📝 About This Recipe
This luxurious chowder is a celebration of dairy and seasonal sweetness, blending the richness of heavy cream and cultured butter with the sun-kissed flavor of fresh corn. Rooted in American farmhouse traditions, it features a velvety base punctuated by smoky bacon and tender Yukon Gold potatoes. It is the ultimate comfort dish, offering a sophisticated balance of savory depth and a silky, buttery finish that coats the palate.
🥗 Ingredients
The Flavor Base
- 6 slices Thick-cut Smoked Bacon (diced into 1/2 inch pieces)
- 4 tablespoons Unsalted Butter (high-quality European style preferred)
- 1 large Yellow Onion (finely diced)
- 2 stalks Celery (small dice)
- 3 cloves Garlic (minced)
The Heart of the Soup
- 5 cups Sweet Corn (fresh kernels cut from the cob, or high-quality frozen)
- 1.5 pounds Yukon Gold Potatoes (peeled and cut into 1/2 inch cubes)
- 1/4 cup All-purpose Flour (to create the roux)
- 4 cups Chicken or Vegetable Stock (low sodium)
- 1 teaspoon Dried Thyme
- 1/2 teaspoon Smoked Paprika (for a subtle earthy warmth)
The Dairy Finishing
- 1 cup Heavy Cream (at room temperature)
- 1 cup Whole Milk (full fat for best texture)
- to taste Salt and Black Pepper (freshly cracked pepper)
Garnish
- 2 tablespoons Fresh Chives (finely snipped)
- 1/2 cup Sharp Cheddar Cheese (shredded)
👨🍳 Instructions
-
1
In a large Dutch oven or heavy-bottomed pot, cook the diced bacon over medium heat until it becomes crisp and golden brown, about 8-10 minutes.
-
2
Use a slotted spoon to remove the bacon bits and drain them on a paper towel, leaving the rendered fat in the pot.
-
3
Add the 4 tablespoons of butter to the bacon fat. Once melted and foaming, add the onion and celery. Sauté for 5-6 minutes until the onion is translucent and soft.
-
4
Stir in the minced garlic and cook for just 1 minute until fragrant, being careful not to let it brown.
-
5
Sprinkle the flour over the vegetables and stir constantly for 2 minutes. This cooks out the raw flour taste and creates a light roux to thicken our chowder.
-
6
Slowly pour in the stock while whisking or stirring vigorously to ensure no flour lumps form. Bring the mixture to a gentle simmer.
-
7
Add the cubed potatoes, dried thyme, and smoked paprika. Cover and simmer for 12-15 minutes, or until the potatoes are fork-tender.
-
8
Stir in the corn kernels. If using fresh corn, simmer for an additional 5 minutes; if using frozen, 2-3 minutes is sufficient.
-
9
Optional Texture Boost: Transfer 2 cups of the soup to a blender and pulse until smooth, then stir back into the pot for a naturally thicker, creamier consistency.
-
10
Reduce the heat to low. Slowly stir in the heavy cream and whole milk. Allow the chowder to heat through for 3-4 minutes, but do not let it reach a rolling boil to prevent the dairy from curdling.
-
11
Stir half of the crispy bacon back into the pot. Taste and season generously with salt and freshly cracked black pepper.
-
12
Ladle the hot chowder into bowls. Top with the remaining bacon, a sprinkle of chives, and a pinch of shredded cheddar cheese.
💡 Chef's Tips
If using fresh corn, don't throw away the cobs! Simmer the bare cobs in your stock for 10 minutes before starting the recipe to extract extra 'corn milk' and flavor. Always use Yukon Gold potatoes for chowder; their waxy texture holds its shape better than starchy Russets and adds a buttery flavor. To prevent the dairy from breaking, ensure your cream and milk are not cold from the fridge when adding them to the hot soup. For a vegetarian version, swap the bacon for smoked salt or a dash of liquid smoke and use vegetable stock. If the chowder is too thick, splash in a little more milk until you reach your desired consistency.
🍽️ Serving Suggestions
Serve alongside a warm, crusty sourdough baguette for dipping into the creamy base. Pairs beautifully with a crisp, chilled Chardonnay or a dry Riesling to cut through the richness. A simple side salad with a lemon-vinaigrette dressing provides a refreshing acidic contrast to the savory chowder. For a coastal twist, serve with a side of oyster crackers or saltines. Top with a few drops of hot sauce or a pinch of cayenne if you enjoy a subtle spicy kick.