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Homemade Corn Chowder is hearty, fresh and full of delicious flavors. Loaded with fresh corn kernels, tender red potatoes and crispy bacon, then finished with melting cheddar cheese and scallions. #mustlovehomecooking

Homemade Corn Chowder

273kcal
5 from 1 vote
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Prep 15 minutes
Cook 35 minutes
Total 50 minutes
Hearty, fresh and full of delicious flavors. Loaded with fresh corn kernels, tender red potatoes and crispy bacon, then finished with melting cheddar cheese and scallions.
Servings 8
Course Soup
Cuisine American

Ingredients

  • 6 slices bacon cut into 1-inch pieces, (we used thick cut)
  • 1 cup yellow onion, chopped 1 medium onion
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 5 cups vegetable broth (water or chicken broth may be substituted)
  • 8 ears sweet corn husks and silks removed, (about 6 cups)
  • 1 pound baby red potatoes or yukon gold potatoes cut into 1/2-inch pieces
  • 1/2 tsp thyme leaves
  • 1/4 tsp smoked paprika
  • 1 whole bay leaf optional
  • 1 cup whole milk (half and half or heavy cream may be substituted)
  • 1 tsp honey
  • salt and pepper to taste
  • handful shredded cheddar and sliced green onions optional

Equipment

Instructions

  1. Slice corn kernels off the cob with a sharp knife, Set aside.
  2. Cook bacon pieces in a large dutch oven or soup pot, over MED-HIGH heat until just crisp, about 5 to 7 minutes. Remove bacon to a paper towel-lined plate and set aside. Pour off bacon grease, reserving 3 tablespoons grease in the pot.
  3. Add chopped onions and cook about 5 minutes over MED-HIGH heat until soft and translucent, stirring often. Add garlic and flour and continue cooking for 1 minute, stirring constantly.
  4. While whisking, pour in broth. Add corn, potatoes, thyme, paprika, salt, pepper and bay leaf. Stir and bring mixture to a boil. Reduce heat to MED-LOW and simmer 15 to 20 minutes until potatoes are fork tender.
  5. Turn off heat and remove bay leaf. Use an immersion blender to blend about half the soup until smooth. OR carefully transfer half the soup to a blender, pulse until smooth and return to the pot.
  6. Over MED-LOW heat, stir in milk, bacon and honey. Simmer until soup thickens slightly, 5 to 10 minutes.
  7. Serve sprinkled with more bacon, shredded cheddar cheese and sliced green onions.
  8. Store leftovers in airtight container in the refrigerator for up to 3 days.

Nutrition

Serving1.5cupsCalories273kcalCarbohydrates43gProtein9gFat9gSaturated Fat3gPolyunsaturated Fat2gMonounsaturated Fat4gTrans Fat1gCholesterol14mgSodium722mgPotassium624mgFiber4gSugar10gVitamin A721IUVitamin C13mgCalcium53mgIron1mg

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