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Homemade Corn Chowder Recipe

Homemade Corn Chowder Recipe
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★★★★★

5.2 from 26 reviews

This homemade corn chowder is a creamy, comforting soup packed with sweet corn, crispy bacon, tender potatoes, and a blend of aromatic herbs. Perfect for chilly days, it combines savory and slightly sweet flavors in a hearty dish that’s easy to prepare and sure to please the whole family.

Ingredients

Scale

Vegetables and Corn

  • 4–1/2 cups corn kernels (fresh or thawed frozen)
  • 1–1/2 cups diced yellow onion (about 1 onion)
  • 1 cup diced carrot (about 3 large carrots)
  • 3 cups diced baby gold potatoes (unpeeled, about 19 ounces)
  • 1 tablespoon minced garlic (about 3 cloves)

Meat and Dairy

  • 7–1/2 ounces thick-sliced bacon, diced (about 5–6 slices)
  • 2 tablespoons unsalted butter
  • 3 cups whole milk
  • 1/2 cup heavy cream

Dry Ingredients and Seasonings

  • 1/4 cup all-purpose flour
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon dried thyme
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 large bay leaf

Liquids

  • 2 cups chicken broth or stock

Optional Garnish

  • Fresh herbs such as parsley or thyme, finely diced

Instructions

  1. Prepare Corn: If using fresh corn, cut the kernels off the cobs and measure out 4-1/2 cups. Save the bare cobs to infuse the soup for extra flavor. If using frozen corn, set out 4-1/2 cups to thaw.
  2. Cook Bacon: Dice the bacon into small pieces and add to a large pot set over medium-high heat. Cook, stirring occasionally, until the bacon is golden brown and its fat is rendered. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the rendered bacon fat in the pot.
  3. Cook Vegetables: Reduce heat to medium. Add the unsalted butter, diced onion, diced carrot, and minced garlic to the pot with the bacon fat. Season with salt and pepper. Cook for 5 to 7 minutes, stirring occasionally, until the onion softens and turns golden.
  4. Thicken the Base: Sprinkle the flour evenly over the cooked vegetables and stir constantly for about 1 minute to cook the flour and form a roux. Add the diced potatoes, Italian seasoning, and dried thyme; cook and stir for another 30 seconds to combine flavors.
  5. Simmer Soup: Slowly pour in the chicken broth, scraping the bottom of the pot to loosen any browned bits. The mixture will start to thicken. Stir in the whole milk and add the bay leaf. Add the reserved corn cobs (cut in half if necessary) and press them into the liquid. Bring the soup to a simmer over medium-high heat, then reduce to medium-low, cover partially, and cook for 20 to 25 minutes, stirring occasionally, until the chowder thickens and the potatoes are tender.
  6. Add Corn Kernels: Remove the lid and discard the corn cobs and bay leaf. Stir in the corn kernels and cook for 5 to 7 minutes, until the corn is tender and heated through. Stir in the heavy cream and adjust seasoning with salt and pepper as needed.
  7. Serve: Stir half of the cooked bacon and a handful of fresh herbs into the chowder. Ladle the soup into bowls and top with the remaining bacon and additional fresh herbs if desired. Serve warm with hearty bread for a satisfying meal.

Notes

  • For a vegetarian version, substitute vegetable broth for chicken broth and omit bacon or use vegetarian bacon alternatives.
  • Using the corn cobs to simmer in the broth adds subtle sweet corn flavor and depth to the chowder.
  • Adjust the thickness of the chowder by varying the amount of flour or cooking time.
  • Leftovers can be refrigerated for up to 3 days and reheat well on the stove.
  • For extra creaminess, blend a portion of the soup before adding the corn kernels and cream.

Nutrition

Keywords: corn chowder, homemade soup, creamy corn soup, bacon corn chowder, comfort food, fall soup recipe

Find it online: https://dailysimplerecipe.com/homemade-corn-chowder-recipe/