Creamy Corn Chowder

Winter nights were made for this soup.

The secret to getting this chowder exactly right is letting those vegetables soften in the bacon fat. That’s where all the flavor foundation builds, and rushing this step is the biggest mistake you can make.

Don’t skip the bacon – I tried making a vegetarian version once and while it was fine, it was missing that deep, rich undertone that makes this soup feel like a warm hug in a bowl.

What You’ll Need

Base:

• 4 strips bacon
• 1/2 medium onion
• 3 sticks celery
• 2 medium carrots
• 2 cloves garlic

Thickening & Liquid:

• 1/4 cup flour
• 4 cups chicken broth
• 1 cup heavy cream

Main Components:

• 4 cups corn (frozen or fresh)
• 2 large Russet potatoes
• 1/4 teaspoon Italian seasoning
• 1 pinch cayenne pepper
• Salt & pepper to taste

Steps

1. Cut the bacon into small pieces and cook in a large pot over medium-high heat until crispy (about 10 minutes).
2. Remove bacon with a slotted spoon, leaving about 2 tablespoons of fat in the pot.
3. Add chopped onion, celery, and carrots. Sauté for 5 minutes until they start to soften.
4. Add minced garlic and cook for 30 seconds until fragrant.
5. Sprinkle in flour, stirring constantly for about a minute to cook out the raw flour taste.
6. Pour in chicken broth, stirring well to dissolve flour and scrape up any browned bits.
7. Add cream, corn, diced potatoes, Italian seasoning, cayenne, and most of the bacon.
8. Bring to a boil, then reduce to a rapid simmer with the lid slightly ajar.
9. Cook 15-20 minutes or until potatoes are tender, stirring occasionally.
10. Season with salt and pepper, garnish with reserved bacon.

Substitutions That Actually Work

• Replace heavy cream with half-and-half plus 1 tablespoon butter for a lighter version
• Swap Russet potatoes with Yukon Gold – they’ll hold their shape better but make a slightly less creamy soup
• Use turkey bacon instead of regular bacon, but add 1 tablespoon butter for richness

Making It Diabetes-Friendly

• Replace potatoes with cauliflower florets to reduce carbs by 15g per serving
• Use unsweetened almond milk mixed with 2 tablespoons cream cheese instead of heavy cream
• Choose fresh corn over frozen (it typically has less sugar) and reduce to 3 cups
• Add extra celery and carrots to maintain volume while reducing carb content

Tips & Storage

• Soup thickens considerably when cooled – thin with broth when reheating
• Stores in airtight container for 3-4 days in fridge
• Freezes well for up to 2 months, but potatoes may become slightly grainy
• For meal prep, cook vegetables and bacon ahead, store separately, then assemble and add liquids day-of