Indulge in a bowl of comforting creamy corn chowder, ready in under an hour. This easy recipe balances creamy richness with fresh corn flavor.
Craving a warm, comforting bowl of creamy corn chowder? Look no further! This simple and satisfying recipe delivers restaurant-quality flavor in just 30 minutes, making it perfect for busy weeknights. With minimal ingredients and easy-to-follow instructions, you’ll be enjoying this delicious soup in no time.
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How to Make Creamy Corn Chowder
Ingredients
This recipe for corn chowder uses minimal ingredients, all of which you can keep stocked in your pantry. Here’s what you need to make this version of corn chowder recipe easy.
- onion
- carrots
- celery
- bacon
- corn
- jalapeno or other spicy pepper
- garlic
- flour
- fresh corn
- extra virgin olive oil
- vegetable or chicken stock
- half and half
- salt and pepper to taste
- Optional toppings: shredded cheddar cheese, crumbled bacon, chopped scallions, chopped cilantro
When I make this corn chowder recipe, I offer a few different toppings to enjoy. So don’t feel like you have to use all of the options if you don’t want to.
Creamy Corn Chowder Instructions
- In a Dutch oven or stockpot, cook the diced bacon over medium heat until crisp. Remove the bacon and set aside, leaving about 1 tablespoon of bacon grease in the pot.
- Add 1 tablespoon of olive oil to the pot. Add the diced onion, carrots, and celery, and cook until softened, about 7-10 minutes.
- Add the minced garlic and cook for about 30 seconds until fragrant.
- Stir in the flour and cook for 1 minute, stirring constantly.
- Gradually whisk in the vegetable or chicken stock until smooth. Bring to a boil.
- Reduce heat to medium-low, add the corn, and simmer for 30 minutes, or until the corn is tender.
- Stir in the half and half (or heavy cream) and cook for 5 minutes more, stirring occasionally.
- Season with salt and pepper to taste.
- Serve hot, garnished with your desired toppings.
After dicing the veggies up, it’s a one pot meal with minimal clean up. However, if you prefer a thicker chowder, you can puree some frozen corn in a food processor to add to the soup. I don’t make it that way because I think that creates a powerful corn flavor to the soup. Where I prefer it be a little more balanced.
Variations on this Creamy Corn Chowder Recipe
This recipe is super easy to tweak if you want to change up the flavor profile. Here are a few ideas!
- Spicy Corn Chowder: Add more jalapeno or other hot peppers to the pot with the vegetables, or add a dash of hot sauce to your bowl.
- Southwestern Corn Chowder: Add a can of black beans (drained and rinsed) and a diced red bell pepper to the pot with the vegetables. You could also top with a dollop of sour cream and some chopped cilantro.
- Seafood Corn Chowder: Add cooked shrimp, crabmeat, or other seafood to the chowder in the last 5 minutes of cooking.
- Vegetarian/Vegan Corn Chowder: Omit the bacon and use vegetable broth. Substitute the half and half with full-fat coconut milk or a vegan cream alternative.
Tips for Making Ahead, Storing, and Freezing:
- Making Ahead: You can chop the vegetables ahead of time and store them in the refrigerator until ready to use.
- Storing: Leftover corn chowder can be stored in an airtight container in the refrigerator for up to 3 days.
- Freezing: Corn chowder can be frozen for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop. Note that the texture may change slightly after freezing.
The Best Light & Creamy Corn Chowder Recipe: Simply Irresistible!
Equipment
- 1 Dutch Oven or stock pot
Ingredients
- 1 Onion, diced
- 2 Carrots, chopped
- 3 Celery, chopped
- 3 pieces Bacon, diced
- 5 ears Corn, Fresh If using frozen, 1 bag is good.
- 2 tablespoons Extra Virgin Olive Oil
- 1 Jalapeno, diced
- 1 clove garlic, minced
- 1-2 tablespoons flour
- 48 ounces vegetable or chicken stock
- ¼ cup Half and Half or Heavy Cream
- 1 Bay Leaf
- Salt (to taste)
- Pepper (to taste)
- 1 bunch Cilantro, chopped
- 4 ounces Shredded Cheddar Cheese
- 1 bunch Scallions, chopped
Instructions
- Cut up three slices of bacon.
- Heat a stock pot over medium heat with 1 tablespoon of extra virgin olive oil.
- While the bacon is cooking, dice the onion, carrots, celery, and pepper.
- Then add another tablespoon of extra virgin olive oil.
- When it’s heated, add the onions, carrots, and celery and cook down for 7-10 minutes until soft.
- Mince one clove of garlic.
- Add the minced garlic and saute until it releases that garlicky smell (about 30 seconds-1 min).
- To make the roux and thicken it up, add 2 tablespoons of flour and mix it in well.
- Then add the vegetable or chicken stock.
- Cook over medium heat until the base boils, then add the bay leaf and corn.
- Turn down the heat and let it simmer for 30 minutes.
- Add half and half to bump up the creaminess and heat for 5 minutes stirring constantly.
- Remove the bay leaf before serving.
- Serve with shredded cheddar, bacon, scallions, and cilantro.
Notes
- Healthy Instant Pot Chicken Tortilla Soup Recipe
- Simple Recipe for Chicken Soup Homemade
- Creamy Balsamic Tomato Soup Recipe
Nutrition
Final Thoughts
This creamy corn chowder recipe is a delicious and satisfying meal that’s perfect for any occasion. It’s easy to make, packed with flavor, and ready in just 30 minutes. So next time you’re craving a comforting bowl of soup, give this recipe a try!
Remember: Don’t be afraid to experiment with different toppings and variations to make this recipe your own. Enjoy!
Thank you so much for following along.
Enjoy a beautiful day! xo
Looking for More Great Soup Recipes?
I love a good cozy soup recipe that is easy to make and feels like a hug in a bowl.
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