Creamy Corn Chowder Recipe
A rich, comforting corn chowder loaded with sweet corn, crispy beef bacon, tender potatoes, and creamy broth. A one-pot favorite perfect for cozy nights or busy weeknights.
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.
Nutrition
Calories: 452kcalCarbohydrates: 56gProtein: 12gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.03gCholesterol: 58mgSodium: 727mgPotassium: 973mgFiber: 5gSugar: 9gVitamin A: 4358IUVitamin C: 16mgCalcium: 73mgIron: 2mg
Tried this recipe?Let us know how it was!