BEST CREAMY CORN CHOWDER

Imagine spooning up a bowl of pure comfort – sweet corn kernels swimming in a velvety broth, punctuated by smoky bacon and just the right amount of creamy goodness. This Corn Chowder recipe isn’t just soup; it’s a hug in a bowl, and I promise you’ll be making it again and again!

Ingredients

Base Ingredients:

• 4 slices bacon, diced
• 1 medium onion, chopped
• 2 stalks celery, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 4 cups corn kernels (fresh, frozen, or canned)
• 1 large potato, peeled and diced
• 1 teaspoon dried thyme
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste

Creamy Finish:

• 1 cup heavy cream
• 2 tablespoons butter
• 2 tablespoons all-purpose flour

Optional Toppings:

• Chopped fresh chives or green onions
• Shredded cheddar cheese
• Sour cream or Greek yogurt
• Hot sauce

Step-by-Step Instructions

Getting Started:

1. In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon grease in the pot.
2. Add the chopped onion and celery to the pot with the bacon grease. Cook until softened, about 5-7 minutes.
3. Stir in the minced garlic and cook for another minute until fragrant.

Building the Chowder:

1. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot.
2. Add the corn kernels, diced potato, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.

Making it Creamy:

1. While the soup is simmering, melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
2. Slowly whisk the roux into the simmering soup, making sure to break up any lumps.
3. Stir in the heavy cream and cook for another 5-10 minutes, or until the soup has thickened to your desired consistency. Be careful not to boil the soup after adding the cream.

Finishing Touches:

1. Stir in most of the cooked bacon (reserve some for topping).
2. Taste and adjust seasoning as needed. You might want to add a little more salt, pepper, or thyme.
3. Ladle the soup into bowls and garnish with the reserved bacon, chopped chives or green onions, shredded cheddar cheese, and a dollop of sour cream or Greek yogurt, if desired. A dash of hot sauce can also add a nice kick!

Tips for the BEST Corn Chowder

This Corn Chowder is pretty straightforward, but here are a few tips to ensure it’s absolutely perfect every time.

• Fresh vs. Frozen vs. Canned Corn: Fresh corn is amazing when it’s in season, but frozen corn works just as well and is available year-round. Canned corn is also an option, but be sure to drain it well.
• Don’t Skip the Roux: The roux (butter and flour mixture) is essential for thickening the soup and giving it that classic chowder texture. Make sure to cook the roux for a minute or two to get rid of the raw flour taste.
• Adjust the Consistency: If you prefer a thinner soup, add a little more chicken broth. For a thicker soup, you can puree a cup or two of the chowder with an immersion blender before adding the cream.
• Spice it Up: If you like a little heat, add a pinch of cayenne pepper or a dash of hot sauce to the soup.
• Make it Ahead: Corn Chowder is even better the next day! The flavors meld together beautifully as it sits in the refrigerator.

Variations to Try

One of the best things about this recipe is how versatile it is! Here are a few ideas to customize it to your liking:

Easy Corn Chowder With Bacon:

Our base recipe already includes bacon, but for even more smoky flavor, try using a different type of bacon, like hickory-smoked or applewood-smoked. You can also add a bit of bacon grease to the pot when you cook the onions and celery.

Soup Corn Chowder:

To make a thinner, more soup-like version, simply reduce the amount of heavy cream or add more chicken broth. This is a great option if you prefer a lighter meal.

Vegetable Corn Chowder:

Load up on the veggies! Add diced carrots, bell peppers, or zucchini to the pot along with the onions and celery. You can also add a handful of spinach or kale at the end for a boost of nutrients.

Corn And Cheese Chowder:

Cheese lovers, this one’s for you! Stir in a cup of shredded cheddar cheese, Monterey Jack cheese, or pepper jack cheese at the end, along with the heavy cream. The cheese will melt into the soup and create a deliciously cheesy flavor.

Serving Suggestions

Corn Chowder is a hearty and satisfying meal on its own, but it’s also delicious served with a side of crusty bread or a grilled cheese sandwich. It’s the perfect cozy meal for a chilly evening!

Corn Chowder vs. Other Comforting Soups

While Corn Chowder is a classic comfort food, there are plenty of other delicious soups to enjoy. For example, Outback Potato Soup offers a rich, cheesy alternative, perfect for potato lovers. If you’re craving something with pasta, Chicken Gnocchi Soup is a creamy and flavorful option. For a southwestern twist, try Chicken Tortilla Soup, packed with flavor and texture. If you’re in the mood for something hearty and Italian-inspired, Creamy Lasagna Soup is sure to satisfy. And for another creamy corn-based delight, consider Creamiest Crockpot Chicken Chowder, perfect for a hands-off cooking experience. Finally, Creamy Cheeseburger Soup offers a fun and unexpected twist on a classic dish.

Storing Leftover Chowder

Got leftovers? Lucky you! Store your Corn Chowder in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally. You may need to add a splash of chicken broth or milk to thin it out if it has thickened too much in the refrigerator.

Can you freeze Corn Chowder?

While you *can* freeze Corn Chowder, the texture may change slightly due to the cream and potatoes. If you do freeze it, let it cool completely before transferring it to freezer-safe containers or bags. When ready to eat, thaw it in the refrigerator overnight and reheat gently on the stovetop. Be aware that the texture might be a bit grainier after freezing and thawing.

Enjoy your Delicious Corn Chowder!

There you have it! A simple, delicious, and comforting Corn Chowder recipe that’s sure to become a family favorite. Get ready to enjoy spoonful after spoonful of creamy, corny goodness!

Best Creamy Corn Chowder

Amelia Chen-Morrison

This creamy corn chowder is a comforting and flavorful soup perfect for a chilly day. It features sweet corn kernels, smoky bacon, and a velvety broth that will warm you from the inside out. It’s an easy-to-make recipe that’s sure to become a family favorite.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Course Main Course

Cuisine American

Servings 6

Calories 450 kcal

Equipment

• Large pot or Dutch oven
• Slotted spoon
• Small saucepan
• Whisk
• Measuring cups and spoons
• Cutting board
• Knife
• Ladle

Ingredients

  

• 4 slices bacon, diced
• 1 medium onion, chopped
• 2 stalks celery, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 4 cups corn kernels fresh, frozen, or canned
• 1 large potato, peeled and diced
• 1 teaspoon dried thyme
• ½ teaspoon salt, or to taste
• ¼ teaspoon black pepper, or to taste
• 1 cup heavy cream
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• Chopped fresh chives or green onions, for garnish
• Shredded cheddar cheese, for garnish
• Sour cream or Greek yogurt, for garnish
• Hot sauce, for garnish

Instructions

 

• In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon grease in the pot.
• Add the chopped onion and celery to the pot with the bacon grease. Cook until softened, about 5-7 minutes.
• Stir in the minced garlic and cook for another minute until fragrant.
• Pour in the chicken broth, scraping up any browned bits from the bottom of the pot.
• Add the corn kernels, diced potato, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
• While the soup is simmering, melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
• Slowly whisk the roux into the simmering soup, making sure to break up any lumps.
• Stir in the heavy cream and cook for another 5-10 minutes, or until the soup has thickened to your desired consistency. Be careful not to boil the soup after adding the cream.
• Stir in most of the cooked bacon (reserve some for topping).
• Taste and adjust seasoning as needed. You might want to add a little more salt, pepper, or thyme.
• Ladle the soup into bowls and garnish with the reserved bacon, chopped chives or green onions, shredded cheddar cheese, and a dollop of sour cream or Greek yogurt, if desired. A dash of hot sauce can also add a nice kick!

Notes

For a thinner soup, add more chicken broth. For a thicker soup, puree a cup or two of the chowder with an immersion blender before adding the cream. Corn Chowder is even better the next day! Store in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop. It can be frozen, but the texture may change slightly.