Corn Chowder Recipe: Creamy and Comforting
Creamy Corn Chowder with potatoes and bacon.
Ingredients
- 4 cups fresh or frozen corn kernels
- 2 tbsp unsalted butter
- 1 medium onion diced
- 2 cloves garlic minced
- 2 medium potatoes diced
- 1 celery stalk diced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 tsp dried thyme
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- 2 slices of bacon cooked and crumbled (optional)
- Optional: Chives parsley
- Suggested Pairings: Crusty bread white wine
Instructions
- Melt butter in a pot; cook onion, celery for 5 minutes. Add garlic for 1 minute.
- Add potatoes, corn, broth, thyme, paprika, salt, and pepper; simmer 15–20 minutes.
- Blend half the soup until thickened.
- Stir in cream; simmer 5 minutes. Taste and adjust the seasoning.
- Serve in a white ceramic tureen with chives, bacon, bread, and wine.
Notes
- Blend partially for texture.
- Store in the fridge for 4 days or freeze without cream for 2 months.
- Try vegan or spicy variations.
- Pair with salad.