Corn Chowder

4.94 from 31

Use, fresh, canned, or frozen corn in this easy Corn Chowder recipe for a great year-round soup. With added potato, bacon, and cheese, you’ll want a big bowl!

Step-by-step photos can be seen below the recipe card.

Prep Time15

Cook Time30

Total Time45

Course: Soup

Cuisine: American

Keyword: corn chowder, corn chowder recipe

Servings:

Ingredients

4 slices thick-cut bacon diced
2 tbsp butter
1 small sweet onion finely diced
2 ribs celery finely diced
3 cloves garlic diced
1 tsp coarse salt
½ tsp freshly ground black pepper
¼ cup all-purpose flour
5 cups low-sodium chicken broth
2 medium russet potato peeled and cut into ½-inch cubes, Yukon Gold (unpeeled) also work
3 cups corn kernels (fresh from 5 ears of corn, canned and drained, or frozen thawed and drained)
1 tbsp honey (if using canned or frozen corn)
¼ tsp dried thyme
2 bay leaves
1 cup heavy cream
1 cup shredded cheddar cheese
2 scallions diced small

Instructions

Add the bacon to the bottom of a large heavy soup pot set over medium heat. Stir until the bacon is browned and crispy. Remove to a paper towel-lined plate with a slotted spoon.
Drain or spoon off all but 3 tbsp of the fat in the pot. Stir in the butter until melted.
Add in the onion and celery; cook, stirring occasionally, until the vegetables just begin to become tender, about 5 minutes.
Add in the garlic and saute until fragrant, about 30 seconds. Season with salt and pepper, to taste.
Sprinkle the flour into the vegetables to coat them evenly and make a paste. Cook a minute or two to get rid of the raw flour flavor.
Pour in the chicken broth along with the potato, corn, honey, thyme, and bay leaves; bring to a boil, then reduce heat to a gentle simmer. Cook until the potatoes are tender but not mushy, stirring occasionally, about 10-12 minutes.
Discard the bay leaves from the soup.
Add in the heavy cream.
Using an immersion blender, puree the soup until the desired consistency is reached (alternatively, transfer about 3 cups of the soup in a food processor or blender and stir it back into the soup.)
Stir in the shredded cheese until melted.
Stir in most of the cooked bacon, reserving some for garnish.
Taste and adjust seasonings, if necessary.
Ladle the soup into bowls and garnish with some cooked bacon and diced scallions.

Video

Notes

If using canned or frozen corn – add a bit of honey! A little drizzle helps replace the missing corn “milk" you get from fresh.

Nutrition