Creamy Corn Chowder
This easy stovetop creamy corn chowder features sweet corn kernels, potatoes, and smoky bacon in a rich, comforting broth. Perfect for a quick, satisfying American lunch.
Ingredients
Check ingredients as you go.
- Soup Base
- Vegetables
- Broth
- Creaminess
- Soup Base
- Seasoning
- Garnish
Let’s make it
Soup Base
In a large pot over medium heat, cook chopped bacon until crisp. Remove bacon with a slotted spoon, leaving the rendered fat in the pot.
Soup Base
Add butter to the pot with bacon fat. Once melted, add diced onion, celery, and minced garlic. Cook, stirring occasionally, until vegetables are softened and fragrant, about 5 minutes.
Vegetables and Broth
Add diced potatoes, corn kernels, dried or fresh thyme, and chicken broth to the pot. Stir to combine and bring to a boil.
Simmer
Reduce heat to low, cover, and simmer until potatoes are tender, approximately 15 minutes.
Thicken
Using a potato masher or fork, gently mash a portion of the soup in the pot to thicken the chowder, leaving some chunks for texture.
Finish
Stir in the heavy cream and reserved cooked bacon pieces. Heat through over low heat without boiling, about 3–5 minutes. Season with salt and black pepper to taste.
Serve
Ladle the chowder into bowls and garnish with sliced green onions if desired. Serve hot.
Tips & notes
For extra sweetness, add a small diced carrot along with the onions and celery. Use fresh corn if in season for best flavor. To make thicker chowder, mash a few more potatoes before adding cream.
Saving it for later
Store leftover chowder in an airtight container in the refrigerator within 2 hours of cooking. Consume within 3–4 days for best quality.
Reheating
Reheat chowder gently on the stovetop over low heat, stirring occasionally to prevent scorching. Add a splash of milk or broth if it becomes too thick. Heat until steaming hot throughout, about 5–7 minutes.
