Corn Chowder

When the weather cools down, this is the first thing I crave. Sweet corn, tender potatoes, smoky bacon, and a creamy base come together in the most comforting way. It’s hearty but not heavy, and with a loaf of crusty bread on the side, you’ve got dinner that feels both simple and special.

Prep Time:	Cook Time:
15 mins	35 mins
Total Time:	Serves:
50 mins	5

Ingredients

• 4 slices thick-cut bacon, chopped

• 1 tablespoon butter, or more bacon fat

• 1/2 large onion, diced

• 2 celery stalks, sliced

• 2 garlic cloves, minced, optional

• 2 cups Yukon Gold potatoes, diced, leave skin on if thin-skinned

• 3 cups fresh or frozen corn

• 3 tablespoon all-purpose flour

• 3 cups chicken broth

• 1 cup whole milk or half-and-half

• 1/4 cup heavy cream, optional, for richness like in the photo

• 1 Salt and black pepper, to taste

• 1/4 teaspoon smoked paprika, optional

Instructions

1. In a large pot or Dutch oven over medium heat, cook chopped bacon until crispy. Remove and set aside on a paper towel-lined plate. Leave 1–2 tbsp bacon fat in the pot.

2. Add butter to the bacon fat. Sauté onion and celery for 4–5 minutes until soft. Add garlic and cook 1 minute more.

3. Sprinkle flour over the vegetables and stir to coat. Cook for 1–2 minutes to remove raw flour taste.

4. Slowly whisk in the broth, stirring constantly. Add potatoes, salt, pepper, and smoked paprika. Simmer 10–15 minutes, until potatoes are tender.

5. Stir in corn, milk, and cream. Simmer 5–10 more minutes, stirring occasionally, until thickened and creamy.

6. For that velvety-yet-chunky look, blend 1–2 cups of the soup in a blender and stir it back in, or use an immersion blender for a few seconds. Add most of the crispy bacon back in and stir.

7. Garnish with remaining bacon and chopped chives. Serve with crusty bread or grainy toast (like in the image).