Cook the bacon (if using)
In a large pot, cook chopped bacon until crisp.
Remove and set aside; leave drippings in the pot.
Sauté vegetables
Add butter to pot (or bacon drippings).
Sauté onion and garlic until soft and fragrant, about 3–4 minutes.
Make a roux
Sprinkle flour over onions and garlic.
Stir constantly for 1–2 minutes to cook flour.
Add potatoes & corn
Stir in diced potatoes and corn.
Pour in broth and bring to a boil.
Reduce heat and simmer 15–20 minutes, until potatoes are tender.
Add cream & seasonings
Stir in heavy cream, salt, pepper, and optional herbs.
Simmer 5 more minutes to heat through.
Adjust seasoning to taste.
Serve
Ladle into bowls.
Garnish with bacon, green onions, or cheese if desired.
Tips
For a smoother chowder, blend 1–2 cups and stir back in.
Use fresh corn in summer for sweetness.
Can be made vegetarian by skipping bacon and using vegetable broth.
Add cooked chicken or ham for a heartier chowder.
I can also give a “Southwestern corn chowder” with spicy peppers, cilantro, and smoked paprika for a zesty twist if you want.
Do you want me to do that?
