How could you not like chowder?
Am I right?! This recipe brings me back to my childhood on the days when chicken soup wasn’t going to be the answer to making me feel better. This recipe offers a smokey flavor from the bacon, sweetness form the corn, and little bit of a kick from the (secret ingredient) curry powder.
This dish is super easy to make, a little bit of a time hog, but well worth it. Also more delicious the next day. Don’t ever skimp on the ingredients either! I hope you enjoy 🙂
📸 Did you make this too?! Sharing is caring, so tag @foxandfeast, #foxandfeast, and don’t forget to follow!✨
Creamy Corn Chowder with Potatoes
An easy recipe of corn chowder that offers a smokey flavor and creaminess.
- Stainless Steel or Dutch Oven Pot
- 4 slices thick cut bacon from slab (can also use thick-cut precut)
- 2 cups Potatoes (sweet, yellow, or russet) (diced)
- 2 shallots (medium, diced)
- 1-2 garlic cloves (minced)
- 1 red bell pepper (diced, divided)
- 1 bay leaf
- 1/4 cups all-purpose flour
- 2 tsp yellow curry powder
- 15 oz frozen corn
- 2 cups chicken broth
- 1 cups heavy cream
- 1/4 cups chives (minced)
- ` salt and pepper
-
In a dutch oven or big pot (I used stainless steel stock pot), over medium-high heat, render the bacon until the fat comes out, about 5-8 minutes. Add more fat if the bacon doesn't release enough to coat the bottom
-
Oncethe bacon has been rendered, pick it out from the pot and set aside for later.
-
Addthe potato, shallots, garlic, and 3/4 of the bell pepper, stirring frequentlyuntil the shallots are translucent
-
Add the thyme and bay leaf and season with salt and pepper. Stir for 1 minute
-
Add the flour and curry powder and stir until incorporated, another 2 minutes
-
Add the corn, chicken stock, and heavy cream. Reduce the heat to low, simmer, andcook. Another 20-25 minutes
-
Season with salt and pepper
-
Serve with chives, bell pepper, and bacon (optional croutons)
