Creamy and satisfying, this corn chowder is a quick and easy meal.
- Carbohydrate 39.9414628571429 g
- Cholesterol 138.747142857143 mg
- Fat 46.3050028571429 g
- Fiber 3.52908580861773 g
- Protein 7.61411714285714 g
- Saturated Fat 26.4882914285714 g
- Serving Size 1 1 Serving (380g)
- Sodium 823.163714285714 mg
- Sugar 36.4123770485251 g
- Trans Fat 3.20374857142857 g
- Calories 582 calories
Step-by-step
- Saute Onion in pot and add broth and potatoes and bay leaves. Cook for 20 minutes.
- Add corn, half & half. Shred the cooked chicken and add to pot.
- Add Butter and bacon and simmer for 10 minutes. Garnish with shredded cheese, a dollop of sour cream and bacon.
Starchy potatoes and high dairy content require precise thermal management to prevent a grainy texture in finished chowders. Controlling heat application protects the emulsion formed by the heavy cream and butter, ensuring a velvety mouthfeel without separation. Even in compact kitchens with limited counter space, proper technique guarantees a smooth, uniform result.
- Dice the potatoes into uniform three-quarter-inch cubes so they soften within the twenty-minute broth simmer without dissolving into sludge.
- Maintain a gentle simmer rather than a rolling boil once the heavy whipping cream is introduced; high heat denatures milk proteins and causes unsightly curdling.
- Render the bacon over medium-low heat for eight to ten minutes to extract maximum fat for sweating the onions while retaining crispness for the final garnish.
- Utilize a heavy-bottomed Dutch oven or stockpot to distribute heat evenly across small burners, preventing hot spots that scorch dairy at the base of the vessel.
Proper temperature control transforms simple pantry staples into a cohesive, rich soup. Careful attention to simmering times yields a consistently smooth texture across every serving.
