Best Creamy Corn Chowder
A delicious corn chowder recipe loaded with sweet corn, crispy bacon, and tender potatoes. This one pot soup is cozy, comforting, and perfect for chilly nights.
6
Ingredients
- 6 Uncooked Bacon Strips
- 2 Yukon Gold Potatoes peeled & diced
- 1 Medium Carrot peeled & diced
- 1 Leek diced
- 1 Large Clove of Garlic
- 3 cups Chicken Broth
- 2 cups Whole Milk
- 2 cans Creamed Corn
- 1 Bay Leaf
- 1/8 cup Cornstarch
- 1 tbsp Water
- 20 oz Frozen Sweet Corn
- 2 tsp Chopped Parsley
- Kosher Salt & Black Pepper to taste
Optional Garnishes
- Chopped Parsley
- Chopped Bacon
- Shredded Cheddar Cheese
- Saltines or Chunky Bread
Instructions
- Slice the bacon into small pieces and cook in a large Dutch oven over medium heat until crispy. Remove with a slotted spoon and set aside, leaving the drippings in the pan.
- Add the diced potatoes, carrot, and leek to the bacon drippings. Season with a little salt and pepper. Sauté for 3–5 minutes, just until the vegetables begin to soften. Grate in the garlic and stir.
- Pour in the chicken broth, milk, and cans of creamed corn. Season with more salt and pepper, add the bay leaf, and stir to combine. Cover and let simmer on low heat for 30–45 minutes.
- In a small bowl, whisk together the cornstarch and water to form a slurry. Stir it into the chowder and continue cooking on a gentle simmer until slightly thickened.
- Stir in the frozen corn and chopped parsley. Cook for another 10 minutes, until the corn is heated through. Taste and adjust seasoning with more salt and pepper if needed.
- Ladle into bowls and top with crispy bacon, shredded cheddar cheese, and extra parsley. Serve with saltine crackers or chunky bread for dipping.
Notes
- Use a Dutch oven or heavy pot to help the chowder cook evenly and keep the heat steady.
- Don’t skip the bacon drippings. They add a smoky, savory base for the vegetables.
- Quickly sautéing the potatoes, carrots, and leeks before adding any liquid helps develop a deeper flavor.
- No leeks? Feel free to use diced onions or shallots instead.
- Cooking the chowder over a gentle heat prevents the milk from curdling and allows the flavors to meld.
- Adjust the thickness of the chowder to your liking. Add more slurry if you like it thicker, or a splash of broth/milk to thin it out.
- The chowder tastes even better the next day once the flavors have time to marry. Store in the fridge and reheat gently.
Nutrition
Serving: 2cupsCalories: 307kcalCarbohydrates: 51gProtein: 12gFat: 9gSaturated Fat: 3.5gTrans Fat: 0.1gCholesterol: 32mgSodium: 640mgPotassium: 740mgFiber: 5gSugar: 10gCalcium: 120mgIron: 2mg
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