Best Creamy Corn Chowder
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.
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.