Creamy Corn Chowder

Indulge in the heartwarming flavors of Creamy Corn Chowder, a comforting soup perfect for cooler days. This recipe combines the sweetness of corn with the richness of cream, creating a creamy and flavorful chowder that will warm both your heart and your belly.

Why Make This Recipe

Creamy Corn Chowder is a classic comfort food that is both satisfying and delicious. It’s easy to prepare, uses simple ingredients, and is a crowd-pleaser for the whole family. The combination of corn, potatoes, and bacon in a velvety cream base is simply irresistible.

How to Make Creamy Corn Chowder

Ingredients:

4 slices bacon, coarsely chopped

½ large onion, chopped

2 ribs celery, chopped

2 medium carrots, peeled and chopped

2 cloves garlic, minced

¼ teaspoon ground cayenne pepper

¼ cup all-purpose flour

4 cups low-sodium chicken broth or vegetable broth

3 medium Yukon gold potatoes, peeled and chopped

3 cups corn kernels (fresh or frozen)

1 cup heavy cream, warmed to room temperature

2 teaspoons chopped fresh thyme

Kosher salt, to taste

Freshly ground black pepper, to taste

Directions:

Cook the bacon in a large Dutch oven over medium heat until brown and crispy. Remove the bacon and set aside, keeping the bacon grease in the pot.

Add the onion, celery, and carrots to the bacon grease and cook until tender. Stir in the garlic and cayenne pepper.

Sprinkle in the flour and cook for 2 minutes. Slowly pour in the chicken broth while stirring. Add the potatoes, corn, and most of the cooked bacon. Bring to a boil, then simmer until potatoes are tender.

Remove from heat and slowly stir in the cream. Add fresh thyme, salt, and pepper. Garnish with remaining bacon and fresh thyme.

How to Serve Creamy Corn Chowder

Serve the chowder hot in bowls, garnished with a sprinkle of fresh thyme and an extra drizzle of cream for added richness. Pair it with crusty bread or a side salad for a complete meal.

How to Store Creamy Corn Chowder

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop, stirring occasionally to maintain the creamy consistency.

Tips to Make Creamy Corn Chowder

Use fresh corn for the best flavor, but frozen corn works well too.

Adjust the cayenne pepper to your desired level of spiciness.

For a thicker chowder, blend a portion of the soup before adding the cream.

Variation

For a vegetarian version, omit the bacon and use vegetable broth instead of chicken broth. You can also add diced bell peppers or diced squash for extra texture and flavor.

FAQs

Can I use canned corn instead of fresh or frozen? Yes, canned corn can be used as a substitute, but the flavor may vary slightly.

Is it necessary to peel the potatoes? While peeling the potatoes is recommended for a smoother texture, leaving the skin on is also an option for added nutrients.

Can I freeze Creamy Corn Chowder? Cream-based soups can separate when frozen, so it’s best to consume this chowder fresh for optimal taste and texture.