Hearty, savory corn chowder bursting with flavor.

This corn chowder with bacon is delicious. It has both smoky, crispy bacon, and a rich, creamy broth. Fresh vegetables add depth, while thyme and bay leaf enhance the flavor. The combination of tender potatoes and sweet corn creates a comforting, hearty dish perfect for any meal. Serve this corn chowder alongside crusty bread for dipping or fluffy biscuits for a comforting meal. Pair with a crisp green salad or roasted vegetables for added freshness and texture. For a classic combination, enjoy with a side of garlic bread or a grilled cheese sandwich.

Ingredients

• 6 slices bacon, chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 celery stalks, diced
• 2 carrots, diced
• 4 cups fresh or frozen corn kernels
• 2 large potatoes, peeled and diced
• 4 cups chicken broth
• 1 cup heavy whipping cream
• 1 teaspoon thyme
• 1 bay leaf
• Salt and pepper to taste
• 2 tablespoons chopped fresh parsley (optional, for garnish)
• Green onions, sliced (optional, for garnish)

Directions

Cooking the Bacon

1. Cook Bacon: In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and drain on paper towels. Leave about 2 tablespoons of bacon fat in the pot.

Sautéing the Vegetables

2. Sauté Vegetables: Add the diced onion, garlic, celery, and carrots to the pot. Cook over medium heat until the vegetables are softened, about 5-7 minutes.

Adding Corn and Potatoes

3. Add Corn and Potatoes: Stir in the corn kernels and diced potatoes, cooking for an additional 2-3 minutes.

Simmering the Chowder

4. Add Broth and Seasonings: Pour in the chicken broth, and add the thyme and bay leaf. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender.

Final Touches

5. Add Cream: Remove the bay leaf and stir in the heavy cream. Simmer for another 5 minutes. If you prefer a thicker chowder, you can use a potato masher to slightly mash some of the potatoes in the pot.
6. Season: Season with salt and pepper to taste.

Serving

7. Serve: Ladle the chowder into bowls, and top with the crispy bacon, chopped parsley, and sliced green onions if desired.
8. Enjoy: Serve hot with crusty bread or a side salad.

Tips

• Fresh vs. Frozen Corn: If using fresh corn, about 4-5 ears should suffice. Cut the kernels off the cob and scrape the cobs to get all the juices for extra flavor.
• Thicker Chowder: For a thicker chowder, you can blend a portion of the soup with an immersion blender or in a regular blender (be careful with hot liquids).
• Extra Flavor: For added depth, consider adding a small amount of smoked paprika or a dash of hot sauce.