There’s nothing quite like a steaming bowl of corn chowder on a crisp autumn evening. The golden kernels, swimming in a velvety broth, always remind me of sunshine in a bowl. Add some crispy bacon to the mix, and you’ve got yourself a hug for your taste buds! Today, I’m excited to share my favorite corn chowder recipe that’s sure to become a staple in your kitchen.
A Quick Overview
This hearty corn chowder, enriched with smoky bacon, is perfect for 2-3 servings. We’ll be cooking this up on the stovetop, so you can have it ready in no time for a cozy weeknight dinner or a lazy weekend lunch.
Ingredients You’ll Need
- 4 slices of bacon, diced
- 1 small onion, finely chopped
- 2 cloves of garlic, minced
- 2 medium potatoes, peeled and diced
- 3 cups of corn kernels (fresh, frozen, or canned – your choice!)
- 3 cups of chicken broth
- 1 cup of heavy cream
- 1 bay leaf
- 1 tsp dried thyme
- Salt and pepper to taste
- 2 tbsp fresh chives, chopped (for garnish)
Let’s Get Cooking!
- Crisp up the bacon: In a large pot over medium heat, cook the diced bacon until crispy. Remove with a slotted spoon and set aside, leaving the bacon fat in the pot.
- Sauté the aromatics: In the same pot, add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Add the vegetables: Toss in the diced potatoes and corn kernels. Stir to coat with the bacon fat and onion mixture.
- Pour in the liquids: Add the chicken broth, heavy cream, bay leaf, and thyme. Bring to a boil, then reduce heat and simmer for about 15-20 minutes, or until the potatoes are tender.
- Blend it up: Remove the bay leaf. Use an immersion blender to partially blend the soup, leaving some chunks for texture. If you don’t have an immersion blender, carefully transfer about half the soup to a regular blender, pulse, and return to the pot.
- Season and serve: Stir in most of the crispy bacon (save some for garnish). Taste and adjust seasoning with salt and pepper. Ladle into bowls and top with the reserved bacon, fresh chives, and an extra sprinkle of black pepper.
Pro Tips for Perfect Chowder
- Corn choice: While any type of corn works, fresh corn cut right off the cob will give you the sweetest, most intense corn flavor.
- Bacon selection: Choose a thick-cut, high-quality bacon for the best flavor and texture.
- Creamy consistency: If you prefer a thicker chowder, mix 1 tablespoon of cornstarch with a little cold water and stir it into the soup during the last few minutes of cooking.
Serving Suggestions
This corn chowder is a meal in itself, but it pairs beautifully with a crusty baguette, tortilla chips, or some oyster crackers. For a complete dinner, serve it alongside a crisp green salad dressed with a light vinaigrette to balance the richness of the chowder.
There you have it – a comforting corn chowder that’s sure to warm you from the inside out. The combination of sweet corn, creamy broth, and crispy bacon creates a symphony of flavors that’s hard to resist. Whether you’re cooking for yourself or sharing with loved ones, this recipe is bound to bring smiles all around.
So, why not give it a try tonight? Your taste buds will thank you!
