Description
Hearty Midwestern corn chowder delivers a creamy symphony of sweet corn, smoky bacon, and rustic potato comfort. Simmered with love and traditional charm, this soul-warming dish invites you to savor each spoonful of pure, unpretentious deliciousness.
Ingredients
Scale
Main Protein and Vegetables:
- 3 cups corn kernels (fresh, canned, or frozen)
- 2 cups diced potatoes (Yukon gold or russet)
- 4 slices bacon, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
Dairy Components:
- 1 cup whole milk
- 1 cup heavy cream
- 1 tablespoon butter
Seasoning and Thickeners:
- 3 tablespoons all-purpose flour
- 3 cups chicken broth
- Salt and pepper, to taste
- Optional toppings: chopped green onions, shredded cheese, extra bacon
Instructions
- Render the bacon in a spacious cooking vessel over medium flame until it achieves a golden, crispy texture. Extract the bacon pieces with a perforated utensil, preserving a thin layer of rendered fat.
- Introduce butter to the residual bacon drippings and incorporate diced onions, sautéing until they become translucent and soft.
- Incorporate minced garlic and allow its aromatic essence to bloom for approximately 60 seconds.
- Dust the surface with flour, continuously stirring to create a smooth, nutty roux that eliminates any raw flour undertones.
- Gradually introduce chicken broth, whisking methodically to ensure a velvety, lump-free liquid base.
- Add cubed potatoes to the simmering broth, allowing them to tenderize and infuse the liquid with their starchy richness for 15-18 minutes.
- Gently fold in sweet corn kernels, whole milk, and heavy cream, letting the mixture meld and warm through for an additional 5-7 minutes.
- Calibrate the seasoning with salt and freshly cracked black pepper, adjusting to personal preference.
- Ladle the chowder into warm bowls, garnishing with the reserved crispy bacon bits and optional accompaniments like chopped chives or fresh herbs.
Notes
- Bacon Quality Matters: Select high-quality, thick-cut bacon for a richer, more robust flavor that elevates the entire chowder.
- Flour Technique: Continuously stir flour to prevent burning and ensure a smooth, silky base without any raw flour taste.
- Potato Texture: Cut potatoes into uniform, bite-sized cubes to guarantee even cooking and consistent texture throughout the chowder.
- Dairy Swap Options: For a lighter version, replace cream with half-and-half or use plant-based milk for a dairy-free alternative that maintains creamy consistency.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 400
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 80 mg