Creamy Corn Chowder

This corn chowder is packed with flavor and texture. It’s got sweetness from the corn, savory goodness from the bacon, melt-in-your-mouth potatoes, and a rich, creamy broth that ties it all together. Plus, it’s a one-pot meal that’s easy to make and perfect for any occasion!

Why You’ll Love This Recipe:

  • Simple and Wholesome: Made with everyday ingredients, this chowder is perfect for a quick and delicious meal.
  • Year-Round Favorite: Enjoy it with fresh corn in the summer or frozen corn for a cozy winter treat.
  • Packed with Flavor: The combination of sweet corn, crispy bacon, and creamy broth is truly irresistible.

Ingredients:

  • Bacon: Chopped for easy cooking.
  • Vegetables: Onion, celery, and carrots form the base of the soup. I prefer sweet Vidalia onions for their mild flavor.
  • Flour: Thickens the broth for a nice, hearty texture.
  • Garlic: Adds a depth of flavor. A garlic press makes mincing easy.
  • Chicken Broth: Provides a savory base for the chowder.
  • Heavy Cream: Makes the broth luxuriously rich and creamy.
  • Corn: Fresh is best, but frozen works in a pinch.
  • Potatoes: Russet potatoes are ideal for chowder because they’re starchy and help thicken the soup.
  • Italian Seasoning: A convenient blend of herbs that adds a touch of Italian flair.
  • Cayenne Pepper (Optional): A pinch adds a hint of warmth without making it spicy.

Fresh vs. Frozen Corn:

  • Fresh Corn: If you have it, use fresh corn for the best flavor and texture. Just cut it off the cob and add it to the soup. You can even grill the corn for extra smokiness.
  • Frozen Corn: Frozen corn is a great alternative and works well year-round.
  • Canned Corn: Not recommended. The texture and flavor are inferior to fresh or frozen corn.

Tips:

  • Prep the ingredients as you go for a smoother cooking process.
  • You can chop and measure everything beforehand if that works better for you, especially for the first time making this chowder.

What is Chowder?

There’s no definitive answer, but chowder is generally a thick, creamy soup with chunks of vegetables and sometimes seafood. This corn chowder doesn’t have seafood, but it definitely delivers on the flavor and comfort!

Instructions:

  1. Cook the bacon until crispy. Remove it from the pot, leaving some fat behind. Sauté the onion, celery, and carrots until softened.
  2. Add the garlic and cook for another 30 seconds. Stir in the flour and cook for a minute.
  3. Pour in the chicken broth and whisk constantly until the flour dissolves. Scrape up any browned bits from the bottom of the pot.
  4. Add the cream, corn, potatoes, Italian seasoning, cayenne pepper, and most of the bacon. Bring to a boil, then simmer until the potatoes are tender and the soup thickens.
  5. Season with salt and pepper to taste. Garnish with the remaining bacon and fresh parsley, if desired.

Substitutions and Variations:

  • Cream: Don’t substitute milk or half-and-half for the cream, as it can curdle the soup.
  • Potatoes: You can use other types of potatoes, but Russets are ideal for thickening the chowder.
  • Shrimp: Some people love adding shrimp near the end of cooking for a seafood twist.
  • Crockpot: While not tested, this recipe is designed for the stovetop as the initial steps require sautéing.

This creamy corn chowder is sure to be a crowd-pleaser! It’s easy to make, bursting with flavor, and perfect for any time of year. So grab your ingredients and give it a try!

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Creamy Corn Chowder

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Corn chowder is packed with flavor and texture. It’s got sweetness from the corn, savory goodness from the bacon, melt-in-your-mouth potatoes, and a rich, creamy broth that ties it all together.

  • Total Time: 50 minutes
  • Yield: 6 1x

Ingredients

Scale
  • 4 bacon strips, chopped
  • 1/2 medium onion, chopped
  • 3 celery stalks, chopped
  • 2 medium carrots, chopped
  • 2 cloves garlic, minced
  • 1/4 cup flour
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 4 cups frozen or fresh corn
  • 2 Russet potatoes, peeled and diced
  • 1/4 teaspoon Italian seasoning
  • Pinch of cayenne pepper (optional)
  • Salt and pepper to taste

Instructions

  1. Cook bacon in a large pot over medium-high heat until crispy. Remove and set aside, reserving some fat.
  2. Sauté onion, celery, and carrots in remaining fat for 5 minutes. Stir in garlic and cook for 30 seconds.
  3. Whisk in flour, cook for 1 minute. Gradually add broth, scraping up browned bits.
  4. Stir in cream, corn, potatoes, Italian seasoning, and cayenne pepper (if using). Bring to a boil, then simmer covered for 15-20 minutes, or until potatoes are tender.
  5. Season with salt and pepper. Garnish with reserved bacon.

Notes

  • Prep veggies while bacon cooks to save time.
  • Leftovers may need extra broth as soup thickens.
  • Don’t substitute milk for cream, it may curdle.
  • Author: Anwar
  • Prep Time: 10
  • Cook Time: 40

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