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    Home » Recipes » Soups and Stews

    By Amy · Published: Oct 4, 2017 · Updated: Oct 4, 2017 · This post may contain affiliate links. Please read my disclosure policy 2 Comments

    Corn Chowder

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    So hearty, creamy and full of corn, bacon and potatoes… this Corn Chowder is the ultimate comfort food soup for fall!

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    Corn chowder with bacon in a black bowl with a spoon.

    I love soup season.  Actually, every season is soup season for me because I love it year-round.  I especially enjoy comforting, hearty and creamy soups like this corn chowder.

    What’s not to love about sweet corn, bacon and potatoes floating around in all of that creamy goodness?!  🙂

    Overhead closeup of corn chowder topped with fresh thyme sprigs in a black bowl.

    Yes!  Normally I’m sad to see summer go because I love warm weather so much, but for some reason this year I’m super excited about the arrival of fall.  I guess with the new house and a bigger kitchen and dining area, I’m really looking forward to cooking Thanksgiving for my family and friends… oh and Christmas decorating (did I just catch myself saying the word Christmas already?!).

    A spoon spooning corn chowder from a black bowl.

    Hooray to soup season and I hope you enjoy this chowder as much as I do!  🙂

     

     

    Print
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    Corn chowder with bacon in a black bowl with a spoon.

    Corn Chowder


    ★★★★★

    5 from 1 reviews

    • Author: Amy @ The Blond Cook
    • Total Time: 40 minutes
    • Yield: 4 servings
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    Ingredients

    • 6 slices lean thick cut bacon, cut into small pieces
    • 1 small leek, thinly sliced (white and light green parts, about 1 cup sliced)
    • ½ teaspoon dried thyme
    • ⅛ teaspoon ground nutmeg
    • ½ teaspoon garlic powder
    • 1 teaspoon kosher salt (more or less, to taste)
    • ½ teaspoon freshly ground pepper (more or less, to taste)
    • 2 cups whole milk
    • 2 cups half and half
    • 1 bay leaf
    • 3 average sized russet potatoes, peeled and diced into about ½-inch cubes (about 3 cups diced)
    • 2 cups fresh or frozen corn kernels (about 2 large ears if using fresh)

    Instructions

    1. In a large saucepan or dutch oven over medium heat, fry the bacon until browned (about 4-5 minutes).  Discard all but approximately 1 tablespoon of the bacon drippings.
    2. Add the sliced leek, thyme, nutmeg, garlic powder, salt and pepper.  Cook for 5 minutes, stirring frequently.
    3. Add the milk, half and half, bay leaf and diced potatoes.  Stir to combine.  Increase heat and bring to a gentle boil.  Reduce heat as needed to maintain a simmer and cover.  Simmer 15 minutes, or until potatoes are tender, stirring occasionally.
    4. Add the corn kernels and stir to combine.  Cover and cook for an additional 5 minutes, or until corn has reached desired tenderness.  Remove and discard bay leaf before serving.

    Notes

    Adapted from Real Simple

    • Prep Time: 10
    • Cook Time: 30

    A two image vertical collage of corn chowder with overlay text in the center.

     

    HUNGRY FOR MORE?

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      Mexican Corn Salad
    • Shrimp, Corn and Zucchini Stir-Fry
      Shrimp, Corn and Zucchini Stir-Fry
    « Slow Cooker Mongolian Beef
    Buttery Shrimp over Pesto Pasta »

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      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆
      Recipe Rating




    1. Mona says

      February 06, 2019 at 12:25 pm

      I made this soup in the slowcooker.
      OMG! So good! Thank you !

      Mona

      ★★★★★

      Reply
      • Amy @ The Blond Cook says

        February 07, 2019 at 11:31 am

        Thanks, Mona – So happy you enjoyed it! 🙂

        Reply

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    Hey, I'm Amy Brinkley! Welcome to my online kitchen. I love cooking simple, family-friendly recipes with everyday ingredients.

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