American 35 min

Creamy Corn Chowder

Name: Creamy Corn Chowder
Total time: 35 min
Yield: 2 servings
Cuisine: American
Ingredients: 6 ears fresh corn, kernels cut off (or 4 cups frozen corn); 4 strips thick-cut bacon, diced; 1 large onion, diced; 3 cloves garlic, minced; 2 medium potatoes, diced small; 3 cups chicken broth; 1 cup heavy cream; 1 cup whole milk; 1 teaspoon smoked paprika; Salt and black pepper to taste; Fresh chives and cheddar for garnish

comfort-foodgluten-freehealthy

Ingredientsfor 2

360

Cal

12g

Protein

38g

Carbs

20g

Fat

16 ears fresh corn, kernels cut off (or 4 cups frozen corn)
24 strips thick-cut bacon, diced
31 large onion, diced
43 cloves garlic, minced
52 medium potatoes, diced small
63 cups chicken broth
71 cup heavy cream
81 cup whole milk
91 teaspoon smoked paprika
10Salt and black pepper to taste
11Fresh chives and cheddar for garnish

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Instructions

1
Cook bacon in a Dutch oven over medium heat until crispy. Remove and set aside, leaving the fat in the pot. Add onion and cook 5 minutes until softened and golden in the bacon fat.
2
Add garlic and smoked paprika, cooking 1 minute. Add potatoes, corn, and chicken broth. Bring to a boil, then reduce heat and simmer 15 minutes until potatoes are completely tender when pierced.
3
Use an immersion blender to blend about a third of the soup directly in the pot — this creates a creamy, thick base while keeping chunks of corn and potato. Alternatively, scoop a third into a regular blender and blend carefully, then return to the pot.
4
Stir in heavy cream and milk. Simmer gently 5 minutes. Do not boil after adding the cream — it can curdle. Season generously with salt and pepper. Serve topped with crispy bacon, shredded cheddar, and fresh chives.