Creamy Corn Chowder

allforyouuJuly 28, 2024

0 37 2 minutes read

Cook the bacon in a large Dutch oven over medium heat until brown and crispy. Using a slotted spoon, remove the bacon to a plate covered with a paper towel, reserving the bacon grease in the pot.
Over medium heat, add the onion, celery, and carrots to the bacon grease and cook until the onions and celery are tender. Reduce the heat and add the garlic and cayenne pepper, cooking for 1 minute while stirring.
Increase the heat to medium. Sprinkle in the flour, cooking for 2 minutes while stirring. Slowly add the chicken broth while stirring. Add the potatoes, corn, and most of the cooked bacon, reserving a small amount of bacon for garnish. Bring the mixture to a boil, reduce the heat, and simmer until the potatoes are tender.
Remove the pot from the heat and slowly stir in the cream. Stir in the chopped fresh thyme. Season with kosher salt and freshly ground black pepper to taste. Garnish with the rest of the bacon and a little bit of the fresh thyme.

Yukon Gold potatoes are my go-to potatoes for this recipe. Russet Potatoes work well too.
Try other fresh herbs like thyme, rosemary, or even dill.
For best results in blending the cream, bring the cream to room temperature and reduce the heat on the soup. Stir it in slowly at the end of the cooking process.
I do not recommend freezing this soup because the potatoes will likely change texture, and the cream will separate.