American Dinner Soups & Stews Comfort Food

Corn Chowder

Name: Corn Chowder
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: American
Ingredients: 170 g bacon, chopped; 30 g unsalted butter; 1 each yellow onion, finely chopped; 2 each celery, finely diced; 2 each garlic, minced; 30 g all-purpose flour; 960 ml chicken stock; 450 g yukon gold potato, peeled and cut into 1/2-inch dice; 500 g corn kernels, frozen or fresh (about 3 cups); 1 each bay leaf; 240 ml whole milk; 120 ml heavy cream; 1.5 tsp kosher salt, divided, plus more to taste; 0.5 tsp black pepper, freshly ground; 2 tsp thyme, chopped (plus more for garnish); 3 each scallion, thinly sliced, for garnish

A creamy, hearty chowder loaded with sweet corn, potatoes, and smoky bacon, perfect for a cozy night in. This comforting soup is easy to make and full of flavor.

⏱ 15 min prep · 35 min cook · easy

Servings

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Ingredients

170 g bacon chopped
30 g unsalted butter
1 yellow onion finely chopped
2 celery finely diced
2 garlic minced
30 g all-purpose flour
950 ml chicken stock
450 g yukon gold potato peeled and cut into 1/2-inch dice
500 g corn kernels frozen or fresh (about 3 cups)
1 bay leaf
240 ml whole milk
120 ml heavy cream
7 ml kosher salt divided, plus more to taste
2 ml black pepper freshly ground
10 ml thyme chopped (plus more for garnish)
3 scallion thinly sliced, for garnish

Nutritionper serving (6 total: 2580 kcal)

Calories	430
Protein	11g
Fat	28g
Carbs	39g
Fiber	5g
Sugar	11g
Sodium	1530mg

Excludes 1 ingredient without data.

Gear for this recipe

Method

1
Pan-frying
In a large pot or Dutch oven, cook the bacon over medium heat, stirring occasionally, until browned and crisp, about 6-8 minutes. Transfer bacon to a paper towel-lined plate, leaving about 2 tablespoons of drippings in the pot.
⏲ 8 min
2
Sautéing
Add butter to the pot with the bacon drippings. Once melted, add onion and celery, and cook over medium heat until softened and translucent, about 4-5 minutes.
⏲ 5 min
3
Sautéing
Stir in garlic and cook until fragrant, about 1 minute.
⏲ 1 min
4
Sautéing
Sprinkle flour over the vegetables and stir to coat, cooking for 1-2 minutes to remove the raw flour taste. The mixture will look pasty.
⏲ 2 min
5
Simmering
Slowly pour in the chicken stock while stirring constantly to avoid lumps. Add the potatoes, corn, bay leaf, and 1 teaspoon salt. Bring to a boil, then reduce heat to low and simmer until potatoes are tender, about 15-20 minutes.
⏲ 20 min
6
Remove the bay leaf. Using an immersion blender, puree about 2 cups of the chowder and stir it back into the pot. Alternatively, transfer 2 cups of chowder to a blender, puree, and return to the pot. This thickens the chowder while leaving some texture.
7
Simmering
Stir in the milk, cream, remaining 1/2 teaspoon salt, pepper, and thyme. Cook over medium-low heat, stirring occasionally, until heated through, about 5 minutes. Do not boil.
⏲ 5 min
8
Taste and adjust seasoning with more salt and pepper if needed. Serve hot, garnished with the reserved bacon, sliced scallions, and extra fresh thyme.