Ingredients
Scale
- 4 slices of bacon, diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cups fresh corn kernels (or frozen)
- 3 cups vegetable or chicken broth
- 1 cup heavy cream (240 ml)
- 2 medium potatoes, peeled and diced
- 1 teaspoon thyme
- Salt and pepper to taste
- Chopped chives for garnish
Instructions
- In a large pot, cook the diced bacon over medium heat until crispy. Remove and set aside, leaving the drippings in the pot.
- Add the onion and garlic to the pot, cooking until softened, about 5 minutes.
- Stir in the corn, potatoes, and thyme, cooking for another 2-3 minutes.
- Pour in the broth and bring to a boil. Reduce heat and simmer until the potatoes are tender, about 15 minutes.
- Stir in the heavy cream and season with salt and pepper. Heat through for another 5 minutes.
- Serve hot, garnished with the crispy bacon and chopped chives.
Notes
- For extra creaminess, blend part of the soup before adding the cream.
- Add a pinch of cayenne pepper for a spicy kick.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 65 mg
Keywords: creamy corn chowder, corn chowder recipe, homemade soup