Hearty Corn Chowder

The hearty corn chowder features a corn flavor with bell peppers, potatoes, garlic, and a hint of heat, rich in vegetables and topped with bacon.

Savory rich corn chowder packed with veggies and potatoes

Corn chowder has always captured my interest, perhaps due to the way the corn cob enhances its depth of flavor. After contemplating it for some time, I decided to craft my own corn chowder recipe. I must admit, I'm glad I did because it turned out delicious. The prominent corn flavor harmonizes with sweet bell peppers, diced potatoes, a touch of garlic, and a hint of heat. This hearty soup is brimming with vegetables. You won't be let down, especially since it's finished with bacon.

Homemade - Hearty Corn Chowder

Cozy up with this corn chowder

Equipment

• Pot

• Spatula

Tips or Tricks

• To build and enhance flavors in your dishes, season at each stage of a dish (as done below.) This pulls out juices and flavors of those ingredients, giving a dish that is delicious!

Length of Time

• Prep Time - 10 minutes

• Cook time - 40 minutes

Servings

• Serving Size: 1 cup

• Servings: 8

Ingredients

• 8 bacon slices

• 1 tablespoon bacon grease

• 1 tablespoon butter salted

• 1 yellow onion diced

• 1 cup celery diced

• 1 cup bell peppers (yellow, red, orange) diced and seeded

• 2 teaspoons jalapeno small diced

• 2 large garlic cloves minced

• 2 ears of corn (corn cut off, using both cob and kernels)

• 1 can cream of corn (optional)

• 1 ½ cup potatoes small diced (I used russet)

• 4 cups chicken stock unsalted

• ½ cup heavy whipping cream

• 3 tablespoons corn starch

• Black pepper

• Kosher salt

Directions

1. In a heated pot cook the bacon (to your preferred doneness.) Pour out grease, reserving 1 tablespoon. Set cooked bacon aside

2. In the pot the bacon was cooked, add the reserved bacon grease and butter.  Heat on medium low. Scrape up the delicious bacon bits on the bottom of the pan (will come up best once the butter is fully melted)

3. Add onions, season ½ teaspoon kosher salt and black pepper. Cook until translucent

4. Add celery, bell peppers, jalapenos and garlic. Season with ½ teaspoon kosher salt. Cook until tender and fragrant.

5. Once tender, add the corn kernels, corn cobs, cream of corn (optional) potatoes, and chicken stock. Season with 1 teaspoon kosher salt. Bring to a boil, then reduce to medium heat. Cook until potatoes are tender.

6. While it is coming to a boil, make thickening slurry. In a bowl combine ½ cup heavy whipping cream and 3 tablespoons corn starch.

7. Once the potatoes are cooked, pull out the corn cobs.

8. Pour the thickening slurry into the soup. Cook until thickened (roughly 1 – 2 minutes)

9. Serve, topping with 1 slice of bacon crumbled on top

Notes

• Optional toppings – crushed bacon, cheddar cheese, and corn crackles

• Cream of corn is optional – this will add a little more corn and sweet flavor to the dish