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Creamy Corn and Potato Chowder with Crispy Bacon

Close-up of a bowl of creamy corn chowder loaded with yellow corn kernels and topped generously with crumbled, crispy bacon.
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Make this thick and creamy corn and potato chowder on the stovetop. It is a hearty soup perfect for a weeknight dinner.

Ingredients

Scale
  • 4 slices bacon, cut into pieces
  • 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
  • 1 cup heavy cream
  • 2 tablespoons all-purpose flour

Instructions

  1. Cook the bacon pieces in a large pot over medium heat until crisp. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate. Leave 2 tablespoons of bacon grease in the pot.
  2. Add the chopped onion and celery to the pot. Cook until softened, about 5 minutes.
  3. 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.
  4. In a small bowl, whisk the flour into the heavy cream until smooth.
  5. Slowly pour the cream mixture into the simmering soup, stirring constantly. Continue to cook, stirring often, until the soup thickens slightly, about 5 minutes. Do not let it boil rapidly after adding the cream.
  6. Serve the chowder hot, topped with the reserved crispy bacon pieces.

Notes

  • For a thicker soup, mash about one cup of the potatoes against the side of the pot before adding the cream mixture.
  • You can substitute vegetable broth for chicken broth to make this vegetarian.
  • If you like a little spice, add 1/4 teaspoon of cayenne pepper with the thyme.

Nutrition

Find it online: https://eatableempress.com/creamy-corn-chowder-recipe-easy-hearty/