Creamy Corn Chowder
When the weather turns chilly, there’s nothing quite like a steaming bowl of chowder to warm you from the inside out.
This chowder delivers all the cozy vibes of the classic soup, but with the unexpected addition of sweet corn (instead of clams) — giving it a natural sweetness and lightness that makes this dish feel both hearty and refreshing.
Simmered with crisp bacon, tender baby potatoes, and a medley of aromatic vegetables, this chowder is hearty, flavorful, and deeply satisfying. The addition of heavy cream gives it that luxurious texture we all crave, while the fresh corn adds bursts of flavor in every spoonful. It’s the kind of soup that feels like a hug in a bowl — perfect as a starter or a main course.
Whether you're serving it up for a casual dinner or ladling it out for guests, this chowder is sure to impress. And don’t forget the sourdough bread on the side — it’s just right for soaking up every last drop.
Ingredients:
- 2 slices thick-cut bacon, thinly sliced
- 1 tablespoon unsalted butter
- 1 yellow onion, chopped
- 2 stalks celery, diced
- 1 carrot, diced
- ½ pound baby new potatoes, chopped
- 2 garlic cloves, minced
- 4 cups chicken stock
- 4 ears fresh sweet corn, kernels removed from cob
- ½ cup heavy cream
- Green onions, optional, for serving
- Bacon, optional, for serving
Method
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Step One:
Brown bacon
In a large, heavy-bottomed saucepan or Dutch oven, brown bacon over medium heat until crisp. Remove and strain on a paper towel-lined plate. Set aside.
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Step Two:
Cook vegetables
Add butter to pan, followed by onions. Stir to coat onions with butter and bacon fat, and cook until translucent, about 5 minutes. Add celery, carrots, potatoes, and garlic. Stir to coat, and cook 1–2 minutes. Pour chicken stock into pan and increase heat to medium-high. Let stock come to a boil, and then reduce to a simmer. Simmer until potatoes are fork-tender, about 12–15 minutes.
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Step Three:
Simmer and finish
Reduce heat to medium-low, and stir in fresh sweet corn and heavy cream, adding more cream if desired. Let corn and cream warm, about 3–5 minutes. Serve creamy corn chowder topped with bacon and green onions, if using.