americanchowdercornbaconbeginnerstovetopcomfort-food

Corn Chowder

Name: Corn Chowder
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 80 g bacon; 10 g unsalted butter; 100 g yellow onion, finely diced; 80 g celery stalks, finely diced; 1 clove (5 g) garlic, minced; 1 tsp (1 g) fresh thyme leaves; 12 g plain flour; 250 g waxy potatoes, peeled and diced 1 cm; 300 g corn kernels; 500 ml chicken broth; 100 ml double cream; 4 g, or to taste fine salt; 1 g, or to taste black pepper; 10 g chives, finely sliced; to serve extra black pepper

This corn chowder is creamy, savory, and lightly sweet, with tender potatoes and bursts of juicy corn in every spoonful. Crispy bacon and fresh chives on top add smoky crunch and brightness, making it cozy and satisfying without being complicated.

30 min

2 servings

618 kcal

American

Ingredients

Chowder base

80 gbacon
10 gunsalted butter
100 gyellow onion, finely diced
80 gcelery stalks, finely diced
1 clove (5 g)garlic, minced
1 tsp (1 g)fresh thyme leaves
12 gplain flour
250 gwaxy potatoes, peeled and diced 1 cm
300 gcorn kernels
500 mlchicken broth
100 mldouble cream
4 g, or to tastefine salt
1 g, or to tasteblack pepper

To finish

10 gchives, finely sliced
to serveextra black pepper

Instructions

1
Prepare all ingredients first: finely dice the onion and celery, mince the garlic, peel and dice the potatoes into 1 cm pieces, slice the chives, and if using fresh corn remove the kernels from the cob. Keeping the potato pieces small helps them cook within the 30-minute time frame.
2
In a medium saucepan or Dutch oven over medium heat, cook the bacon for 4-5 minutes until crisp and the fat has rendered. Lift out the bacon with a slotted spoon and set aside for finishing, leaving the bacon fat in the pan.
3
Add the butter, onion, and celery to the pan. Cook for 3-4 minutes, stirring often, until softened but not browned. Stir in the garlic and thyme and cook for 30 seconds, just until fragrant.
4
Sprinkle in the flour and stir continuously for 1 minute to coat the vegetables and cook off the raw taste. The mixture should look pasty rather than dry.
5
Add the diced potatoes, corn kernels, and chicken broth. Stir well, scraping the bottom of the pan so nothing sticks. Bring to a boil, then reduce to a lively simmer and cook for 10-12 minutes, until the potatoes are fully tender when pierced with a knife.
6
Use a potato masher to lightly crush some of the potatoes and corn directly in the pot, or blend about one-third of the soup briefly with a stick blender. This thickens the chowder while keeping plenty of texture.
7
Stir in the double cream, most of the crisp bacon, the salt, and black pepper. Simmer gently for 1-2 minutes; do not boil hard after adding the cream or the texture can become less smooth. Taste and adjust seasoning as needed.
8
Ladle the chowder into warm bowls and top with the remaining bacon, sliced chives, and a little extra black pepper. Serve immediately.

Nutrition per serving

618 kcal

Calories

18g

Protein

48g

Carbs

39g

Fat

Fiber

Notes

•For the sweetest flavor, use fresh corn in season; frozen corn also works very well and can go in straight from frozen.
•If the chowder becomes thicker than you like, loosen it with a splash of hot water or extra broth before serving.
•Waxy potatoes hold their shape best, but all-round potatoes work if that is what you have.
•Serve with crusty bread or simple crackers for a fuller meal.

Background

Corn chowder is a classic American soup with roots in the broader chowder tradition of the Northeast, where hearty, creamy soups were made from local produce and preserved meats. Versions with sweet corn became especially popular as corn spread across home cooking in the United States, often paired with potatoes, dairy, and salt pork or bacon.

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