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Hearty Homemade Corn Chowder

Cozy up to a big bowl of this homemade corn chowder! Easy to make with either fresh or frozen corn, it's a great year-round soup!

Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings: 6 servings
Course: Main Course , Soup
Cuisine: American

Ingredients

  • 8 slices bacon, diced
  • 2 Tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 1/4 cup all-purpose flour
  • 2 cloves garlic, minced
  • 5 cups water (chicken broth or vegetable broth may be substituted)
  • 8 ears yellow sweet corn (husks and silks removed)
  • 1 lb. yukon gold or baby red potatoes , sliced into 1/2 inch pieces
  • 1/4 tsp dried thyme
  • 1/4 tsp smoked paprika
  • salt and black pepper, to taste
  • 1 cup half and half or heavy cream
  • handful of chopped fresh chives

Instructions

    Cup of Yum
  1. Slice corn kernels off the cob and set aside.  Take each ear of corn and hold it over a bowl.  Use either the back of your knife or a spoon and scrape any remaining pulp and juice from the cobs.
  2. Cook bacon pieces in large heavy bottomed pot (like a dutch oven) over MED heat.  Cook about 5-8 minutes, or until bacon is crisp.  Use a slotted spoon to remove to a paper towel lined plate and set aside.
  3. Use a clean paper towel to absorb some of the bacon grease, reserving about 1 Tbsp of grease in the pot.  Add butter and melt over MED heat.
  4. Add diced onions and cook about 5 minutes, until soft and translucent.  Add garlic and flour and cook about 1 minute, stirring often.
  5. While whisking, pour in water and increase heat to MED-HIGH.  Add in corn, potatoes, thyme, smoked paprika, and salt and pepper.  Stir and bring to a low boil, then reduce heat to MED-LOW and simmer.
  6. Simmer, stirring every so often, for 15-20 minutes, until potatoes are fork tender.
  7. Use an immersion blender to blend about half the soup until smooth.  Alternatively, remove about 3 cups of the soup to a blender and blend until smooth.  Stir the blended soup back into the pot.
  8. Add in half and half, reserved corn juice, and about half the chives.  Stir in and heat through.
  9. Serve sprinkled with remaining chives and cooked bacon pieces, if desired.

Notes

  • Recipe adapted from Cooks Illustrated magazine (August 2011)
  • If using frozen or canned corn, add a drizzle of honey to replace the corn "milk".
  • Cook bacon in skillet.  Set aside to drain on a paper towel-lined plate (this will be used as a garnish).
  • Add all ingredients (except half and half, chives, and cooked bacon) to a 6 qt or larger slow cooker.  Stir well, cover and cook on LOW for 7-8 hours.
  • Use immersion blender to blend about half the soup (or add 3 cups of soup to a blender and puree then add back to the slow cooker).
  • Stir in half and half and chives, cover and cook another 10 minutes or so to heat through.
  • use approximately 4 cups of frozen or canned corn (32 oz)