This easy corn chowder recipe tastes like it’s been simmering all day, but is ready in minutes!
Sweet corn and smoky bacon simmer in a rich, creamy broth with tender potatoes, onions and celery for a comforting, cozy soup.
- Combine fresh (or frozen) corn with basic ingredients for a delicious soup.
- Corn soup is comforting and healthy For a quick food at any time.
- This versatile recipe It’s perfect for adding leftover chicken or vegetables from the refrigerator.
- Double the recipeHeats well for quick meals.
Ingredients for corn soup
Corn: Fresh, canned, or frozen corn can be used, which gives this soup a sweet and savory flavor along with the celery. If using frozen corn, a few minutes should be added to the cooking time.
Potatoes: Potatoes make this soup thick, creamy, cozy and hearty.
Bacon: Bacon adds a smoky flavor and crunch.
Broth: Buy or make your own chicken broth. Broth combined with milk and cream gives it a velvety consistency with a savory flavor.
Variations
- To make a seafood chowder, add shrimp or crab, a dash of homemade Old Bay seasoning, and a splash of Tabasco.
- Sweet potatoes provide fiber and healthy nutrients, but you can also use a can of drained and rinsed cannellini beans if you like.
- Diced ham or slices of summer sausage are great options in place of bacon.
How to make corn soup
- Fry the bacon until crispy, remove and drain. Sauté the onion and celery until tender.
- Bring potatoes, seasonings and broth to a simmer. Add corn, milk and cream and simmer until thickened.
- Blend some of the soup and return it to the pot. Decorate (recipe below) and serve.
Serving Suggestions
How to store leftover corn soup
Store leftover corn chowder in a covered container in the refrigerator for up to 3 days. Reheat portions on the stove or in the microwave.
To make ahead and freeze, prepare the recipe as directed, but omit the dairy. Thaw in the refrigerator and reheat on the stovetop. Once the soup is simmering, stir in the milk and cream.
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Corn soup recipe
This Creamy Corn Chowder recipe combines crispy bacon, tender potatoes, and sweet corn in a rich, flavorful broth, perfect for a hearty, comforting meal.
Prevent your screen from going dark
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In a skillet, cook the bacon until crispy. Drain and reserve 2 tablespoons of fat.
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In a large pot, heat the reserved fat. Sauté the onion and celery over medium heat until tender, about 5 minutes.
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Add the potato, thyme, bay leaf, pepper and chicken broth. Bring to a boil, then reduce heat, cover and simmer for 8 minutes or until potatoes are tender.
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Add the corn and simmer for 2 to 3 minutes for fresh corn, or 5 to 6 minutes for frozen corn.
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Whisk together the milk and cream and add to the soup. Bring to a boil, stirring constantly. Reduce heat to a simmer for 2 minutes to thicken. Remove the bay leaf and discard.
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Remove 2 to 3 cups of soup and blend. Add the blended mixture back to the soup.
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Remove the pot from the heat and stir in half of the bacon. Pour into bowls and garnish with the remaining bacon and green onions.
Store leftover corn chowder in the refrigerator for up to 3 days. Reheat on the stove or in the microwave. To freeze, make it dairy-free. Thaw, reheat, and add dairy when it’s simmering.
Calories: 246 | Carbohydrates: 30gram | Protein: 9gram | Fat: 12gram | Saturated fat: 6gram | Polyunsaturated fat: 1gram | Monounsaturated fat: 3gram | Trans fats: 0.01gram | Cholesterol: 34mg | Sodium: 457mg | Potassium: 562mg | Fiber: 3gram | Sugar: 7gram | Vitamin A: 632International Union | Vitamin C: 16mg | Calcium: 82mg | Iron: 1mg
The nutritional information provided is an estimate and will vary depending on cooking methods and brands of ingredients used.
Course Appetizer, Dinner, Lunch, Soup Kitchen American© SpendWithPennies.com. Content and photos are copyrighted. Sharing of this recipe is encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please see my photo usage policy here.
