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A creamy, comforting soup packed with sweet corn, smoky bacon, and tender potatoes. This classic American chowder is rich, hearty, and perfect for a cozy weeknight dinner. Ready in under an hour!
For 4 servings
Cook Bacon and Sauté Aromatics
Create the Chowder Base
Simmer with Potatoes
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A creamy, comforting soup packed with sweet corn, smoky bacon, and tender potatoes. This classic American chowder is rich, hearty, and perfect for a cozy weeknight dinner. Ready in under an hour!
This american recipe takes 45 minutes to prepare and yields 4 servings. At 723.97 calories per serving with 18.74g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or supper.
Finish and Serve
Omit the bacon and use 3 tablespoons of olive oil or butter to sauté the vegetables. Substitute the chicken broth with vegetable broth.
Add one finely diced jalapeño along with the onion and celery, or stir in 1/4 teaspoon of cayenne pepper with the flour for a gentle heat.
Stir in 1 pound of cooked shrimp, lump crab meat, or flaked salmon during the last 5 minutes of cooking, just until heated through.
Add 1/2 teaspoon of smoked paprika along with the dried thyme to enhance the smoky flavor profile.
Corn and potatoes provide a good amount of dietary fiber, which is essential for digestive health, helping to promote regularity and maintain a healthy gut.
Corn is a natural source of B vitamins, including thiamin and niacin, which are crucial for converting food into energy and supporting overall metabolic function.
The red bell pepper and yellow corn kernels contain antioxidants like carotenoids (lutein and zeaxanthin), which help protect the body's cells from damage caused by free radicals.
A 1.5-cup serving of this Corn Chowder with Bacon contains approximately 550-650 calories, depending on the thickness of the bacon and the exact fat content of the dairy used.
This chowder is a rich and hearty comfort food, high in calories and saturated fat from the bacon and heavy cream. While it contains beneficial nutrients from vegetables like corn, potatoes, and peppers, it is best enjoyed in moderation as part of a balanced diet.
Yes, you can make it gluten-free. Instead of all-purpose flour, use a gluten-free all-purpose flour blend. Alternatively, you can skip the flour and thicken the soup at the end with a slurry made from 2 tablespoons of cornstarch mixed with 2 tablespoons of cold water.
Leftover chowder can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over low heat, being careful not to let it boil.
Freezing dairy-based soups can be tricky as they may separate upon thawing. For best results, you can freeze the soup base before adding the milk and heavy cream. When ready to serve, thaw the base, reheat, and then stir in the dairy products.
Absolutely. Frozen corn works perfectly and doesn't need to be thawed before adding. If using canned corn, be sure to drain it well before adding it to the pot.