Description
Creamy Corn Chowder is the ultimate cozy soup—thick, rich, and full of sweet corn, smoky bacon, and aromatic veggies. Perfect for chilly evenings, it’s easy to make and even better the next day.
Ingredients
1 ½ cups corn kernels (fresh, frozen, or canned)
6 slices thick-cut bacon
1 medium yellow onion, chopped
2 medium carrots, diced
2 celery stalks, diced
2 cloves garlic, minced
3 tablespoons butter
3 tablespoons all-purpose flour
3 cups chicken or vegetable broth
1 cup heavy cream
½ teaspoon dried thyme
2 tablespoons fresh parsley, chopped
Salt and pepper to taste
Instructions
1. Cook chopped bacon in a Dutch oven over medium heat until crispy. Remove and set aside, leaving some bacon grease in the pot.
2. Add butter to the pot and sauté onions, carrots, and celery for 5-7 minutes until softened. Stir in garlic and cook for 1 more minute.
3. Sprinkle flour over the vegetables and stir for 2 minutes to make a roux.
4. Gradually whisk in the broth to avoid lumps.
5. Add corn, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer uncovered for 15-20 minutes.
6. Stir in the heavy cream. Simmer for another 5 minutes. For a thicker chowder, use an immersion blender to blend part of the soup.
7. Stir in parsley and most of the cooked bacon. Serve hot with the rest of the bacon on top.
Notes
For a vegetarian version, omit the bacon and use vegetable broth—add a dash of smoked paprika for depth.
Using frozen corn? No need to thaw—just toss it right in.
Want it creamier? Puree half the soup with an immersion blender before adding cream.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 410
- Sugar: 6g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 65mg
Keywords: creamy corn chowder, chowder with bacon, hearty soups