Creamy Corn Chowder
A thick, creamy chowder with sweet corn, potatoes, and optional bacon. Perfect for late summer fresh corn or cozy winter nights.
- Prep Time: 10 min
- Cook Time: 25 min
- Total Time: 35 min
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Ingredients
Scale
- 4 cups fresh or frozen corn kernels
- 2 cups diced potatoes
- 4 slices bacon, chopped (optional)
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 tbsp butter
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp thyme
Instructions
- Cook bacon in a large pot until crispy. Remove and set aside.
- In the same pot, melt butter and sauté onion and garlic until soft.
- Add potatoes, corn, broth, salt, pepper, and thyme. Bring to a boil.
- Reduce heat and simmer for 15 minutes until potatoes are tender.
- Stir in heavy cream and simmer for 5 more minutes.
- Serve hot, topped with crispy bacon.
Notes
- Use fresh corn in summer for the best flavor.
- For a lighter version, replace heavy cream with half-and-half.
- Add a pinch of cayenne for a spicy kick.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 8g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 45mg