Corn Chowder - Chelsea's Messy Apron

Corn Chowder

This Corn Chowder, packed with tender veggies, smoky bacon, and sweet corn, is the ultimate creamy comfort food!

Prep Time30

Cook Time25

Total Time55

Course: Dinner, Lunch, Soup

Cuisine: American

Keyword: corn chowder

Servings: servings

Cost: $7.58

Equipment

Large pot 5.5 quart, with a lid

Ingredients

4-1/2 cups corn see note 1
7-1/2 ounces thick-sliced bacon diced, 5–6 slices, see note 2
2 tablespoons unsalted butter
1 tablespoon minced garlic 3 cloves
1-1/2 cups diced yellow onion 1 onion
1 cup diced carrot 3 large carrots
1/4 cup flour
1 teaspoon Italian seasoning
1/4 teaspoon dried thyme
3 cups diced gold potatoes unpeeled, 19 ounces
2 cups chicken broth or stock
3 cups whole milk
1 large bay leaf
1/2 cup heavy cream see note 2
1 teaspoon salt
1 teaspoon pepper
Fresh herbs such as parsley or thyme, optional, for serving

US - Metric

Instructions

If using fresh corn, cut the kernels off the cobs and measure out 4-1/2 cups. Save the bare cobs to use in the soup. If using frozen corn, set out 4-1/2 cups to thaw.
Dice bacon and add it to a large pot over medium-high heat. Cook, stirring occasionally, until the bacon is golden and the fat is rendered. Use a slotted spoon to transfer the bacon to a paper-towel-lined plate, leaving all the bacon fat in the pot.
Lower heat to medium and add butter, diced onion, diced carrot, and garlic to the pot. Season with salt and pepper. Cook for 5–7 minutes, stirring occasionally, until the onion is golden.
Sprinkle the flour over the vegetables and cook, stirring constantly, for 1 minute. Add the potatoes, Italian seasoning, and thyme, and cook for 30 seconds more, stirring constantly.
Slowly pour in the chicken broth, scraping up any browned bits from the bottom of the pot. The mixture should slightly thicken. Stir in the milk and bay leaf. Add the reserved corn cobs (cut in half if needed) and press them into the liquid. Turn heat to medium-high and bring the soup to a simmer. Once simmering, lower heat to medium-low and cover the pot. Maintain a steady simmer (not a vigorous boil) and cook for 20–25 minutes, stirring occasionally, until the chowder thickens and the potatoes are tender.
Remove the lid, discard the corn cobs and bay leaf, and stir in the corn kernels. Cook for 5–7 minutes or until the corn is tender. Stir in the heavy cream and adjust seasonings to taste.
Stir in half the cooked bacon and a handful of finely diced fresh herbs if desired. Ladle the chowder into bowls and top with the remaining bacon. Garnish with more fresh herbs and serve with warm, hearty bread.

Video

Notes

Note 1: Fresh corn is best, but frozen corn works well too. If using fresh, you’ll need 5–6 large ears to get 4-1/2 cups of kernels. Don’t discard the bare cobs, as they’ll add flavor to the soup.

Note 2: For a richer and thicker chowder, add an extra 1/2 cup of heavy cream.

Note 3: I like to pop bacon in the freezer for 20 minutes to get it super cold, then dice with a really sharp knife.

Troubleshooting: If the chowder isn’t thick enough, simmer it a bit longer at a higher temperature. As a last resort, remove 1 tablespoon of liquid from the pot, whisk with 2 teaspoons of cornstarch until smooth, and stir it back in.

Vegetarian/Vegan option: Omit the bacon and use vegetable broth instead of chicken broth. Replace the heavy cream with coconut cream for a vegan version, though the flavor will be slightly sweeter.

Nutrition Note: Nutrition information will vary for vegetarian and vegan versions of Corn Chowder.

Storage: Store leftovers in the fridge for 3–5 days in an airtight container. Reheat on low, stirring often. To avoid curdling, don’t boil or use high heat. If it’s too thick, thin with a bit of chicken stock.

Nutrition