Corn Chowder

A hearty and creamy corn chowder recipe featuring smoky bacon, tender potatoes, and sweet corn. This one-pot dish is made with simple ingredients like frozen corn, milk, sour cream, and sharp cheddar cheese, making it an easy and comforting meal that works year-round. Perfect for cozy dinners or casual gatherings.

Course Main Course

Cuisine American

Keyword Corn Chowder

Prep Time 15

Cook Time 25

Total Time 40

Servings people

Calories 550kcal

Equipment

Knife For chopping the onion, garlic, potatoes, and bacon.
Cutting board To provide a safe surface for chopping.
measuring cups and spoons To measure out liquids, spices, and dry ingredients accurately.
Large Soup Pot or Dutch oven. For cooking everything in one pot with even heat distribution.
whisk To mix the flour, milk, and broth into a smooth base without lumps.
wooden spoon For stirring ingredients as they cook to prevent sticking.

Ingredients

3/4 cup salted butter
1 yellow onion, diced
1 clove garlic, minced
3/4 cup all-purpose flour
1-1/2 tsps table salt
1/2 tsp fresh ground pepper
4-1/2 cups whole milk
1 cup low-sodium chicken broth
3 large potatoes, cooked, peeled and cubed (preferably Yukon Gold)
1 lb bacon cooked and crumbled
1 large bag (16 oz.) frozen corn thawed ( can also used fresh corn cut from the cob)
1 tsp dried parsley
1 cup shredded cheddar cheese
1/2 cup full-fat sour cream
bread bowls for serving (optional)

Instructions

In a large soup pot or Dutch oven, melt the butter over medium heat. Add the onion and garlic, and sauté the onion until it becomes translucent. Whisk in the flour, salt, and pepper until smooth. Gradually whisk in the milk and chicken broth. Stir in the potatoes, bacon, corn, and parsley flakes.
3/4 cup salted butter, 1 yellow onion, diced, 1 clove garlic, minced, 3/4 cup all-purpose flour, 1-1/2 tsps table salt, 1/2 tsp fresh ground pepper, 4-1/2 cups whole milk, 1 cup low-sodium chicken broth, 3 large potatoes, cooked, peeled and cubed, 1 lb bacon, 1 large bag (16 oz.) frozen corn, 1 tsp dried parsley
Continue heating over medium to low heat (uncovered), stirring frequently, until the chowder thickens, about 20 minutes. Remove from the heat.
Whisk in the grated cheese and sour cream, stirring until the cheese has fully melted.
1 cup shredded cheddar cheese, 1/2 cup full-fat sour cream
Serve in a hollowed-out sourdough bread bowl, if desired.
bread bowls for serving (optional)

Video

Notes

For optimal outcomes when preparing this corn chowder, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

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Nutrition