In a large pot, melt the butter over medium-high heat. Add the onions and cook for a couple of minutes. Add the bacon and cook for another minute or so, and then add the bell peppers and cook for a couple of minutes. Finally, add the corn and cook for a minute. Sprinkle the flour evenly over the top and stir to combine.
Consistency: This pioneer woman corn chowder may be made more or less “chunky,” or more or less creamy, depending on your preference. Simply add more broth or half-and-half at the very end of the cooking process to achieve a soup with less chunkiness. Please refer to the part that discusses how to make it more creamy.
One Pot: There are several recipes for corn chowder that instruct you to simmer the soup in one pot while simultaneously making a roux in another; however, there is no requirement for you to do either of these steps. At the beginning of the recipe, we make the roux directly in the soup pot to give the corn chowder body.
A paleo (or whole 30) version would simply replace the heavy cream with coconut cream. If you have a nut allergy, the unsweetened almond milk could be swapped with coconut milk, or regular dairy milk if you don’t mind the extra carbs. If you prefer a different kind of clam chowder altogether, try Manhattan clam chowder from Low Carb Maven.