If you’re looking for a comforting bowl of soup that embraces the flavors of sweet corn and smoky bacon, this Hearty Corn Chowder is exactly what you need. Perfect for those chilly days, this chowder warms you from the inside out with its creamy texture and satisfying ingredients.
The backbone of this chowder is the bacon, which adds a smoky depth of flavor. Once cooked, the rendered fat becomes the base for sautéing the onion and celery, lending an aromatic foundation. The butter enriches the flavor while helping to cook the vegetables to tender perfection. A pinch of garlic boosts the savory notes.
The use of all-purpose flour creates a roux, which thickens the chowder to a luxurious consistency. Chicken broth brings depth and complexity, while the Russet potatoes add heartiness and texture. Sweet corn kernels are the star, offering bursts of flavor in each bite. Finally, heavy cream ties everything together with its silky smoothness, and a sprinkle of fresh parsley brightens the dish just before serving.
This chowder pairs beautifully with a warm, crusty bread — perfect for soaking up every last drop. A simple green salad with a tangy vinaigrette can balance the richness of the chowder. For a heartier meal, consider serving with grilled cheese sandwiches.
Start by cooking those bacon slices in a large pot over medium heat. You want them crisp, so don't rush it. Once they're done, remove them to a paper towel-lined plate to drain and cool. When they're cool enough, crumble them up and set aside for later.
In the same pot (don’t clean it out, those drippings are gold!), add your butter. Toss in the diced onion and celery, letting them soften for about five minutes. You'll want them translucent and just starting to get a bit golden around the edges. Add the minced garlic and stir for another minute until fragrant.
Now, sprinkle the flour over the veggies. Stir it around for a couple of minutes to cook off the raw flavor. Gradually whisk in the chicken broth, making sure it’s smooth and lump-free. Bring the mixture to a gentle boil.
Add in those cubed potatoes. Once the pot reaches a boil again, lower the heat and let it simmer until the potatoes are tender, which should take about 15 minutes. Test with a fork; they should be soft but not falling apart.
Stir in the corn kernels (fresh or frozen, both work great) and the heavy cream. Let everything heat through for another 5 minutes, giving it time to meld together beautifully. Season generously with salt and pepper to taste.
When ready to serve, ladle into bowls and top with the crumbled bacon and a sprinkle of fresh parsley. Simple, cozy, and oh so satisfying!
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