I discovered the Best Corn Chowder Recipe that transforms summer corn into an adventure of flavor. Crisp bacon and tender potatoes mingle with aromatic herbs, creating intriguing layers that spark my curiosity with every spoonful. I invite you to explore the surprising textures and enchanting essence of this inventive creation.

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I recently tried out this creamy corn chowder recipe that immediately caught my attention because of its rich yet simple flavors. I love how the recipe uses everyday ingredients like 4 slices bacon chopped, 1 medium onion diced, and 2 cloves garlic minced that create a flavorful base.

Then you add in diced celery and fresh corn kernels, about 6 ears of summer corn, which is at its peak. The addition of cubed potatoes, a bay leaf, 3 cups chicken broth and 1 cup heavy cream really brings the whole dish together.

I was pleasantly surprised at how easy it was to whip up yet so satisfying and full of texture. Trust me, if you are into recipes like Dutch Oven Corn Chowder or Best Corn Chowder Recipe then you are gonna enjoy this amazingly tasty pot of soup.

It may not be the most complicated but its flavor is memorable.

Why I Like this Recipe

1. I really love that this recipe uses simple ingredients that I probably already have in my kitchen, which makes cooking it feel really chill and approachable.
2. The way the bacon crisps up and then mixes with the creamy corn and potatoes gives the soup a warm, comforting flavor, making every spoonful feel like a little hug.
3. I appreciate how the flavors all blend together so nicely, especially when the heavy cream is stirred in slowly to create that rich, velvety texture I just can’t get enough of.
4. Plus, it reminds me a bit of my favorite clam chowder, but it’s lighter and sweeter because of the fresh corn, which makes it perfect for a relaxed meal on a cool day.

Ingredients

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Bacon adds smoky protein and fat to the chowder, making it rich and tasty.
Onions bring a natural sweetness along with fiber and essential vitamins.
Garlic lends a punchy flavor that boosts the overall savory feel of the dish.
Celery provides crunch and vitamins while keeping the chowder light overall.
Fresh corn kernels contribute a natural sweetness and extra carbohydrates for energy.
Chicken broth gives a deep savory base that ties all flavors together.
Heavy cream thickens the chowder and adds a smooth, indulgent richness.

Ingredient Quantities

4 slices bacon, chopped

1 medium onion, diced

2 cloves garlic, minced

1 cup celery, diced

4 cups fresh corn kernels (or about 6 ears of summer corn)

2 medium potatoes, peeled and cubed

3 cups chicken broth

1 cup heavy cream

1 bay leaf

Salt and pepper to taste

Optional: 1/2 cup shredded cheddar cheese for topping

How to Make this

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1. In a large pot, cook the bacon over medium heat until it’s crispy then remove it with a slotted spoon and set aside leaving the grease in the pot.

2. Add the diced onion, minced garlic, and celery to the pot, stir them around for about 3-4 minutes until they start to get soft.

3. Toss in the cubed potatoes and the bay leaf into the pot while stirring, letting them soak up all those flavours.

4. Pour in the chicken broth and bring the mixture to a simmer, then let it cook for about 10 minutes until the potatoes are nearly tender.

5. Stir in the fresh corn kernels and season with salt and pepper to taste, then let everything simmer together for an extra 5 minutes.

6. Lower the heat and carefully add the heavy cream, stirring constantly so the soup gets that wonderful creamy texture.

7. Taste the chowder and adjust the seasoning if needed, then remove the bay leaf.

8. Serve the chowder in bowls and sprinkle the crispy bacon bits on top.

9. If desired, top with some shredded cheddar cheese while the soup is still hot so the cheese melts.

10. Enjoy your comforting and creamy corn chowder as it warms you up on any day!

Equipment Needed

1. Large pot for cooking the bacon and simmering the soup
2. Slotted spoon to remove the crispy bacon
3. Knife for chopping the bacon, onion, garlic, and celery
4. Cutting board to prep your vegetables and bacon
5. Measuring cups (and spoons if needed) for the broth, cream, and seasonings
6. Stirring spoon for mixing ingredients in the pot
7. Ladle for serving the hot chowder in bowls
8. Bowls for serving the final dish

FAQ

Can I use frozen corn instead of fresh?

Yeah, you totally can! Just thaw it out before addin it to the pot so it doesn't water down the chowder.

How do I make this chowder vegetarian?

Simply skip the bacon and swap the chicken broth for a good quality veggie broth. It's still super tasty!

Can I make it ahead of time and reheat later?

Absolutely. Let it cool down completely then store in an airtight container in the fridge for up to three days and reheat on low heat on the stove.

What if I want a thicker chowder?

You can mash some of the potatoes right in the pot while it's cooking or let it simmer a bit longer to get that perfect thickness.

Can I add cheese in the chowder?

Yeah, you can top it off with shredded cheddar cheese if you like that extra creamy flavor. It's optional but a fun twist!

Creamy Corn Chowder Recipe. Substitutions and Variations

If you dont have regular bacon, turkey bacon works pretty well or you can even omit it for an extra light chowder
If heavy cream is unavailable, try using whole milk with a pat of butter to keep it creamy enough
Can’t manage fresh corn kernels? Frozen corn is a good substitute and tastes almost the same
If you’re out of chicken broth or want a vegetarian vibe, a good quality vegetable broth is a solid replacement
Missing a bay leaf? You can simply leave it out or add a pinch of dried thyme to bring in a hint of flavor

Pro Tips

1. When you cook the bacon, make sure its extra crispy and drain off as much grease as possible since that flavor really infuses into the soup but too much can make it greasy.

2. Stir the veggies well and let the onions, garlic, and celery really soften up before you add the potatoes so that you get a nice depth of flavor throughout the chowder.

3. When adding the heavy cream, keep the heat low and stir constantly, cause if the heat is too high the cream might curdle and mess up the texture.

4. Always taste as you go and adjust salt and pepper at the end, plus if you really want to amp up the flavor, toss in that shredded cheddar cheese while the chowder is still hot so it melts perfectly over the top.

Creamy Corn Chowder Recipe.

Recipe by Bob Jones

0.0 from 0 votes

Servings

servings

Calories

350

kcal

Equipment: 1. Large pot for cooking the bacon and simmering the soup
2. Slotted spoon to remove the crispy bacon
3. Knife for chopping the bacon, onion, garlic, and celery
4. Cutting board to prep your vegetables and bacon
5. Measuring cups (and spoons if needed) for the broth, cream, and seasonings
6. Stirring spoon for mixing ingredients in the pot
7. Ladle for serving the hot chowder in bowls
8. Bowls for serving the final dish

Ingredients

4 slices bacon, chopped
1 medium onion, diced
2 cloves garlic, minced
1 cup celery, diced
4 cups fresh corn kernels (or about 6 ears of summer corn)
2 medium potatoes, peeled and cubed
3 cups chicken broth
1 cup heavy cream
1 bay leaf
Salt and pepper to taste
Optional: 1/2 cup shredded cheddar cheese for topping

Directions

In a large pot, cook the bacon over medium heat until it's crispy then remove it with a slotted spoon and set aside leaving the grease in the pot.
Add the diced onion, minced garlic, and celery to the pot, stir them around for about 3-4 minutes until they start to get soft.
Toss in the cubed potatoes and the bay leaf into the pot while stirring, letting them soak up all those flavours.
Pour in the chicken broth and bring the mixture to a simmer, then let it cook for about 10 minutes until the potatoes are nearly tender.
Stir in the fresh corn kernels and season with salt and pepper to taste, then let everything simmer together for an extra 5 minutes.
Lower the heat and carefully add the heavy cream, stirring constantly so the soup gets that wonderful creamy texture.
Taste the chowder and adjust the seasoning if needed, then remove the bay leaf.
Serve the chowder in bowls and sprinkle the crispy bacon bits on top.
If desired, top with some shredded cheddar cheese while the soup is still hot so the cheese melts.
Enjoy your comforting and creamy corn chowder as it warms you up on any day!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.