Corn Chowder With Fingerling Potatoes & Smoked Bacon

The first time I tasted corn chowder, it was late summer at a roadside farm stand in Maine. The air smelled of salt and freshly turned earth, and the chowder, served in a paper cup, was unbelievably sweet and savory, the perfect counterpoint to the crisp ocean breeze. It was a revelation – a creamy, comforting soup that tasted intensely of summer. Ever since, I’ve chased that flavor, experimenting with different variations, always striving to capture the essence of that perfect bowl. This recipe, featuring smoky bacon and tender fingerling potatoes, is my latest and, I think, best attempt.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Servings: 4
• Yield: 4 bowls
• Dietary Type: Gluten-Free (with GF flour blend), Dairy-Optional

Ingredients

• 2 slices bacon, diced
• 1 tablespoon unsalted butter
• 1 3/4 cups diced onions
• 3 – 4 tablespoons unbleached flour (I used a gluten-free blend of garfava flour, tapioca starch, cornstarch, and brown rice flour)
• 3 1/2 cups fresh corn kernels (about 4 ears)
• 1 teaspoon fresh thyme, chopped
• 1/4 tablespoon cayenne pepper
• 2 garlic cloves, minced
• 2 cups chicken broth
• 1 cup cream (or milk – see substitutions below)
• 8 ounces fingerling potatoes (1/4 inch thick rounds)
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1 tablespoon thyme leaves, for garnish

Equipment Needed

• Large pot or Dutch oven
• Measuring cups and spoons
• Cutting board
• Sharp knife
• Paper towels
• Slotted spoon

Instructions

1. Begin by cooking the bacon in a large pot or Dutch oven over medium heat. Cook until crisp, rendering the fat. This should take about 5-7 minutes.
2. Using a slotted spoon, remove the bacon from the pot and set it aside to drain on paper towels. Leave the bacon drippings in the pot – this is where the flavor lives!
3. Add the unsalted butter and diced onions to the bacon drippings in the pot. Cook for 8 minutes, or until the onions are tender and translucent, stirring occasionally to prevent burning.
4. Sprinkle the flour (or gluten-free flour blend) over the onions and stir well to coat them evenly. Continue to cook for 1-2 minutes, stirring constantly, until the flour has turned a very pale, golden color. This step is crucial for thickening the chowder and creating a smooth texture.
5. Add the fresh corn kernels, chopped thyme, cayenne pepper, and minced garlic to the pot. Stir to combine all the ingredients. The cayenne adds a subtle warmth; feel free to adjust to your preference.
6. Cook for 30 seconds, stirring constantly, allowing the flavors to meld. Be careful not to burn the garlic.
7. Stir in the chicken broth, cream (or milk), and fingerling potatoes. Make sure everything is well combined.
8. Cover the pot, turn the heat to high, and bring the mixture to a simmer. Once simmering, reduce the heat to medium-low and cook for 10-15 minutes, or until the potatoes are tender and the broth has thickened. Stir frequently to prevent sticking and ensure even cooking. Test the potatoes with the tip of a knife to check for doneness.
9. Season the chowder with salt and freshly ground black pepper to taste. Remember that the bacon is already salty, so adjust accordingly.
10. To serve, ladle the chowder into bowls and sprinkle with the reserved crumbled bacon and fresh thyme leaves for garnish.

Expert Tips & Tricks

• Fresh Corn is Key: While frozen corn can work in a pinch, fresh corn is the star of this dish. Its sweetness and vibrant flavor truly elevate the chowder. If using frozen corn, thaw it completely and pat it dry before adding it to the pot.
• Bacon Variations: For a different smoky flavor, try using different types of bacon, such as hickory-smoked or applewood-smoked. You can also substitute pancetta for a slightly different flavor profile.
• Thickening the Chowder: If you prefer a thicker chowder, you can blend a portion of it using an immersion blender before adding the cream. Be careful not to over-blend, as this can make the chowder gummy. Alternatively, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the chowder during the last few minutes of cooking.
• Spice Level Adjustment: The 1/4 tablespoon of cayenne pepper provides a noticeable kick. If you are sensitive to spice, start with 1/8 teaspoon and add more to taste. You can also use a pinch of red pepper flakes instead of cayenne pepper.

Serving & Storage Suggestions

Serve the corn chowder hot, garnished with crumbled bacon and fresh thyme leaves. A crusty piece of bread or some oyster crackers are excellent accompaniments.

Leftover chowder can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally, until heated through. You may need to add a splash of broth or milk to loosen it up if it has thickened too much.

Freezing is not recommended as the cream can separate and become grainy upon thawing.

Nutritional Information

Please note that these values are approximate and can vary based on specific ingredients used.

Nutrient	Amount per Serving	% Daily Value
Calories	439 kcal	N/A
Total Fat	25.8 g	39%
Saturated Fat	14.7 g	73%
Cholesterol	76.7 mg	25%
Sodium	604.2 mg	25%
Total Carbohydrate	46.8 g	15%
Dietary Fiber	5.5 g	22%
Sugars	12.1 g	N/A
Protein	10.9 g	21%

Variations & Substitutions

• Dairy-Free: Substitute the cream with coconut milk or unsweetened almond milk for a dairy-free version. The flavor will be slightly different, but still delicious. You can also use a dairy-free butter alternative.
• Vegan: To make this chowder completely vegan, substitute the bacon with smoked tempeh or shiitake mushrooms sautéed with smoked paprika to mimic the smoky flavor. Use plant-based butter and non-dairy milk as described above.
• Vegetarian: Omit the bacon for a vegetarian version. Add a teaspoon of smoked paprika to enhance the smoky flavor.
• Potato Variations: If you don’t have fingerling potatoes, you can substitute with Yukon Gold or red potatoes, diced into 1/2-inch pieces.
• Herb Variations: Experiment with different herbs, such as chives, parsley, or cilantro, instead of or in addition to thyme.

FAQs (Frequently Asked Questions)

Q: Can I use frozen corn instead of fresh?
A: Yes, you can use frozen corn if fresh corn is not available. Thaw it completely and pat it dry before adding it to the pot to prevent the chowder from becoming watery.

Q: How can I make the chowder thicker?
A: You can blend a portion of the chowder using an immersion blender, or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) during the last few minutes of cooking.

Q: Can I make this chowder ahead of time?
A: Yes, you can make the chowder a day or two in advance. Store it in an airtight container in the refrigerator and reheat gently on the stovetop before serving.

Q: Is this chowder gluten-free?
A: This recipe can be gluten-free if you use a gluten-free flour blend. Be sure to check the labels of all your ingredients to ensure they are gluten-free.

Q: Can I freeze this chowder?
A: Freezing is not recommended, as the cream can separate and become grainy upon thawing, affecting the texture of the chowder.

Final Thoughts

This Corn Chowder with Fingerling Potatoes & Smoked Bacon is more than just a recipe; it’s an invitation to savor the simple pleasures of good food and good company. Gather your ingredients, embrace the process, and create a bowl of comfort that will warm you from the inside out. Don’t be afraid to experiment with variations and make it your own. I’d love to hear your feedback and see your creations! Consider pairing this chowder with a crisp green salad and a glass of chilled white wine for a complete and satisfying meal. Enjoy!