Mohamed Shili This delicious Corn Chowder by Bobby Flay is a creamy, comforting dish perfect for chilly days. Made with crispy bacon, tender potatoes, and sweet cream-style corn, it’s a hearty and satisfying meal. Quick to prepare and easy to customize with ingredients you have on hand, it’s sure to become a favorite!
Ingredients Needed:
- ½ cup diced bacon
- 4 medium potatoes, peeled and chopped
- 1 medium onion, chopped
- 3 cups cream-style corn
- 2 cups water
- 2 teaspoons salt
- ground black pepper to taste
- 2 cups half-and-half
How To Make Corn Chowder?
- Prepare ingredients: Gather all the ingredients for your corn chowder.
- Cook bacon: In a large pot over medium-high heat, cook the bacon until it’s crispy, about 5 to 7 minutes. Drain and leave both the bacon and 2 tablespoons of grease in the pot.
- Sauté vegetables: Add the potatoes and chopped onion to the pot. Cook for 5 minutes, stirring occasionally, until the onion starts to soften.
- Add corn and seasonings: Stir in the cream-style corn, water, salt, and black pepper. Bring to a boil, then reduce the heat to low. Cover and let it simmer for 20 minutes, stirring occasionally, until the potatoes are tender.
- Warm half-and-half: In a separate small saucepan, warm the half-and-half until it just begins to bubble, then remove from the heat. Mix the warmed half-and-half into the chowder.
- Serve immediately: Ladle the chowder into bowls and enjoy it hot!
Recipe Tips :
- Choose starchy potatoes: Use Yukon Gold or Russet potatoes for a creamy texture—they hold up well and blend smoothly into the chowder.
- Cook bacon until crispy: For the best flavor, cook the bacon until it’s perfectly crisp. This adds both taste and a satisfying crunch to each bite.
- Use warm half-and-half: Heat the half-and-half before adding it to the chowder to keep it creamy without curdling.
- Simmer until potatoes are tender: Ensure potatoes are fully tender before adding half-and-half for the best texture and flavor.
- Season to taste: Add salt and pepper gradually and taste as you go. Adjust to your liking for a perfectly balanced flavor.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover corn chowder cool to room temperature. Then, transfer it to an airtight container and refrigerate for up to 3 days.
- Freeze: Corn chowder can be frozen, but note that the texture may change slightly. Allow it to cool to room temperature, then place in a freezer-safe container. Freeze for up to 2 months. To thaw, transfer to the refrigerator overnight before reheating.
- Reheat: Transfer the corn chowder to a microwave-safe bowl, cover loosely, and heat on medium power for 1-2 minutes, stirring halfway until fully heated.
Nutrition Facts :
Servings Per Recipe 8
- Calories 255
- Total Fat 9g
- Saturated Fat 5g
- Cholesterol 26mg
- Sodium 972mg
- Total Carbohydrate 40g
- Dietary Fiber 4g
- Total Sugars 5g
- Protein 7g
- Vitamin C 27mg
- Calcium 85mg
- Iron 1mg
- Potassium 699mg