Corn Chowder
Corn chowder is an American cream soup built by simmering corn and diced potatoes in chicken stock, then finishing with heavy cream. Cooking bacon until crispy and sauteing onion and garlic in the rendered fat establishes a smoky, savory base. The potatoes cook for fifteen minutes until tender before the corn goes in for five more. Blending only half the soup and stirring it back creates a chowder that is both creamy and chunky, preserving whole corn kernels for texture. The natural sweetness of corn pairs with the richness of cream for a warming, comforting flavor, and crispy bacon bits scattered on top add a salty crunch.
Adjust Servings
Instructions
- 1
Cook bacon until crispy; sauté onion and garlic in the drippings.
- 2
Add potato and chicken stock; simmer 15 minutes until tender.
- 3
Add corn and simmer 5 more minutes.
- 4
Blend half the soup for a creamy yet chunky consistency.
- 5
Stir in cream; top with bacon bits and parsley.
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