This Creamy Corn Chowder Recipe is topped with bacon, chives, red pepper flakes, and cracked black pepper. It's old fashioned corn chowder with a twist, and so simple to make!
Shred the cheese from a block, measure out the half and half. Let them sit out at room temperature.
Cut the bacon into 1-inch squares with kitchen shears. Cook in a large pot over medium-low heat, rotating occasionally. They’ll overlap at first but will shrink down as they cook. Remove and set aside once crisp. Leave 1 Tablespoon of drippings in the pot and add 1 Tablespoon of butter.
While the bacon cooks, peel the potatoes and cut them into cubes of equal size. Add to a pot and cover the potatoes with 1 inch of cold water. Boil gently for 10 minutes or until fork tender. Drain. Add 1 tablespoon butter and a splash of half and half. Gently mash and set aside.
Add the diced onions, celery, and carrots to the pot with the bacon drippings and cook until softened, about 5 minutes.
Add bell peppers and garlic, cook 1 more minute.
Whisk in flour, use a silicone spatula to stir as the flour cooks for 1 full minute to remove the raw flour taste.
Add the chicken broth. Use a silicone spatula to loosen any bacon remnants from the bottom of the pot, this will add flavor.
Slowly add the half and half followed by the ranch seasoning and stir to combine. Bring to a boil, then reduce to a simmer.
Set aside 1 cup of corn and add the rest to the soup along with the mashed potatoes. Use an immersion blender and carefully mix the soup until smooth and well combined. (This is optional but makes the soup very creamy. Alternatively, you can let it cool a bit and transfer to a blender in batches.)
Add the remaining cup of corn along with the red pepper flakes. Gradually sprinkle the cheese into the soup over low heat and stir to combine.
Garnish with bacon, chives, a few more red pepper flakes, and freshly cracked pepper. Serve!
- 3 cups frozen corn or 4-5 ears of fresh corn may also be used. Canned corn or fresh is ideal as it’s sweeter in taste.
- You may choose to eliminate the Ranch seasoning if desired, but I like the subtle additional flavor that it adds. If preferred, you could use 1/4 tsp dried thyme, 1/4 tsp paprika, a bay leaf, and perhaps a little salt and pepper.
- Cooked chicken, shrimp, or crab make nice additions to this soup as well.
Crock Pot Instructions:
- Prepare the bacon, set aside.
- While the bacon cooks, gently boil cubed potatoes. Drain and combine with 1 TBS butter and a splash of half and half. Mash gently.
- Saute the onions, carrots, and celery in 1 TBS bacon drippings + 1 TBS Butter. Add garlic and red bell peppers and cook for 1 more minute. Toss with flour, cook for 1 more minute.
- Transfer the vegetables to the Slow Cooker. Add the chicken broth, 2 cups of corn, Ranch seasoning, and mashed potatoes. Stir until well combined.
- Cook on high for 3-4 hours or on low for 7-8.
- Temper the half and half in the microwave until warm. Slowly add it to the Crock Pot, stirring as you do so. Use an immersion blender to mix until smooth and well-combined.
- Add the remaining cup of corn along with the red pepper flakes.
- Remove from heat. Slowly sprinkle in the shredded cheese and stir to combine until smooth.
- Garnish with bacon, chives, red pepper flakes, and freshly cracked pepper. Serve!
Calories: 350kcal, Carbohydrates: 20g, Protein: 13g, Fat: 24g, Saturated Fat: 13g, Cholesterol: 62mg, Sodium: 563mg, Potassium: 535mg, Fiber: 2g, Sugar: 2g, Vitamin A: 1749IU, Vitamin C: 23mg, Calcium: 233mg, Iron: 1mg