This Creamy Corn and Egg Chowder is a warm, comforting dish that combines the sweetness of corn with the richness of soft-poached eggs and crispy bacon bits. It’s perfect for cozy meals and serves as a delightful summer soup.
This chowder recipe is straightforward and highlights the flavors of fresh corn, making it a great addition to your collection of creamy soup and egg recipes.
Delicious Creamy Corn and Egg Chowder
This Creamy Corn and Egg Chowder is a delightful blend of flavors that brings warmth and comfort to any meal.
With vibrant yellow corn kernels and a perfectly poached egg resting on top, this dish stands out as a perfect choice for cozy meals.
The addition of crispy bacon bits and fresh herbs not only enhances the presentation but also adds layers of texture and taste.
Ingredients That Shine
The key to a great chowder lies in its ingredients.
Fresh corn kernels, whether harvested from the garden or frozen, provide a natural sweetness that complements the creamy base.
Onions and garlic sautéed to perfection create a fragrant foundation, while heavy cream adds richness that makes this chowder a true comfort food.
Don’t forget the crispy bacon bits, which offer a savory crunch, and the poached eggs that bring a luxurious touch to each bowl.
Chopped chives or parsley not only brighten the dish visually but also contribute a fresh flavor that balances the richness.
Simple Preparation Steps
Preparing this chowder is straightforward and can be completed in about 30 minutes.
Start by sautéing the onions and garlic in butter until they are fragrant and translucent.
Next, stir in the corn and broth, allowing the mixture to simmer and meld the flavors together.
Once the soup has simmered, blend it until smooth for that creamy texture.
After incorporating the heavy cream, season it to taste, and keep it warm while you poach the eggs.
The final assembly is a joy as you ladle the chowder into bowls, top it with a poached egg, and sprinkle the crispy bacon and herbs.
Perfect for Any Season
While this chowder is an excellent choice for summer, its comforting qualities make it suitable for any time of the year.
The creamy soup is a great way to enjoy fresh corn when it’s in season, but it can also be made with frozen corn during the colder months.
This versatility makes it a staple in many households.
Serving Suggestions
Serve this chowder with crusty bread for dipping or a light salad to balance the richness.
It’s a fantastic option for lunch or dinner, and leftovers can be easily reheated for a quick meal.
The combination of flavors and textures will surely impress family and friends, making it a go-to recipe for gatherings.
Nutritional Benefits
Not only is this chowder delicious, but it also offers nutritional benefits.
With a good balance of carbohydrates from the corn, protein from the eggs, and healthy fats from the cream and bacon, it serves as a satisfying meal.
Each bowl provides a comforting experience without compromising on flavor or nutrition.
Delicious Creamy Corn and Egg Chowder
This chowder features tender corn kernels simmered in a creamy base, topped with perfectly poached eggs and crispy bacon. The recipe takes about 30 minutes from start to finish and serves 4 people.
Ingredients
- 4 cups fresh corn kernels (or frozen)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 4 large eggs
- 4 slices bacon, cooked and crumbled
- 2 tablespoons butter
- Salt and pepper to taste
- Chopped chives or parsley for garnish
Instructions
- Sauté Aromatics: In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, and sauté until fragrant and translucent (about 3-4 minutes).
- Add Corn and Broth: Stir in the corn and broth. Bring to a boil, then reduce heat and let it simmer for about 10 minutes.
- Blend the Soup: Use an immersion blender to puree the soup until smooth, or transfer it in batches to a blender. Return to the pot.
- Add Cream: Stir in the heavy cream and season with salt and pepper. Heat gently over low heat without boiling.
- Poach the Eggs: In a separate pot, bring water to a gentle simmer. Crack the eggs into the water and poach them for about 3-4 minutes until the whites are set but the yolks remain runny.
- Serve: Ladle the chowder into bowls, top with a poached egg, and sprinkle with crumbled bacon and chopped herbs.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Nutrition Information
- Servings: 4 bowls
- Calories: 320kcal
- Fat: 22g
- Protein: 12g
- Carbohydrates: 24g