There is something magical about the smell of bacon on a crisp autumn evening.
It is 6pm and you need a dinner that feels like a warm hug. This creamy corn chowder delivers exactly that with very little effort.
Why You’ll Love This Recipe
This recipe is a total winner for busy fall weeknights when time is short. It uses simple ingredients you likely already have in your pantry or freezer.
You get a restaurant-quality meal that is budget-friendly and fills up the whole family. The combination of sweet corn and salty bacon is always a crowd-pleaser.
Simple Method
Making this soup is incredibly easy and happens all in one large pot. You start by crisping the bacon to build a flavorful base for your vegetables.
Even if you are a beginner, the steps are straightforward and very forgiving. You simply sauté, simmer, and stir your way to a thick, satisfying meal.
Ingredients You’ll Need
Fresh seasonal corn is wonderful, but frozen works perfectly well all year long.
- 4 slices bacon, diced
- 1 medium yellow onion, finely diced
- 2 stalks celery, sliced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 3 cups low-sodium chicken broth
- 2 cups fresh or frozen corn kernels
- 1 pound Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
- 1 cup heavy cream
- 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons fresh chives, chopped
Step-by-Step Directions
- Cook the diced bacon in a large heavy-bottomed pot over medium heat until crispy.
- Remove with a slotted spoon and drain on paper towels, reserving 2 tablespoons of fat in the pot.
- Add the onion, celery, and bell pepper to the pot. Sauté for 5 to 7 minutes until the vegetables are softened.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste.
- Slowly pour in the chicken broth while whisking continuously to prevent lumps from forming.
- Add the potatoes, corn kernels, and dried thyme.
- Bring the mixture to a boil, then reduce heat to low and simmer for 15 to 20 minutes until the potatoes are tender.
- Stir in the heavy cream and continue to simmer for 5 minutes until the chowder has thickened.
- Season with salt and black pepper to taste.
- Ladle into bowls and garnish with the reserved crispy bacon and chopped chives.
Best Ways to Enjoy It
Serve this chowder warm with a side of crusty bread for dipping. It also pairs beautifully with a light green garden salad on the side.
Set the table, light a candle, and enjoy a cozy night in with your family. This meal is hearty enough to stand all on its own.
Storage & Reheating
Store any leftovers in an airtight container in the fridge for up to 3 days. This soup actually tastes even better the next day as flavors meld.
To reheat, place it in a small saucepan over low heat until warmed through. Avoid boiling it again to keep the cream from separating.
Recipe Tips
- Don’t skip the step of cooking the flour, or your soup may taste pasty.
- Use Yukon Gold potatoes because they hold their shape and stay perfectly tender.
- Swap chicken broth for vegetable broth if you want a meat-free base.
- Whisk the broth in slowly to ensure your soup stays smooth and creamy.
- For a harvest twist, add a handful of fresh summer herbs at the end.
- Cut your potatoes into uniform cubes so they all finish cooking at the same time.
Ways to Switch It Up
- Make it spicy by adding a pinch of cayenne pepper or diced jalapeños.
- Swap the bacon for smoked paprika to get a smoky flavor without the meat.
- In summer, use fresh corn cut straight off the cob for extra sweetness.
Common Questions
Can I use frozen corn?
Yes, frozen corn works beautifully and requires no extra prep time. Just add it straight from the bag into the simmering pot.
How do I make it thicker?
You can smash a few of the cooked potatoes against the side of the pot. This releases natural starches that thicken the broth naturally.
I hope this cozy recipe brightens your fall evenings and warms your kitchen. Give it a try and let every creamy bite comfort you. Happy cooking!
— Lidia
Corn Chowder
Ingredients
- 4 slices bacon , diced
- 1 medium yellow onion, finely diced
- 2 stalks celery , sliced
- 1 red bell pepper, diced
- 2 cloves garlic , minced
- 2 tablespoons all -purpose flour
- 3 cups low -sodium chicken broth
- 2 cups fresh or frozen corn kernels
- 1 pound Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
- 1 cup heavy cream
- 1/2 teaspoon dried thyme
- 1 teaspoon sal t
- 1/2 teaspoon ground black pepper
- 2 tablespoons fresh chives, chopped
Instructions
- Cook the diced bacon in a large heavy-bottomed pot over medium heat until crispy. Remove with a slotted spoon and drain on paper towels, reserving 2 tablespoons of fat in the pot.
- Add the onion, celery, and bell pepper to the pot. Sauté for 5 to 7 minutes until the vegetables are softened.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Sprinkle the flour over the vegetables and stir constantly for 2 minutes to create a roux and cook out the raw flour taste.
- Slowly pour in the chicken broth while whisking continuously to prevent lumps from forming.
- Add the potatoes, corn kernels, and dried thyme. Bring the mixture to a boil, then reduce heat to low and simmer for 15 to 20 minutes until the potatoes are tender.
- Stir in the heavy cream and continue to simmer for 5 minutes until the chowder has thickened.
- Season with salt and black pepper to taste.
- Ladle into bowls and garnish with the reserved crispy bacon and chopped chives.
