Ingredients
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- 6 strips bacon, diced
- 1 small yellow onion, diced
- 6 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 cup flour
- 4-5 cups chicken stock (or chicken broth)
- 1.5 pounds Yukon gold potatoes, diced into 3/4"-1" pieces
- 2 (15 ounce) cans corn, drained
- 1.5 cups heavy cream
- 1 bay leaf
- 1 teaspoon balsamic vinegar
- Kosher salt
- fresh cracked pepper
- sliced green onion for garnish
Instructions
- Heat a large pot over medium-low heat. Add 6 strips diced bacon and cook, stirring occasionally until crisp. Remove bacon and set aside. Don’t wipe out the pot.
- Add 1 diced onion and cook for about 5 minutes, stirring occasionally.
- Add 6 cloves minced garlic, 1 teaspoon Italian seasoning, 1 teaspoon chili powder, 1/2 teaspoon paprika, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder, along with a couple pinches of salt and pepper. Cook for about 1 minute, stirring frequently.
- Sprinkle 1/4 cup flour over veggies and cook for about 1 minute, stirring frequently.
- Add about 1/2 a cup of chicken stock to the pot to deglaze the bottom and scrape off all the yummy bits.
- Add 1.5 pounds diced potatoes, 2 cans of corn, 1.5 cups heavy cream, and the remaining chicken stock. Add a couple large pinches of salt and pepper. Stir to combine and add 1 bay leaf.
- Cover and bring to a simmer over medium-high heat. Reduce heat to low and simmer, covered, for about 10 minutes. Then remove lid and simmer for another 10 minutes or until it thickens nicely and the potatoes are cooked through and fork-tender. Stir every 2-3 minutes.
- Stir in balsamic vinegar and crispy bacon, reserving some bacon for garnish if desired.
- Garnish with bacon and sliced green onion and enjoy!
- If you loved this recipe, please leave a 5-star rating and review below!
Notes
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- Fresh, frozen, or canned corn will work for this recipe. I use canned because that’s what we have in the pantry most often but my favorite is fresh corn straight from the cob!
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- You can use any potato for this recipe, but I prefer Yukon gold potatoes. They have the perfect buttery texture and delicious flavor, and they hold up well in the soup. You can use baby red potatoes or even Russet potatoes but they will break down a bit more and won’t hold their shape quite as well.
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- Simmer the soup, but don’t boil. Simmering will allow the potatoes to cook gently. Boiling the potatoes will make them more likely to cook unevenly and break up into smaller pieces.
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- For a creamier texture, blend half the soup. If you like a really thick, creamy corn chowder, use an immersion blender to blend half the soup. Or carefully transfer half the soup to a high-speed blender, blend, and then return to the pot.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stove Top
- Cuisine: American
Nutrition
- Serving Size: 1/8 of the soup
- Calories: 329
- Sugar: 6.3 g
- Sodium: 338.3 mg
- Fat: 18.6 g
- Carbohydrates: 32.1 g
- Fiber: 3.1 g
- Protein: 10 g
- Cholesterol: 42.9 mg
