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–+ servings
Creamy Corn Chowder

Cozy Up with Creamy Corn Chowder: Your New Comfort Food

Enjoy a comforting bowl of Creamy Corn Chowder packed with rich flavors and easy to make.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 bowls
Course: Soups
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 8 oz Bacon Provides rich flavor and texture; substitute with plant-based bacon for a vegetarian option.
  • 0.5 medium Onion, chopped small Adds sweetness and depth; use shallots as a milder alternative.
  • 3 sticks Celery, chopped small Contributes to the aromatic flavor base.
  • 2 medium Carrots, peeled & chopped small Adds sweetness and color; frozen or fresh can be used.
  • 2 cloves Garlic, minced Enhances overall flavor; can substitute with garlic powder.
For the Chowder
  • 0.25 cup Flour Acts as a thickening agent; gluten-free flour can be used.
  • 4 cups Chicken Broth Provides savory depth; vegetable broth is suitable for a vegetarian version.
  • 1 cup Heavy/Whipping Cream Adds creaminess and richness.
For the Extras
  • 4 cups Corn, frozen or fresh The star ingredient providing sweetness and texture;
  • 2 large Russet Potatoes, peeled & diced Acts as a filling component.
  • 0.25 tsp Italian Seasoning Offers a blend of herbs to enhance flavor.
  • 1 pinch Cayenne Pepper (optional) Adds a subtle heat; omit for a milder flavor.
  • Salt & Pepper Enhances overall taste; use sea salt for a richer flavor profile.

Equipment

  • Large pot

Method
 

Step-by-Step Instructions
  1. Prep the bacon by cutting it into small pieces and cook in a large pot over medium-high heat for about 8–10 minutes until crispy. Remove and set aside.
  2. In the same pot, add chopped onion, celery, and carrots. Sauté over medium heat for about 5 minutes, then add minced garlic for another 30 seconds.
  3. Sprinkle flour over the sautéed vegetables, stirring continuously for about 1 minute to create a roux.
  4. Slowly pour in the chicken broth, stirring vigorously to dissolve any lumps and scrape the bottom to release browned bits. Bring to a gentle boil.
  5. Add heavy whipping cream, corn, diced potatoes, Italian seasoning, and cayenne pepper. Stir to combine.
  6. Bring the chowder back to a boil, reduce heat to low, cover slightly ajar, and simmer for 15–20 minutes.
  7. Adjust seasoning with salt and pepper, ladle into bowls, and garnish with reserved crispy bacon.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 10gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 6gVitamin A: 500IUVitamin C: 7mgCalcium: 50mgIron: 1mg

Notes

Prep vegetables in advance and avoid high heat when adding cream to prevent curdling.

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