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30-Minute Tomato Corn Chowder
Hilary

30-Minute Tomato Corn Chowder

A quick and creamy chowder packed with sweet corn, tangy tomatoes, and savory bacon, ready in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Soup
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1/3 cup onion, finely diced
  • 2 garlic cloves, minced
  • 2 tbsp flour
  • 1 tsp basil
  • 3/4 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp smoked paprika
  • 16 oz tomatoes, diced
  • 15 oz creamed corn
  • 1/2 cup milk
  • 2 tbsp heavy cream
  • 3/4 cup chicken broth
  • 12 oz corn
  • 4 slices bacon, cooked until very crispy and crumbled
  • 2 tbsp parsley, chopped

Method
 

  1. Cut bacon into small pieces.
  2. Cook bacon in a large pot or Dutch oven over medium heat for 8-10 minutes, stirring occasionally, until very crispy.
  3. Transfer cooked bacon to a paper towel-lined plate and set aside.
  4. Leave about 2 tablespoons of bacon fat in the pot.
  5. Add diced onion to the bacon fat.
  6. Sauté onion for 3-4 minutes until translucent and fragrant.
  7. Add minced garlic to the pot.
  8. Cook garlic for 30 seconds until aromatic.
  9. Sprinkle flour over the cooked onions and garlic.
  10. Stir constantly for 2-3 minutes to toast the flour.
  11. Add basil, salt, pepper, and smoked paprika during the toasting phase.
  12. Pour in chicken broth, diced tomatoes (with their juices), creamed corn, milk, and heavy cream.
  13. Stir constantly to prevent lumps from forming.
  14. Break up any large pieces of tomato with the back of your spoon as you stir.
  15. Bring the mixture to a gentle boil over medium-high heat, stirring occasionally, for 5-7 minutes.
  16. Once the chowder reaches a boil, add the corn niblets.
  17. Reduce the heat to medium-low.
  18. Cover the pot and simmer for 8 minutes, stirring occasionally.
  19. Taste the chowder and adjust seasoning if needed.
  20. Ladle the hot chowder into bowls.
  21. Top each serving with crumbled crispy bacon.
  22. Garnish with fresh chopped parsley.

Notes

Cook bacon first to infuse the fat with flavor.
Stir flour constantly to prevent a raw taste.
Bloom spices in fat for deeper flavor.
Adjust salt after adding creamed corn, as it adds sweetness.