Description
This Creamy Corn Chowder is a cozy, one-pot soup that combines sweet corn, tender potatoes, and smoky bacon in a rich, velvety broth. It’s hearty yet budget-friendly, easy to prepare on busy nights, and guaranteed to warm your table and your heart.
Ingredients
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4 strips bacon
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1/2 medium onion, chopped small
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3 sticks celery, chopped small
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2 medium carrots, peeled & chopped
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2 cloves garlic, minced
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30 g (1/4 cup) all-purpose flour
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950 ml (4 cups) chicken broth
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240 ml (1 cup) heavy cream
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600 g (4 cups) frozen or fresh corn
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2 large Russet potatoes, peeled & diced
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1/4 tsp Italian seasoning
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1 pinch cayenne pepper (optional)
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Salt & pepper, to taste
Instructions
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Cook the Bacon: Slice bacon into pieces. In a large pot over medium-high heat, cook until crispy (about 10 minutes). Remove bacon, leaving 2 tbsp of rendered fat in the pot.
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Sauté the Vegetables: Add onion, celery, and carrots to the pot. Cook for 5 minutes until softened.
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Add Garlic & Flour: Stir in garlic, cook for 30 seconds, then sprinkle in flour. Stir constantly for 1 minute to eliminate raw flour taste.
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Build the Base: Slowly whisk in chicken broth, scraping up any browned bits from the pot.
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Combine & Simmer: Add heavy cream, corn, potatoes, Italian seasoning, cayenne (if using), and most of the bacon. Bring to a gentle boil, partially cover, and simmer for 15–20 minutes until potatoes are tender.
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Finish & Serve: Season with salt and pepper to taste. Ladle into bowls and top with reserved bacon. Serve warm with bread or biscuits.
Notes
For a thicker chowder, mash a few potato chunks against the side of the pot and stir.
For a lighter version, swap half the cream for milk.
To make vegetarian, omit bacon and use vegetable broth, adding smoked paprika for depth.
Both fresh and frozen corn work beautifully—frozen keeps prep quick.
Add cayenne or hot sauce if you like extra heat.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soups & Chowders
- Method: One-Pot Stove Cooking
- Cuisine: American Comfort Food