Creamy Corn Chowder

Why You’ll Love This Recipe

I love this chowder because it’s simple, satisfying, and incredibly flavorful. The bacon adds a smoky, salty base while the sweet corn and creamy broth keep it balanced and mellow. It’s one of those meals that tastes like it took all day to make, but really comes together in under an hour. Plus, it feeds a crowd and makes for great leftovers.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 4 strips bacon, cut into ½-inch pieces

• 1 medium onion, diced

• 3 ribs celery, diced

• 2 medium carrots, diced

• 1 tablespoon minced garlic (about 3 cloves)

• ¼ cup flour

• 4 cups chicken stock

• 2 large Russet potatoes, peeled and diced

• 1 teaspoon salt

• ½ teaspoon ground black pepper

• ½ teaspoon Italian seasoning

• 5 cups corn kernels

• 1 cup heavy cream

Directions

1. Cook the Bacon
   I heat a large pot over medium-high heat and add the bacon pieces. After about 4–5 minutes, they’re golden and crispy. I scoop them out and set them aside, leaving the rendered bacon fat in the pot for flavor.

2. Sauté the Veggies
   Into the pot go the onion, celery, and carrots. I cook them for 3–4 minutes until they soften slightly. Then I add the minced garlic and stir it in for about 30 seconds—just long enough to release its aroma.

3. Add the Flour
   I sprinkle the flour over the veggies and stir constantly for 1 minute to form a light roux that thickens the chowder later.

4. Build the Base
   While stirring, I pour in the chicken stock, making sure to scrape the bottom of the pot. I add in the diced potatoes, salt, pepper, and Italian seasoning. I bring everything to a boil, then reduce it to a gentle simmer and let it cook for 15–20 minutes until the potatoes are soft.

5. Add the Corn
   Once the potatoes are tender, I stir in the corn and let it cook for just a couple of minutes—enough to heat it through.

6. Finish with Cream
   I stir in the heavy cream and check the seasoning, adding more salt and pepper if needed. Once everything is hot and combined, it’s ready to serve.

Servings and Timing

This recipe makes 10 servings and takes about 45 minutes total—15 minutes of prep and 30 minutes of cooking. It’s great for feeding a large family or storing as meal prep.

Variations

• I swap in frozen corn when fresh isn’t in season, and it works just as well.

• For a vegetarian version, I leave out the bacon and use vegetable stock instead of chicken.

• When I want extra richness, I add a pat of butter right before serving.

• I sometimes stir in shredded cheddar cheese or a dash of hot sauce to switch things up.

Storage/Reheating

• Fridge: I store leftovers in an airtight container for up to 4 days.

• Freezer: Since this chowder has cream, I freeze it cautiously. It may separate slightly, but a good stir during reheating fixes that. Freeze for up to 2 months.

• Reheat: I reheat it on the stovetop over low heat, stirring often. I avoid boiling it once the cream is in to prevent curdling.

FAQs

Can I make this ahead of time?

Yes, I often make it a day in advance—it actually tastes better after the flavors sit for a bit. Just reheat gently before serving.

What’s the best type of potato for chowder?

I use Russet potatoes because they break down slightly and thicken the soup, but Yukon Golds work well too for a creamier texture.

Can I leave out the flour?

I use the flour to create a roux that thickens the chowder, but if I’m gluten-free, I substitute with cornstarch or leave it out for a thinner consistency.

Do I need to blend part of the soup?

Not at all. This chowder is meant to be chunky, but if I want it thicker, I sometimes blend a cup or two of it and stir it back in.

Can I use canned corn?

Absolutely. I just drain it first. Canned corn is a great shortcut when fresh isn’t available.

Conclusion

Creamy Corn Chowder is one of those comforting recipes I keep on repeat. It’s quick, hearty, and packed with flavor from the bacon, veggies, and sweet corn. Whether I’m feeding a family or prepping lunch for the week, this chowder always hits the mark. It’s one of those classic recipes that never goes out of style.

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