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Hearty Homemade Corn Chowder

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This Corn Chowder is a thick and comforting soup loaded with sweet corn, tender potatoes, crispy bacon, and a creamy broth. Perfect for chilly days, this one-pot meal is easy to make and full of flavor!

Ingredients

Scale

For the Chowder:

  • 6 slices bacon, chopped (or 2 tablespoons butter for a vegetarian version)
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 3 cups corn (fresh, frozen, or canned & drained)
  • 3 medium potatoes, peeled and diced (Yukon Gold or Russet)
  • 2 celery stalks, chopped
  • 4 cups chicken broth (or vegetable broth)
  • 1 teaspoon salt (adjust to taste)
  • ½ teaspoon black pepper
  • ½ teaspoon smoked paprika (optional, for depth)
  • ½ teaspoon dried thyme
  • 1 cup heavy cream (or half-and-half for a lighter version)
  • 1 cup shredded cheddar cheese (optional, for extra creaminess)
  • 2 tablespoons cornstarch + 3 tablespoons water (for thickening, optional)

For Garnish:

  • Chopped green onions or fresh parsley
  • Extra crispy bacon bits
  • A sprinkle of shredded cheese

Instructions

  1. Cook the bacon:

    • In a large pot or Dutch oven, cook chopped bacon over medium heat until crispy.
    • Remove bacon with a slotted spoon and set aside. Leave 1-2 tablespoons of bacon grease in the pot. (If skipping bacon, melt 2 tbsp butter instead.)

  2. Sauté the veggies:

    • Add onion and celery to the pot and cook for 3-4 minutes until softened.
    • Stir in garlic and cook for 30 seconds until fragrant.

  3. Simmer the soup:

    • Add corn, potatoes, chicken broth, salt, pepper, smoked paprika, and thyme.
    • Bring to a boil, then reduce heat and simmer for 15-20 minutes, until potatoes are tender.

  4. Make it creamy:

    • Stir in heavy cream and cheddar cheese (if using), letting it melt into the soup.
    • For a thicker chowder, mix cornstarch with water, stir it in, and let simmer for 5 more minutes.

  5. Serve & enjoy:

    • Ladle into bowls and top with crispy bacon, green onions, and extra cheese.
    • Serve warm with crusty bread or biscuits!

Notes

  • Make it Spicy: Add diced jalapeños or a dash of cayenne.
  • Vegetarian Option: Skip the bacon and use butter & vegetable broth.
  • Extra Protein: Stir in shredded chicken or cooked shrimp at the end.
  • Make Ahead: Refrigerate for 3-4 days or freeze for 2 months.

Find it online: https://ukfinda.com/hearty-homemade-corn-chowder/