Creamy Corn Chowder Recipe
Prep Time:
10 minutes
Cook Time:
25 minutes
Servings:
4 Servings
Ingredients
  • 4 slices bacon, diced
  • 1 small onion, diced
  • 3 stalks celery, diced
  • 3 cloves garlic, minced
  • 4 cups corn kernels (fresh or frozen)
  • 3 tablespoons flour
  • 4 cups chicken stock
  • 2 cups diced red potatoes
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • ½ teaspoon smoked paprika
  • ¼ teaspoon chile flakes
  • 2 bay leaves
  • 1 cup heavy cream
  • 1 tablespoon minced parsley
Directions
  1. Cook the bacon in a frying pan over medium heat until crisp, approximately 3 minutes.
  2. Once the bacon is crispy, reserve 3 tablespoons of bacon and place the rest in a large soup pot.
  3. Add the onions, celery, and garlic to the pot. Stir and cook over medium heat until the onions are translucent.
  4. Add the corn to the pot and cook for one minute.
  5. Sprinkle the flour over the corn mixture and stir.
  6. Add the chicken stock.
  7. Add the potatoes, seasonings, and bay leaves.
  8. Bring the soup to a boil, then simmer for 20 minutes or until the potatoes are soft.
  9. Remove the bay leaves.
  10. Add the cream, stir, and simmer on low for 5 minutes.
  11. Ladle the soup into bowls.
  12. Garnish with parsley and the reserved bacon.