Smoky Corn Chowder
A welcoming warm bowl of delicious corn, rich creamy broth, tender vegetables, and thick cut bacon.
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Servings: 8
Calories: 320kcal
Equipment
Ingredients
- 2 lb bag frozen corn or fresh
- 6 strips bacon raw and chopped
- 3 cups potatoes diced
- 1 large yellow onion chopped
- 1 green and red bell pepper chopped
- 2 garlic cloves minced
- 1/3 cup all-purpose flour
- 1/4 tsp cayenne pepper
- 1/2 Tbsp smoked paprika
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 1 bay leaf
- 1 tsp thyme fresh or dried
- 4 cups chicken broth
- 2 cups half and half
- 3/4 cup Ritz crackers crumbled
Instructions
- Chop the bacon and the vegetables, mincing garlic into tiny pieces.
- In a large Dutch oven or heavy-bottomed stock pot, sauté the bacon for about 3 minutes, or until fat has been released into the pot. Add the onions and garlic and cook until fragrant, about 2 to 3 minutes. Next, add the bell peppers and cook until vegetables are tender.
- In a small bowl, combine the flour with the spices and herbs. Add the flour mixture into the sautéd vegetables and bacon, mixing the combine.
- Add the chicken broth and potatoes, stirring to combine all ingredients. Bring pot to a boil, cover with lid and set heat to simmer until potatoes are tender, about 20 minutes. Remove lid and add the heavy cream and corn, stirring to combine. Check for seasonings.
- In a small bowl, finely crush crackers into crumbs. Using a whisk, mix cracker crumbs into soup until well blended. Cook chowder on low to medium heat until thickened, about 20 minutes. Do not boil.
Notes
Helpful Tip: Chowder will continue to thicken when removed from heat. If needed, you can add more broth to leftovers.
Nutrition
Calories: 320kcal | Carbohydrates: 54g | Protein: 9g | Fat: 10g | Saturated Fat: 5g | Fiber: 6g | Sugar: 2g