Description
Creamy and comforting corn chowder with crispy bacon and fresh chives – a perfect dish for a chilly evening.
Ingredients
Scale
- 6 slices bacon, diced
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups fresh or frozen corn kernels
- 4 cups vegetable broth
- 2 cups milk (or half-and-half for extra creaminess)
- 1/2 cup all-purpose flour
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1/4 teaspoon cayenne pepper (optional)
- 2 tablespoons butter
- 1/4 cup chopped fresh chives, for garnish
Instructions
- Cook the bacon in a large pot or Dutch oven over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon grease in the pot.
- Add the onion to the pot and cook until softened, about 5 minutes. Add the garlic and cook for 1 minute more until fragrant.
- Stir in the corn, vegetable broth, salt, pepper, and cayenne pepper (if using). Bring to a boil, then reduce heat and simmer for 15 minutes, allowing the flavors to meld.
- In a small bowl, whisk together the flour and 1/2 cup of the milk until smooth.
- Add the butter to the soup and stir until melted. Gradually whisk in the flour mixture and remaining milk. Cook, stirring constantly, until the soup thickens, about 3-5 minutes.
- Stir in the cooked bacon. Taste and adjust seasonings as needed.
- Ladle the chowder into bowls and garnish with fresh chives. Serve hot.
Notes
- For a smoother chowder, use an immersion blender to partially blend the soup after it simmers, before adding the milk mixture.
- If using frozen corn, do not thaw it before adding to the soup.
- Feel free to add other vegetables like diced potatoes or bell peppers.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 8g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 10g
