Corn Chowder Recipe

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 windy summer afternoon or cold fall evening.

Course Soup

Cuisine American

Keyword corn chowder recipe, how do you make corn chowder, how to make corn chowder, potato corn chowder, what is corn chowder, what to serve with corn chowder

Prep Time 15

Cook Time 45

Servings

Calories 377kcal

Author Beth Pierce

Ingredients

4 slices bacon coarsely chopped
½ large onion chopped
2 ribs celery chopped
2 medium carrots peeled and chopped
2 cloves garlic minced
¼ teaspoon ground cayenne pepper
¼ cup all-purpose flour
4 cups low-sodium chicken broth or vegetable broth
3 medium Yukon gold potatoes peeled and chopped
3 cups corn kernels fresh or frozen
1 cup heavy cream warmed to room temperature
2 teaspoons chopped fresh thyme
Kosher salt to taste
Freshly ground black pepper to taste

Instructions

Cook the bacon in a large Dutch oven over medium heat until brown and crispy. Using a slotted spoon, remove the bacon to a plate covered with a paper towel, reserving the bacon grease in the pot.
Over medium heat, add the onion, celery, and carrots to the bacon grease and cook until the onions and celery are tender. Reduce the heat and add the garlic and cayenne pepper, cooking for 1 minute while stirring.
Increase the heat to medium. Sprinkle in the flour, cooking for 2 minutes while stirring. Slowly add the chicken broth while stirring. Add the potatoes, corn, and most of the cooked bacon, reserving a small amount of bacon for garnish. Bring the mixture to a boil, reduce the heat, and simmer until the potatoes are tender.
Remove the pot from the heat and slowly stir in the cream. Stir in the chopped fresh thyme. Season with kosher salt and freshly ground black pepper to taste. Garnish with the rest of the bacon and a little bit of the fresh thyme.

Notes

Yukon Gold potatoes are my go-to potatoes for this recipe. Russet Potatoes work well too.
Try other fresh herbs like thyme, rosemary, or even dill.
Use a large cutting board and stand the corn up vertically. Starting halfway down the corn cob, carefully cut and remove kernels. Turn the cob upside down and remove the rest of the kernels. This split in the middle seems to keep the kernels from flying off the cutting board.
For best results in blending the cream, bring the cream to room temperature and reduce the heat on the soup. Stir it in slowly at the end of the cooking process.
I do not recommend freezing this soup because the potatoes will likely change texture, and the cream will separate.

Nutrition