Summers Gold Hearty Creamy Corn Chowder with Smoked Bacon

Creamy Corn Chowder With Bacon Potatoes

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Preparation time:20 Mins

Cooking time:35 Mins

Servings:6 servings

Ingredients:

• 120 g (4 oz) Smoked Streaky Bacon, diced small
• 2 Tbsp (30 g) Unsalted Butter
• 1 Medium Yellow Onion, finely diced
• 2 Sticks Celery, finely diced
• 3 Cloves Garlic, minced
• 1/4 Cup (30 g) All-Purpose Flour
• 4 Cups (950 ml) Chicken Stock (low sodium) or Vegetable Stock
• 450 g (1 lb) Yukon Gold Potatoes, peeled and diced into 1 cm (1/2 inch) cubes
• 1 tsp Dried Thyme
• 1 Bay Leaf
• 1/2 tsp Sea Salt (divided)
• 1/4 tsp Freshly Ground Black Pepper
• 3 Cups (450 g) Fresh or Frozen Sweet Corn Kernels
• 1 Cup (240 ml) Whole Milk
• 1/2 Cup (120 ml) Heavy Cream
• 2 Tbsp Fresh Chives, finely chopped
• A pinch of Smoked Paprika (optional)

Instructions:

• Render the Bacon: In a Dutch oven, cook the diced bacon over medium heat until crisp and golden. Use a slotted spoon to remove the bacon bits and set them aside on a paper towel (reserve the rendered fat/drippings).
• Sauté the Aromatics: Add the butter to the bacon drippings. Reduce the heat slightly. Add the diced onion and celery. Cook gently for 5–7 minutes until softened and translucent, scraping up any delicious brown bits from the bottom of the pot.
• Add Garlic: Stir in the minced garlic and dried thyme. Cook for 1 minute until fragrant.
• Make the Roux: Sprinkle the flour over the softened vegetables. Cook, stirring constantly, for 2 minutes. This is crucial for cooking out the raw flour taste.
• Deglaze and Thicken: Slowly whisk in the cold chicken stock, ensuring no lumps form. Once smooth, add the diced potatoes and the bay leaf.
• Simmer: Bring the chowder to a gentle simmer. Season with the initial 1/2 tsp of salt and pepper. Cover partially and cook for 15–20 minutes, or until the potatoes are fork-tender.
• Add the Corn: Stir in the corn kernels. Simmer for just 5 minutes until the corn is tender-crisp.
• Introduce Dairy: Reduce the heat to low. Stir in the whole milk and the heavy cream. Heat gently until the chowder is steaming hot but do not allow it to boil once the cream is added.
• Adjust Texture (Optional Blend): For a thicker, smoother chowder, remove the bay leaf and use an immersion blender to pulse 3 or 4 times, blending about 1/4 of the soup.
• Final Seasoning: Taste and adjust the salt, pepper, and thyme as necessary.
• Ladle and Garnish: Ladle the hot chowder into bowls. Garnish generously with the reserved crisp bacon pieces, fresh chives, and a light dusting of smoked paprika if using.

Nutrition Facts

Calories	1464 kcal
Protein	16.0 g
Fat	42.7 g
Carbs	62.6 g
Fiber	23.3 g
Sodium	516 mg

Recipe Info

Category	Soup; Main Course; Chowder
Cuisine	New England

Capturing the Sweetness of High Summer in a Bowl

There is something deeply satisfying about a substantial, hearty soup, and when you combine the sun-ripened sweetness of corn with a rich, smoky base, you achieve culinary perfection. This Best Corn Chowder Recipe transcends the usual definition of soup; it is a full, comforting meal designed to celebrate the end of the summer harvest while providing the warmth needed as the days shorten. Our approach focuses on developing layers of flavour—starting with the smokiness of bacon and finishing with the velvet touch of dairy—to create the ultimate Creamy Corn Chowder . Forget thin, watery versions; this method delivers an incredibly thick, robust, and flavourful bowl of pure comfort in less than an hour.

Unlocking the Ultimate Creamy Corn Chowder Texture

The secret to a truly outstanding chowder lies in achieving that luxurious, velvety mouthfeel without it becoming gluey or heavy. This requires careful management of starchy ingredients and the classic French thickening agent: the roux. While the overall process clocks in at a manageable 55 minutes total time, we rate this recipe as medium difficulty because managing the roux and simmering the base require attention to detail to avoid lumps or scorching. When executed correctly, the resulting texture ensures that every spoonful of this creamy corn chowder soup is decadent and smooth.

The Crucial Role of Smoked Bacon in Depth of Flavour

Before any vegetables even hit the pan, we establish the foundation of flavour. For this creamy corn chowder with bacon , we utilize 120 grams (4 oz) of diced smoked streaky bacon. The first step involves rendering this bacon down in a large, heavy-bottomed Dutch oven until it is shatteringly crisp. We then remove the crisp pieces to reserve for garnish, but critically, we leave the rendered drippings in the pot. These drippings, combined with two tablespoons of butter, become the rich fat base in which we gently sauté our aromatics—the finely diced onion, celery, and minced garlic—setting a savoury counterpoint to the sweetness of the corn.

Chowder History: From Coastal Staple to Modern Comfort

Chowder, generally speaking, has roots firmly planted in New England coastal cuisine, initially conceived as a humble fisherman’s stew, relying on easily available ingredients like salt pork, hard biscuits, and whatever shellfish or fish was caught that day. Over time, as ingredients like the American potato and, significantly, sweet corn became widespread, the dish evolved. Our modern take transforms this simple staple into a luxurious creamy corn chowder soup using dairy and meticulous technique, making it suitable for a refined dinner while retaining its hearty, rustic character.

What Makes This the Perfect Summer-to-Autumn Transition Meal

This recipe hits the sweet spot between seasons. It utilizes the natural sugars of peak-season sweet corn, reminding us of hot summer days, but pairs that lightness with the substantial warmth of potatoes and cream, readying us for cooler evenings. Its quick preparation—a simple Corn Chowder Healthy Easy approach despite the richness—makes it ideal for a mid-week supper, providing deep, layered comfort without hours of slow cooking.

Building Flavour: Essential Elements for Superior Chowder

Achieving superior flavour means treating every ingredient phase with respect. After the bacon has been rendered, the key is the gentle softening of the aromatics. We cook the diced onion and celery for 5– 7 minutes until they are translucent, not brown, allowing their delicate sugars to release into the fat base. We then introduce three cloves of minced garlic and a teaspoon of dried thyme for just 60 seconds. This brief, fragrant blast ensures the garlic is potent without turning bitter, locking in the aromatic complexity before the thickening process begins.

Selecting the Freshest Produce and Protein for This Creamy Corn Chowder

The quality of just a few core ingredients determines the final excellence of your chowder. We rely on the depth provided by smoked bacon, the sweetness of the corn, and the structure of the potatoes.

Preparing Your Corn: Fresh vs. Frozen Options

While this recipe works perfectly well using 3 cups (450 g) of high-quality frozen sweet corn kernels, if you have access to fresh corn on the cob, take advantage of it. When using fresh kernels, employ the "corn cob trick" for an intense flavour boost: after shaving the kernels from the cob, simply drop the bare cobs into the simmering stock.

They contain a highly concentrated corn "milk" that will infuse the soup, resulting in a notably sweeter and richer broth. Remove them before adding the final dairy components.

The Right Potatoes for Maximum Creaminess (Starch Content Matters)

For the ideal creamy corn chowder with potatoes , we select Yukon Gold potatoes. We use 450 grams (1 lb), peeled and diced into small 1 cm cubes. Yukon Golds are waxy enough to hold their shape during the 15–20 minute simmer, preventing the soup from turning into mush, yet they release just enough starch to aid the thickening process alongside the flour. Avoid high-starch Russets unless you prefer a thicker, more rustic texture where the potatoes fully break down.

Essential Kitchen Tools for Efficient Chowder Prep

The most critical piece of equipment for this recipe is a Large Dutch Oven or a Heavy-Bottomed Pot . Because the chowder relies on a roux and starchy potatoes, heat distribution is vital to prevent scorching the base. A wooden spoon or silicone spatula is necessary for stirring, and while optional, an Immersion Blender (stick blender) is highly recommended later for customizing the final texture.

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Mastering the Method: Step-by-Step to a Velvety Chowder

The successful execution of this recipe relies on three distinct phases: building the foundation, achieving proper thickness, and carefully finishing the dairy. Each phase flows logically into the next, ensuring maximum flavour extraction and a cohesive final product.

The Art of the Roux: Achieving the Perfect Creamy Corn Chowder Base

Once the aromatics are softened, we move to the crucial thickening step. Sprinkle 1/4 cup (30 g) of all-purpose flour directly over the sautéed vegetables. Stir this constantly for 2 full minutes. This action creates the roux, and cooking it for this duration is essential for eliminating the raw flour taste.

Next, slowly and meticulously whisk in 4 cups of cold chicken or vegetable stock. The contrast in temperature helps prevent the formation of lumps, resulting in a smooth, thick broth that sets the stage for the rest of the ingredients.

Browning the Bacon and Establishing the Foundation

As noted, the bacon rendering process occurs first, providing both the fat for the sauté and the flavourful garnish. Removing and reserving the crispy bacon bits ensures they retain their satisfying crunch, ready to be sprinkled over the finished bowls along with fresh chives and a pinch of smoked paprika.

Simmering to Perfection: Timing the Potatoes and Vegetables

After whisking in the stock, add the diced Yukon Golds, dried thyme, and one bay leaf. Bring the mixture to a gentle simmer. Partially cover the pot and allow it to cook slowly for 15– 20 minutes, or until the potato cubes are fork-tender. It is vital to stir the bottom frequently during this time to prevent the starchy mixture from sticking and burning. Once the potatoes are tender, stir in the corn kernels. Simmer for only five more minutes to warm the corn through without overcooking its sweetness.

Tempering the Cream for a Silky Smooth Finish

The final addition of dairy is perhaps the most delicate step. Reduce the heat to the lowest setting. Carefully stir in 1 cup of whole milk and 1/2 cup of heavy cream. It is advisable to use dairy that is at least room temperature to avoid shocking the hot soup base. Gently heat the mixture until it is steaming hot, but never allow the chowder to return to a boil once the cream is added, as high heat can cause the milk proteins to split or curdle. For those seeking an extra-thick consistency, remove the bay leaf and pulse the soup 3 or 4 times with an immersion blender. This releases starch from some of the potatoes, creating a wonderfully integrated, creamy body while leaving plenty of satisfying chunks.

Adapt Your Bowl: Creative Variations and Dietary Swaps

This hearty recipe is robust enough to handle many modifications. If you are looking for a creamy corn chowder crock pot approach, complete the bacon rendering and roux steps on the stove, then transfer the base, stock, and potatoes to the slow cooker and cook on low for 4– 6 hours, adding the corn and cream in the last 30 minutes. You can also easily add a spicy kick by incorporating a minced jalapeño alongside the celery and onion.

How to Make This Chowder Vegetarian or Dairy-Free

If you require a creamy corn chowder recipe without bacon , simply skip the bacon step and begin the sauté with 2–3 tablespoons of olive oil instead of bacon drippings and butter. For those wondering How To Make Corn Chowder Vegetarian , ensure you swap the chicken stock for high-quality vegetable stock. To make the soup entirely dairy-free, substitute the whole milk and heavy cream with full-fat coconut milk or a prepared cashew cream. For thickening, gluten-free all-purpose flour can easily be substituted for the traditional flour in the roux. This ensures that this delicious chowder can be made Corn Chowder Healthy Easy for almost any dietary need.

Storage, Serving Suggestions, and Longevity

Optimizing Leftovers: Reheating Without Splitting the Soup

Leftover chowder stores beautifully in an airtight container in the refrigerator for 3 to 4 days. When reheating this dairy-rich soup, always do so slowly, either on the stovetop over low heat or gently in the microwave.

It is crucial to stir frequently and ensure the chowder warms through completely without ever reaching a rigorous boil, which can cause the cream to separate and spoil the smooth texture.

While you can freeze this soup, dairy can sometimes become grainy upon thawing; if freezing, it is best to leave the heavy cream out of the initial preparation and stir it in fresh upon reheating.

The Best Accompaniments for a Hearty Chowder Dinner

Since this is a deeply satisfying and flavour-packed main course, keep the accompaniments simple. The best partner for a rich, hearty chowder is a thick slice of crusty artisan bread, such as sourdough or a baguette, perfect for soaking up the last remnants of the bowl. For a refreshing contrast, serve a light, peppery side salad of rocket (arugula) dressed simply with a tangy vinaigrette to cut through the richness of the creamy corn chowder with potatoes . Pair your meal with a crisp, unoaked Chardonnay or a cold, clean Pilsner-style lager.