If you are craving a comforting, hearty soup that feels like a warm hug in a bowl, this Creamy Corn Chowder Recipe is your new best friend in the kitchen. Bursting with the sweetness of fresh corn, tender potatoes, and the satisfying crunch of crispy bacon, this chowder delivers layers of flavor and creamy texture that will make you want seconds — and maybe thirds! It’s simple enough for a weeknight dinner but special enough to share with guests, making it an irresistible choice any time of year.
Ingredients You’ll Need
The ingredients for this Creamy Corn Chowder Recipe are straightforward but each plays a starring role. From the smoky bacon fat that builds a flavorful base to the sweetness of fresh or frozen corn, every item contributes delicious depth, vibrant color, and delightful texture.
- Bacon: Adds smokiness and renders flavorful fat used to sauté the vegetables.
- Onion: Provides sweetness and aromatic depth when sautéed.
- Celery: Brings a subtle herbal crunch that balances the creaminess.
- Carrots: Infuse natural sweetness and beautiful color contrast.
- Garlic: Delivers a punch of savory flavor to the base.
- Flour: Acts as a thickening agent to give the chowder its rich texture.
- Chicken broth or stock: Adds savory complexity and depth to the soup.
- Heavy or whipping cream: Provides smooth creaminess that elevates the chowder.
- Corn (fresh or frozen): The star ingredient, bursting with sweet, juicy kernels.
- Russet potatoes: Make the chowder hearty and filling with their tender bite.
- Italian seasoning: Adds an herby background note that complements the vegetables.
- Cayenne pepper (optional): Gives a subtle kick that livens up the flavors.
- Salt & pepper: Essential to taste for perfect seasoning balance.
How to Make Creamy Corn Chowder Recipe
Step 1: Crisp the Bacon
Start by prepping your bacon using kitchen shears to cut it into bite-sized pieces—it’s so much easier this way! Cook the bacon in a large pot over medium-high heat until it reaches a perfect crispy texture, which usually takes about 10 minutes. The rendered bacon fat left behind is pure gold and essential for the flavor foundation of your chowder.
Step 2: Remove the Bacon and Sauté Vegetables
Once crispy, scoop out the bacon onto a paper towel-lined plate, leaving about 2 tablespoons of bacon fat in the pot. Add the chopped onion, celery, and carrots and sauté them for about 5 minutes. This softens the veggies and deepens their flavors, creating a savory base that’s full of character.
Step 3: Add Garlic and Flour
Next, stir in the minced garlic and cook it for just 30 seconds—enough to release its aromatic magic without burning. Sprinkle in the flour and cook while stirring constantly for about a minute. This step thickens the chowder, lending it that signature creamy body that we all love.
Step 4: Add Liquids and Main Ingredients
Pour in the chicken broth and give everything a good stir to dissolve the flour and scrape up all the tasty browned bits from the pot’s bottom. Then, toss in the cream, corn, potatoes, Italian seasoning, cayenne pepper if you’re using it, and most of your reserved bacon (hold back some for garnish). Turn the heat up to high and bring the soup to a boil. Once boiling, lower the heat to maintain a gentle boil with the lid slightly ajar so it can thicken nicely.
Step 5: Simmer Until Tender
Let the chowder simmer for 15 to 20 minutes or until the potatoes are tender when poked with a fork. Stir occasionally to prevent sticking and keep flavors melding beautifully. As it cooks, the chowder thickens and the flavors intensify, making your kitchen smell absolutely irresistible.
Step 6: Final Seasoning and Garnish
Season your chowder to taste with salt and pepper, balancing all the rich flavors perfectly. Serve hot in bowls and sprinkle the crispy bacon pieces you saved earlier over the top for that delightful salty crunch contrast that takes every spoonful to the next level.
How to Serve Creamy Corn Chowder Recipe
Garnishes
Beyond the crispy bacon, you can elevate your chowder with chopped fresh chives or parsley for a pop of color and freshness. A small drizzle of hot sauce or a sprinkle of smoked paprika also pairs wonderfully if you want to add an extra flavor dimension.
Side Dishes
This chowder pairs beautifully with a crusty baguette or warm cornbread to help soak up every last creamy drop. A simple green salad with a tangy vinaigrette can provide a refreshing balance to the chowder’s richness.
Creative Ways to Present
For a charming presentation, serve your chowder in mini cast-iron skillets or hollowed-out bread bowls—perfect for impressing guests. Garnish the bowls with edible flowers or microgreens for a gourmet touch that looks as good as it tastes.
Make Ahead and Storage
Storing Leftovers
Store any leftover chowder in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen overnight, making your second-day chowder even better!
Freezing
You can freeze Creamy Corn Chowder Recipe, but be aware that the texture of the cream and potatoes might change slightly. To freeze, cool the chowder completely, store in a freezer-safe container, and use within 2 months. Thaw in the fridge overnight before reheating.
Reheating
When reheating, warm the chowder gently over medium-low heat, stirring frequently to prevent scorching. Add a splash of cream or broth if it has thickened more than you like during storage. Avoid boiling once reheated to maintain the smooth texture.
FAQs
Can I make this chowder vegetarian?
Absolutely! Simply omit the bacon and use vegetable broth instead of chicken broth. For a smoky flavor, consider adding smoked paprika or liquid smoke to replace bacon’s depth.
Is it better to use fresh or frozen corn?
Both fresh and frozen corn work beautifully for this recipe. Fresh corn adds the best sweetness in summer months, while frozen corn offers convenience and reliable flavor year-round.
Can I substitute the heavy cream with a lighter option?
You can try half-and-half or whole milk for a lighter version, but the chowder won’t be as rich and creamy. Adding a bit of cornstarch slurry can help maintain thickness.
How thick should the chowder be?
The chowder should be thick enough to coat a spoon but still spoonable and a little brothy. It will thicken more as it cools and if it gets too thick on reheating, simply add a splash of broth or cream.
Can I make this in a slow cooker?
Yes! Cook the bacon and sauté vegetables on the stovetop first, then transfer everything to your slow cooker. Cook on low for 4-6 hours or high for 2-3 hours until potatoes are tender, then stir in cream at the end.
Final Thoughts
This Creamy Corn Chowder Recipe has all the ingredients to become a beloved classic in your recipe collection. Its irresistibly rich, comforting, and perfectly balanced flavors never fail to satisfy. Whether you’re looking for a cozy meal on a chilly evening or a crowd-pleasing starter, this chowder delivers every time. Give it a try—you’ll be amazed how such simple ingredients can create something truly spectacular!
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Creamy Corn Chowder Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This creamy corn chowder is a comforting and hearty soup perfect for cozy meals. Made with crispy bacon, fresh vegetables, tender potatoes, and sweet corn, it is richened with heavy cream and seasoned with Italian herbs and a hint of cayenne for a subtle kick. This chowder balances creamy texture with savory flavor, making it an ideal dish for fall and winter.
Ingredients
Meat and Fat
- 4 strips bacon
Vegetables
- 1/2 medium onion, chopped small
- 3 sticks celery, chopped small
- 2 medium carrots, peeled and chopped small
- 2 cloves garlic, minced
- 4 cups frozen or fresh corn
- 2 large Russet potatoes, peeled and diced
Liquids and Dairy
- 4 cups chicken broth or stock
- 1 cup heavy/whipping cream
Dry Ingredients and Seasonings
- 1/4 cup all-purpose flour
- 1/4 teaspoon Italian seasoning
- 1 pinch cayenne pepper (optional)
- Salt and pepper, to taste
Instructions
- Cook the Bacon: Use kitchen shears to cut the bacon into pieces and place them in a large pot over medium-high heat. Cook until the bacon is crispy, about 10 minutes. Remove the bacon and drain on paper towels, leaving about 2 tablespoons of bacon fat in the pot.
- Sauté Vegetables: Add the chopped onion, celery, and carrots to the pot with the bacon fat. Sauté for about 5 minutes until the vegetables begin to soften.
- Add Garlic: Stir in the minced garlic and cook for 30 seconds until fragrant.
- Make the Roux: Sprinkle the flour into the pot and stir constantly for about 1 minute to cook the flour and form a roux.
- Add Broth: Pour in the chicken broth, stirring well to dissolve the flour and scrape up any browned bits from the bottom of the pot for extra flavor.
- Add Remaining Ingredients: Stir in the heavy cream, corn, diced potatoes, Italian seasoning, cayenne pepper (if using), and most of the crispy bacon (reserving some for garnish).
- Simmer the Chowder: Increase heat to high and bring to a boil. Then reduce heat to a rapid simmer with the lid slightly ajar. Cook until the potatoes are tender, about 15 to 20 minutes, stirring occasionally to prevent sticking and thicken the soup.
- Season and Serve: Taste and adjust seasoning with salt and pepper as needed. Serve the chowder hot, garnished with the reserved crispy bacon pieces.
Notes
- Using kitchen shears to cut bacon makes preparation easier and safer.
- Simmering with the lid slightly ajar helps thicken the chowder without letting it boil over.
- Cayenne pepper adds a subtle heat but can be omitted for a milder flavor.
- Feel free to substitute chicken broth with vegetable broth to make it a bit lighter.
- For a thicker chowder, you can mash a few potato pieces before serving.
