This Creamy Corn Chowder is the ultimate comfort food—thick, velvety, and packed with the sweet crunch of corn, crispy bacon, and tender potatoes. It’s the kind of satisfying one-pot soup that warms you from the inside out and is perfect for any season. Whether you’re using fresh summer corn or frozen kernels in the colder months, this chowder brings the perfect balance of hearty and creamy, ideal for cozy family dinners or easy entertaining.
Why You’ll Love This Recipe
- Rich and Creamy: Thanks to heavy cream and a flour-thickened broth.
- Hearty Ingredients: Potatoes, bacon, and vegetables make it a full meal.
- Flexible: Use fresh or frozen corn for year-round cooking.
- Simple Prep: No need for fancy tools—just one pot and basic ingredients.
- Flavorful: Garlic, Italian seasoning, and a hint of cayenne add depth.
Ingredients
- 4 strips bacon
- 1/2 medium onion, chopped small
- 3 sticks celery, chopped small
- 2 medium carrots, peeled & chopped small
- 2 cloves garlic, minced
- 1/4 cup flour
- 4 cups chicken broth or stock
- 1 cup heavy/whipping cream
- 4 cups frozen or fresh corn
- 2 large Russet potatoes, peeled & diced
- 1/4 teaspoon Italian seasoning
- 1 pinch cayenne pepper (optional)
- Salt & pepper to taste
Directions
Step 1: Cook the Bacon
Use kitchen shears to cut the 4 bacon strips into small pieces. Add to a large soup pot or Dutch oven over medium-high heat. Cook until bacon is crispy, about 10 minutes.
Step 2: Remove and Reserve Bacon
Once crisp, use a slotted spoon to transfer the bacon to a paper towel-lined plate. Leave about 2 tablespoons of the bacon fat in the pot; discard the rest.
Step 3: Sauté Aromatics
To the pot, add the chopped onion, celery, and carrots. Cook over medium heat for about 5 minutes, stirring occasionally, until softened.
Step 4: Add Garlic
Stir in the minced garlic and cook for 30 seconds until fragrant.
Step 5: Add Flour
Sprinkle 1/4 cup flour over the vegetables and stir constantly for 1 minute. This step helps thicken the chowder.
Step 6: Add Broth and Deglaze
Gradually pour in 4 cups of chicken broth, stirring continuously to dissolve the flour. Scrape up any browned bits from the bottom of the pot for added flavor.
Step 7: Add Main Ingredients
Stir in the 1 cup heavy cream, 4 cups corn, 2 diced Russet potatoes, 1/4 teaspoon Italian seasoning, a pinch of cayenne (optional), and most of the cooked bacon (reserve some for garnish).
Step 8: Simmer
Increase the heat and bring the chowder to a boil. Then reduce to a gentle boil (rapid simmer). Partially cover the pot with the lid slightly ajar and cook for 15–20 minutes, stirring occasionally, until the potatoes are tender and the soup has thickened.
Step 9: Season and Serve
Taste and adjust with salt and pepper as needed. Ladle the chowder into bowls and top with the reserved crispy bacon. Garnish with chopped parsley if desired.
Pro Tips and Variations
- Use Russets: Their starch helps naturally thicken the chowder.
- Fresh Corn Option: Cut from 4–5 cobs for fresh flavor.
- No Milk Substitute: Avoid swapping cream for milk or half-and-half—they may curdle.
- Extra Protein: Add shrimp at the end for a seafood twist.
- Flavor Boost: Use grilled corn for added smoky depth.
Serving Suggestions
- Bread Pairing: Serve with crusty French bread, sourdough, or dinner rolls.
- Salad Side: Try a light arugula or mixed green salad with vinaigrette.
- Toppings: Sprinkle with shredded cheese, chopped herbs, or green onions.
Storage/Reheating
- Fridge: Store leftovers in an airtight container for 3–4 days.
- Reheat: Warm gently in a saucepan over low heat, stirring frequently. Add extra broth if needed to thin it.
- Freezing Not Recommended: The potatoes and cream may change texture when frozen. If freezing, omit the cream and add it upon reheating.
Notes
- Prep the vegetables while the bacon cooks to save time.
- Stir occasionally as it simmers to prevent sticking or uneven cooking.
- Letting the chowder rest a bit after cooking allows the flavors to deepen.
FAQs
Can I use canned corn?
Only in a pinch—frozen or fresh corn offers better texture and taste.
Can I make this vegetarian?
Yes! Skip the bacon, use vegetable broth, and add smoked paprika or cheese for flavor.
How do I thicken it more?
Let it simmer longer or mash some potatoes directly into the soup.
Is it spicy with cayenne?
No—it adds gentle warmth but not heat. Add more if you want a kick.
Conclusion
Creamy Corn Chowder is everything you want in a comfort dish—rich, flavorful, hearty, and easy to make with everyday ingredients. Whether you’re serving it on a chilly evening or using up fresh summer corn, this chowder will satisfy and impress every time. It’s a true one-pot meal that brings everyone back for seconds!