The first time I tested this creamy corn chowder recipe, it was on a late summer evening when I had more corn than patience and wanted dinner to feel comforting without being complicated. I remember standing at the stove, tasting as I went, realizing how quickly simple ingredients can turn into something deeply satisfying when you let them do their thing.
This recipe is for nights when you want warmth, fullness, and a little reassurance in a bowl. It is straightforward, forgiving, and built for real kitchens, not perfect ones. By the end, you will have a chowder that feels familiar, rich, and worth making again.
Jump to:
Why You’ll Love This Recipe
- Hearty enough to be dinner: This chowder is thick, filling, and packed with potatoes, beef bacon, and sweet corn. No side dishes required unless you really want them.
- Flexible with fresh or frozen corn: Use what you have. Fresh corn in summer, frozen in winter. It turns out delicious either way.
- One pot, less mess: You only need one pot to make the entire dish, which means less cleanup and more time to relax.
- Comfort food done right: The creamy broth, crispy beef bacon, and tender veggies hit all the cozy notes without feeling too heavy.
- Crowd favorite every time: Kids, picky eaters, and guests love it. It is a great recipe to pull out when you want something everyone will enjoy without stress.
Ingredients You'll Need
- Beef Bacon – Adds smoky flavor and crispy texture. Cut into small pieces for even cooking.
- Butter – Used alongside the beef bacon drippings to sauté the aromatics and build the soup's creamy base.
- Onion – A sweet or yellow onion works best. It forms the base of the soup with deep flavor.
- Celery – Adds a subtle crunch and balances the richness of the cream.
- Carrots – Sweet and colorful. They soften as they cook and round out the base flavors.
- Garlic – Just a couple of cloves, minced. It brings warmth and depth.
- Flour – This thickens the broth and gives the chowder that classic velvety texture.
- Chicken broth – Use low-sodium if possible. It builds savory depth beneath the cream.
- Heavy cream – The key to a silky, rich chowder. Do not substitute with milk if you want it to stay smooth.
- Corn – Fresh cut from the cob is ideal, but frozen is just as good. Avoid canned unless you have no other option.
- Russet potatoes – These break down slightly as they cook, helping thicken the soup and keep it hearty.
- Italian seasoning – A ready-made blend of herbs that boosts flavor without effort.
- Cayenne pepper (optional) – Just a pinch for a hint of warmth without making it spicy.
- Salt and black pepper – Adjust to taste, especially at the end.
📌 Note: You’ll find all ingredient measurements listed below in the recipe card.
How to Make Creamy Corn Chowder
Step 1: Cook the beef bacon
Chop the beef bacon into bite-sized pieces and cook it in a large pot over medium heat until crispy. Once done, remove it with a slotted spoon and set it on a paper towel-lined plate. Leave about two tablespoons of beef bacon fat in the pot.
Step 2: Sauté the veggies
Add butter to the beef bacon drippings. Add the chopped onion, celery, and carrots to the pot. Cook for about five minutes until they soften and start to release their flavor.
Step 3: Add garlic and flour
Stir in the minced garlic and cook for about 30 seconds until fragrant. Then sprinkle the flour over the vegetables and stir constantly for one minute to cook it out. This step helps thicken the soup later.
Step 4: Pour in broth and scrape the pot
Slowly add the chicken broth while stirring. Scrape up any browned bits from the bottom of the pot. This adds depth to your chowder.
Step 5: Add the creamy ingredients
Now pour in the heavy cream along with the corn, diced potatoes, Italian seasoning, cayenne pepper, and most of the cooked beef bacon. Stir everything together well.
Step 6: Simmer gently
Bring the mixture to a boil, then lower the heat to a steady simmer. Cover with the lid slightly ajar. Let it cook for 15 to 20 minutes or until the potatoes are tender and the chowder has thickened.
Step 7: Taste and adjust
Season with salt and black pepper to your liking. If it feels too thick, add a splash of broth to loosen it.
Step 8: Serve and garnish
Ladle into bowls and top with the remaining beef bacon. A sprinkle of fresh parsley or chives is a nice final touch if you have them.
Pro Tips from My Kitchen
✓ Prep while you cook – Start chopping the onion, celery, carrots, and potatoes while the beef bacon is frying. It saves time and keeps things flowing smoothly.
✓ Use Russet potatoes for best texture – They release starch as they cook which helps naturally thicken the chowder. Other potatoes can work but may not give you the same velvety finish.
✓ Stir often during simmering – This prevents the bottom from sticking and helps everything cook evenly. Chowder loves a little attention.
✓ Don’t rush the flour step – Cooking the flour for a full minute after adding it removes that raw taste and helps build body in the soup.
✓ Hold the salt until the end – Beef bacon and broth already bring salt. Wait to season fully until after it simmers so you do not overdo it.
✓ Save some beef bacon for topping – Not just for looks. A crispy bite of beef bacon on top adds contrast to every spoonful.
Frequently Asked Questions about Corn Chowder
It is best not to. Because of the cream and potatoes, the texture can get grainy or separate once frozen. If you plan to freeze it, leave out the cream and add it fresh when reheating.
You can use canned in a pinch, but the texture will be softer and less crisp. Be sure to drain and rinse it well. Frozen or fresh corn gives better results.
This usually happens if the cream is added too early or the heat is too high. Make sure you simmer gently after adding cream and do not let it boil hard.
Yes. Skip the bacon and use olive oil or butter instead. Choose vegetable broth in place of chicken broth. You might want to add a pinch more seasoning to balance the flavor.
Add a bit of warm chicken broth or even water while reheating. Stir gently and heat slowly to keep the texture smooth.
Creamy Corn Chowder Recipe
Ingredients
- 4 strips beef bacon
- 2 tablespoons butter*
- ½ medium onion chopped small
- 3 sticks celery chopped small
- 2 medium carrots peeled and chopped small
- 2 cloves garlic minced
- ¼ cup flour
- 4 cups chicken broth or stock
- 1 cup heavy or whipping cream
- 4 cups frozen or fresh corn
- 2 large Russet potatoes peeled and diced
- ¼ teaspoon Italian seasoning
- 1 pinch cayenne pepper optional
- to taste salt and pepper
Instructions
- Chop the beef bacon into bite-sized pieces and cook it in a large pot over medium heat until crispy. Once done, remove it with a slotted spoon and set it on a paper towel-lined plate. Leave about two tablespoons of beef bacon fat in the pot.
- Add butter to the beef bacon drippings. Add the chopped onion, celery, and carrots to the pot. Cook for about five minutes until they soften and start to release their flavor.
- Stir in the minced garlic and cook for about 30 seconds until fragrant. Then sprinkle the flour over the vegetables and stir constantly for one minute to cook it out. This step helps thicken the soup later.
- Slowly add the chicken broth while stirring. Scrape up any browned bits from the bottom of the pot. This adds depth to your chowder.
- Now pour in the heavy cream along with the corn, diced potatoes, Italian seasoning, cayenne pepper, and most of the cooked beef bacon. Stir everything together well.
- Bring the mixture to a boil, then lower the heat to a steady simmer. Cover with the lid slightly ajar. Let it cook for 15 to 20 minutes or until the potatoes are tender and the chowder has thickened.
- Season with salt and black pepper to your liking. If it feels too thick, add a splash of broth to loosen it.
- Ladle into bowls and top with the remaining beef bacon. A sprinkle of fresh parsley or chives is a nice final touch if you have them.
Notes
- Use Russet potatoes for best texture, they release starch and help naturally thicken the chowder.
- Stir often while simmering to prevent sticking.
- Don't rush the flour step—cook it well to avoid a raw taste.
- Hold the salt until the end since the broth and beef bacon already bring some.
- Save some beef bacon for topping, it adds texture and visual appeal.
Leave a Reply