Creamy Corn & Bacon Chowder
Indulge in the comforting flavors of this creamy Corn and Bacon Chowder, a delightful dish that brings the sweet essence of fresh corn to your table. Perfect for chilly evenings, this chowder features crispy bacon, tender Yukon gold potatoes, and aromatic vegetables, all simmered in a rich and creamy broth. It’s not just a dish; it’s a culinary hug that warms your soul. Serve it hot for an unforgettable experience that evokes the cozy feelings of a rustic kitchen. Don't forget to garnish with fresh chives for a pop of color and flavor!
4
Servings
270
Calories
15
Ingredients
Ingredients
fresh corn or bicolor corn
3 ears (Husked, kernels removed from cobs)
bacon
4 ounces (Cut into 1/3 inch dice)
unsalted butter
2 tablespoons (Melted)
medium onion
1 (Cut into 1/2 inch dice)
large red bell pepper
1/2 (Cut into 1/2 inch dice)
fresh thyme
1 sprig (Leaves removed and chopped)
ground cumin
1/2 teaspoon (Ground)
turmeric
1/8 teaspoon (Ground)
Yukon gold potato
1 lb (Peeled and cut into 1/2 inch dice)
chicken stock
3 cups (Low-sodium preferred)
kosher salt
to taste (For seasoning)
fresh ground black pepper
to taste (For seasoning)
cornstarch
2 teaspoons (Dissolved in 2 tablespoons of water)
heavy cream
1 cup (For richness)
fresh chives or scallions
2 tablespoons (Minced or thinly sliced for garnish)
Instructions
1
Begin by husking the corn, carefully removing the silk with your hands. Use a towel to ensure all silk is removed.
2
Slice the kernels off the cobs and place them in a bowl; you should have about 2 cups of corn. Scrape the cobs with the flat side of your knife to extract the milky substance and add it to the corn kernels.
3
In a large, heavy pot, heat over low heat and add the diced bacon. Cook until the bacon renders fat, then increase the heat to medium to cook until it is crisp and golden.
4
Remove most of the bacon fat, leaving about one tablespoon in the pot. Add the unsalted butter, diced onion, bell pepper, chopped thyme, cumin, and turmeric. Sauté over medium heat for about 8 minutes until the vegetables are tender.
5
Incorporate the corn kernels, diced potatoes, and chicken stock into the pot. Cover and bring to a vigorous boil for about 10 minutes, allowing some potatoes to break down while keeping most intact.
6
Using the back of a spoon, gently mash some corn and potatoes against the side of the pot to release their starches, thickening the chowder.
7
Season with kosher salt and fresh ground black pepper to taste. Stir the cornstarch mixture into the pot, stirring continuously until the chowder returns to a boil and thickens.
8
Remove from heat and stir in the heavy cream, adjusting seasoning if necessary.
9
If not serving immediately, allow the chowder to cool, then refrigerate it until completely chilled. Cover it after cooling.
10
When ready to serve, reheat gently over low heat. Serve in bowls, garnished with minced chives or sliced scallions, and enjoy the warming blend of flavors.
Nutrition Information
17g
Fat
24g
Carbs
8g
Protein
2g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Corn & Bacon Chowder?
It is a comforting, rich soup featuring the sweet essence of fresh corn, crispy bacon, tender Yukon gold potatoes, and aromatic vegetables simmered in a creamy broth.
How many servings does this recipe yield?
This recipe is designed to make approximately 4 servings.
What type of corn is best for this chowder?
The recipe calls for three ears of fresh corn or bicolor corn for the best flavor and texture.
Can I use frozen corn instead of fresh?
While fresh corn is preferred so you can extract the milky substance from the cob, you can substitute about 2 cups of frozen corn in a pinch.
What is the calorie count per serving?
Each serving contains approximately 270 calories.
What type of potatoes should I use?
Yukon gold potatoes are recommended because they hold their shape well while still providing a creamy texture when some are mashed.
How do I extract the most flavor from the corn cobs?
After removing the kernels, use the flat side of your knife to scrape the cobs to extract the milky substance, which adds richness to the soup.
What is the purpose of turmeric in this recipe?
Turmeric is used to provide a subtle earthy depth and a vibrant golden color to the chowder.
How do I thicken the chowder without adding more flour?
You can thicken the soup by mashing some of the corn and potatoes against the side of the pot with a spoon to release their natural starches.
Is there a specific way to prepare the bacon?
Yes, dice 4 ounces of bacon into 1/3 inch pieces and cook them until crisp and golden before starting the vegetable base.
Do I leave all the bacon fat in the pot?
No, you should remove most of the bacon fat, leaving only about one tablespoon in the pot for flavoring the vegetables.
What aromatic vegetables are included in the base?
The base includes a medium onion and half of a large red bell pepper, both diced into 1/2 inch pieces.
How long should I sauté the vegetables?
Sauté the onion, bell pepper, and herbs over medium heat for about 8 minutes until they become tender.
What spices are needed for this chowder?
The flavor profile is built using fresh thyme, ground cumin, turmeric, kosher salt, and fresh ground black pepper.
How long does the soup need to boil?
Once the corn, potatoes, and stock are added, bring it to a vigorous boil for about 10 minutes.
What is the cornstarch slurry for?
The mixture of 2 teaspoons of cornstarch and 2 tablespoons of water acts as a final thickening agent to ensure a creamy consistency.
When should the heavy cream be added?
The heavy cream should be stirred in after the pot has been removed from the heat to prevent curdling.
Can I make this recipe in advance?
Yes, you can cook the chowder, allow it to cool completely, and refrigerate it until you are ready to serve.
How do I reheat the chowder?
Reheat the chowder gently over low heat, stirring occasionally, to maintain its smooth and creamy texture.
What are the recommended garnishes?
Garnish the chowder with minced fresh chives or thinly sliced scallions for a pop of color and freshness.
Is this chowder gluten-free?
If you use gluten-free chicken stock, the recipe is naturally gluten-free as it uses cornstarch for thickening instead of flour.
How much protein is in each serving?
Each serving provides approximately 8 grams of protein.
What is the fat content of this dish?
There are approximately 17 grams of fat per serving.
Can I use low-sodium chicken stock?
Yes, low-sodium chicken stock is preferred so you can better control the seasoning with salt later.
Do I need to peel the potatoes?
Yes, the recipe specifies that the Yukon gold potatoes should be peeled and cut into 1/2 inch dice.
Can I substitute the heavy cream?
You can use half-and-half for a lighter version, though the chowder will not be as rich and thick.
How many carbohydrates are in a serving?
There are 24 grams of carbohydrates per serving.
Should the cornstarch be mixed with hot or cold water?
Cornstarch should be dissolved in room temperature or cold water to create a smooth slurry before adding it to the hot liquid.
What kind of pot should I use?
A large, heavy pot (like a Dutch oven) is recommended for even heat distribution while sautéing and simmering.
Is the recipe high in fiber?
Each serving contains about 2 grams of fiber, primarily from the corn and potatoes.