need a bowl of something comforting, this chowder is easy to make and guaranteed to please the whole family. Whether served as a cozy weeknight meal or a crowd-pleasing starter, it’s a dish everyone will love!
It comes together quickly and smells delightful!
Top it with a bit of bacon, cheese and green onions and you have yourself one fabulous chowder, my friends.
I hope you get a chance to try it!
It would be amazing with any of these breads…
Ingredients
- 4 slices bacon, cut into small pieces
- 1/2 C onion, minced
- 2 tsp garlic, minced (bottled works great)
- 2 Tb butter
- 6 Tb flour
- 8 C chicken broth
- 6 C Yukon Gold potatoes, diced into cubes
- 5 C frozen corn kernels, thawed
- 1 C red bell pepper, minced
- 1 1/2 C half and half
- 1 Tb cornstarch
- 1 1/2 tsp salt
- 1/4 tsp pepper
- 2 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional)
- 2 tsp thyme
- 1 tsp apple cider vinegar
- TOPPINGS:
- cheddar cheese
- crisped bacon (cooked at the beginning of the recipe)
- green onions
Instructions
- Grab a large soup pot and heat it up over medium high heat.
- Cut your bacon into 1 inch pieces (I use kitchen scissors). Add the bacon to the pot and cook, stirring occasionally until the bacon is cooked and nice and crispy. Remove to a plate, lined with a paper towel. Leave the grease in the bottom of the soup pot.
- Add your onion to the bacon grease and allow it to cook for 2-3 minutes, or until it's almost translucent. Add the garlic and cook for another minute or two.
- Add the butter and stir it in as it melts. Sprinkle the flour over the top and stir it in to combine. Let it cook for a few minutes, stirring occasionally.
- Gradually whisk in the broth. Add the diced potatoes and bring the mixture to a boil. Reduce the heat and let it simmer for 10-15 minutes or until the potatoes are fork tender.
- Add the corn, red bell pepper, salt, pepper, smoked paprika, cayenne pepper and thyme. Give it a nice stir and bring it back to a boil. Allow it to cook for about 5 minutes.
- Mix together the Half and Half and cornstarch. Whisk it into the pot and allow it come back to a boil. It will thicken up a bit for you after a few minutes.
- Add the apple cider vinegar and stir to combine. Give it all a taste and add more salt and pepper if you choose. If you want a thicker soup, you can use an immersion blender to blend it up a bit.
Serve with the crisped bacon, green onions, and cheddar cheese.
Recipe from Jamie Cooks It Up!
