Corn Chowder
A creamy, sweet corn and potato chowder with smoky bacon, thyme and a splash of cream, made with frozen or fresh corn.
- Servings
- 6
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
Ingredients
Equipment
- Large pot
- Immersion blender, optional
Instructions
Cook the bacon in the pot over medium heat until crisp, 6–8 minutes. Lift it out onto a paper towel, leaving the fat.
Add the butter, onion and celery to the fat and cook until soft, 6 minutes. Sprinkle in the flour and stir for 1 minute.
Slowly pour in the broth while stirring so no lumps form. Add the potatoes, thyme and salt, bring to a boil, then simmer until the potatoes are tender, 12–15 minutes.
Add the corn and simmer for 5 minutes. For a thicker chowder, blend a few pulses with an immersion blender or mash some potatoes against the pot.
Stir in the cream and heat through without boiling. Taste for salt and serve topped with the bacon and chives.
Notes
- For a vegetarian chowder, skip the bacon, use 3 tbsp butter and vegetable broth, and add a pinch of smoked paprika.
My notes
Saved in this browser only.
Nutrition estimate
- Calories
- 340
- Protein
- 9 g
- Carbs
- 38 g
- Fat
- 18 g
Per serving, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
