Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Bacon | 4 strips | For smoky flavor |
| Medium onion | 1 | Diced |
| Garlic cloves | 2 | Minced |
| All-purpose flour | 2 tbsp | |
| Chicken broth | 4 cups | |
| Diced potatoes | 2 cups | |
| Corn kernels | 3 cups | Fresh or frozen |
| Carrots | 2 | Diced |
| Half-and-half | 1 cup | |
| Smoked paprika | 1 tsp | |
| Lime juice | 1 tsp | For tanginess |
| Salt & pepper | To taste | |
| Fresh cilantro or parsley | As desired | For garnish |
Cooking Principles
- Bacon fat builds the base: Cook bacon first and keep the rendered fat in the pot to sauté the aromatics — this is the foundation of the smoky flavor.
- Roux thickens the chowder: Stirring flour into the bacon fat and cooking for 1–2 minutes before adding liquid removes the raw flour taste and thickens the soup.
- Add dairy last: Stir in the half-and-half and lime juice at the end and heat without boiling to prevent curdling.
Soup
American
15 min
Prep Time
30 min
Cook Time
4 servings
Yield
Cooking Steps
- Cook the bacon: In a large pot, cook the bacon until crispy. Remove and set aside, leaving the grease in the pot.
- Sauté the onion and garlic: Add the onion to the pot and cook until softened. Stir in the garlic and cook for 30 seconds.
- Make the roux: Sprinkle in the flour and stir well. Cook for 1–2 minutes.
- Add broth and potatoes: Pour in the chicken broth. Add the potatoes and carrots. Bring to a boil, then reduce to a simmer. Cook until the potatoes are tender, about 10–15 minutes.
- Add corn and spices: Stir in the corn, smoked paprika, salt, and pepper. Simmer for another 10 minutes.
- Finish with half-and-half and lime juice: Stir in the half-and-half and lime juice. Heat through without boiling.
- Serve: Garnish with crispy bacon and fresh herbs. Enjoy!
About This Recipe
Jefferson City’s corn chowder stands out for its tangy and smoky flavors. Some recipes incorporate roasted corn, smoked paprika, or even briny clams to create a rich and creamy dish with a hint of spice.