Creamy Corn Chowder Soup
This classic corn chowder is everything a comfort food soup should be: creamy, sweet, and full of flavor. Potatoes and corn make it hearty, while a touch of cream brings that silky texture everyone loves. Great as a simple winter meal on its own or served with crusty bread. It’s an easy soup recipe you’ll want to make on repeat.
Creamy Corn Chowder Soup
4
servingsKeep the screen of your device on
Ingredients
2 tablespoons butter (or olive oil)
4 strips bacon, chopped (optional; use smoked turkey bacon or omit for vegetarian)
1 medium onion, diced
2 celery stalks, diced
3 garlic cloves, minced
3 cups sweet corn kernels (fresh or frozen)
2 medium potatoes, peeled and diced (~1″ cubes)
3 cups low-sodium chicken or vegetable broth
1 cup milk or half‑and‑half
½ teaspoon dried thyme
¼ teaspoon smoked paprika (optional)
Salt & black pepper, to taste
Directions
- Cook bacon (if using): In Dutch oven, heat butter/oil over medium, cook chopped bacon until crisp. Remove bacon, set aside; keep rendered fat.
- Sauté veggies & garlic: Add onion and celery; cook 5 min until softened. Stir in garlic, thyme, and paprika for 1 minute.
- Add potatoes and corn: Stir in corn and diced potatoes. Cook 2 to 3 minutes.
- Simmer: Add broth. Bring to boil, reduce heat, and simmer 15 to 20 min until potatoes are tender.
- Blend (optional): Remove ~2 cups and blend until smooth, then return to pot for a creamy consistency.
- Finish: Stir in milk or half‑and‑half. Reheat gently, do not boil. Season with salt and pepper. Stir in reserved bacon.
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