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Hearty Potato and Corn Chowder Soup

A close-up of a bowl of creamy corn chowder soup, loaded with potatoes, corn, bacon bits, and chives.
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Make this thick and creamy corn chowder soup using fresh ingredients for a comforting meal. This recipe is easy to follow and yields a satisfying bowl of homemade corn chowder.

Ingredients

Scale
  • 4 slices bacon, chopped
  • 1 medium yellow onion, chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups chicken or vegetable broth
  • 3 medium russet potatoes, peeled and diced (about 1.5 cups)
  • 4 cups fresh or frozen corn kernels
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup whole milk or half-and-half
  • 1/2 cup heavy cream
  • 2 tablespoons fresh chives, chopped (for garnish)

Instructions

  1. Cook the chopped bacon in a large pot or Dutch oven over medium heat until crisp. Remove the bacon with a slotted spoon and set aside, leaving about 2 tablespoons of bacon grease in the pot.
  2. Add the chopped onion and celery to the pot. Cook until softened, about 5 to 7 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste. This helps thicken the chowder naturally.
  4. Gradually whisk in the broth until smooth. Add the diced potatoes, corn, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 to 20 minutes, or until the potatoes are tender.
  5. For a thicker soup, use an immersion blender or carefully transfer about 1 cup of the soup mixture to a regular blender, blend until smooth, and return it to the pot.
  6. Stir in the milk and heavy cream. Heat gently until the soup is hot, but do not let it boil after adding the dairy.
  7. Taste and adjust seasoning if needed. Serve the best corn chowder recipe hot, garnished with the reserved crisp bacon and fresh chives.

Notes

  • For a vegetarian corn chowder, omit the bacon and use vegetable broth. Sauté the vegetables in 2 tablespoons of butter or olive oil instead.
  • To make this dairy-free corn chowder, substitute the milk and cream with full-fat canned coconut milk or unsweetened cashew milk.
  • If you prefer a lighter soup, use 1 cup of skim milk instead of heavy cream.
  • This recipe works well as a slow cooker corn chowder; cook on low for 6 hours after sautéing the aromatics and bacon on the stovetop.

Nutrition

Find it online: https://kingscook.com/corn-chowder-soup-recipe-hearty-potato/