A warm and comforting creamy corn chowder loaded with sweet corn kernels, crispy bacon, and potatoes. This simple one-pot meal is flavorful and satisfying, perfect year-round.
corn cobsreserved from fresh corn kernels (optional)
butter1 tbsp
chicken broth3 cups
whole milk2 cups
salt2 tsp
black pepper½ tsp
fresh thymechopped1½ tsp
heavy creamoptional, for added richness
Steps
▶ Tap a timecode to jump to roughly that moment in the video.
1
Place chopped bacon in a large Dutch oven or pot and cook over medium-high heat for about 6 minutes, stirring occasionally, until crispy.
2
While bacon cooks, prepare the vegetables by dicing one onion, mincing three to four garlic cloves, chopping two celery stalks, and one large carrot. Alternatively, use pre-chopped mirepoix from the produce section.
3
Peel and dice two Yukon Gold potatoes and set aside.
4
Remove kernels from fresh corn cobs to maximize flavor, aiming for 3 cups of kernels. Supplement with frozen corn if needed to reach the target amount. Reserve the corn cobs for added flavor.
5
Remove crispy bacon from the pot and set aside to drain. Add 1 tablespoon of butter to the bacon drippings and allow it to melt over medium-high heat.
6
Add the diced onion, carrot, and celery to the melted butter and bacon fat. Cook over medium-high heat, stirring occasionally, for about 7 minutes until vegetables are tender.
7
Stir in the minced garlic and cook for about 1 minute until fragrant, stirring constantly to prevent burning.
8
Add the diced potatoes, 3 cups of corn kernels, 3 cups of chicken broth, 2 teaspoons of salt, 0.5 teaspoon of black pepper, and 2 cups of whole milk to the pot. If using fresh corn, also add the reserved cobs. Stir gently to combine.
9
Stir in 1.5 teaspoons of chopped fresh thyme. Reduce heat to medium-low and simmer for about 15 minutes, stirring occasionally. Keep the heat gentle to prevent the milk from breaking and creating curds.
10
Test the potatoes with a fork to ensure they are tender and cooked through. Once cooked, remove and discard the corn cobs.
11
Taste the chowder and adjust seasonings with additional salt, pepper, thyme, or paprika as desired. Make adjustments while the soup is still simmering to allow flavors to fully develop.
12
Carefully ladle out 2 cups of the chowder and blend until smooth using a blender or immersion blender. This adds creaminess and velvety texture from released starch.
13
Pour the blended mixture back into the pot and stir well to combine with the remaining chowder, creating a thicker, richer texture throughout.
14
If desired, add a splash of heavy cream for additional richness and creaminess.
15
Stir the reserved crispy bacon back into the chowder, reserving some pieces for garnish. Serve hot alongside crusty bread.
PrimedTableBETA
