# 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.

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.

- Total time: 50 min (prep 15 min, cook 35 min)
- Serves: 6
- Per serving (estimated): 380 kcal, 12 g protein
- Cuisine: American. Category: Soup.

## Ingredients

- 4 slices bacon, chopped
- 1 tbsp butter
- 1 large onion, diced
- 1 red bell pepper, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 3 tbsp all-purpose flour
- 4 cups chicken broth
- 500 g Yukon Gold potatoes, diced 1.5 cm
- 4 cups corn kernels (fresh or frozen)
- 1 tsp smoked paprika
- 1 cup half-and-half
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp chopped chives

## Method

1. Cook the bacon in a large pot over medium heat for 6 to 8 minutes, until crisp. Move to a plate, leaving about 2 tbsp fat.
2. Add the butter, onion, pepper and celery. Cook 6 minutes, until soft. Add the garlic and cook 30 seconds.
3. Stir in the flour and paprika and cook 2 minutes, until it smells nutty.
4. Slowly whisk in the broth until smooth. Add the potatoes and 3 cups of the corn.
5. Bring to a simmer and cook 15 minutes, until the potatoes are tender when pierced with a fork.
6. Scoop out about 2 cups of the soup and blend until smooth. Stir it back into the pot to thicken the chowder.
7. Add the remaining 1 cup corn, the half-and-half, salt and pepper. Warm 5 minutes over low heat without boiling.
8. Taste and adjust the salt. Serve topped with bacon and chives.

## Why it 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.

## The science

- **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.
- **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.

## Tips

- 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.

## Storage

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.

## FAQ

**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.

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Source: https://cookingscientist.com/recipes/corn-chowder (Cooking Scientist). Learn the science of cooking in the Cooking Scientist app for iPhone and iPad: https://apps.apple.com/app/id6830326846