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Creamy Roasted Corn & Bacon Chowder

A rich, comforting, and creamy sweet corn chowder with a naturally thickened broth, topped with smoky crispy bacon and fresh herbs.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Appetizer, Main Course, Soup
Cuisine: American, Comfort Food
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Base & Aromatics
  • 6 slices thick-cut bacon diced
  • 1 large yellow onion finely chopped
  • 3 cloves garlic minced
  • 1 red bell pepper finely diced (optional)
Soup Body
  • 4 cups sweet corn kernels fresh or frozen
  • 1 cup baby potatoes diced small
  • 4 cups chicken or vegetable broth low sodium
  • 1 tbsp smoked paprika
  • 0.5 tsp cayenne pepper optional, for heat
Finishing & Garnish
  • 0.5 cup heavy cream or half-and-half
  • 1 tsp salt adjust to taste
  • 0.5 tsp black pepper freshly cracked
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

  • Large Dutch oven or soup pot
  • Blender or Immersion Blender
  • Slotted spoon

Method
 

  1. In a large pot over medium-low heat, cook the diced bacon until crispy and fat has rendered. Remove bacon with a slotted spoon and save for garnish. Keep 2 tbsp of bacon fat in the pot.
  2. Add chopped onion and bell pepper to the bacon fat. Sauté over medium heat for 5-7 minutes until soft. Add garlic and cook for 1 minute.
  3. Stir in the smoked paprika and cayenne pepper, toasting the spices for 30 seconds until fragrant.
  4. Pour in the broth, scraping the bottom of the pot. Add the corn kernels and diced potatoes. Bring to a boil.
  5. Reduce heat to low, cover, and simmer for 15-20 minutes until potatoes and corn are tender.
  6. Remove from heat. Blend about 2 cups of the soup until smooth, then stir it back into the pot to naturally thicken the chowder.
  7. Stir in the heavy cream. Season with salt and cracked black pepper to taste. Warm gently without boiling.
  8. Serve hot in bowls, generously garnished with the reserved crispy bacon bits and fresh chopped parsley.

Notes

For a vegetarian version, substitute the bacon with 1 tbsp of olive oil to sauté the veggies, add an extra dash of smoked paprika, and top with crispy sun-dried tomatoes instead of bacon. Store leftovers in an airtight container for up to 4 days.