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Corn chowder in a bowl.
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4.56 from 9 votes

Corn Chowder

This cozy homemade corn chowder features plenty of sweet yet savory flavor. You'll love the balanced creaminess and hearty texture packed into each bowl!
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Soup
Cuisine: American
Keyword: corn chowder
Servings: 8
Author: Emily Richter

Ingredients

  • 8 slices bacon uncooked and chopped
  • 1/2 medium yellow onion diced
  • 3 cloves garlic minced
  • 2 teaspoons kosher salt
  • 1 teaspoon cracked black pepper
  • 1 lb. yukon gold potatoes diced into ~1-inch chunks
  • 4-5 ears fresh corn cut off the cob ~4 cups
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1.5 cups shredded cheddar cheese + more for serving
  • 1/4 cup green onion thinly sliced

Instructions

  • Heat a Dutch oven over medium/high heat. Add the chopped bacon and cook until crispy, about 4 to 5 minutes.
    a pot with bacon in it on a white background.
  • Transfer the bacon to a small bowl and set aside, reserving 2 tablespoons of bacon fat in the bottom of the same pot.
  • Add the onion and sauté until soft and translucent, about 3 to 4 minutes. Add the garlic, salt, and pepper and cook for an additional minute.
    a pot filled with beans on a white background.
  • Stir in the potatoes, corn, and chicken broth and bring the mixture to a boil.
    a pot of soup with beans and corn on a white background.
  • Once boiling, reduce the heat to a simmer and cook for 20 minutes, uncovered.
  • Add the heavy cream and cheddar cheese. Stir until the cheese has melted, then let the chowder simmer for 5 more minutes.
    a pot of soup on a white background.
  • Stir in the bacon and mix to combine.
  • Serve in bowls garnished with additional shredded cheddar cheese and sliced green onions.
    Corn chowder in a bowl.

Video

[adthrive-in-post-video-player video-id="UmyzKx4l" upload-date="2022-07-20T00:00:00.000Z" name="Corn Chowder" description="This cheesy corn chowder is the perfect way to use up your summer sweet corn!"]

Notes

  • Corn: If sweet corn is not in season, use an equal amount of frozen corn.
  • Storage instructions: Once the chowder is completely cool, transfer it to an airtight container and refrigerate for up to 3 days.
  • Freezing instructions: Prepare the chowder through step 5. Remove from the heat and let it cool completely. Transfer it to a freezer safe container and freeze for up to 3 months. When ready to serve, reheat the chowder on the stovetop. Once hot throughout, continue with adding the heavy cream and shredded cheese (step 6 of the recipe).

Nutrition

Calories: 445kcal | Carbohydrates: 23g | Protein: 16g | Fat: 34g | Fiber: 2g | Sugar: 5g