Corn Chowder

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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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?!  🙂

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?!).

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

Corn Chowder

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★★★★★

5 from 1 reviews

• Author: Amy @ The Blond Cook
• Prep Time: 10
• Cook Time: 30
• Total Time: 40 minutes
• Yield: 4 servings 1x

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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)
• 1/2 teaspoon dried thyme
• 1/8 teaspoon ground nutmeg
• 1/2 teaspoon garlic powder
• 1 teaspoon kosher salt (more or less, to taste)
• 1/2 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 1/2-inch cubes (about 3 cups diced)
• 2 cups fresh or frozen corn kernels (about 2 large ears if using fresh)

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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