Ingredients
Scale
- Bacon: Adds a smoky, savory flavor that forms the base of the soup.
- Onion, Celery, Carrots: Provide an aromatic base, offering depth and sweetness.
- Garlic: Adds a fragrant, slightly spicy note.
- Flour: Used to thicken the chowder and give it a creamy consistency.
- Chicken Broth: Serves as the soup’s liquid base.
- Heavy Cream: Adds richness and a smooth texture.
- Corn: The star of the show, bringing sweetness and texture.
- Russet Potatoes: Provide substance and heartiness.
- Seasonings: Italian seasoning, cayenne pepper, salt, and pepper enhance the overall flavor profile.
Ingredient Breakdown
- 4 strips bacon: Opt for thick-cut bacon for extra flavor, or turkey bacon for a lighter version.
- 1/2 medium onion, chopped small: Yellow onions are ideal, but white or red onions will work too.
- 3 sticks celery, chopped small: Adds a nice crunch and depth of flavor.
- 2 medium carrots, peeled & chopped small: Carrots add sweetness and color.
- 2 cloves garlic, minced: Fresh garlic is best, but garlic powder can be substituted in a pinch.
- 1/4 cup flour: All-purpose flour works well; for a gluten-free option, use a gluten-free blend.
- 4 cups chicken broth or stock: For a vegetarian version, swap with vegetable broth.
- 1 cup heavy/whipping cream: Use full-fat for the best texture, or a dairy-free alternative if needed.
- 4 cups frozen or fresh corn: Fresh corn gives a wonderful texture, but frozen is convenient.
- 2 large Russet potatoes, peeled & diced: Yukon Gold potatoes are a good alternative.
- 1/4 teaspoon Italian seasoning: A mix of dried herbs like basil, oregano, and thyme.
- 1 pinch cayenne pepper (optional): Adds a touch of heat; adjust to your preference.
- Salt & pepper to taste: Essential for balancing flavors.
Instructions
- Prepare the Bacon: Cut the bacon into small pieces using kitchen shears for ease. Add the pieces to a large pot or Dutch oven over medium-high heat. Cook until the bacon is crispy, about 10 minutes. Remove the bacon and place it on a paper towel-lined plate to drain, leaving about 2 tablespoons of bacon fat in the pot.
- Sauté the Vegetables: Add the chopped onion, celery, and carrots to the pot with the bacon fat. Sauté for about 5 minutes, or until the vegetables are softened.
- Add the Garlic: Stir in the minced garlic and cook for about 30 seconds until fragrant.
- Thicken the Soup: Sprinkle the flour over the vegetables and stir constantly for about 1 minute to cook the flour, which will help thicken the chowder.
- Incorporate the Liquid: Slowly pour in the chicken broth, stirring continuously to dissolve the flour and scrape up any browned bits from the bottom of the pot. This will add extra flavor to the soup.
- Add the Cream and Vegetables: Stir in the heavy cream, corn, diced potatoes, Italian seasoning, cayenne pepper, and most of the bacon (reserving a small amount for garnishing). Increase the heat to high and bring the soup to a boil.
- Simmer: Once boiling, reduce the heat to maintain a rapid simmer. Cover the pot partially, allowing some steam to escape. Cook for 15-20 minutes, or until the potatoes are tender. Stir occasionally to prevent sticking.
- Season and Serve: Taste the chowder and season with salt and pepper as needed. Serve hot, garnished with the reserved bacon.
Notes
Serving and Presentation Tips
- Serve with Crusty Bread: A slice of warm, crusty bread is perfect for soaking up the rich chowder.
- Garnish Creatively: Add a sprinkle of chopped fresh herbs, like parsley or chives, for a pop of color and flavor.
- Add Extra Toppings: Serve with shredded cheese, sour cream, or crumbled bacon on top for added flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner