Creamy Corn Chowder is so much more than just soup. Made with sweet fresh summer corn, cream and chicken broth, it’s a delicious combination of savory and sweet, all in one filling and satisfying dish.
What is Corn Chowder?
Corn chowder is a thick and chunky soup with a creamy (or milk) based broth. This recipe uses both, giving it extra yumminess. It is a great way to use fresh corn on the cob or even leftover grilled corn.
A potato corn chowder with bacon is a hearty favorite. Try adding in additional veggies or seasoning to suit your taste!
- Vegetables: onion, celery, potatoes, and corn.
- Seasonings: bay leaf, thyme, and pepper
- Creamy Base: chicken broth, heavy cream and milk
If you want a little more heat and bite, throw in some minced jalapeños. Diced green peppers also combine nicely in corn chowder.
Easy to Make
There are a few steps involved in making this corn chowder, so to speed things up we love using leftover boiled corn on the cob.
Prep work is just 2 easy steps – one if you’re using leftover oven-baked bacon!
- Dice the potatoes and onion and slicing the celery.
- Fry the bacon until crisp, drain and crumble.
To Make Corn Chowder
- Sauté the onion and celery until softened. Add potatoes, chicken broth, and seasonings. Simmer until potatoes are soft.
- Add the corn, simmering a few minutes more before adding milk and cream. Simmer until slightly thickened.
- Remove from heat and stir in the bacon.
Adjust seasonings to taste and serve hot with a warm homemade biscuits.
Can You Freeze Chowder?
Leftover corn and potato chowder can be refrigerated for up to three days, but shouldn’t be stored in the freezer. Freezing won’t affect the taste, but it will cause the milk solids to separate as they thaw, and the broth will be grainy and look unappetizing.
How to Freeze Creamy Soups
But don’t despair! You can make it in advance for the freezer, just follow the recipe, but leave out the dairy. Cool in freezer containers, leaving an inch of head space for expansion. When ready to thaw, pop it back into a pot on low heat. When liquefied and simmering, stir in the milk and cream, and you’ll have steaming bowls of delicious corn chowder on the table in no time!
Try These Tasty Chowders
- Ham and Corn Chowder – rich creamy broth
- Creamy Seafood Chowder – seafood lovers delight!
- New England Clam Chowder – ultimate comfort food with clams
- Slow Cooker Corn Chowder – simmer all day long!
- Chicken Corn Chowder – 30 minute meal
- 6 slices bacon
- 1/2 medium onion diced
- ½ cup celery sliced
- 1 1/2 cups potato peeled and diced
- 1 bay leaf
- 1 teaspoon thyme
- black pepper to taste
- 2 cups chicken broth
- 3 cups corn fresh or frozen
- 1 cup milk
- 1/2 cup heavy cream
- Cook bacon until crisp. Set aside reserving drippings.
- Saute onion and celery over medium heat until tender, about 5 minutes.
Add potato, thyme, bay leaf, pepper and chicken broth. Bring to a boil, reduce heat, cover and let simmer 8 minutes or until potatoes are tender.
Add corn and simmer an additional 2-3 minutes for fresh corn, 5-6 for frozen corn.
Whisk together milk and cream. Add into soup mixture and bring to a boil while stirring. Simmer 2 minutes to thicken. Remove 2-3 cups soup and blend. Stir blended mixture back into the soup.
Remove from heat and stir in half of the bacon. Garnish with remaining bacon and green onions if desired.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)