Creamy Corn Chowder
A comforting and easy-to-make creamy corn chowder featuring fresh corn, tender potatoes, and smoky bacon, ready in about 30 minutes. Perfect for cozy nights and satisfying meals.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Soup
- Cuisine: American
Ingredients
Scale
- 4 cups fresh corn kernels (about 5–6 ears) or frozen corn
- 2 medium russet or Yukon Gold potatoes, peeled and diced
- 1 medium yellow onion, finely chopped
- 2 celery stalks, diced
- 4–5 bacon slices, chopped (optional)
- 2 garlic cloves, minced
- 4 cups chicken or vegetable broth (low sodium recommended)
- 1 cup heavy cream
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon fresh thyme, chopped
- Salt and black pepper, to taste
- Chopped green onions or chives for garnish
Instructions
- Cook the bacon in a large pot over medium heat until crisp, about 5-7 minutes. Remove with a slotted spoon and set aside on paper towels to drain. Leave the bacon fat in the pot.
- Add butter to the bacon fat and melt. Add chopped onion and celery, cooking gently for 5 minutes until softened and translucent, stirring frequently.
- Stir in minced garlic and fresh thyme, cooking for another 1 minute until fragrant.
- Sprinkle flour over the vegetables and stir continuously for 2 minutes to make a roux, ensuring no lumps form.
- Slowly add the chicken or vegetable broth while stirring to combine. Bring to a gentle boil.
- Add diced potatoes, reduce heat to medium-low, and simmer uncovered for 10-12 minutes until potatoes are tender.
- Stir in fresh corn kernels and cook for 5 more minutes.
- Optional: Scoop out about 2 cups of chowder and pulse in a blender a few times to partially puree. Return to pot and stir well.
- Lower heat to medium-low and stir in heavy cream. Add back cooked bacon pieces. Heat through for 2-3 minutes without boiling.
- Taste and adjust salt and pepper. Ladle into bowls and garnish with chopped green onions or chives. Serve immediately.
Notes
If chowder is too thick, stir in more broth or milk to reach desired consistency. Avoid boiling after adding cream to prevent curdling. Partial blending keeps chowder creamy yet chunky. For dairy-free, substitute heavy cream with canned coconut milk and butter with olive oil. For gluten-free, substitute flour with cornstarch or gluten-free flour blend.
Nutrition
- Serving Size: About 1.5 cups per s
- Calories: 350
- Fat: 20
- Carbohydrates: 30
- Fiber: 3
- Protein: 8
Keywords: corn chowder, creamy soup, comfort food, easy soup recipe, bacon chowder, homemade chowder, fall recipe