Simple Corn Chowder Recipe: 4 Tips for Making Corn Chowder

• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 1 small yellow onion, roughly chopped
• 2–3 garlic cloves, minced
• 1 bay leaf
• 4 ears of corn, shucked and kernels removed (about 3 cups)
• Kosher salt and freshly ground black pepper
• 4 cups vegetable broth or chicken broth
• 1 cup heavy cream, or half and half
• ½–1 teaspoon hot or smoked paprika
• 4 slices bacon, sliced into 1-inch pieces
• 2 tablespoons chives, finely chopped

1. 1

   Heat oil and butter in a large, heavy-bottomed soup pot like a Dutch oven over medium heat. Add onion, garlic, and bay leaf, and sauté until they become soft and fragrant.

2. 2

   Add corn, and season with salt and pepper. Toss to combine and cook until kernels begin to take on some color.

3. 3

   Add broth and cream, and bring to a boil. Reduce to a simmer, and cook until it has reduced slightly. Add paprika. Taste and adjust the seasoning as needed.
   

4. 4

   Use an immersion blender to purée the soup to your desired consistency, leaving some kernels whole or partially blended to maintain a chunky, toothsome texture. Cover to keep warm.

5. 5

   Meanwhile, cook the bacon in a medium skillet over medium-high heat until the fat has rendered and the meat is crispy. Use a slotted spoon to transfer the bacon to a paper towel-lined plate to drain any excess grease.

6. 6

   Ladle the chowder into serving bowls. Garnish with chopped bacon and chives.

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