Corn Chowder is plump full of fresh sweet corn, tender chunks of potato and crispy bacon in a creamy chicken broth base that is lightly seasoned and flavorful.
I know for some of you, it is almost too hard to think about soup weather when it is still in the eighties and nineties. But for this soup loving family, it is always a good time of the year for soup. There is nothing quite like a chunky creamy chowder to fill your hungry tummy! This Corn Chowder Recipe is chock full of bacon, potatoes and corn and is so quick to come together therefore it is definitely doable for a weeknight meal. Summer is a perfect time for Corn Chowder because the farmers are bringing the best of the best sweet corn to market.
What is the difference between chowder and soup?
I thought you would never ask. Chowder is a soup but it is chunkier and thicker and it is usually cream-based. Similarly, bisque is also a thick soup but in contrasts it is generally smooth while chowder is chunky. Chowder, bisque, soup–no matter it’s definition seems like it is all good for my soul and consequently warms my heart.
When corn is in season, it’s a delicious ingredient for many dishes. Here are some more corn recipes you’ll love!
How do you make Corn Chowder?
First of all, cook the bacon reserving 1-2 tablespoons of bacon grease. Coarsely chop the bacon and set it aside. Heat the reserved bacon grease in large stockpot or dutch oven over medium heat. Add the celery, carrots, onions, potatoes and corn and cook for 5-7 minutes stirring several times. Add the red pepper and cook for an additional 3 minutes. Stir in the paprika, onion powder, garlic powder and ground cayenne pepper and cook for around 30 seconds.
Now add the chicken broth. Bring to a low boil and simmer until potatoes are fork-tender. Then pull 1 cup of broth from the stockpot (trying not to get any vegetables). Mix that up with a little bit of flour to create a slurry. Whisk the slurry into the soup using a fork and bring back to a low boil. Simmer for about 2-3 minutes or until slightly thickened. Stir in the cream. Finally, add the chopped bacon and parsley right before serving.
Three easy ways to remove corn kernels from the cob for Corn Chowder!
After shucking your corn and removing the silks you need to cut the kernels from the cob. This is a messy adventure so here are three ways that might make it a little easier.
- Use a large wide bowl with a much smaller tall bowl in the bottom. Balance the ear of corn vertically on the smaller bowl and carefully cut the kernels off hence letting them fall below into the big bowl.
- Use a large cutting board and lay the corn horizontally. Carefully cut the kernels off. Rotate several times to cut and remove all of the kernels consequently leaving most if not all the kernels on the cutting board.
- Above all, this is my favorite method because it is quick and the only thing you will have to wash is the cutting board. Use a large cutting board and stand the corn up vertically. Starting halfway down the corn carefully cut and remove kernels. Turn it upside down and remove the rest of the kernels. As a result, this split in the middle seems to keep the kernels from flying off the cutting board.
Look at all that delicious goodness just waiting to jump into your mouth! Folks it really does not get much better than this Corn Chowder with Bacon and Potatoes. You should certainly put the ingredients on your shopping list today.
Even more delicious soup recipes you will love!
- Best Ever Italian Wedding Soup Recipe
- Crock Pot Ham and Bean Soup
- French Onion Soup
- Easy Broccoli Cheese Soup
- Easy Hamburger Vegetable Soup
This post was originally published January 29, 2015 and was republished August 11, 2019 with new content.Print
Corn Chowder with Bacon and Potatoes
Farm fresh corn, hearty chunks of potatoes, and crisp hickory smoked bacon send this chowder over the top with unequivocal flavor. This creamy corn chowder is hearty, filling, and perfect for a cold Fall evening.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 6 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- 4 slices bacon
- 3 ears of corn
- 2 stalks celery chopped
- 2 carrots diced
- 1/2 large onion diced
- 2 gold potatoes chunked into 1/2 inch bites
- 1/2 red pepper diced
- 1 teaspoon paprika
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/8 teaspoon ground cayenne pepper
- 6 cups low sodium chicken broth
- 3 tablespoons flour
- 1/4 cup heavy cream
- 1/4 cup fresh chopped parsley
- Salt & Pepper to taste
- Cook bacon in skillet or in oven on baking sheet at 375 degrees until crispy; approximately 15 minutes. Remove to paper towels; reserving bacon grease. When cooled coarsely chop bacon.
- Shuck and remove silk from corn. Cut kernels from the ears of corn.
- Heat bacon grease in large stockpot or dutch oven over medium heat. Add corn, celery, carrots, onions and potatoes and cook for 5-7 minutes; stirring several times. Add red pepper and cook for another 3 minutes; stirring a couple of times. Add paprika, onion powder, garlic powder and cayenne and cook for 30 seconds stirring constantly.
- Add chicken broth. Bring to low boil and simmer until potatoes are soft.
- Pull one cup of broth from stockpot (trying not to get any vegetables). Mix with flour to create a slurry. Whisk into soup using fork and bring back to a low boil. Simmer until slightly thickened for about 2-3 minutes.
- Stir in cream.
- Add chopped bacon and parsley just before serving. Salt and pepper to taste.
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