When sweet corn meets buttery potatoes and a splash of cream, you get a bowl that’s equal parts comfort and summer sunshine – regardless of the season.

This chowder is cozy without being heavy, rich without being fussy, and just rustic enough to feel like you made something from scratch (even if the corn came from the freezer).

It’s also a clever way to make vegetables taste like they came with a side of bacon.

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

Kitchen Tool Tips

Dutch Oven or Heavy Pot – heats evenly for sautéing and simmering.
Immersion Blender (optional) – helps achieve a thicker, smoother chowder by blending part of the soup in‑pot.
Fine Mesh Strainer or Slotted Spoon – for separating out cooked corn kernels or bits if you blend part of the chowder.

Instructions

1. Cook bacon (if using): In Dutch oven, heat butter/oil over medium, cook chopped bacon until crisp. Remove bacon, set aside; keep rendered fat.
2. Sauté veggies & garlic: Add onion and celery; cook 5 min until softened. Stir in garlic, thyme, and paprika for 1 minute.
3. Add potatoes and corn: Stir in corn and diced potatoes. Cook 2–3 minutes.
4. Simmer: Add broth. Bring to boil, reduce heat, and simmer 15–20 min until potatoes are tender.
5. Blend (optional): Remove ~2 cups and blend until smooth, then return to pot for a creamy consistency.
6. Finish: Stir in milk or half‑and‑half. Reheat gently—do not boil. Season with salt and pepper. Stir in reserved bacon.

Nutritional Information (per serving, 4 servings)

• Calories: 320
• Fat: 14 g
• Carbohydrates: 34 g
• Protein: 8 g
• Fiber: 5 g
• Sodium: 650 mg

How to Serve

Ladle into bowls and garnish with reserved bacon strips, chopped chives or parsley, and a sprinkle of paprika. Serve with crusty bread or oyster crackers.

Storage

• Fridge: Store in airtight container for up to 4 days.
• Freezer: Freeze (minus dairy) for up to 3 months. Add milk when reheating.
• Reheating: Warm on stovetop, add splash of broth or milk if too thick.

FAQs

Can I make this vegan?

Yes—omit bacon, use plant-based butter or oil, and substitute unsweetened almond milk or coconut milk.

Does the corn need to be fresh?

Frozen corn works just as well. No need to thaw before cooking.

Why blend part of the soup?

It thickens the chowder while still keeping some corn kernels and texture.

Optional Add-On

Flavor Pairing Suggestions: Serve with a sharp cheddar biscuit, lime‑zested kale salad, or apple‑cucumber slaw for brightness.

Creamy Corn Chowder Soup

Recipe by Tammy Poppie

0.0 from 0 votes

Servings

4

servings

Cook Mode

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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 2–3 minutes.
• Simmer: Add broth. Bring to boil, reduce heat, and simmer 15–20 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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