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Creamy corn chowder is the perfect fall comfort dish, made entirely in one convenient pot. It’s very creamy and packed with lots of corn flavour, not to mention lots of other great veggies that make for a great soup base. Creamy corn chowder will warm you up and keep you feeling full for the whole meal. Plus everyone seems a little obsessed with corn these days.

Ingredients

Ingredients:

  • 5 strips bacon cut into small pieces and the grease
  • 1/2 medium onion chopped small
  • 3 sticks celery chopped small
  • 2 medium carrots peeled & chopped small
  • 1/4 cup flour
  • 2 cloves garlic minced
  • 4 cups chicken broth or stock
  • 1 cup heavy/whipping cream
  • 4 cups frozen or fresh corn
  • 2 large Russet potatoes peeled & diced
  • 1/4 teaspoon Italian seasoning
  • 1 pinch cayenne pepper 
  • Salt & pepper to taste
Sautée Veggies
Potato Added
Simmering

Tips & Tricks:

  • Potatoes: Chop up your potatoes into smaller chunks the bigger they are the longer it will take to cook them. Russet potatoes are my favourite in this recipe.
  • Milk: I don’t recommend subbing the cream for milk or half-and-half because there’s a good chance the soup will curdle. Not to mention you loose out on a lot of the rich and creaminess of this recipe.
  • Storage: Store this chowder in your fridge for up to 3-4 days. I think it tastes the best the second day after all the flavours have melded. When reheating it add a splash of cream or milk to help loosen it up. The chowder continues to thicken when it is cooled.
  • Freezer: I wouldn’t recommend freezing it since the texture of the potatoes will change and dairy doesn’t always do so well in the freezer.
Corn Chowder

Other Soups You Might Like:

Corn Chowder
Creamy Corn Chowder
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Creamy Corn Chowder

0 from 0 votes
Course: SoupsCuisine: AmericanDifficulty: Easy
Cook Mode

Keep the screen of your device on

Servings

6

servings
Prep time

10

minutes
Cooking time

30

minutes
Calories

391

kcal
Total time

40

minutes

Creamy corn chowder is the perfect fall comfort dish, made entirely in one convenient pot.

Ingredients

  • 5 strips bacon cut into small pieces and the grease

  • 1/2 medium onion chopped small

  • 3 sticks celery chopped small

  • 2 medium carrots peeled & 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 & diced

  • 1/4 teaspoon Italian seasoning

  • 1 pinch cayenne pepper

  • Salt & pepper to taste

Directions

  • In a large pot start by cooking your bacon. Once the bacon is cooked remove it from the pot leaving all of the grease in the bottom of the dish.
  • Add your onion, celery and carrot to the pot. Sautée for 5-7 minutes. The onion should be translucent. At this point add your minced garlic and allow it to cook for 30 seconds to a minute. The garlic should become very fragrant.
  • Next add your flour, stirring until everything is evenly coated. Give this a minute or two to cook off the flour. Then add all of the liquids, seasoning, corn, russet potatoes and half the bacon (the rest is for garnish). Allow it to simmer for 15-20 minutes or until the potatoes are fork tender.
  • Stir frequently while simmering and it will begin to thicken. Serve with the remaining bacon and salt and pepper to taste! Enjoy!

Notes

  • Nutrition Facts: Serving Size: 1, Calories 391, Total Fat 16.4g (21% Daily Value), Saturated Fat 7.3g (37% Daily Value), Cholesterol 45mg (15% Daily Value), Sodium 945mg (41% Daily Value), Carbohydrate 48.2g (18% Daily Value), Dietary Fiber 7.1g (25% Daily Value), Sugars 7.1g, Protein 16g

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