Granny’s Greatest Corn Chowder
Granny’s Greatest Corn Chowder is sweet, smoky, and THICK! It has every classic ingredient, made easier with canned corn and dried herbs ‘cause Granny don’t got time for that!
Bacon, Taters, & Corn!
This is Granny’s Greatest Corn Chowder with every classic ingredient in one pot, made easier with canned corn and dried herbs ‘cause Granny don’t got time for that extra cuttin’ corn husks! And honestly, you probably don’t either. Here’s to saving you a bit of time with this one!
Since Granny likes southern soup with bacon, I added additional veggies with carrots and celery to make it feel healthier, and it is with each serving size being 200 calories! This soup really hits the spot with sweetness from corn, smokiness from, bacon, and thickness from the potatoes. This is truly the greatest! Enjoy!
What are the health benefits?
This soup has carrots, celery, onions, gold potatoes, and corn which are nutritional powerhouses that support eye health, boost immunity, aid digestion, regulate blood pressure, and may provide sustained energy!
Nutrition facts per 1 cup serving:
Nutritional information is provided as a courtesy only, and is not to be taken as medical information or advice. The nutritional values of your preparation of this recipe are impacted by several factors, including, but not limited to, the ingredient brands you use, any substitutions or measurement changes you make, and measuring accuracy.
Corn
Corn's fiber helps keep you regular and supports healthy digestion, while its antioxidants can help protect your vision as you age. It's also packed with B vitamins that give you energy and help your body process the food you eat more efficiently, plus it provides magnesium which is important for bone health and muscle function.
Gold Potatoes
Gold potatoes are a great source of potassium, which helps regulate blood pressure and supports proper muscle and nerve function. They also provide vitamin C for immune support and contain resistant starch when cooled, which acts as a prebiotic to feed beneficial gut bacteria.
Carrots, Celery, Onions
Carrots are packed with beta-carotene for healthy eyes and strong immunity. Celery gives you potassium for your heart and fiber for digestion. Onions contain powerful compounds that fight inflammation and boost your immune system.
What you will need
6-7.5 quart pot
Measuring Spoons
Large Capacity Blender (around 8 cups)
Two 48 oz Storage Containers
How to Make it Step by Step
1. Gather Ingredients
This soup is loaded with nutritious veggies! The base is dense with Yukon gold potatoes, bacon, canned corn (both creamed and kernel), carrots, celery and onions. The flavor is enhanced with smoked paprika and thyme. The thick and creamy broth comes from milk and chicken broth!
2. Cook the Bacon
Add butter to a dutch oven or soup pot, and cook over medium-high heat until melted. Add bacon pieces and cook covered until bacon is crisp and browned, around 10-15 minutes, stirring occasionally.
3. Cook the Onions
Add the diced sweet and green onions, garlic, carrots, and celery, and cook covered over medium-high heat until onions are translucent, approximately 5 minutes.
4. Create Flour Roux
Add flour, salt, pepper, paprika, dried thyme, and cook covered on medium-high heat until it turns into a thick paste, around 2-3 minutes, stirring regularly.
5. Put it all Together
Add diced potatoes, corn, chicken broth, and water to the pot. Increase heat to high and bring pot to a boil, then reduce to low heat to simmer until potatoes are tender when pierced with a fork, around 20-30 minutes, stirring occasionally.
Give it a taste! Do you want it:
Sweeter? Add 2 tablespoons of honey.
Smokier? Add another teaspoon of paprika.
Thicker? Don’t worry, we are blending next!
5. Transfer to Blender
Remove from heat and let cool for 10-15 minutes. Transfer half of the soup to a blender, around 4 cups, and add milk, and blend until smooth.
For extra thick chowder, scoop out the potatoes and make sure they are blended for a creamier consistency.
For a thin soupier chowder, avoid blending the potatoes.
7. Serve!
Once blended, return the mixture to the pot, stir, and serve 1-cup servings with shredded cheddar cheese and green onions to top it off!
Corn Chowder is traditionally served with homemade corn bread, crusty bread, or a side salad to add even more veggies! I personally like to pair a BLT sandwich to go with the smoky bacon flavor of the soup. As always, it’s your call, Queen!
Storage (Because You’ll Want Leftovers)
This soup stores well, which makes it practical for meal prep. After cooling completely, it keeps in the fridge for up to 4 days. The flavors develop and improve overnight.
For longer storage, it freezes well for up to 3 months. I portion it into individual containers so I can thaw single servings as needed. Just thaw overnight in the fridge, then gently reheat on the stovetop with a stir to restore the smooth texture. It reheats nicely and maintains its quality.
Granny's Greatest Corn Chowder
A silky, rich, and smoky healthier baked potato soup that loves you right back! Forget the butter, sour cream, and heavy cream that fattens you up. We replace the bad ingredients with the good in this Healthier Loaded Baked Potato Soup! You won’t want Panera’s fatty Rustic Baked Potato Soup after you try this one! Your body will thank you for using healthier options that maintain the same creaminess, and rich, smoky bacon flavor!
Ingredients
Instructions
- Add butter to a dutch oven or soup pot, and cook over medium-high heat until melted. Add bacon pieces and cook covered until bacon is crisp and browned, around 10-15 minutes, stirring occasionally.
- Add the diced onions, garlic, carrots, and celery, and cook covered over medium-high heat until onions are translucent, approximately 5 minutes.
- Add flour, salt, pepper, paprika, dried thyme, and cook covered on medium-high heat until it turns into a thick paste, around 2-3 minutes, stirring regularly.
- Add diced potatoes, corn, chicken broth, and water to the pot. Increase heat to high and bring pot to a boil, then reduce to low heat to simmer until potatoes are tender when pierced with a fork, around 20-30 minutes, stirring occasionally.
- Remove from heat and let cool for 10-15 minutes. Transfer half of the soup to a blender, around d4 cups, and add milk, and blend until smooth.
- Once blended, return the mixture to the pot, stir, and serve 1-cup servings with shredded cheddar cheese and green onions to top it off!
Notes
Optional Toppings: Shredded cheddar cheese, chives, plain greek yogurt or sour cream, and bacon.
Want it sweeter? Add 2 tablespoons of honey!
Nutrition Facts
Calories
180Fat
8 gSat. Fat
3 gCarbs
21 gFiber
2 gNet carbs
19 gSugar
3 gProtein
5 gSodium
321 mgCholesterol
15 mgNutritional information is provided as a courtesy only, and is not to be taken as medical information or advice. The nutritional values of your preparation of this recipe are impacted by several factors, including, but not limited to, the ingredient brands you use, any substitutions or measurement changes you make, and measuring accuracy.
