Creamy Corn Chowder (Printable View)
Velvety corn soup with potatoes and smoky bacon, perfect for cozy and comforting evenings.
# Ingredient List:
→ Vegetables
01 - 4 cups fresh or frozen corn kernels
02 - 2 medium Yukon Gold potatoes, peeled and diced
03 - 1 medium yellow onion, finely chopped
04 - 2 celery stalks, finely chopped
05 - 1 medium carrot, peeled and diced
06 - 2 cloves garlic, minced
→ Meats
07 - 4 slices bacon, chopped (optional)
→ Dairy
08 - 2 cups whole milk
09 - 1 cup heavy cream
→ Pantry
10 - 3 cups low-sodium chicken or vegetable broth
11 - 2 tablespoons unsalted butter
12 - 2 tablespoons all-purpose flour (gluten-free optional)
13 - 1 teaspoon salt, or to taste
14 - ½ teaspoon freshly ground black pepper
15 - ½ teaspoon smoked paprika
→ Garnish
16 - 2 tablespoons chopped fresh chives or parsley
# How to Make It:
01 - Cook chopped bacon in a large pot over medium heat until crispy. Remove bacon with a slotted spoon and reserve 1 tablespoon of bacon fat in the pot, discarding excess.
02 - Add butter to the pot and sauté onion, celery, and carrot over medium heat until softened, about 5 minutes. Add minced garlic and cook for 1 minute.
03 - Stir in flour and cook for 1 minute while stirring constantly to form a roux.
04 - Gradually whisk in broth until smooth. Add diced potatoes and bring to a simmer. Cook for 10 minutes or until potatoes are tender.
05 - Stir in corn, milk, heavy cream, salt, pepper, and smoked paprika. Maintain a gentle simmer without boiling for 10 minutes, stirring occasionally.
06 - For thicker consistency, puree roughly one-third of the chowder using an immersion blender or by blending a portion separately, then return to pot.
07 - Taste and adjust seasoning if necessary. Ladle into bowls and garnish with crispy bacon and chopped fresh chives or parsley.
# Expert Suggestions:
01 -
- It comes together in under an hour, and most of that is just simmering time while you do other things.
- The bacon fat gives you that savory depth without making the whole pot heavy or greasy.
- You can leave it chunky or blend it smooth depending on your mood, and it tastes great either way.
02 -
- Don't skip making a proper roux—it's what keeps this soup silky instead of grainy, and it takes barely any time.
- If you're blending, do it carefully and don't puree the whole thing; chowder should have texture, not be a puree.
- Corn is already sweet, so taste before you salt—it's easier to add salt than take it out.
03 -
- Save corn cobs from fresh corn to simmer in your broth for fifteen minutes before making chowder—the flavor gets deeper and more authentic.
- If your chowder seems thin after blending, mix a tablespoon of flour with two tablespoons of cold water, whisk it smooth, and stir it in while simmering for a minute. It's an easy fix that nobody will know about.