If you enjoy the sweet taste of corn, this Corn Chowder is worth adding to your soup rotation. Every bowl is filled with sweet corn kernels, soft potatoes, and a creamy broth.
It’s easy and perfect for lunch or a weeknight dinner. You can prep the vegetables ahead of time, and the soup comes together in one pot, so there’s less cleanup afterward.
Table of Contents
Corn Chowder Soup Recipe
Key Ingredients
Frozen corn: I like frozen corn since it’s sweet and ready to use, so you get good flavor any time of year. Fresh or canned corn works too if you prefer.
Russet potatoes break down a little as they simmer, which helps thicken the chowder. Yukon Gold potatoes also work and hold their shape better, but the chowder will be a little less thick.
Bacon adds smoky, salty flavor, and the bacon fat gives the base of the soup a lot of richness. I sprinkle the crispy pieces on top of each bowl.
Half-and-half makes the chowder creamy without being too heavy.
Tips & Tricks
Blend just part of the soup: I blend only about 2 cups so the chowder gets thick and creamy but still has plenty of corn and potato pieces.
Add the broth gradually: After stirring the flour into the bacon fat and vegetables, pour in the broth a little at a time, whisking as you go. This helps prevent lumps from forming.
Taste before adding salt: The bacon and broth are already salty, so it’s best to season at the end.
Here’s how to make the corn chowder soup:
Corn Chowder Soup
A thick, creamy corn chowder with bacon, tender potatoes, and sweet corn, made in one pot in about 45 minutes.
Ingredients
- 4 slicesbacon (chopped)
- 1medium yellow onion (diced)
- 2 clovesgarlic (minced)
- 3 tablespoonsall-purpose flour
- 4 cupschicken broth
- 1 lbrusset potatoes (peeled and diced into 1/2-inch cubes)
- 1/2 teaspoondried thyme
- 20 ozfrozen corn kernels (1 bag)
- 1 cuphalf-and-half
- 1/2 teaspoonsalt (or to taste)
- 1/2 teaspoonblack pepper
Instructions
- 1Cook the bacon in a large pot over medium heat for 6 to 8 minutes, until crisp. Remove the bacon to a plate, leaving about 2 tablespoons of the fat in the pot.
- 2Add the onion to the pot and cook for 5 minutes, until soft. Stir in the garlic and cook for 1 minute.
- 3Sprinkle in the flour and stir for 1 minute.
- 4Slowly whisk in the broth, scraping up any browned bits from the bottom of the pot.
- 5Add the potatoes and thyme. Bring to a boil, then reduce the heat and simmer for 12 to 15 minutes, until the potatoes are tender.
- 6Stir in the corn and simmer for 5 minutes.
- 7Blend about 2 cups of the soup with an immersion blender, pulsing a few times, so the soup thickens and some chunks remain.
- 8Stir in the half-and-half, salt, and pepper. Warm gently for 2 minutes, taste, and adjust the salt.
- 9Top each bowl with the crispy bacon.
Nutrition per serving
📌 Notes
- Taste before adding salt, since the bacon and broth are already salty.
- Russet potatoes break down a little and help thicken the soup.
- Don't let the soup boil after the half-and-half goes in.
- Leftovers keep in the fridge for up to 4 days and thicken as they sit, so thin with a splash of broth.
How to Pair
Corn chowder soup tastes creamy, sweet, smoky, and savory. I suggest pairing the soup with crisp salads, hearty breads, and light drinks to balance its rich texture.
- Serve it with toasted sourdough, warm cornbread, or garlic bread for dipping.
- Pair it with a green salad, tangy coleslaw, or roasted vegetables for a fresh contrast.
- Enjoy it with grilled chicken, a turkey sandwich, or a bacon lettuce and tomato sandwich for a filling meal.
- Choose sparkling water, iced tea, or a crisp apple cider to refresh the palate.
Leave a Reply