Description

This homemade corn chowder is a warm and comforting dish filled with sweet corn, tender potatoes, crispy bacon, and a rich, creamy broth. It’s easy to make in one pot and perfect for chilly nights. Serve it with crusty bread for the ultimate comfort food!

Ingredients

Units Scale

6 slices bacon, chopped
1 small onion, diced
2 cloves garlic, minced
3 cups potatoes, diced (Yukon Gold or Russet)
4 cups chicken broth (or vegetable broth)
3 cups corn (fresh, frozen, or canned – drained)
1 teaspoon salt (or to taste)
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika (optional, for depth)
1/2 teaspoon dried thyme
1 cup heavy cream (or half-and-half for a lighter option)
1 cup shredded cheddar cheese (optional, for extra creaminess)
2 tablespoons butter
2 tablespoons all-purpose flour (for thickening)
2 green onions, chopped (for garnish)

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Instructions

Cook the Bacon:
In a large pot or Dutch oven over medium heat, cook the chopped bacon until crispy. Remove and set aside, leaving about 1 tablespoon of bacon grease in the pot.
Sauté the Aromatics:
Add butter and onion to the pot. Sauté for 3–4 minutes until the onion is soft.
Stir in garlic and cook for 30 seconds until fragrant.
Cook the Potatoes:
Sprinkle in flour and stir to coat everything. Cook for 1 minute to remove the raw flour taste.
Slowly pour in the chicken broth, stirring constantly. Add the diced potatoes, corn, salt, pepper, paprika, and thyme.
Bring to a simmer and cook for 15–20 minutes, until the potatoes are tender.
Make it Creamy:
Reduce heat to low. Stir in heavy cream and cheddar cheese (if using). Let it heat through for 2–3 minutes.
Serve & Enjoy:
Ladle into bowls and top with crispy bacon and chopped green onions. Serve warm with crusty bread!

Notes

Make It Thicker: Mash some of the potatoes or add an extra tablespoon of flour.
Dairy-Free Option: Use coconut milk instead of heavy cream and omit the cheese.
Spicy Twist: Add 1/4 teaspoon cayenne pepper for a little kick!
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.
Freezing: Freeze without the cream and cheese for up to 2 months. Add them after reheating.

Nutrition

Calories: 410
Sugar: 6g
Sodium: 880mg
Fat: 24g
Saturated Fat: 12g
Carbohydrates: 40g
Fiber: 4g
Protein: 12g
Cholesterol: 50mg