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5.0 from 3 votes

Corn Chowder Recipe

This Corn Chowder recipe is thick, hearty and perfect for a chilly fall day! It's so easy to make and perfect for your weekend meal prep!

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 6
Calories: 80 kcal
Course: Soup
Cuisine: American

Ingredients

  • 2 lices diced thick cut bacon
  • 1 diced medium onion
  • 1 sliced stalk celery
  • 1 teaspoon minced garlic 
  • 1 teaspoon salt
  • ½ teaspoon dried thyme
  • ¼ teaspoon black pepper
  • 3 cups low sodium chicken broth
  • 4 diced medium potatoes
  • 3 cups fresh or frozen corn
  • ¾ cup heavy cream
  • 2 tablespoons cornstarch

Instructions

    Cup of Yum
  1. In a large soup pot over medium-high heat, cook 2 slices diced thick cut bacon until browned, remove with a slotted spoon and set aside on a plate.
  2. Add 1 diced medium onion and 1 sliced stalk celery cooking and stirring until the onion starts to brown. Add 1 teaspoon minced garlic, 1 teaspoon salt, ½ teaspoon dried thyme, and ¼ teaspoon black pepper and cook 1 minute.
  3. Stir in 3 cups low sodium chicken broth, scraping the bottom of the pot to remove any browned bits. Add 4 diced medium potatoes, 3 cups fresh or frozen corn and bacon back to pot. Stir, bring to a simmer, and reduce heat to medium.
  4. Cover and cook for 15-20 minutes until potatoes are tender. Reduce heat to low.
  5. Combine ¾ cup heavy cream and 2 tablespoons cornstarch and gradually whisk into soup mixture, a little at a time, until thickened slightly. Serve as desired.

Nutrition Information

Calories 80kcal (4%) Carbohydrates 4g (1%) Protein 4g (8%) Fat 5g (8%) Saturated Fat 2g (10%) Cholesterol 8mg (3%) Sodium 503mg (21%) Potassium 125mg (4%) Sugar 1g (2%) Calcium 5mg (1%) Iron 0.4mg (2%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 80

% Daily Value*

Calories 80kcal 4%
Carbohydrates 4g 1%
Protein 4g 8%
Fat 5g 8%
Saturated Fat 2g 10%
Cholesterol 8mg 3%
Sodium 503mg 21%
Potassium 125mg 3%
Sugar 1g 2%
Calcium 5mg 1%
Iron 0.4mg 2%

* Percent Daily Values are based on a 2,000 calorie diet.