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Creamy Corn Chowder

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A comforting creamy corn chowder made with fresh ingredients, evoking nostalgia and warmth, perfect for gatherings.

Ingredients

Scale
  • 4–5 ears of Fresh Sweet Corn, kernels sliced off
  • 2 large russet Potatoes, peeled and diced
  • 4–5 slices of Bacon, chopped
  • 1 medium Onion, diced
  • 2 cloves Garlic, minced
  • 4 cups Vegetable or Chicken Broth
  • 1 cup Heavy Cream
  • A few sprigs of fresh Thyme or 1 tsp dried Thyme
  • Salt and Pepper, to taste

Instructions

  1. Cook the Bacon until crispy and brown in a large pot over medium heat, about 6-8 minutes. Remove and set aside, leaving the fat in the pot.
  2. Sauté the Onion in the same pot until translucent, about 5 minutes. Add Garlic and cook for another minute.
  3. Add the diced Potatoes, stirring to coat in the bacon fat for about 4 minutes.
  4. Pour in the Broth, bring to a gentle boil, then reduce heat and simmer for about 15 minutes or until potatoes are fork-tender.
  5. Incorporate the Corn, Heavy Cream, and Thyme, and simmer for another 10 minutes.
  6. Remove from heat, stir in the crispy Bacon, and season with Salt and Pepper to taste.
  7. Serve in bowls, garnished with additional Thyme or cracked black Pepper.

Notes

This chowder can be made ahead of time and refrigerated for up to 3 days. To fix thickness, add more broth or cream as needed.

Nutrition

Keywords: corn chowder, creamy soup, comfort food, summer recipe, easy recipe

Find it online: https://basilboard.com/creamy-corn-chowder/