Hearty Homemade Corn Chowder

Hearty Homemade Corn Chowder
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corn chowder - robs little kitchen

Hearty Homemade Corn Chowder

The Chunky Chef
Who doesn't love the sweet, rich flavor of a hearty, creamy corn chowder? When sweet corn is in season this is a must but also popular for Thanksgiving and other holidays. I am also posting the vegan non-dairy version.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Appetizer, Dinner, Lunch, Main Course, Soup
Cuisine American
Servings 6 servings

Equipment

  • heavy bottom pot or Dutch oven
  • blender
  • immersion blender optional

Ingredients
  

  • 8 slices bacon - diced. I use turkey bacon. (See note)
  • 2 tablespoon unsalted butter
  • 1 med yellow onion - diced
  • ¼ cup all-purpose flour
  • 2 cloves garlic - minced
  • 5 cups low-sodium chicken broth
  • 8 ears yellow sweet corn - husks and silks removed
  • 1 lb. Yukon or baby red potatoes - sliced into ½" pieces
  • ¼ teaspoon dried thyme
  • ¼ teaspoon smoked paprika
  • salt and black pepper to taste
  • 1 cup half & half or heavy cream
  • 1 handful fresh chives - chopped (I use a scissors)

Instructions
 

  • Slice corn kernels off the cob and set aside. Take each ear of corn and hold it over a bowl. Use either the back of your knife or a spoon and scrape any remaining pulp and juice from the cobs.
  • Cook bacon pieces in large heavy bottomed pot (like a Dutch oven) over MED heat.  Cook about 5-8 minutes, or until bacon is crisp. Use a slotted spoon to remove to a paper towel lined plate and set aside.
  • Use a clean paper towel to absorb some of the bacon grease, reserving about 1 tablespoon of grease in the pot.  Add butter and melt over MED heat.
  • Add diced onions and cook about 5 minutes, until soft and translucent. Add garlic and flour and cook about 1 minute, stirring often.
  • While whisking, pour in the chicken broth and increase heat to MED-HIGH. Add in corn, potatoes, thyme, smoked paprika, and salt and pepper. Stir and bring to a low boil, then reduce heat to MED-LOW and simmer.
  • Simmer, stirring every so often, for 15-20 minutes, until potatoes are fork tender.
  • Use an immersion blender to blend about half the soup until smooth.  Alternatively, remove about 3 cups of the soup to a blender and blend until smooth. Stir the blended soup back into the pot.
  • Add in half and half, reserved corn juice, and about half the chives. Stir in and heat through.
  • Serve sprinkled with remaining chives and cooked bacon pieces, if desired.

Notes

Keyword corn chowder, easy, hearty, rich
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