Creamy Corn Chowder

There’s nothing quite like a warm, bowl of Creamy Corn Chowder to bring comfort to the table. It’s rich, velvety, and packed with sweet corn, tender potatoes, and crispy bacon, making it the perfect dish for cozy nights or casual weeknight dinners. Plus, since it all comes together in just one pot, cleanup is a breeze!

What makes this Corn Chowder truly stand out is its incredible balance of flavors. The natural sweetness of corn pairs beautifully with the smoky depth of bacon, while the creamy broth wraps everything together in pure comfort. And because it’s so simple to make, you don’t need hours in the kitchen to whip up a satisfying meal.

Even better, you can easily customize it! Want extra richness? Stir in a little more cream. Looking for a heartier version? Toss in shredded chicken or extra veggies. However you make it, this Creamy Corn Chowder is a crowd-pleaser you’ll want to make again and again. So, grab a spoon and get ready to enjoy one of the best comfort foods ever!

Recipe Yield: 4-6 servings

INGREDIENTS

4 cups frozen corn (or fresh corn cut off the cob)
3 medium Yukon Gold potatoes, diced
6 slices bacon, chopped
3 ½ cups chicken broth
1 cup heavy cream
½ cup whole milk
2 tbsp unsalted butter
1 small onion, diced
3 cloves garlic, minced
1 tsp smoked paprika
½ tsp salt (adjust to taste)
½ tsp black pepper
2 tbsp all-purpose flour (for slight thickening)
½ tsp dried thyme (optional, for extra depth)
Chopped chives or green onions, for garnish

INSTRUCTIONS

1. Cook the bacon: Heat a large pot over medium heat. Cook the chopped bacon until crispy, about 5-6 minutes. Remove with a slotted spoon and set aside, leaving about 2 tbsp of bacon drippings in the pot.

2. Sauté the aromatics: Add the diced onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.

3. Build the base: Sprinkle the flour over the onions and garlic, stirring for 1 minute to cook out the raw flour taste. This helps thicken the chowder slightly.

4. Add potatoes and broth: Stir in the diced potatoes, chicken broth, smoked paprika, black pepper, and dried thyme (if using). Bring to a boil, then reduce heat and let it simmer for 12-15 minutes, or until the potatoes are fork-tender.

5. Stir in the corn: Add the corn and cook for another 5 minutes.

6. Blend for creaminess: Using an immersion blender, blend a portion of the soup (about ⅓ to ½ of the pot) to create a creamy texture while keeping some chunks for body. Alternatively, transfer a portion to a blender, blend until smooth, and return it to the pot.

7. Finish with cream & butter: Reduce heat to low and stir in the heavy cream, whole milk, and butter. Let it warm through for 2-3 minutes, ensuring a silky, rich consistency.

8. Serve & garnish: Ladle the chowder into bowls, top with crispy bacon and chopped chives or green onions. Serve hot and enjoy!

Helpful Tips to Perfect This Recipe

• Choose the Best Corn for Maximum Sweetness – Fresh corn off the cob delivers the sweetest, most vibrant flavor, but frozen corn is an easy and delicious alternative. If using canned corn, be sure to drain and rinse it well to remove excess sodium.
• Blend Just the Right Amount for Creaminess – For the perfect balance of texture, blend about one-third to one-half of the soup. This keeps it velvety smooth while still leaving plenty of hearty potato and corn pieces for a satisfying bite.
• Layer Flavors for a Rich, Savory Taste – Start by cooking the bacon first to develop a deep, smoky base. Sautéing onions and garlic in the bacon drippings enhances the flavor, while smoked paprika and a pinch of thyme add warmth and depth to every spoonful.