Creamy Corn and Bacon Chowder with Lemon Salad and Naan Toasts

This creamy corn and bacon chowder strikes the perfect balance between rich flavor and light, summery vibes. The secret? Gently mashing the potatoes into the milk-based broth creates a velvety consistency without feeling heavy. It’s a comforting bowl that’s still bright and fresh.

Alongside the chowder, we’ve got a simple spring mix and cranberry salad with a lemon dressing, plus toasty naan flatbreads for dipping. It’s an easy, satisfying meal that comes together in under an hour.

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Ingredients

24 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

2 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

13.5 ounce MilkView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

13.4 ounce CornView ingredient guideLike ingredientDislike ingredient

4 unit Naan BreadView ingredient guideLike ingredientDislike ingredient

8 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

4 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

2 ounce Dried CranberriesView ingredient guideLike ingredientDislike ingredient

0.5 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

8.5 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 450°F. Wash and dry all produce. Dice potatoes into ½-inch pieces. Halve, peel and dice onions. Trim and thinly slice scallions, separating whites from greens. Halve lemon. Drain and rinse corn.
2. Heat a medium pan over medium-high heat. Add bacon and cook, flipping, until crisp, 8-10 minutes. Transfer to a paper-towel-lined plate. Place naan on a baking sheet; drizzle with olive oil and season with salt and pepper. Bake on top rack until crisp, 6-8 minutes. Halve naan.
3. Melt 2 tablespoons butter in a large pot over medium-high heat. Add onions and scallion whites. Cook, stirring, until softened, 4-5 minutes. Season generously with salt and pepper. Stir in flour and cook 1 minute. Slowly pour in milk, a little at a time, until completely incorporated.
4. Stir potatoes, stock concentrates and 2½ cups water into pot. Season with plenty of pepper. Bring to a boil, then lower heat and reduce to a simmer. Cook until potatoes are tender and easily pierced by a knife, about 15 minutes.
5. Once potatoes are tender, lightly mash in pot with a potato masher until chunky-some pieces should be crushed, but a few whole ones should still remain. Stir in corn and allow to warm through. Stir in half the sour cream. Taste and season with plenty of salt and pepper. Tip: Add a splash of water if soup is very thick.
6. Place lettuce and cranberries in a large bowl. Add a squeeze or two of lemon juice and 2½ tablespoons olive oil. Season with salt and pepper; toss to combine. Crumble bacon. Divide soup between bowls. Dollop with remaining sour cream. Sprinkle with cheddar, bacon and scallion greens. Serve with naan for dipping and salad on the side.

Recipe Tips

FAQ

Can I use frozen corn instead of canned?

Yes, frozen corn works well. Thaw and drain it before adding to the soup.

What can I substitute for naan bread?

You can use pita bread, crusty bread or even garlic toast as a substitute.

How do I store leftovers?

Store the chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of milk if needed.