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Creamy Corn Chowder
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Creamy Corn Chowder

There’s something irresistibly cozy about a warm bowl of creamy corn chowder. This hearty soup combines the natural sweetness of fresh corn with the richness of cream and the satisfying texture of tender potatoes. Perfect for any season, it’s the kind of recipe that feels like a warm hug on a chilly day but is light enough for a summer dinner too.
Course Soup
Cuisine American
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6
Calories 320kcal
Cost $8-$10

Ingredients

  • 4 cups fresh or frozen corn kernels (about 5-6 ears of fresh corn)
  • 3 medium Yukon Gold potatoes peeled and diced (about 3 cups)
  • 1 medium yellow onion finely chopped
  • 2 cloves garlic minced
  • 4 cups vegetable or chicken broth
  • 1 ½ cups heavy cream or half-and-half for a lighter version
  • 4 strips bacon chopped (optional, for smoky flavor)
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 teaspoon smoked paprika optional
  • Salt and black pepper to taste
  • Fresh parsley or chives for garnish optional

Notes

  • For a dairy-free version substitute cream with coconut milk or cashew cream.
  • Use vegetable broth to keep it vegetarian.

Instructions

  • In a large pot or Dutch oven, cook chopped bacon over medium heat until crispy. Remove with a slotted spoon and set aside on paper towels. Leave the bacon fat in the pot for flavor, or discard it if you prefer.
  • Add butter to the pot and melt over medium heat. Stir in the chopped onion and cook until translucent and soft, about 5 minutes. Add the minced garlic and smoked paprika, cooking for another 1-2 minutes until fragrant.
  • Sprinkle the flour over the sautéed onions and garlic, stirring constantly for 2-3 minutes. This helps thicken the chowder later. Be careful not to let the flour brown or burn.
  • Gradually pour in the broth while stirring to avoid lumps. Add the diced potatoes and bring the mixture to a simmer. Cook uncovered for about 15-20 minutes until the potatoes are tender when pierced with a fork.
  • Stir in the corn kernels and heavy cream. Let the chowder simmer for another 10 minutes to allow flavors to meld and the soup to thicken. If you prefer a thicker texture, blend about one-third of the soup with an immersion blender and stir it back in.
  • Add the cooked bacon back into the chowder, then season with salt and pepper to taste. Ladle into bowls and garnish with chopped parsley or chives if desired. Serve hot with crusty bread or a fresh green salad.

Notes

  • Use fresh or frozen corn for best flavor: Fresh corn adds sweetness and texture, but frozen works well year-round and is just as nutritious. Avoid canned corn, which can be watery and less flavorful.
  • Don’t skip the roux: The flour and butter mixture thickens the chowder beautifully, giving it that creamy, velvety texture that makes this soup so comforting.
  • Simmer gently: Avoid boiling once cream is added to prevent curdling. Low and slow heat keeps the chowder smooth.
  • Adjust thickness as you like: For a chunkier chowder, skip blending. For a creamier texture, blend some or all of the soup until smooth.
  • Add herbs at the end: Fresh parsley or chives brighten the flavors and add a lovely color contrast just before serving.