Mohamed Shili This delicious corn chowder by Bobby Flay is a quick, creamy soup perfect for chilly days. With tender potatoes, sweet corn, and crispy bacon, it’s an easy meal that brings warmth and comfort to any table. Plus, you can easily adjust ingredients to use what’s on hand for a flexible, crowd-pleasing dish!
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
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Bobby Flay Corn Chowder
Description
This delicious corn chowder by Bobby Flay is a quick, creamy soup perfect for chilly days. With tender potatoes, sweet corn, and crispy bacon, it’s an easy meal that brings warmth and comfort to any table. Plus, you can easily adjust ingredients to use what’s on hand for a flexible, crowd-pleasing dish!
Ingredients
Instructions
- 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!
Notes
- 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.
Bobby Flay Corn Chowder