Creamy Corn and Bacon Chowder Recipe for Cozy Dinners

Ingredients

• 4 slices bacon, cut into small pieces
• 1/2 C onion, minced
• 2 tsp garlic, minced (bottled or fresh)
• 2 Tb butter
• 6 Tb flour
• 8 C chicken broth
• 6 C Yukon Gold potatoes, diced
• 5 C frozen corn kernels, thawed
• 1 C red bell pepper, minced
• 1 1/2 C half and half
• 1 Tb cornstarch
• 1 1/2 tsp salt
• 1/4 tsp pepper
• 2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional)
• 2 tsp thyme
• 1 tsp apple cider vinegar
• TOPPINGS:
• cheddar cheese
• crisped bacon (from the beginning of the recipe)
• green onions

Instructions

1. Heat a large soup pot over medium-high heat.
2. Cut the bacon into roughly 1-inch pieces. Add to the hot pot and cook, stirring occasionally, until bacon is crisp. Remove bacon to a paper towel-lined plate, leaving the rendered fat in the pot.
3. Add the minced onion to the bacon fat and cook 2–3 minutes until almost translucent. Stir in the garlic and cook another minute.
4. Add the butter and let it melt, then sprinkle in the flour and stir to combine. Cook a few minutes, stirring occasionally, to remove the raw flour taste.
5. Gradually whisk in the chicken broth, then add the diced potatoes. Bring to a boil, reduce the heat, and simmer 10–15 minutes until the potatoes are fork-tender.
6. Stir in the corn, red bell pepper, salt, pepper, smoked paprika, cayenne (if using), and thyme. Bring back to a gentle boil and cook about 5 minutes.
7. Whisk together the half and half and cornstarch until smooth, then stir into the pot. Allow the chowder to return to a boil and thicken slightly.
8. Stir in the apple cider vinegar and taste, adjusting salt and pepper as needed. For a thicker, creamier texture, pulse a portion of the soup with an immersion blender and stir until combined.

Serve hot topped with the reserved crisped bacon, shredded cheddar, and sliced green onions.