Creamy Corn Chowder with Bacon and Herbs
Table of Contents
Recipe Introduction
Quick Hook
Corn chowder soup hit me on a rainy night. I made a bowl of my Creamy Corn Chowder with Bacon and Herbs.
Oh my gosh, it smelled like home. The flavor is sweet corn, smoky bacon, and silky cream. Honestly, that balance is the unique selling point.
Brief Overview
This is a North American style chowder with humble roots. It nods to coast and farm stand kitchens. It’s an easy recipe.
Prep takes 20 minutes. Cook time is 30 minutes. Total time is 50 minutes. It makes six generous servings. Serve with crusty bread or a simple salad.
Think potato and corn chowder comfort food.
Fun fact: corn starts losing sweetness hours after picking. Use fresh corn for a summer corn chowder with fresh corn. When not in season, frozen works great too.
Main Benefits
Top health win: corn adds fiber and vitamin B. Potatoes bring potassium and bulk. This creamy corn chowder recipe fills you up gently.
It’s perfect for weeknights and chilly evenings. Also great for potlucks and casual dinner parties.
What makes it special? The texture balance. I like a chunky corn chowder with blended base. You get silk and bite.
For a vegetarian twist, try a vegetarian corn chowder with smoked paprika. Swap bacon for smoked paprika and you’ll still get that smoky note.
If you need gluten-free corn chowder, use a cornstarch slurry instead of flour. Wondering how to thicken corn chowder? Blend part of the soup or add a cornstarch slurry.
For richness, use corn chowder with milk and cream but don’t boil. Important: do not boil after adding dairy.
I remember overcooking milk once. Yikes. Lesson learned: low heat only. Next up are the ingredients and tools. Let’s move on to the ingredient list.
Ingredients & Equipment
Fun fact: fresh corn starts losing sweetness within a day. I learned that the hard way. Always aim for the best corn you can get.
Main Ingredients
For the base:
- Unsalted butter — 2 tbsp (28 g)
- Olive oil — 1 tbsp (15 ml)
- Yellow onion, finely diced — 1 large (about 250 g)
- Celery stalks — 2 (about 120 g)
- Carrot (optional) — 1 medium (about 70 g)
- Garlic, minced — 2 cloves (about 6 g)
To thicken and build:
- All-purpose flour — 2 tbsp (16 g) (or gluten-free substitute)
- Yukon Gold or Russet potatoes, peeled and diced 1 lb (450 g)
Liquids and corn:
- Chicken or vegetable stock — 4 cups (960 ml)
- Fresh corn kernels (4 5 ears) or frozen, thawed — about 4 cups (640 680 g)
- Whole milk — 1½ cups (360 ml)
- Heavy cream — ½ cup (120 ml) (optional)
Seasoning and finish:
- Fresh thyme — 2 sprigs or ½ tsp dried
- Bay leaf — 1
- Smoked paprika — ½ tsp
- Kosher salt — 1½ to 2 tsp
- Black pepper — ½ tsp
- Bacon, cooked crisp — 6 slices (optional)
- Chives, parsley, lime to taste
This ingredient list makes a delicious corn chowder soup. It works for a creamy corn chowder recipe , a corn chowder with bacon and potatoes , or a vegetarian corn chowder with smoked paprika .
Seasoning Notes
Essential combo: smoked paprika, thyme, bay leaf. It gives depth. Add a squeeze of lime to brighten. For extra umami, stir in a splash of soy or fish sauce.
If you need a vegan swap, use smoked salt and coconut milk.
Quick subs: flour → 1 tbsp (8 g) cornstarch slurry with 2 tbsp (30 ml) cold water. Heavy cream → more milk plus 2 tbsp mascarpone.
This helps when wondering how to thicken corn chowder.
Equipment Needed
- Heavy bottomed pot or Dutch oven — 4 6 quart / 4 6 L
- Wooden spoon or spatula
- Chef’s knife and cutting board
- Measuring cups and spoons; liquid measuring jug
- Ladle and immersion blender (optional)
Common household alternatives: use a large saucepan if no Dutch oven. A food processor or regular blender works instead of an immersion blender. A slotted spoon does for a ladle.
Honestly, this combo makes an easy corn chowder from scratch. I often make a summer corn chowder with fresh corn.
It’s forgiving and cozy. Try the chunky corn chowder with blended base trick. You’ll thank me.
Cooking Method
I love how a bowl of corn chowder soup feels.
Fun fact: corn is among America's top crops.
This chowder mixes sweet corn and creamy comfort.
Prep Steps
Set up your mise en place first.
Dice onion, celery, carrot, and potatoes.
Cut corn from 4 5 ears.
Measure stock, milk, and cream.
Cook bacon and crumble it.
Safety note: hot liquids burn use caution .
Time plan: 20 minutes prep.
Cook time: 30 minutes .
Total time: 50 minutes .
step-by-step Process
- Heat butter and oil in a Dutch oven.
- Sauté onions, celery, carrot until soft.
- Add garlic and smoked paprika. Cook 30 60 seconds.
- Sprinkle 2 tbsp flour and stir 1– 2 minutes .
- Add potatoes, corn, thyme, bay, and stock.
- Simmer until potatoes are tender, about 12– 15 minutes .
- Blend one-third of the pot for body.
- Stir in milk and cream. Heat gently. Do not boil the dairy keep under 180° F ( 82° C).
Visual cues: potatoes fork through easily.
Broth should lightly coat a spoon.
Reserved corn kernels stay bright and crisp.
This method gives a chunky corn chowder with blended base.
It works for potato and corn chowder too.
If you skip bacon, try vegetarian corn chowder with smoked paprika.
Pro Tips
Use fresh corn in summer for best flavor.
For a silky finish, pulse only a third.
Swap flour for a cornstarch slurry if gluten-free.
Common mistake: boiling after adding milk. Don’t.
Another mistake: under seasoning at the end. Taste.
| Shortcut | cook bacon first and use the fat. |
|---|---|
| Shortcut | frozen corn saves time and tastes great. |
| make-ahead | cool then refrigerate up to |
Honestly, this creamy corn chowder recipe saved many chilly nights.
It’s an easy corn chowder from scratch.
Try it with crusty bread and a green salad.
Recipe Notes quick heads-up
Fun fact: fresh corn loses sweetness fast. Eat it within a day or two. That simple tip makes a huge difference.
This corn chowder soup is forgiving. Honestly, I once made a huge pot mid-July. The house smelled like summer. Friends kept dipping bread in silence. True story.
Serving Suggestions
Keep presentation cozy and simple. Ladle into shallow bowls. Top with crumbled bacon for the corn chowder with bacon and potatoes version. Or finish with chopped chives and a lime wedge.
Pair with crusty sourdough or buttered cornbread. For drinks, try chilled Sauvignon Blanc. For non-alcoholic, iced tea works beautifully. If you love texture, serve a chunky corn chowder with blended base.
It looks rustic and feels homey.
Storage Tips
Cool quickly after serving. Transfer to airtight containers. Refrigerate up to 3 days.
For freezing, leave out cream. Freeze up to 3 months. Thaw overnight in the fridge. Reheat gently on low heat.
Stir often. Bold rule: do not boil after adding milk or cream. This prevents curdling.
If reheating from frozen, thaw first. Heat slowly. Add a splash of milk if thickened too much.
Variations
Want vegetarian? Try a vegetarian corn chowder with smoked paprika. Use olive oil and smoked paprika for that smoky note. Swap bacon for roasted poblano peppers for zing.
Try potato and corn chowder for a heartier bowl. For summer corn chowder with fresh corn, use kernels straight off the cob.
For a lighter take, skip the cream for a gluten-free corn chowder using cornstarch slurry. Also, this is an easy corn chowder from scratch no fancy gear needed.
If you wonder how to thicken corn chowder, blend a cup or two and return it. Or whisk in a cornstarch slurry. Both work well.
Nutrition Basics
Roughly 380 calories per serving. It provides fiber and vitamin C. Corn adds carotenoids. Potatoes offer potassium. The dairy adds calcium and richness.
Final thought
I promise this creamy corn chowder recipe is worth the five star fuss. Keep it simple. Taste as you go. Share it loud. You’ll smile at the first spoonful.
Frequently Asked Questions
What makes corn chowder soup different from other creamy soups?
Corn chowder soup is a chunky, hearty chowder built around sweet corn and usually potatoes, giving it both sweetness and body rather than a fully smooth cream soup. Chowders traditionally use a light roux or blended starch body and often include smoky or briny accents (like bacon or clams), so the texture and flavor are more rustic think a comforting bowl you’d get at a New England seafood shack rather than a silky bisque.
The reserved corn kernels and optional bacon garnish add textural contrast and brightness that set it apart.
How do I stop the milk or cream from curdling when I add it?
Lower the heat well below a boil before adding milk or cream and warm it gently aggressive boiling is the main cause of curdling. For extra safety, temper by ladling a little hot broth into the milk first, then stir the warmed milk back into the pot; and avoid rapid temperature shocks if you used yogurt or mascarpone.
If the soup starts to look grainy, remove from heat and whisk in a splash of cold liquid or a knob of butter to smooth it out.
Can I make this chowder vegetarian or vegan without losing the smoky flavor?
Yes swap chicken stock for a good vegetable stock, replace butter with olive oil, and use full-fat coconut milk or a creamy plant milk instead of dairy. Recreate the smoky, bacon like note with smoked paprika, a touch of liquid smoke, or roasted poblano peppers; top with toasted smoked almonds or crispy shallots for crunch.
For a true vegan thickener, rely on blended potatoes or a cornstarch slurry instead of dairy based cream.
Should I blend the chowder or leave it chunky for the best texture?
For the classic corn chowder texture, blend roughly one-third of the pot (using an immersion blender or by pureeing a portion) so you get silky body while keeping plenty of whole kernels and potato pieces.
Fully pureeing makes it smoother but loses that satisfying bite; alternatively, use a roux or cornstarch slurry to thicken without blending. Reserve some fresh corn kernels and crisped bacon for garnish to maintain contrast in every spoonful.
How should I store and reheat leftovers so the chowder still tastes great?
Cool the soup to room temperature within two hours, then refrigerate in an airtight container for up to 3 4 days or freeze for up to 2 3 months (leave out heavy cream if you plan to freeze and add fresh cream when reheating).
Reheat gently over low heat, stirring often avoid boiling to prevent separation; if it has separated, whisk in a splash of cold milk or a knob of butter off the heat to bring it back together. Re-crisp bacon or freshen herbs and lime juice just before serving to revive flavors and texture.
Is corn chowder healthy, and how can I make it lighter without losing flavor?
Corn chowder is reasonably balanced corn and potatoes provide fiber and carbs while milk and bacon add richness and fat so portions and ingredients determine how “light” it feels.
To reduce calories and fat, use more milk and less (or no) heavy cream, swap butter for a little olive oil, choose turkey bacon or smoked paprika instead of pork bacon, and bulk it up with extra veggies like celery, carrots or roasted peppers.
Keep an eye on sodium from store-bought stock and bacon; taste and adjust salt at the very end.
Creamy Corn Chowder With Bacon And Herbs
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 380 calories |
|---|---|
| Protein | 8 g |
| Fat | 25 g |
| Carbs | 35 g |
| Fiber | 4 g |
| Sugar | 8 g |
| Sodium | 700 mg |