Corn Chowder Recipe

5 from 1 vote

Creamy and flavorful, this easy Corn Chowder recipe is full of smoky bacon, sweet corn, tender potatoes and fresh herbs!

Course Dinner

Cuisine American

Keyword corn chowder, corn chowder recipe

Prep Time 10

Cook Time 40

Total Time 50

Servings cups

Calories 200kcal

Author Blair Lonergan

Ingredients

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

Instructions

Fry chopped bacon in a large Dutch oven over medium-high heat, just until lightly browned and the fat has rendered. 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 minute. Slowly stir in the broth, scraping up any browned bits from the bottom of the pot.
Add celery, potatoes, bay leaf, thyme, and cream-style corn. Bring to a simmer and cook until potatoes are tender, stirring occasionally (about 15-20 minutes).
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 crunchy (about 5 minutes). Discard bay leaf, stir in parsley, and season with salt and pepper, to taste.

Notes

If using milk instead of cream, I recommend whole milk for a creamy and rich taste and texture. I do not recommend skim milk or other reduced-fat or non-dairy varieties.

If available, fresh corn off the cob is the most flavorful addition to this chowder. If it's not available, frozen corn kernels will also work.

Nutrition