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Creamy Corn Chowder
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Prep Time:
1 hour 10 minutes
Total Time:
1 hour 10 minutes
Creamy bacon and corn chowder: a comforting delight for cold days.
Ingredients:
  • 4 slices thick-cut bacon
  • 1 large onion, finely chopped (1 cup)
  • 1 medium stalk celery, finely chopped (1/2 cup)
  • 1 small carrot, finely chopped (1/3 cup)
  • 2 cloves garlic, finely chopped
  • 3 tablespoons all-purpose flour
  • 2 1/2 cups chicken broth
  • 3 cups frozen extra-sweet whole kernel corn (from 1-lb bag)
  • 2 medium potatoes (Yukon Gold or other medium-starch potato), each cut into 8 chunks
  • 3 cups half-and-half
  • 1 teaspoon chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves
  • 1 teaspoon salt or to taste
  • Freshly ground pepper, if desired
  • 1 dried bay leaf
  • Dash of ground nutmeg
  • Chopped fresh parsley, if desired
Instructions:
  • Cook the bacon in a 4-quart Dutch oven over medium heat for 7 to 10 minutes until crisp, turning once. Drain on paper towels, leaving the bacon drippings in the pan. Let the bacon cool, then crumble and set aside.
  • Add butter, onion, carrot, celery, and garlic to the pan. Cook over medium heat for 10 to 12 minutes, stirring constantly, until vegetables soften without browning.
  • Gently coat vegetables with flour using a wire whisk. Cook for about 2 minutes. Slowly pour in broth and wine while stirring constantly to loosen any flour stuck to the pan. Add corn, potatoes, half-and-half, thyme, salt, optional pepper, bay leaf, and nutmeg. Bring soup to a gentle simmer. Cook for 15 minutes until potatoes are tender, stirring occasionally. Taste before adding more salt as corn may already provide enough saltiness. Remove bay leaf before serving.
  • Sprinkle with fresh parsley and crispy bacon pieces for added flavor and presentation.

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