Serves 10
55 min
Bacon and Corn Chowder
Recipe GLPR284360f8c54c7f
A rich and creamy Creole-inspired chowder featuring smoky bacon, fresh corn, and tender potatoes simmered in a savory broth. This hearty soup combines the natural sweetness of corn with the depth of Creole spices, finished with a silky cream base that brings all the flavors together beautifully.
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Ingredients
2 large ears of corn, kernels removed from cob
2 large red potatoes, peeled and cubed
1 medium onion, diced
8 slices bacon, cut into small pieces
2 cloves garlic, minced
2 cups chicken broth
1 cup heavy cream
1 tablespoon cornstarch
2 tablespoons water
1 tablespoon Creole seasoning
Salt and black pepper to taste
Directions
Place the bacon pieces in a large saucepan over medium-high heat. Cook, stirring occasionally, until the bacon is crispy and cooked through, about 5-7 minutes. Using a slotted spoon, remove the cooked bacon to a paper towel-lined plate, leaving the bacon fat in the pan.
Add the diced onion to the bacon fat remaining in the pan and sauté for 3-4 minutes, stirring frequently, until softened. Add the minced garlic and cook for another minute, stirring constantly, until fragrant.
Pour the chicken broth into the pan and stir in the Creole seasoning. Add the cubed potatoes and bring the mixture to a gentle boil.
Reduce the heat to medium and simmer gently for 15-20 minutes, stirring occasionally, until the potatoes are tender and easily pierced with a fork but still hold their shape.
Add the corn kernels to the simmering broth and cook for 3-4 minutes until heated through. Pour in the heavy cream in a slow, steady stream while stirring gently to combine.
In a small bowl, whisk together the cornstarch and water until completely dissolved with no lumps. Slowly pour this mixture into the chowder while stirring gently. Continue to simmer for 3-5 minutes, stirring occasionally, until the soup thickens to your desired consistency.
Stir the reserved cooked bacon back into the chowder. Season to taste with salt and black pepper. Serve hot in bowls, with crusty bread for dunking if desired.
