If you’re looking for a quick and comforting dinner, this Creamy Corn Chowder is just what you’re looking for. Made with tender potatoes, sweet corn, and crispy bacon in a rich, creamy broth, this recipe is perfect for chilly evenings or when you need a hearty meal in under an hour. Whether you’re feeding the family or hosting guests, this chowder is sure to impress. Serve with crusty bread for a complete, satisfying meal.
Why You’ll Love It
This Creamy Corn Chowder is the ultimate comfort food. It’s rich, hearty, and packed with flavorful ingredients like crispy bacon, tender potatoes, and sweet corn. The combination of creamy broth and savory vegetables makes it a satisfying meal that’s perfect for any season. Plus, it’s easy to make and comes together in under an hour, making it ideal for busy weeknights.
What You’ll Need
To make this delicious corn chowder, you’ll need:
- Bacon: Adds a smoky, savory flavor to the chowder.
- Onion, celery, and carrots: These aromatics form the flavor base of the soup.
- Garlic: Adds a subtle depth of flavor.
- Flour: Helps thicken the chowder.
- Chicken broth: Forms the base of the soup.
- Heavy cream: Adds richness and creaminess.
- Corn: The star ingredient—use fresh or frozen.
- Russet potatoes: Provide heartiness and help thicken the chowder.
- Italian seasoning and cayenne pepper: For seasoning and a bit of heat.
Do I Use Fresh or Frozen Corn for Chowder?
You can use either fresh or frozen corn for this chowder. Fresh corn will give you a slightly sweeter and crunchier texture, especially when corn is in season. Frozen corn is a convenient option and works just as well, especially when fresh corn isn’t available.
Pro Tip
To save time, prep the onion, celery, carrots, and potatoes while the bacon is cooking. This way, you can quickly move from one step to the next without waiting.
What is Chowder vs Soup?
Chowder is a type of soup that’s typically thicker and creamier. It usually contains chunky ingredients like potatoes, corn, or seafood, and is often made with a milk or cream base. Soup, on the other hand, can range from thin broths to thick stews, and doesn’t always contain cream or a thickening agent like flour.
How to Make Corn Chowder
- Cook the bacon: Fry until crispy, then set aside, reserving some bacon fat.
- Sauté the vegetables: Cook the onion, celery, and carrots in the bacon fat until softened.
- Thicken the soup: Stir in flour and cook briefly, then add broth, scraping up the brown bits.
- Simmer with cream and vegetables: Add the remaining ingredients and simmer until the potatoes are tender.
- Finish and serve: Adjust seasoning, garnish with reserved bacon, and enjoy.
Substitutions and Variations
- Vegetarian version: Omit the bacon and use vegetable broth instead of chicken broth. You can add smoked paprika for a hint of smoky flavor.
- Spicy twist: Add extra cayenne pepper or a diced jalapeño for more heat.
- Dairy-free: Substitute the heavy cream with coconut milk for a dairy-free option.
- Thicker chowder: For an even thicker chowder, mash some of the potatoes directly in the pot or blend a portion of the soup.
What to Serve with It
Creamy Corn Chowder pairs well with:
- Crusty bread or dinner rolls: Perfect for dipping and soaking up the creamy broth.
- Salad: A fresh green salad with a tangy vinaigrette balances the richness of the chowder.
- Grilled cheese: A classic combination that’s comforting and satisfying.
Leftovers and Storage
Store any leftover corn chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth if the chowder has thickened too much. Avoid reheating in the microwave to prevent the cream from curdling.
Creamy Corn Chowder
6
servings10
minutes40
minutesIngredients
– 4 strips of bacon
– 1/2 medium onion, finely chopped
– 3 celery stalks, finely chopped
– 2 medium carrots, peeled and finely chopped
– 2 cloves garlic, minced
– 1/4 cup all-purpose flour
– 4 cups chicken broth or stock
– 1 cup heavy cream or whipping cream
– 4 cups fresh or frozen corn
– 2 large Russet potatoes, peeled and diced
– 1/4 teaspoon Italian seasoning
– 1 pinch cayenne pepper (optional)
– Salt and pepper, to taste
Directions
- Cook the Bacon:
- Cut the bacon into small pieces using kitchen shears for ease.
- In a large pot over medium-high heat, cook the bacon until crispy, about 10 minutes.
- Remove the bacon from the pot and place it on a paper towel-lined plate, leaving about 2 tablespoons of bacon fat in the pot.
- Sauté the Vegetables:
- Add the chopped onion, celery, and carrots to the pot with the bacon fat.
- Sauté for about 5 minutes, until the vegetables begin to soften.
- Stir in the minced garlic and cook for another 30 seconds.
- Thicken the Soup:
- Sprinkle the flour over the sautéed vegetables and stir constantly for about 1 minute to cook out the raw flour taste.
- Gradually pour in the chicken broth, stirring well to dissolve the flour and scrape up any browned bits from the bottom of the pot.
- Add the Remaining Ingredients:
- Stir in the cream, corn, diced potatoes, Italian seasoning, cayenne pepper, and most of the cooked bacon (reserve a little for garnishing).
- Increase the heat to high and bring the soup to a boil.
- Once boiling, reduce the heat to maintain a rapid simmer and cover the pot with the lid slightly ajar.
- Cook the Soup:
- Continue cooking for 15-20 minutes, or until the potatoes are tender, stirring occasionally.
- The soup will thicken as it cooks.
- Season and Serve:
- Taste the soup and adjust the seasoning with salt and pepper as needed.
- Serve the chowder in bowls, garnishing with the reserved bacon.
Notes
- This recipe serves 4-6, depending on portion size.
For quicker preparation, chop the onion, celery, carrots, and potatoes while the bacon is cooking.
Leftover soup will thicken over time; add extra broth when reheating if needed.
Due to the boiling process, it’s best not to substitute the cream with milk or half-and-half, as they may curdle.
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