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Corn Chowder is plump full of fresh sweet corn, tender chunks of potato and crispy bacon in a creamy chicken broth base that is lightly seasoned and flavorful.
I know for some of you, it is almost too hard to think about soup weather when it is still in the eighties and nineties. But for this soup loving family, it is always a good time of the year for soup. There is nothing quite like a chunky creamy chowder to fill your hungry tummy! This Corn Chowder Recipe is chock full of bacon, potatoes and corn and is so quick to come together therefore it is definitely doable for a weeknight meal. Summer is a perfect time for Corn Chowder because the farmers are bringing the best of the best sweet corn to market.
HOW DO YOU MAKE CORN CHOWDER?
First of all, cook the bacon reserving 1-2 tablespoons of bacon grease. Coarsely chop the bacon and set it aside. Heat the reserved bacon grease in large stockpot or dutch oven over medium heat. Add the celery, carrots, onions, potatoes and corn and cook for 5-7 minutes stirring several times. Add the red pepper and cook for an additional 3 minutes. Stir in the paprika, onion powder, garlic powder and ground cayenne pepper and cook for around 30 seconds.
Now add the chicken broth. Bring to a low boil and simmer until potatoes are fork-tender. Then pull 1 cup of broth from the stockpot (trying not to get any vegetables). Mix that up with a little bit of flour to create a slurry. Whisk the slurry into the soup using a fork and bring back to a low boil. Simmer for about 2-3 minutes or until slightly thickened. Stir in the cream. Finally, add the chopped bacon and parsley right before serving.
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