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A bowl of creamy corn chowder topped with crispy bacon and fresh chives

Corn Chowder

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 380 kcal

Ingredients
  

  • 4 slices bacon , diced
  • 1 medium yellow onion, finely diced
  • 2 stalks celery , sliced
  • 1 red bell pepper, diced
  • 2 cloves garlic , minced
  • 2 tablespoons all -purpose flour
  • 3 cups low -sodium chicken broth
  • 2 cups fresh or frozen corn kernels
  • 1 pound Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
  • 1 cup heavy cream
  • 1/2 teaspoon dried thyme
  • 1 teaspoon sal t
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons fresh chives, chopped

Instructions
 

  • Cook the diced bacon in a large heavy-bottomed pot over medium heat until crispy. Remove with a slotted spoon and drain on paper towels, reserving 2 tablespoons of fat in the pot.
  • Add the onion, celery, and bell pepper to the pot. Sauté for 5 to 7 minutes until the vegetables are softened.
  • Stir in the minced garlic and cook for 1 minute until fragrant.
  • Sprinkle the flour over the vegetables and stir constantly for 2 minutes to create a roux and cook out the raw flour taste.
  • Slowly pour in the chicken broth while whisking continuously to prevent lumps from forming.
  • Add the potatoes, corn kernels, and dried thyme. Bring the mixture to a boil, then reduce heat to low and simmer for 15 to 20 minutes until the potatoes are tender.
  • Stir in the heavy cream and continue to simmer for 5 minutes until the chowder has thickened.
  • Season with salt and black pepper to taste.
  • Ladle into bowls and garnish with the reserved crispy bacon and chopped chives.