Description
Make a thick and creamy corn chowder in one pot. This recipe includes bacon for added flavor and is a simple, hearty meal.
Ingredients
Scale
- 6 slices bacon, chopped
- 1 medium yellow onion, chopped
- 2 celery stalks, chopped
- 2 medium potatoes, peeled and diced
- 4 cups chicken broth
- 2 cups corn kernels (fresh or frozen)
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups heavy cream
- 2 tablespoons all-purpose flour
- 1/4 cup cold water
Instructions
- Cook the chopped bacon in a large pot over medium heat until crisp. Remove the bacon with a slotted spoon and set aside, leaving about 2 tablespoons of bacon grease in the pot.
- Add the onion and celery to the pot. Cook until softened, about 5 minutes.
- Add the diced potatoes, chicken broth, corn, thyme, salt, and pepper to the pot. Bring the mixture to a boil, then reduce heat and simmer until the potatoes are tender, about 15 minutes.
- In a small bowl, whisk together the heavy cream and flour until smooth.
- Slowly pour the cream mixture into the simmering chowder, stirring constantly. Cook for 5 minutes, stirring often, until the chowder thickens slightly. Do not let it boil rapidly after adding the cream.
- Ladle the chowder into bowls. Top each serving with the reserved crispy bacon pieces.
Notes
- If you skip the bacon, use 2 tablespoons of butter to sauté the vegetables.
- For a gluten-free version, substitute the flour and water slurry with 1/4 cup of cornstarch mixed with 1/4 cup of cold water, added in step 5.
- You can substitute frozen corn for fresh corn kernels.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 8
- Sodium: 550
- Fat: 32
- Saturated Fat: 15
- Unsaturated Fat: 17
- Trans Fat: 0.5
- Carbohydrates: 30
- Fiber: 4
- Protein: 12
- Cholesterol: 65