Hearty Corn Chowder
A rich and creamy corn chowder packed with golden corn, tender potatoes, and crisp bacon, perfect for a comforting meal any time of the year.
Prep time: 15 minutesCook time: 1 hourServes: 6
Ingredients
4 slices of bacon
2 tablespoons unsalted butter
1 medium onion, diced
2 ribs celery, diced
2 cloves garlic, minced
1/4 cup all-purpose flour
4 cups chicken broth
3 large Russet potatoes, peeled and cubed
4 cups fresh or frozen corn kernels
1 cup heavy cream
Salt and freshly ground black pepper to taste
2 tablespoons chopped fresh parsley
Instructions
1. In a large pot, cook bacon over medium heat until crisp. Remove bacon, crumble, and set aside.
2. In the same pot, add butter, onion, and celery. Cook until tender, about 5 minutes.
3. Stir in garlic and cook for another minute.
4. Sprinkle flour over the vegetables and stir for 1-2 minutes.
5. Gradually whisk in chicken broth, ensuring no lumps form.
6. Add potatoes and bring to a boil. Reduce heat and simmer until potatoes are tender, about 15 minutes.
7. Stir in corn and heavy cream, cooking for an additional 5 minutes.
8. Season with salt and pepper to taste.
9. Garnish with crumbled bacon and fresh parsley before serving.
Storage
Store in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat gently on the stove over low heat, stirring occasionally, until warmed through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
