Description
A simple and delicious creamy one-pot bacon corn chowder that is perfect for any meal.
Ingredients
Scale
- 6 slices of bacon, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium potatoes, peeled and diced (about 2 cups)
- 4 cups corn kernels (fresh, frozen, or canned)
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 2 green onions, sliced (for garnish)
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot over medium heat, cook the chopped bacon until crispy. Remove the bacon and set aside, leaving the drippings in the pot.
- Add the diced onion to the pot and sauté for about 5 minutes, or until translucent. Stir in the minced garlic and cook for an additional minute.
- Add the diced potatoes, corn, chicken broth, thyme, smoked paprika, salt, and pepper to the pot. Bring to a boil, then reduce heat and let simmer for 15-20 minutes, or until the potatoes are tender.
- Stir in the heavy cream and cooked bacon. Heat through for another 5 minutes, adjusting seasoning if necessary.
- Serve hot, garnished with sliced green onions and chopped parsley.
Notes
- For a spicier chowder, add a pinch of cayenne pepper or diced jalapeños.
- Substitute half of the heavy cream with milk for a lighter version, or use coconut milk for a dairy-free option.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 50mg