Creamy Corn Chowder with Bacon

Quick facts

Ingredients

• 6 slices bacon, chopped
• 1 tbsp butter
• 1 medium onion, diced
• 2 celery ribs, diced
• 1 red bell pepper, diced
• 2 garlic cloves, minced
• 2 tbsp all-purpose flour
• 4 cups low-sodium chicken broth
• 1 1/2 lb Yukon Gold potatoes, peeled and cut in 1/2-inch cubes
• 4 cups corn kernels (fresh, frozen or two 15-oz cans, drained)
• 1 tsp fresh thyme leaves (or 1/2 tsp dried)
• 1 cup heavy cream or half-and-half
• 1 tsp kosher salt, or to taste
• 1/2 tsp black pepper
• 1/4 tsp smoked paprika
• Sliced green onions, to serve

Step-by-step method

1. Cook the bacon in a large pot over medium heat until crisp, 6–8 minutes. Move it to a paper-towel-lined plate, leaving about 2 tablespoons of fat in the pot.

2. Add the butter, onion, celery and bell pepper. Cook 5–6 minutes, stirring, until softened. Add the garlic and cook 30 seconds.

3. Sprinkle in the flour and stir 1 minute. Slowly pour in the broth, stirring to dissolve the flour.

4. Add the potatoes, corn and thyme. Bring to a boil, then lower the heat and simmer 15–18 minutes, until the potatoes are tender.

5. Transfer about 2 cups of the chowder to a blender and blend until smooth (vent the lid), or pulse a few times in the pot with an immersion blender. Stir it back in.

6. Stir in the cream, salt, pepper and smoked paprika and heat through without boiling. Serve topped with the bacon and green onions.

Tips for the best result

• If you use fresh corn, scrape the cobs with the back of a knife after cutting off the kernels; the corn “milk” makes the chowder even creamier.
• Yukon Gold potatoes hold their shape and add a buttery flavor. Russets will thicken the soup more as they break down.
• For a vegetarian chowder, skip the bacon, use 3 tbsp butter and vegetable broth, and add a little extra smoked paprika.

Storage and reheating

Refrigerate up to 4 days. Reheat gently over low heat, stirring and adding a splash of broth or milk if it has thickened. Chowders with cream and potatoes can turn grainy when frozen, so this one is best enjoyed fresh.

Approximate nutrition per serving

About 380 calories per serving. Nutrition is an estimate and varies with brands and portion size.