Golden Harvest Corn Chowder is like a warm hug in a bowl, perfect for those crisp autumn evenings. This chowder combines smoky bacon, sweet corn, and hearty potatoes to deliver a comforting and satisfying meal. It's a simple dish that highlights the bounty of the harvest season.
Bacon brings a smoky, savory depth to the chowder. Don't skip it; the drippings are what make the base so flavorful. Onion and garlic are the aromatic backbone, adding a savory sweetness. Red bell peppers contribute a subtle sweetness and vibrant color, enhancing the visual appeal. Corn, whether fresh or frozen, is the star — sweet and juicy, it adds texture and flavor. Yukon Gold potatoes are creamy and buttery, perfect for thickening the chowder without needing a roux. Chicken broth provides a flavorful liquid base, while heavy cream adds richness. A touch of smoked paprika and thyme rounds out the flavor with warmth and earthiness. Finally, a sprinkle of fresh parsley brightens the dish before serving.
This chowder pairs wonderfully with a crusty baguette or a slice of your favorite artisan bread for dipping. For a complete meal, serve it alongside a simple green salad with a tangy vinaigrette to balance the creaminess of the chowder.
Start by cooking the bacon in a large pot over medium heat. Let it sizzle until it’s crispy, then remove the strips and set them aside on a paper towel-lined plate. Keep those drippings in the pot; they’re liquid gold for flavor.
Add the onion and garlic to the pot, stirring them around in the bacon drippings. Sauté until the onion is soft and translucent, filling your kitchen with that irresistible aroma.
Next, toss in the red bell peppers and corn. Let them cook for about 5 minutes. You want the peppers to start softening and the corn to get a little color.
Now, it's time for the potatoes and chicken broth. Pour in the broth and bring everything to a boil. Once boiling, reduce the heat and let it simmer until the potatoes are fork-tender, which usually takes about 15 minutes.
Pour in the heavy cream, adding a delicious richness to the pot. Stir in the smoked paprika, thyme, and season with salt and pepper to taste. Let it all cook together for another 10 minutes, allowing the flavors to meld beautifully.
Crumble the reserved bacon over the top of the chowder and sprinkle with fresh parsley before ladling it into bowls.
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