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Creamy Corn Chowder

This creamy corn chowder is hearty, comforting, and loaded with sweet corn, crispy bacon, tender potatoes, and savory aromatics. A satisfying one-pot meal that’s easy to make and perfect for cooler months!
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Lunch, Soup
Cuisine: American
Calories: 437
Ingredients Equipment Method Notes

Ingredients
  

  • 4 strips bacon
  • 1/2 medium onion, chopped small
  • 3 sticks celery, chopped small
  • 2 medium carrots, peeled and chopped small
  • 2 cloves garlic, minced
  • 1/4 cup flour
  • 4 cups chicken broth or stock
  • 1 cup heavy/whipping cream
  • 4 cups frozen or fresh corn
  • 2 large Russet potatoes, peeled and diced
  • 1/4 tsp Italian seasoning
  • 1 pinch cayenne pepper (optional)
  • Salt and pepper, to taste

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Paper towels

Method
 

  1. Cut bacon into small pieces and add to a large pot over medium-high heat. Cook until crispy, about 10 minutes. Remove bacon and drain on paper towels, leaving about 2 tablespoons of bacon fat in the pot.
  2. Add chopped onion, celery, and carrots to the pot. Sauté for 5 minutes until softened. Stir in the garlic and cook for 30 seconds more.
  3. Stir in the flour and cook for 1 minute, stirring constantly. Slowly pour in the chicken broth, stirring to dissolve flour and scrape brown bits off the pot bottom.
  4. Add cream, corn, potatoes, Italian seasoning, cayenne (optional), and most of the bacon. Bring to a boil, then reduce to a rapid simmer with lid slightly ajar.
  5. Simmer for 15–20 minutes until potatoes are tender. Stir occasionally. Season with salt and pepper to taste. Garnish bowls with remaining bacon before serving.

Notes

Serves 4–6 depending on portion size. For best results, do not substitute the heavy cream with milk or half-and-half. The soup thickens as it sits, so you may need extra broth when reheating leftovers. Save a bit of bacon for garnish!