Description
A comforting and hearty Bacon Corn Chowder featuring crispy bacon, sweet corn, tender Yukon Gold potatoes, and a creamy base enhanced with aromatic herbs and spices. Perfect for a cozy meal, this chowder balances smoky, sweet, and savory flavors with a smooth, slightly thickened texture.
Ingredients
Scale
Bacon and Garnish
- 6 slices bacon (crisped & crumbled; divided in half)
- Chopped fresh parsley (for garnish)
- Smoked paprika or nutmeg (a couple of dashes for garnish)
Vegetables and Aromatics
- 1 medium sweet yellow onion (diced)
- 2 garlic cloves (minced)
- 6 cups corn kernels (approx. 8 ears fresh or one 28.8 oz. bag frozen)
- 2 medium Yukon Gold potatoes (peeled & diced)
Liquids and Dairy
- 4 cups unsalted vegetable or chicken broth/stock
- 1 cup half and half
Spices and Herbs
- 2 bay leaves
- ¼ teaspoon dried thyme
- ¼ teaspoon dried parsley
- ¼ teaspoon dried chives
- ¼ teaspoon ground nutmeg
- 1 teaspoon Kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon smoked paprika
- 1/8 teaspoon red pepper flakes (optional)
Thickening Agent
- 3 tablespoons all-purpose flour
Instructions
- Cook Bacon: Cut bacon into thin lardoons (1/8 inch slices) and cook in a skillet over medium heat until almost crisp. Transfer bacon pieces to a paper towel-lined plate, reserving 2 tablespoons of bacon grease in the skillet; discard the remaining grease.
- Sauté Onion: Add diced sweet yellow onion to the bacon grease in the skillet and cook until translucent, stirring frequently to prevent burning and to soften the onions for about 5-7 minutes.
- Add Garlic: Stir in the minced garlic and cook for about 30 seconds until fragrant, taking care not to let it brown.
- Make Roux: Sprinkle the all-purpose flour over the onion and garlic mixture and stir well to coat evenly. Cook for about 1-2 minutes to remove the raw flour taste and to begin thickening the base.
- Add Broth and Seasonings: Pour in the vegetable or chicken broth along with bay leaves, dried thyme, parsley, chives, ground nutmeg, black pepper, Kosher salt, smoked paprika, red pepper flakes if using, and the diced Yukon Gold potatoes. Stir thoroughly to combine all ingredients.
- Boil and Mash Potatoes: Bring the mixture to a boil and maintain it for 10 minutes, or until the potatoes start to soften and fall apart. Use a potato masher to mash approximately half of the potatoes in the pot to create a thicker chowder texture.
- Add Dairy and Corn: Stir in the half and half and the corn kernels, mixing thoroughly to combine into the chowder base.
- Simmer to Thicken: Reduce heat to low and simmer the chowder gently for 15 to 20 minutes, stirring occasionally to prevent scorching and to allow the flavors to meld and the chowder to thicken. Be careful not to let the milk scald.
- Adjust Seasoning and Serve: Taste the chowder and add additional salt if needed. Ladle into bowls and garnish with the reserved crumbled bacon, chopped fresh parsley, and dashes of smoked paprika or nutmeg. Serve hot and enjoy!
Notes
- Use fresh corn for the best flavor, but frozen corn is a convenient and tasty alternative.
- Be careful when simmering the chowder after adding half and half to avoid scalding the milk.
- If you prefer a thicker chowder, mash more potatoes or add an additional tablespoon of flour earlier in the cooking process.
- Adjust red pepper flakes quantity or omit for less heat.
- This chowder can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
