Corn Chowder
intro
Rich, velvety chowder packed with sweet fresh corn, smoky bacon, and tender potatoes, ideal for cozy cool-weather family meals.
Ingredients
Steps
Cook diced bacon
Heat a large 5L heavy-bottomed Dutch oven or soup pot over medium heat. Add 120g diced thick-cut bacon, cook for 6-8 minutes, stirring occasionally, until fat is fully rendered and bacon is crispy. Use a slotted spoon to transfer bacon to a paper-towel lined plate, leaving 2 tablespoons of bacon fat in the pot; discard any excess fat if needed.
Sauté soup aromatics
Add 2 tablespoons unsalted butter to the pot with reserved bacon fat, and melt over medium heat. Add 1 cup diced yellow onion and ½ cup diced celery, cooking for 5 minutes until soft and translucent, then add 3 minced garlic cloves, 1 teaspoon dried thyme, and ½ teaspoon smoked paprika, stirring constantly for 30 seconds until fragrant, taking care not to burn the garlic.
Make roux base
Sprinkle 3 tablespoons all-purpose flour evenly over the cooked aromatics, stir constantly for 2 minutes over medium-low heat to cook out the raw flour taste, forming a thick, smooth golden paste that coats all the vegetables. Do not let the roux darken to a brown color, as this will alter the chowder’s mild, sweet flavor.
Simmer chowder base
Slowly pour in 3 cups low-sodium chicken broth while whisking constantly to prevent lumps from forming, then add 2 cups whole milk, reserved stripped corn cobs, and 2 cups 1cm-diced Yukon Gold potatoes. Bring the mixture to a gentle simmer over medium heat, then reduce heat to low, cover partially with a lid, and cook for 12 minutes until potatoes are just fork-tender, stirring occasionally to prevent sticking on the pot bottom.
Add corn and cream
Use tongs to remove and discard the spent corn cobs from the pot. Stir in 4 cups fresh sweet corn kernels, ½ cup heavy cream, all but 2 tablespoons of the reserved crispy bacon, 1 teaspoon kosher salt, and ¼ teaspoon freshly ground black pepper. Simmer uncovered over low heat for 5 minutes, until corn is crisp-tender and chowder is thick enough to evenly coat the back of a metal spoon.
Season and serve
Taste the chowder and adjust with extra kosher salt or black pepper if needed. Ladle 1.5 cup portions into warm soup bowls, top each serving with a sprinkle of the reserved crispy bacon and ½ tablespoon of chopped fresh chives. Serve immediately while hot.
Tips
2.If you prefer an extra-thick chowder, use an immersion blender to blend 1 cup of the finished chowder directly in the pot, then stir to combine; avoid over-blending to keep the chowder’s signature chunky, hearty texture.
3.For a vegetarian swap, omit the bacon, replace chicken broth with low-sodium vegetable broth, and add an extra ¼ teaspoon of smoked paprika to replicate the smoky depth bacon adds to the dish.
OMG this chowder is SO good! I made it for our Sunday family dinner last night and both my kids loved it, even my super picky 7 year old asked for seconds. I added a little extra crispy bacon on top per my husband’s request and it was chef’s kiss. Perfect cozy meal for the random cold snap we got here in Texas!
Total game changer for my weekly meal prep! This was so easy to throw together on a Sunday night, cook time was exactly 40 minutes like the recipe said no surprises. It reheats perfectly all week for work lunches, I didn’t get sick of it at all even after eating it 4 days in a row. 10/10.
Really solid corn chowder! I used frozen corn instead of fresh because that’s all I had on hand and it still turned out great. Next time I’ll cut back a tiny bit on the heavy cream for my personal taste, but overall super easy and tasty for a rainy weeknight dinner.
I know people don’t usually think of chowder in Florida but when we get that random 60 degree winter day I immediately crave comfort food. This came together so fast, I served it in sourdough bread bowls and my roommates lost their minds. Will absolutely be making this all winter long!
Wow, I’m literally a total beginner in the kitchen and this was so easy to make! I was nervous I’d mess up a creamy soup but the steps were super straightforward, no fancy ingredients required. My girlfriend said it tastes like something we’d get at that fancy seafood spot downtown? Winning.
Made this for my kid’s soccer team potluck over the weekend and every single parent asked me for the recipe! I tossed in a handful of diced red potatoes like my grandma used to add, and it gave it that perfect extra heartiness. Cannot recommend this enough for group meals, it’s such a crowd pleaser.