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A hearty one-pot chowder combining sweet corn, crispy bacon, and tender potatoes in a rich, creamy broth.
Essential Ingredients:
- Sweet corn: Fresh or frozen, not canned
- Bacon: Adds smoky depth
- Russet potatoes: Creates thickness
- Heavy cream: Makes luxurious broth
- Mirepoix: Classic flavor base
- Italian seasoning: Herb blend
Detailed Instructions:
- Prepare Base
- Crisp bacon pieces
- Reserve some fat
- Cook vegetables until soft
- Add garlic last
- Build Broth
- Cook flour briefly
- Add broth gradually
- Stir until smooth
- Scrape pan bottom
- Add Components
- Stir in cream
- Add corn and potatoes
- Include seasonings
- Reserve some bacon
- Simmer Until Done
- Cook until potatoes tender
- Let thicken naturally
- Adjust seasoning
- Top with bacon
- Top with bacon
Storage Tips:
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Keeps 3-4 days refrigerated. Don't freeze with cream.
Perfect Pairings:
Serve with crusty bread or simple salad.
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Chef's Tips:
- Cut bacon while cold
- Keep simmer gentle
- Check potato doneness
- Season in layers
Years of making chowders taught me that proper thickening and careful seasoning creates the perfect comfort soup.
Frequently Asked Questions
- → Why not milk instead?
- Heavy cream won't curdle at high heat like milk would.
- → Fresh or frozen corn?
- Both work equally well in this recipe.
- → Too thick?
- Add more broth to reach desired consistency.
- → Make ahead?
- Yes, but may need extra liquid when reheating.
- → Best potatoes?
- Russets work best, stay intact while thickening soup.