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Creamy Loaded Corn Chowder With Bacon

Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 minute
Servings: 6
Course: Main Course, Soup
Cuisine: American
Ingredients Method

Ingredients
  

  • 8 oz thick-cut bacon diced (225 g)
  • 1 medium yellow onion diced, about 1 cup (150 g)
  • 2 medium celery stalks diced, about 3/4 cup (100 g)
  • 1 medium red bell pepper diced, about 1 cup (150 g)
  • 3 garlic cloves minced
  • 1/4 cup all-purpose flour 30 g
  • 4 cups low-sodium chicken broth 960 ml
  • 1 1/2 lb Yukon Gold potatoes cut into 1/2-inch cubes (680 g)
  • 4 cups fresh or frozen corn kernels about 600 g
  • 3/4 tsp kosher salt
  • 1/2 tsp dried thyme
  • 1/4 tsp ground black pepper
  • 1/4 tsp smoked paprika
  • 1 1/2 cups whole milk 360 ml
  • 1 cup heavy cream 240 ml
  • 1 cup freshly shredded sharp cheddar cheese divided (113 g)
  • 4 green onions thinly sliced, divided (about 60 g)

Method
 

  1. Add bacon to a cold 5- to 6-quart Dutch oven. Cook over medium heat for 8–10 minutes until crisp. Transfer to a plate, reserving about 3 tbsp bacon fat in the pot.
  2. Add onion, celery, and bell pepper. Cook for 6–8 minutes until softened. Add garlic and cook for 30 seconds.
  3. Stir in flour and cook for 1 minute. Slowly stir in chicken broth until smooth.
  4. Add potatoes, corn, salt, thyme, pepper, and smoked paprika. Bring to a gentle boil, reduce to a simmer, and cook uncovered for 14–18 minutes until the potatoes are fork-tender.
  5. Reduce heat to low. Stir in milk, cream, 3/4 cup cheddar, about two-thirds of the bacon, and half the green onions. Cook gently for 4–5 minutes without boiling.
  6. Remove from heat and rest for about 5 minutes. Serve topped with reserved bacon, remaining 1/4 cup cheddar, and remaining green onions.