Servings
Font
Back
0 from 525 votes

Creamy Corn Chowder

This creamy corn chowder recipe is loaded with sweet corn, crispy bacon, and hearty potatoes. It's a really satisfying one pot meal that's simple to make, and everyone will ask for seconds!

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 6
Calories: 437 kcal
Course: Soup
Cuisine: American

Ingredients

  • 4 strips Bacon
  • 1/2 medium onion chopped small
  • 3 sticks celery chopped small
  • 2 medium carrots peeled & chopped small
  • 2 cloves garlic minced
  • 1/4 cup flour
  • 4 cups chicken broth or stock
  • 1 cup heavy/whipping cream
  • 4 cups frozen or fresh corn
  • 2 large Russet potatoes peeled & diced
  • 1/4 teaspoon Italian seasoning
  • 1 pinch cayenne pepper optional
  • salt & pepper to taste

Instructions

    Cup of Yum
  1. Prep your bacon (I use kitchen shears to make cutting it up easy) and add it to a large pot over medium-high heat. Cook until crispy (about 10 minutes).
  2. Once the bacon is crispy, take it out of the pot and remove to a paper towel lined plate. Leave about 2 tablespoons of the bacon fat in the pot. 
  3. Add the onion, celery, and carrots to the pot and sauté for 5 minutes.
  4. Stir in the garlic and cook for 30 seconds.
  5. Stir in the flour and cook for about a minute, stirring nearly constantly.
  6. Add in the chicken broth and give it a good stir to ensure the flour has dissolved and the brown bits are scraped up from the bottom of the pot. 
  7. Add in the cream, corn, potatoes, Italian seasoning, cayenne pepper, and most of the bacon (I save the rest for garnishing the bowls later on). Increase the heat to high and bring the soup to a boil. Once it's boiling, reduce the heat to a rapid simmer so it's gently boiling. Cover the pot so the lid is slightly ajar.
  8. Cook until the potatoes are tender (about 15-20 minutes). Stir every so often. The soup will thicken up more the longer you cook it.
  9. Season the soup with salt & pepper as needed. Garnish bowls with the rest of the bacon.

Notes

  • I prep the onion, celery, carrots, and potatoes while the bacon is frying to make the recipe go faster.
  • Serves 4-6 depending on portion size.
  • I prep the onion, celery, carrots, and potatoes while the bacon is frying to make the recipe go faster.
  • You may need to add more broth to leftovers as the soup thickens the longer you leave it.
  • Since the cream is boiled, I would NOT recommend subbing it for milk or half-and-half because there's a good chance it'll curdle from the high heat.
  • This recipe is also in the Salt & Lavender: Everyday Essentials cookbook.

Nutrition Information

Calories 437kcal (22%) Carbohydrates 54g (18%) Protein 11g (22%) Fat 22g (34%) Saturated Fat 11g (55%) Polyunsaturated Fat 2g Monounsaturated Fat 7g Trans Fat 0.02g Cholesterol 58mg (19%) Sodium 727mg (30%) Potassium 973mg (28%) Fiber 5g (20%) Sugar 9g (18%) Vitamin A 4358IU (87%) Vitamin C 16mg (18%) Calcium 73mg (7%) Iron 2mg (11%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 437

% Daily Value*

Calories 437kcal 22%
Carbohydrates 54g 18%
Protein 11g 22%
Fat 22g 34%
Saturated Fat 11g 55%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 7g 35%
Trans Fat 0.02g 1%
Cholesterol 58mg 19%
Sodium 727mg 30%
Potassium 973mg 21%
Fiber 5g 20%
Sugar 9g 18%
Vitamin A 4358IU 87%
Vitamin C 16mg 18%
Calcium 73mg 7%
Iron 2mg 11%

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