Description

A warm bowl of creamy sweet corn chowder topped with crispy bacon bits and fresh green onions. Perfect for cozy evenings or anytime you’re craving something soothing and delicious.

Ingredients

Scale

4–5 ears of fresh corn or 3 cups frozen corn kernels
2 cups Yukon Gold or Russet potatoes, peeled and diced
1 medium yellow onion, finely diced
3–4 cloves garlic, minced
4 cups low-sodium chicken or vegetable broth
1 cup heavy cream
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
Salt and pepper, to taste
1 teaspoon fresh or dried thyme
1 bay leaf
6 slices thick-cut bacon, cooked and crumbled
2 green onions, thinly sliced

Instructions

Peel and dice the potatoes into small cubes. Finely chop the onion and mince the garlic. If using fresh corn, shuck the ears and cut the kernels off the cob.
Heat a small skillet over medium heat and cook the bacon until crispy and golden brown. Remove the bacon from the pan and place it on a paper towel to drain. Once cooled, crumble into small pieces and set aside.
In a large pot, melt the butter over medium heat. Add the diced onion and cook until softened, about 4-5 minutes. Stir in the minced garlic and cook for 1 minute until fragrant.
Sprinkle the flour over the cooked onions and garlic, stirring constantly to create a smooth paste. Cook the roux for 1-2 minutes to remove the raw flour taste.
Gradually pour in the chicken or vegetable broth while stirring to avoid lumps. Add the potatoes, corn, thyme, and bay leaf. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cook for 15-20 minutes or until the potatoes are tender.
Use a potato masher to lightly mash some of the potatoes in the pot, creating a creamy texture while leaving chunks for heartiness. Alternatively, you can blend a portion of the soup using an immersion blender.
Remove the pot from heat and stir in the heavy cream. Taste and adjust seasoning with salt and pepper as needed.
Ladle the creamy sweet corn chowder into bowls and top with crispy bacon and sliced green onions. Serve warm and enjoy!

Notes

[‘Use fresh corn for natural sweetness, but frozen corn works well too.’, ‘Cook the roux for a minute or two to avoid a floury taste.’, ‘Cook bacon until crispy for the best texture contrast.’, ‘Blend a portion of the soup for extra creaminess, but leave some chunks for texture.’, ‘Adjust seasoning after adding the cream.’]

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Soup
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 300
Sugar: 6
Sodium: 600
Fat: 15
Saturated Fat: 8
Carbohydrates: 30
Fiber: 3
Protein: 8

Keywords: corn chowder, creamy soup, bacon topping, comfort food, easy dinner, family recipe