Corn Chowder
A creamy, comforting soup packed with sweet corn, tender potatoes, and smoky bacon. This New England classic is hearty enough for a main course and perfect for a chilly evening.
For 4 servings
6 steps. 30 minutes total.
- 1
Step 1
- a.Cook the bacon
- b.Place a large pot or Dutch oven over medium heat.
- c.Add the chopped bacon and cook, stirring occasionally, until crispy, about 6-8 minutes.
- d.Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Leave about 1 tablespoon of bacon fat in the pot.
- 2
Step 2
- a.Sauté the vegetables
- b.Add the butter to the pot with the bacon fat. Once melted, add the chopped onion and celery.
- c.Cook, stirring frequently, until the vegetables are soft and translucent, about 5-7 minutes.
- 3
Step 3
- a.Make the roux and add liquids
- b.Sprinkle the flour over the cooked vegetables and stir constantly for 1 minute to cook out the raw flour taste.
- c.Slowly whisk in the chicken broth until smooth. Add the diced potatoes, dried thyme, salt, and pepper.
- 4
Step 4
- a.Simmer the soup
- b.Bring the soup to a simmer, then reduce the heat to low, cover, and cook until the potatoes are fork-tender, about 10-12 minutes.
- 5
Step 5
- a.Finish the chowder
- b.Stir in the corn kernels and heavy cream. Cook for another 3-5 minutes until the corn is heated through. Do not let the soup boil after adding the cream.
- c.For a thicker, creamier texture, you can use an immersion blender to pulse the soup a few times, or transfer 1-2 cups to a regular blender, blend until smooth, and return to the pot.
- d.Taste and adjust seasoning with more salt and pepper if needed.
- 6
Step 6
- a.Garnish and serve
- b.Ladle the chowder into bowls. Top with the reserved crispy bacon and a sprinkle of fresh chives before serving.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best flavor, use fresh corn on the cob. You can scrape the cobs with the back of a knife to get the sweet corn 'milk'.
- 2To avoid a grainy texture, do not let the chowder come to a rolling boil after adding the heavy cream.
- 3If you don't have an immersion blender, carefully blend a small portion in a regular blender (let it cool slightly first) to thicken the soup naturally.
- 4The chowder will thicken as it cools. You can thin it with a little extra broth or milk when reheating.
- 5Store leftovers in an airtight container in the refrigerator for up to 3 days.
Adapt it for your goals.
Vegetarian
Omit the bacon. Sauté the vegetables in 3 tablespoons of butter instead of bacon fat and use a quality vegetable broth.
spicySpicy
Add 1 finely chopped jalapeño along with the onion and celery, and add 1/4 teaspoon of cayenne pepper with the thyme for a gentle heat.
gluten freeGluten free
Skip the all-purpose flour. To thicken, mash some of the cooked potatoes against the side of the pot or blend 1-2 cups of the soup and return it to the pot.
dairy freeDairy free
Replace the butter with olive oil or a vegan butter substitute. Use full-fat canned coconut milk or a dairy-free cream alternative instead of heavy cream.
high proteinHigh protein
Add 1 cup of shredded cooked chicken or cooked shrimp along with the corn and cream for a heartier, protein-packed meal.
