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Square overhead shot of creamy corn chowder with bacon and potatoes in a white bowl.
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5 from 2 votes

Corn Chowder

A creamy corn chowder made with smoky bacon, tender potatoes, sweet corn, and fresh herbs in a rich, comforting broth.
Course Dinner
Cuisine American
Keyword corn chowder, corn chowder recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 people (about 10 cups total)
Calories 204kcal
Author Blair Lonergan

Equipment

Ingredients

  • 4 ounces bacon (about 4 strips), chopped
  • 1 small onion, finely diced
  • 1 clove garlic, minced (about 1 teaspoon)
  • 3 tablespoons all-purpose flour
  • 3 cups chicken broth
  • 2 medium celery ribs, diced
  • 2 medium russet potatoes, peeled and diced into ½ -inch pieces
  • 1 bay leaf
  • 1 teaspoon minced fresh thyme (or ¼ teaspoon dried thyme)
  • 2 (8.25 ounce) cans cream-style corn
  • 2 cups whole milk, heavy cream, or half-and-half
  • Kernels from 4 ears of corn (or about 3 cups of frozen corn kernels)
  • 2 tablespoons minced fresh parsley
  • Kosher salt and ground black pepper, to taste
  • Optional garnish: additional cooked, chopped bacon; thyme or parsley

Instructions

  • Fry the chopped bacon in a large Dutch oven over medium-high heat, just until lightly browned and the fat has rendered.
    Frying bacon in a Dutch oven.
  • Add the onion and cook, stirring often, until softened, about 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the flour and cook for 1 more minute.
    Adding onion to bacon in a Dutch oven.
  • Slowly stir in the broth, scraping up any browned bits from the bottom of the pot.
    Process shot showing how to add the broth to a pot of corn chowder.
  • Add the celery, potatoes, bay leaf, thyme, and cream-style corn. Bring to a simmer and cook until the potatoes are tender, stirring occasionally, about 15-20 minutes.
    Ingredients for a creamy corn chowder recipe.
  • Stir in the corn kernels and milk (or cream). Simmer over low heat (do not boil) until the corn kernels are tender, but still slightly crisp, about 5 minutes. Discard the bay leaf, stir in the parsley, and season with salt and pepper to taste.
    Ladle serving a corn chowder recipe from a Dutch oven.

Notes

  • Fresh corn off the cob gives the best flavor, but frozen corn works well year round.
  • Cream style corn helps thicken the chowder and adds natural sweetness.
  • Whole milk, half and half, or cream all work, but avoid low fat milk.
  • Keep the heat low after adding dairy to prevent curdling.
  • Cut potatoes into even pieces so they cook at the same rate.
  • Do not boil the chowder once the milk or cream is added.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Reheat gently over low heat, stirring often.
  • For freezing, prepare the chowder without dairy and add milk or cream when reheating.

Nutrition

Serving: 1cup | Calories: 204kcal | Carbohydrates: 31g | Protein: 7g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 15mg | Sodium: 483mg | Potassium: 487mg | Fiber: 3g | Sugar: 7g | Vitamin A: 344IU | Vitamin C: 9mg | Calcium: 79mg | Iron: 1mg