This creamy Corn Chowder recipe is the ultimate comfort food, filled with sweet summer corn and tender potatoes in a rich, flavorful broth. If fresh corn isn’t available, frozen or canned corn works just as well, making this a delicious soup to enjoy year-round!
Why You’ll Love This Recipe
- Few Ingredients: This flavorful soup requires only a handful of simple ingredients.
- Easy to Make: The recipe is straightforward and comes together quickly.
- Make Ahead: Corn chowder can be refrigerated for up to 3 days, so you can enjoy it later.
Corn is a beloved summer vegetable, perfect for grilling, fritters, salads, and, of course, this delicious chowder. While fresh corn from the farmer’s market is ideal during the summer months, frozen or canned corn can be used when fresh corn is not in season.
Ingredients
- Corn (fresh, frozen, or canned)
- Potatoes (Yukon Gold or Russet)
- Onion
- Celery
- Bacon
- Chicken broth
- Milk (whole or 2%)
- Heavy cream
- Flour
- Spices (salt, pepper, ground paprika, dried thyme)
- Optional: Cornstarch
Ingredient Notes
- Corn: Fresh corn is ideal, but frozen or canned corn can be substituted. Frozen corn offers a fresher taste than canned.
- Potatoes: Yukon Gold potatoes hold their shape well in the soup. Russet potatoes will create a thicker, creamier consistency.
- Milk: Whole milk is preferred, but 2% can be used. Avoid lower-fat milk, as it may curdle. You can also use more cream instead of milk.
- Cream: Heavy cream is recommended over half and half to prevent curdling.
How to Make Corn Chowder
- Prepare the Corn: If using fresh corn, shuck it and remove the silk threads. An easy way to shuck corn is by starting at the base of the ear where it was attached to the plant. Make a cut, break open the husk, and pull the ear out backward, removing the silk and husk towards the tip. Once shucked, shave off the kernels, being careful not to cut into the cob.
- Cook the Bacon: Cook bacon in a large pot or Dutch oven until browned and crispy. Remove the bacon to a paper towel-lined plate, reserving about 2 tablespoons of bacon fat in the pot.
- Cook the Vegetables: Sauté onion, celery, and corn kernels in the bacon fat over medium heat until softened (about 5 minutes). Reduce heat to medium-low, stir in the seasonings, then the flour, ensuring everything is evenly coated. Avoid browning the vegetables or flour.
- Simmer the Soup: Pour the broth over the vegetables, stirring to incorporate the flour. Add the cream, diced potatoes, and the empty corn cobs. Bring to a boil, then reduce heat and simmer uncovered for 15-25 minutes, or until the potatoes are tender.
- Finish and Serve: Remove and discard the corn cobs. Blend 1 cup of the soup with ½ cup milk until smooth. Stir the blended mixture back into the soup. For a thicker chowder, whisk 1 tablespoon of cornstarch with 1 tablespoon of cold milk and stir into the soup. Simmer until thickened, then let stand for 5-10 minutes before serving. Serve with the reserved bacon and chopped green onion (optional).
Top Tips
- Avoid Browning: Don’t brown the vegetables or flour to maintain the soup’s light color and avoid a bitter taste.
- Odd Appearance: The soup may look separated after cooking. This is normal and will resolve with stirring.
- Thickness: Adjust the thickness to your preference using a cornstarch slurry.
Recipe Variations
- Vegetarian: Omit the bacon and use 2 tablespoons of butter for sautéing the vegetables.
- Spicy: Add a minced jalapeño for heat.
- Protein: Add shrimp or shredded rotisserie chicken.
Leftovers and Serving
- Storage: Store leftovers in the refrigerator for up to 3 days. Reheat gently on the stove, adding extra broth or milk if needed.
- Serving Suggestions: Enjoy as a complete meal with crackers or bread.
Creamy Corn Chowder Soup
This rich and comforting Corn Chowder is packed with sweet corn, crispy bacon, and tender potatoes in a creamy, flavorful broth. Perfect for cozy nights or a hearty meal any time of the year!
Time Required
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Servings: 6
Ingredients
For the Chowder
- 5 ears fresh corn (or 4 cups canned/frozen corn, not thawed)
- 4 slices bacon, chopped
- 1 large onion, finely diced (about 1.5 cups)
- 3 sticks celery, diced (about 1 cup)
- ¼ teaspoon smoked paprika (or regular paprika)
- ¼ teaspoon dried thyme
- ½ teaspoon salt (or more to taste)
- Ground black pepper, to taste
- 2 tablespoons flour
- 4 cups chicken broth
- 1 pound Yukon gold potatoes (about 3 medium), peeled and diced (¾-inch cubes)
- 1 cup heavy cream
- ½ cup whole milk
Instructions
Step 1: Prepare the Corn
- Shuck the corn and slice the kernels off the cobs into a bowl. Set the cobs aside for extra flavor. (Skip this step if using canned or frozen corn.)
Step 2: Cook the Bacon
- In a large pot or Dutch oven, cook chopped bacon over medium-high heat until crispy. Remove bacon and set aside, leaving the bacon fat in the pot.
Step 3: Cook the Vegetables
- Add onion, celery, and corn kernels to the bacon fat. Cook for 5 minutes until softened.
- Stir in paprika, thyme, salt, and black pepper for extra flavor.
Step 4: Make the Soup Base
- Reduce heat to medium-low, sprinkle flour over the vegetables, and stir for 30 seconds to coat everything evenly.
- Gradually pour in chicken broth, stirring constantly to prevent lumps.
- Stir in heavy cream for a rich, velvety texture.
Step 5: Simmer the Chowder
- Add potatoes and reserved corn cobs to the pot.
- Bring to a boil over medium-high heat, then reduce to a gentle simmer.
- Cook uncovered for 15-25 minutes, until potatoes are tender. Remove the cobs and discard them.
Step 6: Thicken and Serve
- Blend 1 cup of soup with ½ cup milk until smooth, then stir it back into the pot.
- For a thicker chowder, whisk 1 tablespoon cornstarch into 1 tablespoon cold milk, then stir into the soup and simmer for 1-2 minutes until thickened.
- Let the soup sit for 5-10 minutes before serving to develop its flavors.
Step 7: Garnish & Enjoy
- Serve warm, topped with crispy bacon and optionally chopped green onions for extra freshness.