Get ready to experience a bowl of pure culinary magic that will transport your taste buds to comfort food heaven! This isn't just another soup - it's a creamy, smoky symphony of flavors that combines the irresistible crunch of applewood smoked bacon with sweet, tender corn in a luxuriously rich broth. Whether you're looking to warm up on a chilly evening or impress your dinner guests with a restaurant-quality dish, this corn chowder is about to become your new obsession.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 4 slices applewood smoked bacon, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups corn (fresh or frozen)
- 3 cups chicken broth
- 1 cup heavy cream
- Salt and pepper to taste
- Chives for garnish
Instructions
- In a large heavy-bottomed pot or Dutch oven, cook the chopped applewood smoked bacon over medium heat until crisp and golden, rendering out the fat. Use a slotted spoon to transfer the bacon pieces to a paper towel-lined plate, reserving the bacon grease in the pot.
- Add diced onions to the bacon fat and sauté until translucent and softened, about 3-4 minutes. Stir in minced garlic and cook for an additional 30 seconds until fragrant.
- Pour in the chicken broth and add the corn kernels. Bring the mixture to a gentle simmer and cook for 10-12 minutes, allowing the corn to become tender and infuse the broth with flavor.
- Reduce the heat to low and slowly stir in the heavy cream. Simmer gently for an additional 5-7 minutes, being careful not to let the chowder boil.
- Season the chowder with salt and freshly ground black pepper to taste. If desired, use an immersion blender to partially blend the soup, creating a creamier texture while leaving some whole corn kernels intact.
- Ladle the chowder into serving bowls. Top with the reserved crispy bacon pieces and freshly chopped chives.
- Serve hot, accompanied by crusty bread or oyster crackers for added texture and enjoyment.
Tips
- Use fresh corn when in season for the most vibrant flavor, but high-quality frozen corn works wonderfully too.
- Don't rush the bacon-rendering process - letting it cook slowly helps extract maximum flavor and creates those perfect crispy bits.
- For an extra creamy texture, consider blending about half the soup while leaving some whole corn kernels for texture.
- The key to a great chowder is gentle simmering - never let it come to a full boil, especially after adding the cream.
- Save some crispy bacon pieces for garnishing to add a delightful crunch and smoky flavor to each bite.
- If you want to make it ahead, the chowder can be stored in the refrigerator for 3-4 days and often tastes even better the next day!
- For a lighter version, you can substitute half-and-half for heavy cream, though it will be slightly less rich.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 12g
Fat: 22g
Saturated Fat: 10g
Cholesterol: 55mg
