Creamy Corn Chowder

This easy corn chowder recipe is packed with fresh corn, crispy bacon, and tender potatoes. It’s a creamy, one-pot meal perfect for weeknight dinners. Quick to make and full of flavor, this dish will become a family favorite!

Ingredients:

• 4 strips of bacon
• 1/2 medium onion, finely chopped
• 3 celery stalks, finely chopped
• 2 medium carrots, peeled and finely chopped
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 4 cups chicken broth or stock
• 1 cup heavy cream
• 4 cups corn (fresh or frozen)
• 2 large Russet potatoes, peeled and diced
• 1/4 teaspoon Italian seasoning
• 1 pinch of cayenne pepper (optional)
• Salt and pepper, to taste

Instructions:

1. Cook the Bacon: Cut the bacon into small pieces using kitchen shears. Add it to a large pot over medium-high heat. Cook until crispy, about 10 minutes. Remove the bacon and place it on a paper towel-lined plate. Leave about 2 tablespoons of bacon fat in the pot.
2. Sauté Vegetables: Add the chopped onion, celery, and carrots to the pot. Sauté for 5 minutes until the vegetables are softened.
3. Add Garlic and Flour: Stir in the minced garlic and cook for 30 seconds. Sprinkle in the flour and cook for about 1 minute, stirring constantly to avoid burning.
4. Add Liquids: Pour in the chicken broth, stirring well to dissolve the flour and scrape up any brown bits from the bottom of the pot.
5. Combine Ingredients: Stir in the heavy cream, corn, diced potatoes, Italian seasoning, and cayenne pepper (if using). Save a portion of the bacon for garnish. Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to a rapid simmer. Cover the pot with the lid slightly ajar.
6. Simmer: Cook for 15-20 minutes, or until the potatoes are tender, stirring occasionally. The chowder will thicken the longer it cooks.
7. Season and Serve: Season with salt and pepper to taste. Garnish each bowl with the reserved bacon pieces.

Notes:

• Serves 4-6, depending on portion size.
• To save time, prep the onion, celery, carrots, and potatoes while the bacon is cooking.
• The soup will thicken as it sits; add more broth if needed when reheating.
• Avoid substituting cream with milk or half-and-half, as it may curdle due to the high heat.