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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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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
- Prep Time: 10
- Cook Time: 30
- Total Time: 40 minutes
- Yield: 4 servings
Print Recipe
Pin RecipeIngredients
- 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)
Instructions
- 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.
- Add the sliced leek, thyme, nutmeg, garlic powder, salt and pepper. Cook for 5 minutes, stirring frequently.
- 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.
- 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
Mona says
I made this soup in the slowcooker.
OMG! So good! Thank you !
Mona
★★★★★
Amy @ The Blond Cook says
Thanks, Mona – So happy you enjoyed it! 🙂