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5.0 from 12 votes

Corn Chowder

Creamy Corn Chowder that's loaded with corn, bacon, celery, carrots, chicken, potatoes and more! Makes and easy dinner recipe that's packed with flavor.

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 6
Calories: 460 kcal
Course: Main Course , Soup
Cuisine: American

Ingredients

  • 4 strips bacon cut into small pieces
  • ½ onion diced
  • 3 stalks celery diced
  • 2 medium carrots peeled and diced
  • ¼ cup all-purpose flour
  • 3 cloves garlic minced
  • 4 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 1 cup milk
  • 4 cups frozen or fresh corn
  • 3 Russet potatoes peeled and diced, about 1 pound
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 2 Tablespoons chopped chives garnish, optional

Instructions

    Cup of Yum
  1. Add chopped bacon to a large pot or Dutch oven over medium-high heat. Cook until bacon is crispy, about 10 minutes.
  2. While bacon is cooking, prep your vegetables.
  3. Once the bacon is crispy, remove it from the pot onto a paper towel lined plate. Leave about 2 Tablespoons of bacon grease in the pot, discard the rest.
  4. Add the onion, celery, and carrots to the pot with bacon grease and saute for 5 minutes.
  5. Stir the minced garlic into the pot and saute for 30-60 seconds.
  6. Add the flour to the pot and cook for about 1 minute, stirring while it cooks.
  7. Pour in the chicken broth and scrape the brown bites from the bottom of the pan and stir to make sure the flour has dissolved.
  8. Add cream, milk, corn, potatoes, most of the bacon (reserve some for topping if desired), salt and pepper.
  9. Increase the heat to high and bring the soup to a boil. After it comes to a boil, reduce heat and simmer, covered, until potatoes are cooked, about 15-20 minutes. Stir soup while cooking.
  10. Serve immediately and garnish with reserved bacon and chopped chives if desired.

Notes

  • FRIDGE: Place leftover soup in an airtight container and store in the refrigerator for 3-4 days.
  • FREEZER: Leftover corn chowder can be stored in an airtight container or freezer bag and kept in the freezer for up to 2 months.
  • If you don’t have heavy cream on hand, you can use half and half or a can of evaporated milk. You could also use extra heavy cream or half and half in place of milk. Sour cream and plain Greek yogurt are also great ways to make corn chowder extra creamy!

Nutrition Information

Calories 460kcal (23%) Carbohydrates 54g (18%) Protein 14g (28%) Fat 24g (37%) Saturated Fat 12g (60%) Polyunsaturated Fat 3g Monounsaturated Fat 7g Trans Fat 0.1g Cholesterol 58mg (19%) Sodium 404mg (17%) Potassium 1068mg (31%) Fiber 5g (20%) Sugar 10g (20%) Vitamin A 4387IU (88%) Vitamin C 15mg (17%) Calcium 118mg (12%) Iron 2mg (11%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 460

% Daily Value*

Calories 460kcal 23%
Carbohydrates 54g 18%
Protein 14g 28%
Fat 24g 37%
Saturated Fat 12g 60%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 7g 35%
Trans Fat 0.1g 5%
Cholesterol 58mg 19%
Sodium 404mg 17%
Potassium 1068mg 23%
Fiber 5g 20%
Sugar 10g 20%
Vitamin A 4387IU 88%
Vitamin C 15mg 17%
Calcium 118mg 12%
Iron 2mg 11%

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