creamy corn chowder recipe

Written BySheba G Updated On
creamy corn chowder recipe
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The Best creamy corn chowder recipe

I’m so excited to share this creamy corn chowder recipe with you all. As a busy mom, I’m always on the lookout for hearty, comforting meals that my family will love. And this one is a total winner.

The rich, velvety texture and the sweetness of the corn are just perfect. Plus, it’s incredibly easy to make, which is a must in my book. My kids adore it, and it’s become a staple in our household.

We’ve had it for dinner parties, family gatherings, and even just a quick weeknight meal. And let me tell you, it’s always a crowd-pleaser. The history of corn chowder is fascinating – it’s believed to have originated in New England, where fishermen would use the local ingredients to create a nourishing soup to sustain them during long days at sea.

Over time, the recipe has evolved and been adapted by cooks across the country. But no matter where you’re from or what your take on it is, there’s something special about this dish that makes it feel like home. One of the key techniques that makes this recipe so successful is using high-quality ingredients – fresh corn, potatoes, onions, and herbs all come together to create a depth of flavor that’s hard to resist.

And let’s not forget the roux – oh, the roux! It’s what gives the soup its signature richness and body. Now I know what you’re thinking: ‘Is this really healthy?’

And I’ll be honest with you – while it’s not a super-low-calorie option, there are plenty of nutritious elements at play here too. The corn is packed with fiber and vitamins; the potatoes add some complex carbs; and those herbs? They’re full of antioxidants and whatnot.

Creamy Corn Chowder

Creamy Corn Chowder

4.7 from 1472 votes

This comforting creamy corn chowder is a hearty soup filled with sweet corn, tender potatoes, and a rich cream base. Perfect for a cozy dinner or lunch.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Corn Chowder

4 slices bacon, diced
1 onion, diced
2 carrots, diced
2 stalks celery, diced
4 cloves garlic, minced
4 cups corn kernels (fresh or frozen)
4 cups chicken broth
2 medium potatoes, diced
2 cups heavy cream
1 tsp salt
½ tsp black pepper
2 tbsp butter
2 tbsp flour

👨‍🍳Directions

1In a large pot, cook diced bacon over medium heat until crispy and the fat has rendered.
2Remove bacon with a slotted spoon and set aside, leaving the fat in the pot.
3Add diced onion, carrots, and celery to the pot with the bacon fat.
4Cook over medium heat, stirring occasionally, until the vegetables are softened.
5This should take about 5-7 minutes.
6You will know they are done when the onions are translucent and the carrots and celery are tender.
7Add minced garlic to the pot and cook for an additional 1 minute, stirring constantly to prevent burning.
8Stir in corn kernels, chicken broth, and diced potatoes.
9Bring the mixture to a boil.
10Then, reduce the heat to medium-low, cover the pot, and let it simmer for 10-15 minutes.
11The potatoes should be tender when done.
12In a separate small bowl, melt the butter and whisk in the flour to create a roux.
13Cook the roux over medium heat for 2-3 minutes, stirring constantly until it turns a light brown color.
14Stir the roux into the pot with the chowder.
15Add the heavy cream, salt, and black pepper.
16Stir well to combine, ensuring the cream is fully incorporated.
17Cook for an additional 5 minutes, allowing the chowder to thicken slightly.
18Stir in the cooked bacon, reserving some for garnish if desired.
19Taste and adjust seasoning if necessary.
20If the chowder is too thick, add a little more broth or water to reach your desired consistency.
21Ladle the creamy corn chowder into bowls and garnish with the reserved bacon.
22Serve hot and enjoy.

🔧Equipment

Large pot
Wooden spoon
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can substitute whole wheat flour for a healthier option. Add cooked chicken or shrimp for extra protein.

This creamy corn chowder recipe is one of my absolute go-to ideas for any occasion – whether we’re talking family gatherings or just a quick weeknight meal.

And don’t even get me started on how well it stores!

Store leftovers in an airtight container in the fridge for up to three days or freeze for up to three months – then reheat gently over low heat until warmed through.

❓ Frequently Asked Questions About Creamy Corn Chowder

Q: Can I use frozen corn instead of fresh?

A: Yes, you can definitely use frozen corn if fresh isn’t available. Just thaw it first and pat dry with paper towels before adding it to the pot.

Q: How do I make this recipe vegetarian?

A: Simply swap out the bacon for some extra veggies like diced bell peppers or sliced mushrooms – they’ll add plenty of flavor without any meat.

Q: Can I make this recipe in advance?

A: You can prep all your ingredients ahead of time, but wait until right before serving to assemble the soup itself – that way everything stays nice and fresh.

Q: What’s the best way to store leftovers?

A: Cool your chowder as quickly as possible after serving (you can speed up this process by transferring it to an ice bath) then refrigerate within two hours or freeze within four hours.

Q: How long does cooked corn chowder last in the fridge?

A: If stored properly in an airtight container at 40°F (4°C) or below, cooked chowder will keep for three to five days.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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