The Ultimate Creamy Corn Chowder Recipe
A rich and hearty corn chowder recipe made with sweet corn, tender potatoes, smoky bacon, and creamy broth—perfect for any season.
Ingredients
Main Ingredients:
- 4 cups fresh or frozen sweet corn about 6 ears of corn
- 2 medium Yukon Gold or Russet potatoes peeled and diced
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 4 slices of bacon chopped
- 3 cups chicken or vegetable broth
- 1 cup heavy cream or half-and-half
- 1 tablespoon unsalted butter
- 1 teaspoon smoked paprika optional
- 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
- Salt and freshly ground black pepper to taste
Optional Garnishes:
- Crumbled bacon
- Chopped chives or parsley
- Shredded cheddar cheese
Instructions
Cook the Bacon:
- In a large pot, cook the chopped bacon over medium heat until crispy. Remove and set aside, leaving about 2 tablespoons of bacon fat in the pot.
Sauté Vegetables:
- Add the butter to the pot. Sauté the onions and garlic until soft and fragrant, about 3-4 minutes.
Add Potatoes and Corn:
- Stir in the diced potatoes and corn, cooking for 3-4 minutes to coat them in the bacon fat and butter.
Simmer the Broth:
- Pour in the chicken or vegetable broth, bring to a boil, then reduce heat to low. Cover and let simmer for 15-20 minutes, or until the potatoes are tender.
Blend for Thickness (Optional):
- For a creamier chowder, blend about 1-2 cups of the soup in a blender or with an immersion blender, then return it to the pot.
Add Cream:
- Stir in the heavy cream or half-and-half. Simmer on low for another 5 minutes without boiling. Season with smoked paprika, thyme, salt, and pepper to taste.
Serve and Garnish:
- Ladle the chowder into bowls and garnish with crumbled bacon, chopped chives, or shredded cheese. Serve warm with crusty bread or a side salad.