Corn Chowder
This creamy and comforting Corn Chowder is perfect for chilly days. With the sweet flavor of corn, aromatic vegetables, and a hint of smoky bacon, it's a nourishing dish that warms the soul.
Equipment
- 1 large pot or Dutch oven
- 1 wooden spoon
- 1 blender optional, for a creamier texture
- 1 measuring cups and spoons
- 1 ladle
Ingredients
- 4 cups fresh or frozen corn kernels About 6 ears of corn if using fresh.
- 4 slices bacon
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 medium red bell pepper, chopped
- 2 medium potatoes, diced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 1 teaspoon smoked paprika
- to taste salt
- to taste pepper
- for garnish fresh chives, chopped
Instructions
- In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon and set aside, leaving the drippings in the pot.
- Add the chopped onion and red bell pepper to the pot, sautéing until the onion is translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Add the diced potatoes, corn kernels, and vegetable or chicken broth to the pot. Bring to a boil, then reduce heat to a simmer. Cover and cook for about 15 minutes, or until the potatoes are tender.
- Once the potatoes are cooked, use a blender to puree part of the chowder for a creamier consistency, if desired. Alternatively, you can leave it chunky for more texture.
- Stir in the heavy cream and smoked paprika. Season with salt and pepper to taste. Let it simmer for another 5 minutes to heat through.
- Crumble the reserved bacon and add it back into the chowder. Stir well and adjust seasoning if needed.
- Serve hot, garnished with chopped chives.
Notes
For a vegetarian version, omit the bacon and use vegetable broth.
Feel free to add other vegetables such as carrots or celery for added flavor.
This chowder can be stored in the refrigerator for up to 4 days and reheats well.