Creamy Corn Chowder Recipe

A quick, comforting homemade Creamy Corn Chowder packed with sweet corn, potatoes, and a rich creamy base. Ready in 30 minutes — perfect for cozy weeknights.

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Course: Dinner, Soup

Cuisine: American

Prep Time: 10

Cook Time: 20

Rest Time: 5

Total Time: 35

Servings: bowls

Calories: 320kcal

Cost: $10

Equipment

1 Large heavy-bottomed pot (6 qt) Prevents scorching, cooks evenly
1 Sharp Chef’s Knife For chopping vegetables safely
1 Cutting board Large surface for prep work
1 Potato masher Helps create creamy texture
1 Wooden spoon Gentle on pot, ideal for stirring roux
1 Ladle For serving neatly
1 set Measuring cups & spoons For accuracy with roux and seasonings

Ingredients

Main Ingredients

4 cups Corn kernels Fresh or frozen; fresh gives best flavor
3 medium Potatoes Peeled and diced; Russet or Yukon Gold
4 cups Chicken or vegetable broth Use vegetable broth for vegetarian
1 cup Heavy cream Or coconut milk/cashew cream for dairy-free
1 medium Onion Diced finely
2 stalks Celery Chopped
3 cloves Garlic Minced
4 strips Bacon (optional) Adds smoky flavor; skip for vegetarian
3 tablespoon Butter Or olive oil for lighter version
3 tablespoon All-purpose flour Creates thickness; use cornstarch for gluten-free
Salt & black pepper To taste
1 Bay leaf Adds subtle flavor
1 teaspoon Fresh thyme Dried thyme also works
Green onions & parsley For garnish

Instructions

Dice potatoes, chop onion & celery, mince garlic, prep corn.
Cook bacon until crispy; set aside. Sauté onion & celery in drippings or butter.
Add garlic, then stir in flour to form a roux.
Gradually add broth, then potatoes, bay leaf & thyme; simmer 15 minutes.
Add corn; cook 5 more minutes. Remove bay leaf.
Lightly mash one-third of the soup; stir in cream.
Season, add bacon back in, and rest for 5 minutes before serving.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition