A rich, comforting soup loaded with tender potatoes, sweet corn, crispy bacon, and a creamy broth. This hearty chowder is perfect for chilly evenings and family dinners.
Prep Time
15 minutes
Cook Time
35 minutes
Total Time
50 minutes
Servings
6 servings
Ingredients
6 slices bacon, chopped
1 medium onion, diced
2 cloves garlic, minced
4 cups potatoes, peeled and diced
3 cups chicken broth
2 cups corn kernels (fresh, frozen, or canned)
1 cup whole milk
1 cup heavy cream
2 tablespoons all-purpose flour
2 tablespoons butter
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika
2 tablespoons fresh parsley, chopped
Instructions
In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove with a slotted spoon and set aside, leaving about 2 tablespoons of bacon fat in the pot.
Add the diced onion and cook for 3–4 minutes until softened. Stir in the garlic and cook for 30 seconds.
Add the diced potatoes and chicken broth. Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until the potatoes are tender.
In a small saucepan, melt the butter and whisk in the flour. Cook for 1 minute, then slowly whisk in the milk and cream until smooth.
Pour the cream mixture into the soup. Add the corn, salt, pepper, and paprika. Stir well.
Simmer for another 10 minutes, stirring occasionally, until the chowder thickens.
Stir in half of the crispy bacon and half of the parsley.
Taste and adjust seasonings as needed.
Ladle into bowls and garnish with the remaining bacon, parsley, and an extra sprinkle of black pepper.
Notes
For a thicker chowder, mash a few potato pieces directly into the soup.
Sharp cheddar cheese can be added for extra richness.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Serving Suggestions
Serve with crusty bread, garlic toast, or a fresh green salad for a complete and satisfying meal. Enjoy warm and freshly garnished.