Corn Chowder with Potatoes and Bacon
Simply amazing chunky Corn Chowder. Hearty with crispy bacon pieces and potatoes and flavor-rich from thyme and paprika. Definitely, a good and delicious way to warm you up and keep you full.
Servings: 6
Calories: 295kcal
Ingredients
- 1 tablespoon oil
- ½ cup bacon - cut into pieces
- 2 tablespoons butter
- 2 cloves garlic - minced
- 1 medium onion - chopped
- 6 ears corn
- 4 medium potatoes - peeled and cut into half-inch cubes
- 4 cups water
- ¼ teaspoon dried thyme
- ¼ teaspoon paprika powder
- 1 teaspoon salt
- ½ teaspoon fresh ground pepper
- 1 cup table cream
- ½ cup chives - chopped (optional)
Instructions
- Place corn on a plate or a cutting board while holding it up on one side. Slice the corn kernels off the cob using a knife. Then take a spoon or use the back of the knife to scrape the remaining pulp from the cob. Set this aside.
- Heat oil in a pot over medium heat. Add bacon pieces and fry until browned and crisp. Remove the pieces using a slotted spoon and transfer in a small bowl. Set aside.
- In the same pot with oil, add butter and melt. Add garlic and onions and cook until limp an aromatic.
- Add potatoes and corn kernels and stir. Pour in water and season with paprika, thyme, salt, and pepper. Bring to a simmer.
- Once potatoes are cooked, turn the heat off. Take out about 2 cups of the solids using a slotted spoon and transfer into a bowl.
- Using an immersion blender, blend the remaining corn and potatoes into a smooth puree.
- Turn heat on to low and pour in the cream and bring to a simmer. Add back the corn and potato chunks. Toss in the bacon and chives and cook until heat through.
- Serve in bowls while still warm.
Nutrition
Calories: 295kcal | Carbohydrates: 21g | Protein: 5g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 66mg | Sodium: 475mg | Potassium: 653mg | Fiber: 4g | Sugar: 1g | Vitamin A: 885IU | Vitamin C: 20mg | Calcium: 82mg | Iron: 4.8mg