Corn Chowder
Corn Chowder is a comforting and heartwarming soup that celebrates the sweet and vibrant flavors of summer. This creamy chowder features plump and juicy corn kernels, creamy potatoes, aromatic onions, and savory herbs and spices, all simmered in a rich and velvety broth. The result is a harmonious and satisfying bowl of chowder that's reminiscent of lazy summer days and cornfields in full bloom. Whether served as a homestyle favorite or a seasonal delight, Corn Chowder offers a taste of the sunny season in every spoonful. The combination of sweet corn and creamy broth creates a comforting and satisfying symphony of flavors and textures, making it a beloved favorite for those seeking a rich and delicious bowl of chowder. Savor the creaminess and summer essence of this classic soup, perfect for enjoying the simple pleasures of the season.
Ingredients
- 4 slices bacon chopped
- 1 onion finely chopped
- 2 cloves garlic minced
- 4 cups fresh or frozen corn kernels about 4-5 ears of corn
- 2 cups diced potatoes about 2 medium-sized potatoes
- 2 cups diced carrots about 4-5 carrots
- 4 cups chicken or vegetable broth
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and black pepper to taste
- 2 cups whole milk
- 1/2 cup heavy cream
- 2 tablespoons all-purpose flour for thickening, optional
- Chopped fresh parsley or chives for garnish (optional)
- Cornbread or crusty bread for serving
Instructions
- In a large soup pot or Dutch oven, cook the chopped bacon over medium heat until it becomes crispy. Remove some of the bacon bits for garnish, leaving some in the pot for flavor.
- Add the finely chopped onion to the pot with the bacon and sauté for about 3-4 minutes until it becomes translucent.
- Stir in the minced garlic and sauté for an additional 1-2 minutes until fragrant.
- Add the fresh or frozen corn kernels, diced potatoes, and diced carrots to the pot. Mix well to combine.
- Pour in the chicken or vegetable broth, add the bay leaf and dried thyme, and season with salt and black pepper. Stir to incorporate all the ingredients.
- Bring the chowder to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes, or until the vegetables are tender.
- In a separate small bowl, whisk together the whole milk and heavy cream. If you want to thicken the chowder, you can create a slurry by mixing 2 tablespoons of all-purpose flour with a few tablespoons of water until smooth. Stir the milk and cream mixture (and slurry, if using) into the chowder.
- Simmer the chowder for an additional 5-7 minutes, allowing it to thicken slightly.
- Taste the chowder and adjust the seasonings with more salt and black pepper if needed. Remove and discard the bay leaf.
- Ladle the Corn Chowder into bowls, garnish with the reserved crispy bacon bits and chopped fresh parsley or chives (if desired).
- Serve the Corn Chowder hot, accompanied by cornbread or crusty bread for dipping.
Notes
This Corn Chowder is creamy and full of sweet corn flavor, with the added richness of bacon and vegetables. It's a comforting and satisfying soup that's perfect for any occasion. Enjoy!