Creamy Corn Chowder Comfort (Printable View)
A velvety blend of sweet corn, tender potatoes, and smoky bacon for cozy meals.
# Ingredient List:
→ Vegetables
01 - 4 cups fresh or frozen corn kernels
02 - 2 medium Yukon Gold potatoes, peeled and diced
03 - 1 medium yellow onion, finely chopped
04 - 2 celery stalks, finely chopped
05 - 1 medium carrot, peeled and diced
06 - 2 cloves garlic, minced
→ Meats (optional)
07 - 4 slices bacon, chopped
→ Dairy
08 - 2 cups whole milk
09 - 1 cup heavy cream
→ Pantry
10 - 3 cups low-sodium chicken or vegetable broth
11 - 2 tablespoons unsalted butter
12 - 2 tablespoons all-purpose flour (use gluten-free if needed)
13 - 1 teaspoon salt, or to taste
14 - ½ teaspoon freshly ground black pepper
15 - ½ teaspoon smoked paprika
→ Garnish
16 - 2 tablespoons chopped fresh chives or parsley
# How to Prepare:
01 - If using, cook chopped bacon in a large pot over medium heat until crispy. Remove bacon with a slotted spoon and set aside, leaving about 1 tablespoon of bacon fat in the pot.
02 - Add butter to the pot. Sauté onion, celery, and carrot over medium heat until softened, about 5 minutes. Add garlic and cook for 1 minute.
03 - Stir in flour and cook for 1 minute, stirring constantly.
04 - Gradually whisk in broth until smooth. Add diced potatoes and bring to a simmer. Cook for 10 minutes or until potatoes are just tender.
05 - Stir in corn, milk, cream, salt, pepper, and smoked paprika. Simmer gently without boiling for 10 minutes, stirring occasionally.
06 - For a thicker texture, puree about one-third of the soup using an immersion blender or by transferring a portion to a blender; then return to pot.
07 - Taste and adjust salt and pepper as needed.
08 - Ladle soup into bowls and garnish with crispy bacon and chopped chives or parsley.
# Expert Suggestions:
01 -
- It comes together faster than you'd expect, ready in under 45 minutes from start to finish.
- The bacon adds just enough smokiness to make the sweetness of corn feel sophisticated without being heavy.
- It's the kind of soup that tastes restaurant-quality but lives happily in your weeknight rotation.
02 -
- Never let the soup boil hard once the cream goes in, as high heat can cause it to curdle and separate—gentle simmering is the whole secret here.
- Taste before you add a lot of salt, because the broth already carries salt and the bacon adds more if you're using it, so you often need less than you think.
03 -
- Make a double batch and freeze half—this soup freezes beautifully for up to three months and tastes even better after the flavors settle.
- If your soup breaks or looks separated, don't panic; strain out the solids, reheat the liquid gently, whisk in a tablespoon of cornstarch mixed with cold water, and stir it back together.