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How to Make Creamy Corn Chowder

Ingredients

Scale
  • 4 slices of bacon, chopped
  • 1 medium onion, diced
  • 2 celery stalks, diced
  • 1 red bell pepper, diced (optional for color and sweetness)
  • 2 garlic cloves, minced
  • 3 cups fresh or frozen corn kernels
  • 2 medium potatoes, peeled and diced
  • 4 cups chicken or vegetable broth
  • 1 cup heavy cream or whole milk
  • 1/2 teaspoon dried thyme
  • Salt and pepper, to taste
  • 2 tablespoons all-purpose flour (optional, for thickening)
  • Fresh parsley or chives, chopped (for garnish)

Instructions

  1. Cook the Bacon:
    • In a large pot or Dutch oven, cook the chopped bacon over medium heat until crisp. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the bacon grease in the pot.
  2. Sauté Vegetables:
    • In the same pot with the bacon grease, add the diced onion, celery, and red bell pepper. Sauté until the vegetables are softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
  3. Add Flour (Optional):
    • Sprinkle the flour over the vegetables and stir to combine. Cook for 1-2 minutes. This will help thicken the chowder.
  4. Add Broth and Potatoes:
    • Pour in the chicken or vegetable broth, scraping up any browned bits from the bottom of the pot. Add the diced potatoes, thyme, salt, and pepper. Bring to a boil, then reduce the heat to simmer. Cover and cook until the potatoes are tender, about 15-20 minutes.
  5. Add Corn and Cream:
    • Add the corn kernels and heavy cream (or milk) to the pot. Stir to combine. If using fresh corn, you can also add the milk scraped from the corn cobs for extra flavor.
  6. Simmer:
    • Continue to simmer the chowder for another 10 minutes, stirring occasionally. If you prefer a thicker chowder, you can mash some of the potatoes against the side of the pot or use an immersion blender to lightly puree part of the soup.
  7. Finish and Serve:
    • Taste and adjust the seasoning with additional salt and pepper if needed. Stir in most of the cooked bacon, reserving some for garnish.
  8. Garnish and Serve:
    • Ladle the chowder into bowls. Garnish with the reserved bacon bits and chopped fresh parsley or chives.
  • Author: Maria