Teresa's Recipes
Creamy Corn Chowder with Bacon
This rich and comforting corn chowder combines the sweetness of fresh corn with hearty potatoes and crispy bacon, creating a warm hug in a bowl. With a hint of thyme and a silky finish from the heavy cream, it's a delightful dish that brings together flavors reminiscent of cozy family gatherings. Originating from Native American cuisine, corn chowder has evolved into a beloved comfort food across North America, perfect for any season.
Ingredients
- 6 slices, chopped Bacon
- 1 medium, diced Onion
- 2 medium, peeled and diced Potatoes
- 3 cups Frozen corn
- 4 cups Chicken broth
- 1 cup Heavy cream
- 1 teaspoon, dried Thyme
- to taste Salt
- to taste Pepper
- 2, chopped (for garnish) Green onions
Dietary Notes
- Servings: 6
- Dish Type: Soup
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Calories: 320
- Fat: 22g
- Carbs: 26g
- Protein: 9g
- Sodium: 600mg
- Sugar: 4g
Instructions
- In a large pot, cook the chopped bacon over medium heat until crispy, about 5-7 minutes. Remove the bacon from the pot and set aside, leaving the bacon grease in the pot.
- Add the diced onion to the pot and cook until softened and translucent, about 5 minutes.
- Stir in the diced potatoes, frozen corn, chicken broth, dried thyme, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender.
- Using an immersion blender, blend about half of the soup until creamy. If you prefer a chunkier texture, use a potato masher to mash some of the potatoes and corn.
- Return the pot to low heat and stir in the heavy cream and reserved bacon. Cook for an additional 5 minutes until heated through, making sure not to boil the chowder after adding the cream.
- Serve the corn chowder hot, garnished with chopped green onions.
Tips
- For a spicier version, add a pinch of cayenne pepper or diced jalapeños when cooking the onions.
- You can substitute the bacon with smoked turkey or omit it for a vegetarian option.
- Fresh corn can be used in place of frozen; just make sure to cook it until tender.