This hearty and flavorful chowder is perfect for a cold winter day or a light meal. The Dutch oven slowly cooks the corn and potatoes to perfection, resulting in tender vegetables and a rich and smoky flavor.
Smoked Corn Chowder in a Dutch Oven
This hearty and flavorful chowder is perfect for a cold winter day or a light meal. The Dutch oven slowly cooks the corn and potatoes to perfection, resulting in tender vegetables and a rich and smoky flavor.
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Ingredients
- 2 tablespoons olive oil
- 1 onion chopped
- 2 cloves garlic minced
- 4 cups chicken broth
- 2 cups heavy cream
- 5 ears of corn kernels removed
- 3 potatoes peeled and diced
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Chopped fresh parsley for garnish (optional)
- 8 slices Bacon
Instructions
- Preheat your Dutch oven over medium heat.
- Add the olive oil to the Dutch oven and heat until shimmering.
- Add the onion and cook until softened, about 5 minutes.
- Add the garlic and cook for 1 minute more, until fragrant.
- Stir in the chicken broth, heavy cream, corn kernels, potatoes, thyme, smoked paprika, salt, and pepper.
- Bring to a boil, then reduce heat and simmer, covered, for 30 minutes, or until the potatoes are tender.
- Garnish with bacon and chopped fresh parsley, if desired.
Notes
For a smokier flavor, smoke the corn kernels before adding them to the chowder. To do this, preheat a smoker to 225 degrees F (107 degrees C). Place the corn kernels on a smoker rack and smoke for 1 hour, or until softened.
If you don’t have heavy cream, you can substitute it with milk or half-and-half.
You can also add other vegetables to this chowder, such as carrots or celery.
Serve the chowder with crusty bread for dipping.
Nutrition
Calories: 500kcal