This creamy Corn Chowder is loaded with sweet corn, tender potatoes, and crispy bacon. It's a super simple one-pot meal you can make in under 45 minutes. I used frozen corn for this recipe, but you can switch it up with canned corn or fresh corn if it's available!
Enjoyed this recipe? Try my Zuppa Toscana (sausage and potato soup) next!
About This Recipe
If you asked me what my favorite vegetable is, I'd have to say corn. I mean, it's a big lump of knob, and it has the juices! I can't imagine a more beautiful thing. And when you turn it into a warm, creamy chowder? Oh man, it gets even better.
The first time I had corn chowder was at a buffet last summer. Honestly, at first, I thought it was just a way for the restaurant to fill me up fast, but it was actually really tasty and much lighter than I expected. I ended up getting seconds, and I do not usually get seconds for soup!
When most people think of chowder, they picture something super rich and heavy, but this corn chowder is different. It's still creamy, of course, but it's absolutely loaded with vegetables that you don't feel as guilty eating it. I'd say it's at least 80% vegetables by weight.
Key Ingredients
Bacon: I used 4 strips of bacon which I crisped up beforehand. The important thing is to use the leftover fat for sauteeing the aromatics!
Base & aromatics: The aromatic base of the soup is composed of onions, celery, carrots, and garlic. In French cooking, the first 3 vegetables are known as mirepoix- the holy trinity of soup/stock bases if you will.
Flour: This is for thickening the soup. We will mix it in with the vegetables BEFORE adding the chicken stock. That way, the flour does not clump up.
Chicken stock: For the chicken stock, I combined 1 tablespoon of Better Than Bouillon chicken base with 4 cups of water.
Corn kernels: I used frozen corn kernels but you can use either canned corn or fresh corn. Pro tip: If you're using cobs, you can simmer them in the soup for extra flavor.
Russet potatoes: These add so much heartiness to the soup.
Heavy cream: This is what gives the soup that extra touch of luxury and creaminess.
Instructions
STEP 1: Heat the bacon fat in a large pot over medium-high heat. Add the onions, celery, and carrots, and cook for 3-4 minutes until softened. Add the garlic and cook for 30 more seconds.
STEP 2: Add the flour and cook for 1 minute, stirring constantly so the flour mixes evenly throughout the vegetables.
STEP 3: While stirring constantly, add the chicken stock, followed by the potatoes, salt, pepper, and Italian seasoning. Bring to a boil then reduce to a simmer and cook for 15-20 minutes until the potatoes are tender.
STEP 4: Stir in the corn and continue cooking for 2 minutes until they're warmed up. Finally, stir in the heavy cream. Serve immediately!
๐ Recipe
Corn Chowder
Ingredients
- 4 strips bacon (cut into ยฝ-inch pieces)
- 1 medium onion (diced)
- 3 ribs celery (diced)
- 2 medium carrots (diced)
- 1 tablespoon minced garlic (about 3 cloves)
- ยผ cup flour
- 4 cups chicken stock
- 1 teaspoon salt
- 2 large Russet potatoes (peeled and diced)
- ยฝ teaspoon ground black pepper
- ยฝ teaspoon Italian seasoning
- 5 cups corn kernels
- 1 cup heavy cream
Instructions
- Heat a large pot over medium-high heat. Add the bacon and cook for 4-5 minutes until lightly browned and crispy. Remove the bacon to a bowl, leaving the fat in the pot, and set aside.
- Add the onion, celery, and carrots to the pot and cook for 3-4 minutes. Add the garlic and cook for 30 seconds.
- Add the flour and cook for 1 minute, stirring constantly.
- While stirring constantly, pour in the chicken stock. Add the potatoes, salt, black pepper, and Italian seasoning, and bring to a boil, then reduce to a simmer. Cook for 15-20 minutes until softened.
- Add the corn and cook for 2 minutes, just enough to warm them up.
- Finally, stir in the heavy cream and season with more salt and pepper to taste. Ladle into bowls and top with the bacon!
jc
this was really good. I used thawed frozen corn. I will make this again.
Joan
I didn't see the bacon going back in!๐ค But I did add it. ๐