Soups & Stews > Chowders > Other Chowders > Vegetable Chowder Recipe

Creamy Corn Chowder

A hearty and comforting corn chowder, perfect for a chilly evening. This recipe uses both fresh and frozen corn for a rich, sweet flavor. It's creamy, satisfying, and easy to make.

Prep Time
20 minutes
Cook Time
35 minutes
Servings
6
Ingredients
  • 6 slices Bacon
  • 1 medium Yellow Onion
  • 2 stalks Celery
  • 2 cloves Garlic
  • 1/4 cup All-Purpose Flour
  • 4 cups Chicken Broth
  • 2 medium Potatoes
  • 4 cups Corn Kernels (fresh or frozen)
  • 1 cup Heavy Cream
  • 1 tablespoon Fresh Thyme
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • 2 tablespoons Fresh Parsley

Prepare the Base

In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon and set aside, leaving the bacon fat in the pot. Crumble the bacon when cooled.

Sauté Vegetables

Add the chopped onion and celery to the pot with the bacon fat. Cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

Create the Roux

Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly to form a roux. This will help thicken the chowder.

Add Broth and Potatoes

Gradually whisk in the chicken broth, making sure there are no lumps. Add the diced potatoes, bring to a boil, then reduce heat and simmer for 15 minutes, or until the potatoes are tender.

Incorporate Corn and Cream

Stir in the corn kernels and heavy cream. Heat through, but do not boil. Add the fresh thyme, salt, and pepper. Taste and adjust seasonings as needed.

Serve

Ladle the chowder into bowls. Garnish with crumbled bacon and fresh parsley. Serve hot.

Nutrition Facts Estimated per 100g of product

Calories: 120kcal, Protein: 4g, Fat: 8g, Carbohydrates: 10g, Fiber: 2g, Sugar: 3g

Other Considerations for Nutrition

Nutritional values may vary depending on specific ingredients used. Reduce fat by using milk instead of heavy cream. For a lower sodium option, use low-sodium chicken broth.

← Classic New England Clam Chowder Creamy Corn and Potato Chowder →

FAQ

  • Can I use milk instead of heavy cream?

    Yes, you can use milk for a lighter chowder. However, the consistency will be thinner and the flavor less rich. Consider using half-and-half for a balance.
  • Can I freeze this chowder?

    While technically you can freeze it, the texture of the potatoes and cream might change upon thawing. It's best enjoyed fresh.
  • What other vegetables can I add?

    Carrots, bell peppers, and zucchini are great additions. Add them along with the potatoes.