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ByMichael Wurm Jr.
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It’s August, and here in Central PA, ’tis the season for all things corn! Everyone and their brother grows it and everyone and their brother sells it. I am certainly not complaining. Fresh corn right off the cob, served with a little butter and salt, is a magical thing. When it’s slightly sweet and tender, I could probably eat a dozen ears all by myself.
As much as I like corn au naturel, I also like cooking with it. You may remember my Out-of-this-World Corn Dip, Jalapeño Corn Dip, and even my White Chicken Chili.
Anywho, I just got a new KitchenAid blender and wanted to give it a whirl. Instead of whipping up a typical smoothie, I thought a soup would be a fun way to test out it’s capabilities. With lots of corn on hand, I decided to make corn chowder. And for something extra, I threw in some bacon. (Let’s be honest, bacon is always in season.)
Since I’m new to the chowder making business, I found this recipe from Cooking Classy to get me started. Thanks, Jaclyn!
I’ve already admitted here on IBC that I’m not a huge fan of soup. (Chicken noodle soup is probably one of my least favorite things.) However, if it’s a creamy soup, chowder, or chili, you can count me in. I’m happy to report this recipe did not disappoint my picky-soup-pallette.
Everything comes together pretty quickly in a large pot. The recipe starts with lots of bacon. This nicely balances the sweetness of the corn and the little squirt of honey at the end.
To make this soup extra thick and creamy, I pureed about three cups of the chowder and then added it back in. The blender went through it effortlessly, bacon and all.
Garnished with some cheddar cheese, chives, and more bacon, this chowder is a winner. Another delicious way for me to up my corn intake this summer. Yum!
Let me share the recipe with you.
The flavor of this chowder is brilliant. I love the sweetness from the corn and how it works with the savory bacon. I think you’re going to love it, too.
As always, I hope you enjoyed this recipe. Happy cooking!
Corn Chowder with Bacon
This Corn Chowder with Bacon is a creamy flavorful soup that is easy-to-make and can be enjoyed year round.
5 from 1 vote
Print Pin Rate
Course: Soup
Cuisine: American
Keyword: bacon, corn bread, corn chowder
Prep Time: 20 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 50 minutes minutes
Servings: 6
Calories: 423kcal
Ingredients
- 8 ears corn husked, and kernels cut from the cob
- 3 tablespoons butter
- 6 slices thick-cut bacon cut into 1/4-inch pieces
- 1 medium yellow onion chopped
- 1/4 cup all-purpose flour
- 1 clove garlic minced
- 5 cups chicken stock
- 1 pound yellow potatoes cut into 1/2-inch pieces
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- 1 cup half and half
- 1 tablespoon honey
- Fresh chives, shredded cheddar cheese, and cooked chopped bacon for garnish
Instructions
Begin by melting the butter in a large saucepan over medium-high heat. Then, add the onion and bacon. Cook until the onion is soft, translucent, and beginning to brown around the edges, about 8 – 10 minutes.
Add the flour and garlic; then cook for an additional minute.
Next, slowly whisk in the chicken stock. Bring to a boil while continuing to stir. Then, add the potatoes and corn kernels. Season with thyme and bay leaf. Add salt and pepper to taste. Bring to a light boil; then reduce the heat and allow to summer, stirring occasionally, until the potatoes are tender (about 20 minutes).
Once the potatoes are tender, remove the bay leaf. Transfer about 3 cups of the chowder to a blender. Blend until smooth. Stir the pureed chowder back into the pot and add the half and half and the honey. Serve hot, garnished with chives, shredded cheddar cheese, and bacon.
Nutrition
Calories: 423kcal | Carbohydrates: 32g | Protein: 13g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 59mg | Sodium: 600mg | Potassium: 694mg | Fiber: 2g | Sugar: 9g | Vitamin A: 346IU | Vitamin C: 17mg | Calcium: 69mg | Iron: 2mg
