Corn Chowder Recipe
Creamy, comforting corn chowder with crispy bacon, tender potatoes, and sweet corn in a rich broth. This easy recipe delivers restaurant-quality results in under 45 minutes.
Equipment
- Large Dutch oven or heavy-bottomed pot
- Sharp knife
- Cutting board
- Slotted spoon
- Immersion blender (optional)
Ingredients
- 6 slices thick-cut bacon chopped into half-inch pieces
- 1 large yellow onion finely diced
- 3 medium celery stalks diced small
- 2 large carrots peeled and diced into quarter-inch pieces
- 3 cloves garlic minced
- 1.5 pounds Yukon gold potatoes peeled and cut into half-inch cubes
- 4 cups fresh corn kernels from about 6 ears, or frozen corn
- 4 cups low-sodium chicken broth
- 2 cups whole milk
- 1 cup heavy cream
- 1 teaspoon dried thyme leaves
- 1 bay leaf
- 0.25 teaspoon cayenne pepper
- Salt and freshly ground black pepper to taste
- 2 tablespoons fresh chives chopped for garnish
Instructions
- Cook the bacon in a large Dutch oven over medium heat until crispy and browned, 8 to 10 minutes. Remove with a slotted spoon to a paper towel-lined plate, leaving 2 tablespoons of fat in the pot.
- Add onion, celery, and carrots to the bacon fat. Cook, stirring occasionally, until softened and translucent, 7 to 8 minutes. Stir in garlic and cook for 1 minute until fragrant.
- Stir in potatoes, corn, thyme, bay leaf, cayenne, salt, and pepper. Pour in chicken broth and bring to a boil. Reduce heat to maintain a gentle simmer and cook uncovered for 12 to 15 minutes until potatoes are fork-tender.
- Remove bay leaf. For thicker chowder, use an immersion blender to pulse 3 to 4 times. Stir in milk and heavy cream and heat through for 3 to 5 minutes without boiling.
- Taste and adjust seasoning with more salt and pepper if needed. Serve hot, topped with reserved crispy bacon and fresh chives.
Notes
- For extra corn flavor, simmer the stripped corn cobs in the broth for 15 minutes before starting, then discard.
- Frozen corn works great - add it during the last 8 minutes of cooking.
- Refrigerate leftovers for up to 4 days. Reheat gently on stovetop.
- Freezes well for up to 3 months. Thaw overnight before reheating.
- For vegetarian version, omit bacon, use butter and vegetable broth, add smoked paprika.