📝 About This Recipe
This quintessential comfort food captures the essence of a late summer harvest in a single, velvet-textured bowl. By combining the natural sweetness of fresh corn with a hint of smoky bacon and earthy thyme, this chowder balances rich creaminess with a bright, clean finish. It is a soul-warming staple that transforms simple pantry ingredients into a sophisticated, multi-layered masterpiece perfect for chilly evenings.
🥗 Ingredients
The Aromatics & Base
- 6 slices Thick-cut Bacon (diced into small lardons)
- 2 tablespoons Unsalted Butter (only if needed based on bacon fat)
- 1 large Yellow Onion (finely diced)
- 2 pieces Celery Stalks (finely diced)
- 1 medium Red Bell Pepper (diced small for color and sweetness)
- 3 cloves Garlic (minced)
The Body
- 6 cups Corn Kernels (freshly cut from about 6-8 cobs; frozen is a fine substitute)
- 1.5 pounds Yukon Gold Potatoes (peeled and cut into 1/2-inch cubes)
- 4 cups Chicken or Vegetable Stock (low sodium preferred)
- 1 tablespoon Fresh Thyme (leaves removed from stems)
- 1 piece Bay Leaf (dried)
- 1/2 teaspoon Smoked Paprika (for a subtle depth)
The Finishing Touches
- 1 cup Heavy Cream (at room temperature)
- to taste Kosher Salt
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/4 cup Fresh Chives (finely chopped for garnish)
👨🍳 Instructions
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1
In a large Dutch oven or heavy-bottomed pot over medium heat, add the diced bacon. Cook, stirring occasionally, until the bacon is crispy and the fat has rendered (about 8-10 minutes).
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2
Use a slotted spoon to remove the crispy bacon bits and drain them on a paper towel-lined plate. Leave about 2-3 tablespoons of bacon fat in the pot; discard the rest or add a little butter if you're short on fat.
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3
Add the diced onion, celery, and red bell pepper to the pot. Sauté for 5-7 minutes until the vegetables are softened and the onions are translucent.
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4
Stir in the minced garlic and cook for just 60 seconds until fragrant, being careful not to let it brown or burn.
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5
Add the cubed potatoes, corn kernels, fresh thyme, smoked paprika, and the bay leaf. Stir well to coat the vegetables in the flavorful fats.
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6
Pour in the stock. Increase the heat to medium-high and bring the mixture to a gentle boil.
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7
Once boiling, reduce the heat to low, cover the pot partially, and simmer for 15-20 minutes, or until the potatoes are fork-tender.
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8
To achieve a truly creamy texture without a flour roux, transfer about 2 cups of the soup (ensure you get plenty of corn and potatoes) to a blender and puree until smooth. Alternatively, use an immersion blender directly in the pot for 3-4 short pulses.
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9
Stir the pureed portion back into the pot. This creates a natural thickness while leaving plenty of chunky texture.
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10
Pour in the heavy cream and stir gently. Allow the chowder to heat through for 2-3 minutes, but do not let it come to a hard boil again as the cream might break.
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11
Taste the chowder and season with kosher salt and freshly cracked black pepper. Adjust according to your preference.
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12
Remove the bay leaf. Ladle the hot chowder into deep bowls and garnish generously with the reserved crispy bacon and fresh chives.
💡 Chef's Tips
If using fresh corn, don't throw away the cobs! Simmer them in your stock for 10 minutes before starting the recipe to extract 'corn milk' for extra flavor. Yukon Gold potatoes are superior for chowder because their waxy texture holds shape better than starchy Russets. For a vegetarian version, swap bacon fat for butter, use vegetable stock, and add a drop of liquid smoke to mimic the bacon's depth. Avoid over-blending; the charm of a chowder lies in the contrast between the silky broth and the whole kernels of corn and potato. If the chowder is too thick, thin it with a splash more stock; if too thin, simmer uncovered for 5 minutes before adding the cream.
🍽️ Serving Suggestions
Serve with a side of warm, honey-glazed cornbread to lean into the corn theme. A crisp green salad with a sharp lemon vinaigrette cuts through the richness of the cream beautifully. Pair with a chilled glass of buttery Chardonnay or a light pilsner beer. Offer a bottle of hot sauce on the table for those who enjoy a spicy kick against the sweet corn. Serve in a hollowed-out sourdough bread bowl for the ultimate comfort food experience.