Creamy Corn Chowder Recipe

I perfected my Corn Chowder Recipe, combining sweet corn, crispy bacon, and hearty potatoes into a creamy soup made in a single pot with one unexpected ingredient that pulls it all together.

I never meant to hunt down the Best Corn Chowder Recipe, but one bowl changed my mind. I toss sweet corn kernels with crispy bacon and somehow the flavors turn familiar into something slightly wild.

This creamy corn chowder sneaks up on you, mostly simple yet full of cheeky little contrasts, and I keep finding new reasons to slurp another spoon. Call it Creamy Corn or whatever, I dont care, just dont blame me when you want it every week.

Its the kind of soup that makes you curious about what small tweak will make it better.

Ingredients

• Crispy bacon adds smoky, salty fat and a little protein, not health food.
• Sweet corn brings carbs, fiber and bright sweetness, especially fresh summer ears.
• Starchy potatoes thicken broth, give potassium and comfort, more carbs than veggies.
• Onion adds savory depth, some vitamin C, mellow sweetness when cooked long.
• Garlic boosts aroma and flavor, tiny calorie boost, plus immune friendly compounds.
• Butter and flour make a creamy roux, adds richness and thickening power.
• Cream and milk make it silky, adds fat and calcium, very indulgent.
• Parsley and scallions lift flavor, add freshness, tiny vitamins, good contrast.

Ingredient Quantities

• 6 slices bacon
• 4 cups corn kernels (about 4 ears fresh or 16 ounces frozen, whatever’s handy)
• 1 1/2 pounds Yukon Gold or russet potatoes
• 1 medium yellow onion
• 2 stalks celery
• 2 cloves garlic
• 4 cups low sodium chicken broth or vegetable broth
• 2 tablespoons unsalted butter
• 3 tablespoons all purpose flour
• 1 cup heavy cream
• 1 cup whole milk
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon smoked paprika (optional)
• 1 bay leaf
• 1 teaspoon granulated sugar (optional, brings out the corn sweetness)
• 2 tablespoons chopped fresh parsley or chives
• 2 green onions (scallions) for garnish

How to Make this

1. Cook the bacon in a large heavy pot over medium heat until crisp, then transfer to a plate lined with paper towel; leave about 2 tablespoons of bacon fat in the pot for flavor (crumble 4 slices for the soup and save 2 whole slices for garnish).

2. While the bacon cooks, cut the corn from the cobs or thaw the frozen corn, peel and dice potatoes into 1/2 inch cubes, finely chop the onion and celery, and mince the garlic; reserve about 1/2 cup of corn kernels for garnish.

3. Add the 2 tablespoons butter to the hot pot with the bacon fat, then add the onion and celery with a pinch of the 1 1/2 teaspoons kosher salt and cook until translucent and soft, about 5 minutes; stir in the garlic and cook 30 seconds more.

4. Sprinkle in the 3 tablespoons flour and stir constantly for 1 to 2 minutes so the raw flour taste cooks out and it coats the veg, forming a light roux that will thicken the chowder.

5. Stir in the 4 cups corn, the diced potatoes, the bay leaf, the optional 1 teaspoon granulated sugar, and then slowly pour in the 4 cups broth while scraping the bottom of the pot; add 1/2 teaspoon freshly ground black pepper and the optional 1 teaspoon smoked paprika now if using.

6. Bring to a gentle boil, then reduce heat and simmer uncovered until potatoes are tender, about 12 to 15 minutes; taste and adjust salt if needed as it cooks.

7. Partially mash or puree about one third to one half of the chowder right in the pot with a potato masher or a few quick pulses with an immersion blender to make it creamy but still chunky; remove and discard the bay leaf.

8. Off the heat, temper and add the dairy: whisk a little hot broth into the 1 cup heavy cream, then stir that into the pot along with the 1 cup whole milk; you dont want it boiling after the cream goes in, just warm it through gently.

9. Stir in most of the crumbled bacon and the 2 tablespoons chopped parsley or chives, check final seasoning and add more salt, pepper or smoked paprika if needed; heat very gently for a minute to meld flavors but do not boil.

10. Ladle into bowls and garnish with the reserved corn, the remaining crisp bacon slices and the 2 sliced green onions; serve hot and enjoy with crusty bread if you like.

Equipment Needed

1. Large heavy pot or Dutch oven (for cooking the bacon and simmering the chowder)
2. Plate plus paper towels for draining crisp bacon
3. Chef’s knife for cutting corn, dicing potatoes, chopping onion, celery and garlic
4. Cutting board
5. Measuring cups and measuring spoons
6. Wooden spoon or heatproof spatula for stirring the roux and veg
7. Potato masher or immersion blender (use one to partially puree the chowder)
8. Whisk for tempering the cream into the hot broth
9. Tongs for flipping and removing bacon slices
10. Ladle for serving (and bowls to eat from)

FAQ

Creamy Corn Chowder Recipe Substitutions and Variations

• Bacon: swap with smoked turkey bacon for less fat, pancetta or diced ham for the same porky depth, or sautéed mushrooms with 1 tsp smoked paprika for a vegetarian smoky hit (works great).
• Potatoes (Yukon Gold or russet): use red potatoes if you want them to hold shape, sweet potatoes for a sweeter twist, or cauliflower florets for a low carb version (steam a bit and mash to help thicken).
• Heavy cream + whole milk: replace with full fat coconut milk for dairy free, evaporated milk for similar creaminess, or half and half thinned with a little milk if you want lighter chowder.
• Low sodium chicken or vegetable broth: use plain vegetable broth to keep it vegetarian, mushroom broth for extra umami, or water plus a bouillon cube or 1 tsp miso paste if you’re out of stock.

Pro Tips

1) Keep some bacon fat, but not too much. About 2 tablespoons gives great flavor, so save it in the pot then add butter for the veg. If the bacon softens while the soup sits, re-crisp the saved whole slices on a baking sheet in a hot oven for a couple minutes so they stay crunchy on top.

2) Play with corn texture. Cook most of the kernels into the soup but puree a third to a half of it right in the pot for body and creaminess. Also toss a handful in a hot skillet first to get little charred bits, that smoky note lifts the whole chowder. A tiny pinch of sugar and a squeeze of lemon or splash of white vinegar at the end really wakes up the corn, trust me.

3) Don’t rush the roux or the cream. Let the flour cook for a minute or two so it loses flour taste, and add the broth slowly while scraping the bottom. When you add the cream temper it with hot broth first or it can seize up, and never let the chowder come back to a boil after the cream goes in or it can split. If the soup seems thin simmer gently, if it’s too thick thin with a little extra milk or broth not water.

4) Texture and seasoning last. Partially mash with a potato masher or pulse briefly with an immersion blender but stop while it’s still chunky, over blending makes it gluey. Taste and salt as you go, add smoked paprika or extra pepper at the end for warmth, and finish with fresh chives or parsley and the reserved kernels for color and crunch.