Thick, rich and mouthwatering soup made with sweet fresh corn, lots of potatoes and the tastiest slow-smoked thick-cut bacon. The perfect hearty and cozy comfort dish for cool winter nights.
In collaboration with Kayem Small Batch Bacon. All opinions are mine alone. #KayemPartner
Here is a hearty, quick and easy, go-to dinner recipe which is perfect for these chilly winter nights.
This corn chowder is scrumptious and hearty. It's creamy and flavorful. It's topped with crispy and mouthwatering slow-smoked bacon. It's sure to fill your stomach and warm your soul.
This soup is made with sweet fresh corn mingled with lots of potatoes in a dense and rich soup, exploding with bits of bacon.
With a touch of thyme and red pepper flakes, and a sprinkle of green onions.
What more could you ask for in soup?!?
Oh yes! It's a one-pot and a one-dish dinner, ready in a little over 30 minutes. I know this will become one of your favorites now, too.
Everyone loves a quick meal, especially after the holiday season.
To make today's recipe extra-scrumptious, I'm using Kayem's bacon. It's handcrafted using only premium cuts of pork to elevate the taste experience and make the best savory dishes.
Find out more about Kayem here.
For this recipe, I'm using fresh corn on the cobs. If you can't find fresh corn, you can use canned or frozen.
BUT: I do think the fresh corn gives extra flavor and richness to the soup. I'm using the stripped cobbs in the soup while it's simmering to add all the sweet corn milk from the husks.
How to easily remove the corn from the cobs.
Remove the corn from the cobs by placing them into a small ramekin inside a larger bowl. This way the cob will not slide around when cutting, and the corn will fall inside the bowl (and not everywhere on your counter!).
Cut the kernels off with a sharp knife. Remeber to save the stripped cobs. Break them in half and set them aside for later. We will add them to the soup and let them simmer.
Add the corn in the last five minutes so it stays tender and full of taste. A must-try.
Make sure to check out my video to see how to easily remove the corn from the cobs.
Ready to try it too?!? Buon appetito!
PRINTABLE RECIPE CARD: Extra-Creamy Corn Chowder
Extra Creamy Corn Chowder with Bacon
Ingredients
- 8 oz (225 gr) about 6 thick slices bacon
- 1/2 medium onion, diced
- 1 garlic clove, minced
- 1/4 cup (30 gr) all-purpose flour
- 2 cups (475 ml) chicken broth
- 2 cups (475 ml) milk
- 4 cobs of corn, husks and silk removed and kernels cut off
- 1 lb (450 gr) gold potatoes, diced
- 1/4 teaspoon dried thyme
- red pepper flakes, to taste
- salt and pepper, to taste
- 1/2 cup (120 ml) heavy cream
- green onion or chives, sliced (green part only)
Instructions
- Remove the corn from the cobs by placing them into a small ramekin inside a larger bowl. Cut the kernels off with a sharp knife. Break the cobs in half and set them aside for later.
- In a dutch oven or large pot, cook the bacon cut in pieces over medium-high heat until golden. Remove from the pan with a slotted spoon and set aside for later.
- In the same pot (remove some of the fat if you wish) add the onion and garlic and cook uncovered while stirring for about 5 minutes, or until the onion is translucent and soft.
- Add the flour and mix. Cook while stirring for 1 minute.
- Add the chicken broth a little at a time while mixing, until smooth. Add the milk, potatoes, thyme and red pepper flakes. Add the corn cobs (no corn), cover and simmer for about 20 minutes.
- Remove the corn cobs and add the corn. Simmer for 5 more minutes. Stir in the cream and half of the bacon. Adjust with salt if needed.
- Serve with green onions and the rest of the bacon.
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