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Ingredients
Scale
- 4–1/2 cups corn (fresh or frozen)
- 7–1/2 ounces thick-sliced bacon (about 5–6 slices)
- 2 tablespoons unsalted butter
- 1 tablespoon minced garlic (3 cloves)
- 1–1/2 cups diced yellow onion (1 medium onion)
- 1 cup diced carrot (approximately 3 large carrots)
- 1/4 cup all-purpose flour
- 1 teaspoon Italian seasoning
- 1/4 teaspoon dried thyme
- 3 cups diced baby gold potatoes (unpeeled, about 19 ounces)
- 2 cups chicken broth (or stock)
- 3 cups whole milk
- 1 bay leaf
- 1/2 cup heavy cream
- 1 teaspoon salt
- 1 teaspoon pepper
- Fresh herbs (such as parsley or thyme, optional, for serving)
Instructions
- Cut kernels off the corn cobs to measure 4-1/2 cups or thaw frozen corn.
- Cook diced bacon in a large pot over medium-high heat until golden.
- Lower heat, add butter, diced onion, carrots, and garlic, then sauté until tender.
- Sprinkle flour over sautéed veggies and stir for one minute, then add potatoes, Italian seasoning, and thyme.
- Pour in chicken broth while scraping the pot, then stir in milk and add corn cobs and bay leaf.
- Bring to a simmer, then reduce heat and cover, simmering for 20-25 minutes.
- Remove the lid, discard corn cobs and bay leaf, stir in corn kernels, and cook for an additional 5-7 minutes.
- Add heavy cream, adjust seasoning, and stir in half the cooked bacon before serving.
Notes
For added depth, swap half of the chicken broth with beer.
Avoid boiling; simmer gently to maintain creaminess.
Leftover chowder can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 35mg