Corn and Bacon Chowder Recipe
From Love With Recipes
This hearty and delicious Corn and Bacon Chowder is a satisfying bowl of warmth and comfort, perfect for any season. Made with fresh vegetables, smoky bacon, and a touch of spice, this recipe is easy to prepare and delightfully creamy. It’s an inexpensive way to create a meal that’s full of flavor and sure to please your family or guests.
Recipe Details
| Attribute | Details |
|---|---|
| Cook Time | 30 minutes |
| Prep Time | 20 minutes |
| Total Time | 50 minutes |
| Category | Chowders |
| Keywords | Corn, Vegetable, Low Protein, < 60 Mins, Inexpensive |
| Servings | 6 |
| Calories per Serving | 353.7 kcal |
Ingredients
Below is a detailed breakdown of the ingredients you’ll need to prepare this chowder, along with their quantities:
| Ingredient | Quantity |
|---|---|
| Bacon | 6 slices |
| Fresh Corn Kernels | 6 ears (about 4 ½ cups) |
| Fennel Bulbs | 1 ½ bulbs (thinly sliced) |
| Yellow Zucchini | 1 medium (diced) |
| Russet Potato | 1 large (peeled and diced) |
| Low-Sodium Chicken Broth | 3 cups (plus extra if needed) |
| Cayenne Pepper | ½ teaspoon |
| Heavy Cream | ¼ cup |
| Fresh Chives | 2 tablespoons (chopped) |
Nutritional Information
Here’s the nutritional breakdown per serving:
| Nutrient | Amount |
|---|---|
| Calories | 353.7 kcal |
| Total Fat | 20.2 g |
| Saturated Fat | 8.5 g |
| Cholesterol | 42.6 mg |
| Sodium | 270.4 mg |
| Total Carbohydrates | 38.2 g |
| Dietary Fiber | 5.7 g |
| Sugars | 5.7 g |
| Protein | 11.5 g |
Instructions
Follow these step-by-step directions to prepare a creamy and flavorful Corn and Bacon Chowder:
| Step | Instruction |
|---|---|
| 1 | Heat a large pot over medium-high heat. Add the bacon slices and sauté until crisp and browned, about 8–10 minutes. |
| 2 | Using a slotted spoon, transfer the cooked bacon to a plate lined with paper towels. Reserve the bacon drippings in the pot. |
| 3 | Add the corn kernels, sliced fennel, diced zucchini, and potato to the bacon drippings in the pot. Sauté the vegetables for about 5 minutes, stirring occasionally. |
| 4 | Pour in 3 cups of chicken broth and bring the mixture to a simmer. Cook uncovered over medium heat for 15–20 minutes, or until the vegetables are tender. |
| 5 | Carefully transfer 3 cups of the soup into a blender. Hold the blender lid firmly and puree the soup until smooth. |
| 6 | Return the pureed soup to the pot and stir to combine with the remaining soup. |
| 7 | Add the heavy cream and cayenne pepper to the chowder, stirring well. Adjust the thickness by adding more chicken broth if needed. |
| 8 | Taste and season with salt and freshly ground black pepper as desired. |
| 9 | To serve, ladle the chowder into bowls and garnish with the reserved crispy bacon and a sprinkle of fresh chives. |
Tips for Success
- Selecting Corn: Fresh corn on the cob yields the best flavor, but frozen corn kernels can be used as a time-saving alternative.
- Blending Safely: Always allow hot liquids to cool slightly before blending, or use an immersion blender directly in the pot.
- Customizing Heat: For a spicier chowder, increase the cayenne pepper or add a pinch of smoked paprika for extra depth.
Enjoy this rich and hearty Corn and Bacon Chowder with a side of crusty bread or a simple green salad. Its comforting flavors are sure to make it a family favorite.
