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Creamy Corn Chowder served in a bowl, showcasing the featured image of the recipe.

Ultimate Creamy Corn Chowder

This ultimate creamy corn chowder recipe delivers a comforting bowl of summer sunshine. By understanding the science of starch gelatinization and emulsion stability, this recipe ensures a thick, creamy texture and intense corn flavor, elevated with bacon and fresh chives.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 6 slices bacon, diced
  • 1 large onion, diced
  • 2 celery stalks, diced
  • 2 carrots, diced
  • 4 cloves garlic, minced
  • 6 cups corn kernels, fresh or frozen divided
  • 4 cups chicken broth
  • 2 medium russet potatoes, peeled and diced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika
  • Salt to taste
  • Freshly ground black pepper to taste
  • 1 cup heavy cream
  • 2 tablespoons chopped fresh chives, for garnish
  • 1/2 cup water or broth for corn slurry

Equipment

  • Large pot or Dutch oven
  • Slotted spoon
  • Blender or food processor
  • measuring cups and spoons
  • knife
  • cutting board

Method
 

  1. In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, reserving the bacon fat in the pot.
  2. Add the onion, celery, and carrots to the pot and cook in the bacon fat until softened, about 5-7 minutes.
  3. Add the garlic and cook for another minute until fragrant.
  4. Add 4 cups of the corn kernels to the pot, along with the chicken broth, potatoes, thyme, and smoked paprika. Season with salt and pepper to taste.
  5. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
  6. While the soup simmers, create a corn slurry. In a blender or food processor, combine the remaining 2 cups of corn kernels with 1/2 cup of water or broth. Blend until smooth.
  7. Stir the corn slurry into the pot and simmer for another 5 minutes.
  8. Stir in the heavy cream and cook until heated through, but do not boil.
  9. Remove from heat and stir in the cooked bacon.
  10. Taste and adjust seasonings as needed.
  11. Serve hot, garnished with chopped fresh chives.

Notes

For an Easy Corn Chowder With Bacon, increase the amount of bacon. To make a Vegetable Corn Chowder, add other vegetables like bell peppers or zucchini along with the celery and carrots. For a Corn And Cheese Chowder, stir in shredded cheddar or Monterey Jack cheese at the end, along with the cream. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.