Creamy Corn Chowder
Corn Chowder has a history which can be traced back to the 1880’s, maybe before. As a “cousin” to New England Clam Chowder, corn is used in the base instead of clams. Bacon is used quite frequently in chowders, including clam, for the extra flavor. You can omit the bacon if you wish to make this recipe vegetarian. It will still have a rich, creamy texture and flavor, which comes from the Half-and-Half.
Chowders are typically a meal itself, especially when served with some warm bread. Our Crusty Bread is an easy recipe and wonderful with any soup, stew or chili.
Yield 6 Servings
6 Slices Bacon, Cut into 1-inch Pieces
2 Stalks Celery, Medium Chopped
1 Medium Onion, Medium Chopped
1 Medium Red Bell Pepper, Seeded and Medium Chopped
3 Medium Red Potatoes, ⅜” to ½” Diced Pieces
1 Pound Frozen Corn Kernels, Thawed
1 Teaspoon Dried Thyme
2 Teaspoons Sea Salt (or to taste)
2 Teaspoons Freshly Ground Black Pepper (or to taste)
⅓ Cup All-purpose Flour
6 Cups Low-fat Chicken Broth
1 Bay Leaf
1 Cup Half-and-Half
Cook the bacon in a large stock pot, over medium-high heat about 5-7 minutes, stirring, until cooked and crispy. Pour off all but 2 Tablespoons of the fat.
Add onion, celery and bell pepper to the pot. Cook about 5-6 minutes until softened. The onions will be translucent. Add corn, potatoes, thyme, salt and pepper. Stir together.
Sprinkle flour over mixture. Stir while adding so it doesn’t clump. Stir until thickened which will only take a couple minutes.
Pour in the broth while stirring to mix well until smooth. Add the bay leaf; bring to a boil. Reduce heat and simmer about 25-30 minutes until potatoes are tender.
Remove bay leaf and stir in half-and-half, combining well. Continue to simmer until the chowder is thoroughly warmed. Serve with warm bread. Try our Crusty Bread recipe. It’s a favorite among our friends.