Description
A rich and velvety corn chowder featuring smoky bacon and tender potatoes. A hearty one-pot meal perfect for cold weather.
Ingredients
Scale
- 6 strips thick-cut bacon, diced
- 4 cups corn kernels (fresh or frozen)
- 2 large Yukon Gold potatoes, diced
- 1 medium onion, finely chopped
- 2 stalks celery, sliced
- 1/4 cup all-purpose flour
- 4 cups chicken stock
- 1 cup heavy cream
- 1 tsp smoked paprika
- Salt and black pepper to taste
Instructions
- Sauté diced bacon in a pot until crisp; remove bacon and keep fat.
- Add onions and celery to bacon fat and cook until translucent.
- Stir in flour and cook for 2 minutes.
- Gradually whisk in chicken stock and bring to a simmer.
- Add diced potatoes and simmer for 12 minutes.
- Stir in corn and heavy cream; simmer on low for 5 minutes.
- Return bacon to the pot and season with paprika, salt, and pepper.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American