I absolutely love this Creamy Corn Chowder recipe because it’s like a warm hug in a bowl. The blend of sweet corn, tender potatoes, and smoky bacon creates such a comforting flavor that hits all the right notes, especially on chilly days when you just want something hearty yet soothing. Whether you’re coming home from a busy day or hosting a casual get-together, this chowder fits the bill perfectly.
When I first tried making this chowder, I was surprised how simple ingredients come together to create something so rich and velvety without being overly heavy. You’ll find that the creamy texture paired with fresh vegetables and crispy bacon pieces adds layers of flavor and texture that keep everyone reaching for seconds. Trust me, once you know this Creamy Corn Chowder recipe, it’s going to become a staple in your kitchen.
Why You’ll Love This Recipe
- Simple Ingredients, Big Flavor: The recipe uses everyday ingredients that transform into something extraordinary.
- Perfect Balance of Creaminess and Freshness: The combination of cream, sweet corn, and crisp veggies keeps it rich but not overwhelming.
- Flexible and Customizable: Easy to tweak to your taste — I’ll share some of my favorite variations below.
- Comfort in Every Spoonful: Great for chilly nights, casual dinners, or when you want that cozy homemade feeling.
Ingredients You’ll Need
These ingredients work perfectly to bring out the classic creamy yet fresh flavor of this corn chowder. The freshness of the veggies paired with the smoky, savory bacon really makes this recipe shine. When shopping, go for fresh corn if it’s in season — frozen works wonderfully when it’s not.
- Bacon: Adds smoky richness and a crispy garnish that I love.
- Onion: Gives a savory sweetness as the base flavor.
- Celery: Brings a fresh, slightly crunchy texture.
- Carrots: Adds mild sweetness and color.
- Garlic: Boosts flavor with its aromatic punch.
- Flour: Acts as the thickening agent for that creamy texture.
- Chicken broth or stock: Forms the flavorful, savory liquid base.
- Heavy/whipping cream: Gives the chowder its signature creamy richness.
- Corn (frozen or fresh): The star ingredient — sweet and tender kernels.
- Russet potatoes: Adds body and heartiness to the soup.
- Italian seasoning: A subtle herb blend that lifts the savory flavors.
- Cayenne pepper (optional): Adds a gentle kick if you like a bit of heat.
- Salt & pepper: To taste — the finishing touch for seasoning.
Variations
I love to switch things up depending on the season or what I have in the fridge. This creamy corn chowder recipe is super forgiving, so feel free to get creative with it.
- Vegetarian Version: Skip the bacon and use vegetable broth; add some smoked paprika for that smoky flavor I missed when I tried this.
- Extra Veggies: Sometimes I add diced bell peppers or a handful of spinach to sneak in more greens without messing up the classic taste.
- Spicy Kick: A splash of hot sauce or fresh chopped jalapeños turned this chowder into a favorite among my friends who like heat.
- Dairy-Free: I’ve used coconut cream instead of heavy cream with decent results, just expect a slightly different but delicious tropical twist.
How to Make Creamy Corn Chowder Recipe
Step 1: Crisp Your Bacon
Start by cutting your bacon into small strips—kitchen shears make this so much easier—and cook it over medium-high heat in your pot until it’s nice and crispy, about 10 minutes. This step fills your kitchen with that irresistible aroma and sets the flavor base. Don’t toss the bacon fat – leave about 2 tablespoons in the pot to cook your veggies; it’s pure gold for flavor!
Step 2: Sauté the Veggies
Add your chopped onion, celery, and carrots to the bacon fat and sauté for about 5 minutes until they’re softened and fragrant. Stir in the minced garlic and cook for just 30 seconds so it doesn’t burn but releases its magic flavor. This mix is what gives your chowder that deep, savory base you’ll love.
Step 3: Build the Creaminess
Sprinkle in the flour and cook for about a minute, stirring constantly to avoid lumps. This step is key as it thickens the chowder wonderfully. Pour in the chicken broth while scraping up any browned bits from the bottom of the pot—those bits add incredible flavor. Stir everything until the flour dissolves completely.
Step 4: Add the Rest and Simmer
Pour in the heavy cream, then add the corn, diced potatoes, Italian seasoning, cayenne pepper if you’re using it, and most of the cooked bacon (save some for garnish). Crank up the heat to bring the chowder to a boil, then reduce to a rapid simmer with the lid slightly ajar. Let it cook for 15-20 minutes until the potatoes are tender and the soup has thickened to your liking. Remember to stir occasionally to keep everything nice and smooth.
Step 5: Final Seasoning and Serve
Give your chowder a taste and season with salt and pepper as needed. Ladle into bowls and sprinkle the reserved bacon over the top for that irresistible crunch. I love this moment—the perfect balance of smoky, creamy, and sweet right there in every bite.
Pro Tips for Making Creamy Corn Chowder Recipe
- Save That Bacon Fat: Leaving about 2 tablespoons of bacon fat in the pot really elevates the flavor of your veggies.
- Don’t Skip the Flour Step: Cooking the flour before adding broth avoids a raw flour taste and helps create that silky texture.
- Use Fresh or Frozen Corn: Fresh corn adds brightness in season, but frozen works just as well and is more convenient year-round.
- Avoid Substituting Milk for Cream: I learned the hard way that milk can curdle during boiling, so stick with heavy cream for smoothness.
How to Serve Creamy Corn Chowder Recipe
Garnishes
I always top my bowls with the reserved crispy bacon—it adds that perfect crunch and smoky pop. A sprinkle of fresh chopped parsley or chives brightens up the dish and adds a lovely fresh note. Sometimes I’ll toss in a little shredded sharp cheddar if I’m feeling indulgent, which melts beautifully on top.
Side Dishes
I find crusty bread or buttery dinner rolls pair perfectly—they soak up the creamy broth so well. A crisp green salad with a tangy vinaigrette cuts through the richness nicely and balances the meal if you want something lighter on the side.
Creative Ways to Present
For special occasions, serving the chowder in mini bread bowls is such a crowd-pleaser and feels a bit fancy without extra fuss. I’ve also tried layering it in clear glass mugs to show off the colorful veggie layers for casual brunches — guests always comment on how inviting it looks.
Make Ahead and Storage
Storing Leftovers
I store any leftover chowder in airtight containers in the fridge for up to 3 days. I usually add a splash of broth when reheating because the soup thickens quite a bit after sitting. Stirring gently over medium heat brings it back to a lovely creamy consistency.
Freezing
I’ve frozen this chowder a couple of times with good results by skipping the cream when freezing, and adding it fresh after reheating. It helps avoid separation or curdling. Just thaw overnight in the fridge and reheat slowly, stirring well.
Reheating
Reheat gently on the stove over medium heat, stirring regularly. If the chowder feels too thick, add a little bit of broth or water to loosen it up. Avoid microwave reheating at high power to prevent the cream from curdling.
FAQs
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Can I use milk instead of heavy cream in this Creamy Corn Chowder recipe?
I wouldn’t recommend substituting milk for the heavy cream because milk is more likely to curdle during the boiling step. Heavy cream provides that rich, stable creaminess that holds up well to heat. If you want a lighter option, half-and-half might work better, but cream is best for the classic texture.
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Can I make this soup vegetarian?
Absolutely! Simply skip the bacon and use vegetable broth instead of chicken broth. To get that smoky flavor without bacon, try adding smoked paprika or a little liquid smoke. It’s a delicious way to keep the chowder hearty and satisfying.
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Is it better to use fresh or frozen corn?
Both work well. Fresh corn adds sweeter, brighter flavor especially in season, but frozen corn is a convenient and tasty substitute year-round. I often keep frozen corn handy for quick meals.
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How long does this creamy corn chowder keep in the fridge?
Stored properly in an airtight container, it keeps for up to 3 days. Beyond that, the texture and flavor might start to deteriorate.
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Can I freeze the leftovers?
Yes, but it’s best to freeze without the cream added. Thaw the chowder, reheat gently, and stir in fresh cream after reheating to keep the texture smooth and delicious.
Final Thoughts
This Creamy Corn Chowder recipe holds a special place in my heart because it’s the kind of meal that’s both impressive and easy to make. It’s perfect for when you want to feel cozy without spending hours in the kitchen. I hope you give it a try and enjoy every comforting bite like my family and I do—this one’s definitely a keeper that you’ll want to make again and again.
Print
Creamy Corn Chowder Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This creamy corn chowder is a comforting and flavorful soup featuring crispy bacon, tender potatoes, sweet corn, and a rich creamy broth. With a combination of sautéed vegetables, a touch of Italian seasoning, and a subtle hint of cayenne pepper, it’s an inviting dish perfect for cozy lunches or dinners.
Ingredients
Meat & Dairy
- 4 strips bacon
- 1 cup heavy/whipping cream
Vegetables
- 1/2 medium onion, chopped small
- 3 sticks celery, chopped small
- 2 medium carrots, peeled & chopped small
- 2 cloves garlic, minced
- 4 cups frozen or fresh corn
- 2 large Russet potatoes, peeled & diced
Pantry & Spices
- 1/4 cup flour
- 4 cups chicken broth or stock
- 1/4 teaspoon Italian seasoning
- 1 pinch cayenne pepper (optional)
- Salt & pepper to taste
Instructions
- Cook the bacon: Using kitchen shears, cut the bacon strips into smaller pieces. Place them in a large pot over medium-high heat and cook until crispy, about 10 minutes. Remove the bacon with a slotted spoon and drain on paper towels, leaving about 2 tablespoons of bacon fat in the pot.
- Sauté the vegetables: Add the chopped onion, celery, and carrots to the pot with the bacon fat. Sauté for 5 minutes until softened and aromatic. Stir in the minced garlic and cook for 30 seconds more until fragrant.
- Create the roux: Sprinkle the flour over the vegetables and stir constantly for about 1 minute to cook out the raw taste, forming a light roux that will thicken the chowder.
- Add broth and dissolve flour: Pour in the chicken broth while stirring vigorously, to dissolve the flour and lift any browned bits from the bottom of the pot, enhancing flavor.
- Add cream and main ingredients: Stir in the heavy cream, corn, diced potatoes, Italian seasoning, and cayenne pepper if using. Add most of the cooked bacon as well, reserving some for garnish.
- Simmer the chowder: Increase heat to high and bring the soup to a boil. Once boiling, reduce heat to a rapid simmer, cover the pot with the lid slightly ajar, and cook for 15-20 minutes until the potatoes are tender. Stir occasionally to prevent sticking and for even cooking.
- Season and serve: Season the chowder with salt and pepper to taste. Ladle into bowls and garnish with the reserved crispy bacon pieces. Serve hot and enjoy!
Notes
- This recipe serves 4-6 people depending on portion size.
- Chop the vegetables while the bacon is cooking to save time during prep.
- Leftover chowder may thicken after refrigeration; add additional broth to loosen before reheating.
- Do not substitute milk or half-and-half for the heavy cream as high heat will cause curdling.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0.3g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 60mg
