Applewood Smoked Bacon and Corn Chowder Recipe

This Applewood Smoked Bacon and Corn Chowder Recipe combines the rich, smoky flavor of bacon with sweet corn for a comforting and satisfying soup. Perfect for chilly days, this chowder is creamy and hearty, making it an ideal choice for lunch or dinner.

The recipe is simple to follow and can be customized with additional ingredients such as potatoes or herbs to enhance the flavor. It’s a delightful soup recipe that will warm you up from the inside out.

Delicious Corn Chowder with Bacon

This chowder features tender corn and crispy Applewood smoked bacon simmered in a creamy base. The recipe takes about 45 minutes from start to finish and serves 6 people.

Ingredients

4 slices Applewood smoked bacon, chopped
1 medium onion, finely chopped
2 cloves garlic, minced
4 cups fresh or frozen corn kernels
2 medium potatoes, peeled and diced
4 cups chicken or vegetable broth
1 cup heavy cream
1 teaspoon salt, adjust to taste
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika (optional)
Chopped green onions or parsley for garnish (optional)

Instructions

Cook the Bacon: In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon and set aside, leaving the drippings in the pot.
Sauté Aromatics: Add the chopped onion and minced garlic to the pot. Sauté until the onion is translucent (about 3-4 minutes).
Add Corn and Potatoes: Stir in the corn and diced potatoes, then pour in the broth. Bring to a boil, then reduce the heat to medium-low and simmer for 20 minutes, or until the potatoes are tender.
Blend the Chowder: For a creamier texture, use an immersion blender to puree part of the chowder, or transfer a portion to a blender and blend until smooth. Return to the pot.
Add Cream and Season: Stir in the heavy cream and season with salt, pepper, and smoked paprika, if using. Heat gently without boiling.
Serve: Ladle the chowder into bowls, top with the reserved bacon, and garnish with chopped green onions or parsley. Enjoy hot!