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4.50 from 10 votes

Corn Chowder

There is nothing quite as satisfying as a big bowl of this Corn Chowder recipe made with fresh (or frozen) sweet corn and tender potatoes. This version is a perfect blend of seasonings and gets a little extra love from a sprinkling of crispy bacon and green onions on top right before serving.
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Soup
Cuisine: American
Servings: 8 servings
Calories: 380kcal
Author: Amy Nash

Ingredients

  • 8 slices bacon chopped
  • 2 Tablespoons butter
  • 1 medium yellow onion chopped
  • 1 cup diced carrots
  • 1 cup diced celery
  • 2-3 cloves garlic minced
  • ¼ cup all-purpose flour
  • 5 cups chicken broth
  • 8 ears yellow sweet corn husks and silks removed
  • 1 lb. russet potatoes peeled and diced into ½ inch pieces
  • 3 sprigs fresh thyme or ½ teaspoon dried
  • 1 teaspoon salt or more to taste
  • ½ teaspoon black pepper or more to taste
  • ¼ teaspoon smoked paprika
  • teaspoon red pepper flakes
  • 1 cup heavy cream
  • 2 green onions chopped

Instructions

  • Heat a large dutch oven over medium-high heat. Cook the bacon until crispy, then remove to a plate lined with paper towel and set aside. Drain all but 1 tablespoon of the bacon grease.
  • Add the butter to the pot with the bacon grease. Once melted add the onion, carrots, and celery. Cook and stir for 5-7 minutes until the vegetables have softened slightly and the onions begin to turn translucent. Add the garlic in the last 30 seconds or so.
  • Sprinkle the flour over the softened veggies, then stir well to coat. Cook and stir for 1 minute.
  • Add the chicken broth gradually while stirring. Add the corn kernels, potatoes, thyme, salt, pepper, smoked paprika, and red pepper flakes. Reduce the heat to medium and cook, stirring occasionally, until the potatoes are fork-tender but still holding their shape, about 15-20 minutes.
  • At this point, you can remove 2-3 cups of the soup and blend in a blender if you prefer a thicker chowder, but this step is optional.
  • Add the cream and stir to combine. Remove from the heat and serve with the crispy bacon and green onions sprinkled over the top.

Notes

  • Corn: If fresh corn is unavailable, you can also use about 4 cups (or 30-ounces) of frozen or canned corn kernels. If using frozen, there is no need to thaw. If using canned corn, drain first. You could also use roasted or grilled corn if you have some leftover during grilling season or want to take the extra step ahead of time. It adds fantastic flavor, but isn't something I typically do when making this easy version of corn chowder.
  • Potatoes: Russet potatoes break down a bit more and help to thicken the chowder a bit, but yukon gold or baby red potatoes can also be used. There is no need to peel them first.
  • Variations: If you want an even creamier chowder, be sure to blend some of the cooked potatoes, corn, and broth in step 5. You could also add 2 to 4 ounces of cream cheese before blending and let that melt into the soup for a creamy, rich texture. Other optional add ins include 1 cup of freshly grated white cheddar cheese for a cheesy version, or additional veggies like diced red, poblano, anaheim, or even jalapeno peppers (with stems and seeds removed). If choosing to use peppers, add them along with the onions, carrots, and celery in step 2.
  • Slow Cooker Version: Add all of the ingredients except for the bacon and cream to a slow cooker. Cook on LOW for 6-8 hours. Cook the bacon in a separate pan and add the cream right before serving.

Nutrition

Calories: 380kcal | Carbohydrates: 36g | Protein: 9g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 1050mg | Potassium: 789mg | Fiber: 4g | Sugar: 8g | Vitamin A: 3523IU | Vitamin C: 24mg | Calcium: 59mg | Iron: 2mg