Creamy Corn Chowder
Corn chowder is a thick, creamy soup packed with sweet corn, potatoes and smoky bacon. It works with fresh corn in summer and frozen corn all year round.
- 50 minTotal time
- 6Servings
- 380kcal / serving
- 12 gProtein
Blending part of the soup gives a creamy base without needing much cream, while the rest stays chunky. It is simple, filling and a favorite for cool evenings.
The science: why this works
- Blending a portion of the soup makes a naturally creamy body from the corn and potato starch.
- Bacon fat adds smoky richness and carries the paprika flavor.
- A roux thickens the broth so the chowder stays thick even with little cream.
- Corn added in two stages gives both a sweet puree and fresh, popping kernels.
Starch from two sources
The flour in the roux and the starch from the potatoes and corn all thicken the broth as they swell in hot liquid. Blending part of the soup breaks the cells open and releases even more starch, giving a creamy texture with far less cream.
Learn: How starch thickens sauce →Salting in layers
Corn and potatoes are mild, so they need seasoning in stages. Salt in the early vegetables and broth gets into the potatoes as they cook, while a final pinch fixes the overall taste. This tastes better than one big pinch at the end.
Learn: Season in layers →Creamy Corn Chowder
50 min · 6 servings · American · Soup
Ingredients
Makes 6 servings
- 4slices bacon, chopped
- 1 tbspbutter
- 1large onion, diced
- 1red bell pepper, diced
- 2stalks celery, diced
- 3cloves garlic, minced
- 3 tbspall-purpose flour
- 4cups chicken broth
- 500 gYukon Gold potatoes, diced 1.5 cm
- 4cups corn kernels (fresh or frozen)
- 1 tspsmoked paprika
- 240 mlhalf-and-half
- 1 tspsalt
- ½ tspblack pepper
- 2 tbspchopped chives
Method
Tips for the best result
- If using fresh corn, cut the kernels off and simmer the cobs in the broth for extra flavor.
- Blend only part of the soup so some chunks remain.
- Warm the half-and-half gently and never boil the soup after adding it.
Mistakes to avoid
- Boiling after adding the dairy: it can turn grainy, so keep it below a simmer.
- Skipping the blend: the chowder tastes thin, so puree some to thicken it.
- Overcooking the potatoes: they turn to mush, so test them with a fork.
Variations and swaps
- Add a diced poblano or jalapeno for a Southwestern kick.
- Stir in cooked shrimp or shredded chicken at the end.
- Finish with a squeeze of lime and a pinch of cayenne.
- Swap bacon for butter and add extra smoked paprika for a vegetarian chowder, using vegetable broth.
- Swap half-and-half for whole milk for a lighter soup.
Storing and reheating
Refrigerate within 2 hours for up to 4 days. Reheat gently on low to 165°F (74°C), stirring; avoid freezing, as the texture can turn grainy.
Creamy Corn Chowder: questions
Can I make corn chowder with frozen corn?
Yes. Frozen corn works very well and needs no thawing, which makes this soup easy to make all year.
How do I thicken corn chowder?
Blend part of the soup, or mash some of the potatoes against the side of the pot. A roux at the start also helps build a thick base.
What is the difference between corn chowder and corn soup?
Chowder is chunkier and usually contains potatoes and bacon, while corn soup is often smoother and lighter.
Can I make corn chowder ahead?
Yes, it keeps up to 4 days in the fridge and tastes great the next day. Reheat gently and add a splash of milk if it thickens.
