Corn Chowder with Bacon Recipe
Creamy Corn Chowder with Crispy Bacon combines fresh corn kernels, rich dairy, and smoky bacon for the ultimate comfort dish. Perfect for chilly evenings or when you crave a hearty soup. Made with wholesome ingredients like russet potatoes, bell peppers, and Gruyere cheese, this recipe is a delightful blend of textures and flavors. Pair with crusty bread for a complete meal!
Servings 4
Ingredients
- 4 slices of bacon cut into 1/2" pieces
- 1 large onion diced
- 1 rib of celery diced
- 1 red bell pepper diced
- 2 garlic cloves minced
- 1 small jalapeno pepper seeded and minced
- 4 sprigs fresh thyme leaves only
- 2 tablespoons all-purpose flour
- 4 cups chicken or vegetable stock
- 1 russet potato peeled and diced small
- 1 cup heavy cream or half-and-half
- 4 ears corn husked cleaned, and kernels removed* (about 4 cups, if substituting frozen)
- Salt and freshly ground black pepper
- 2 cups Gruyere cheese grated (use white sharp cheddar if you prefer)
Instructions
- Heat a 4 qt Dutch oven or soup pot over medium heat. Add the bacon pieces, and cook until crisp. Transfer the bacon to a paper-towel-lined plate to drain. Pour off all but 2 tablespoons of the bacon fat.
- Add the onions, celery, and bell peppers and saute soft, 7 to 10 minutes. Add the garlic, jalapeno pepper and thyme leaves. Continue cooking until garlic is fragrant, about 1 minute. Return the bacon to the pot. Dust everything with the flour and stir to coat well.
- Pour in the stock and bring to a good bubbly simmer on medium-high. Add potatoes and cook until they break apart easily with a fork, about 8-10 minutes.
- Reduce heat to medium-low and stir in the dairy and corn (if using frozen, add directly to soup without thawing). Season with a pinch of salt and let the soup continue to heat through, about 5 minutes. Taste and add black pepper and more salt (if needed). Finally, stir in the cheese and mix well with soup.
- Serve and top with your favorite garnishes, such as red pepper flakes, chopped green onions, a dollop of sour cream, more grated cheese, etc.
Notes
* Save the cobs and make corn stock. It's delish!