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Hearty Homemade Corn Chowder

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  • Author: Kim Cooks Easy
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Description

This homemade corn chowder is a warm and comforting dish filled with sweet corn, tender potatoes, crispy bacon, and a rich, creamy broth. It’s easy to make in one pot and perfect for chilly nights. Serve it with crusty bread for the ultimate comfort food!


Ingredients

Units Scale
  • 6 slices bacon, chopped
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 3 cups potatoes, diced (Yukon Gold or Russet)
  • 4 cups chicken broth (or vegetable broth)
  • 3 cups corn (fresh, frozen, or canned – drained)
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika (optional, for depth)
  • 1/2 teaspoon dried thyme
  • 1 cup heavy cream (or half-and-half for a lighter option)
  • 1 cup shredded cheddar cheese (optional, for extra creaminess)
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour (for thickening)
  • 2 green onions, chopped (for garnish)

Instructions

  • Cook the Bacon:
  • In a large pot or Dutch oven over medium heat, cook the chopped bacon until crispy. Remove and set aside, leaving about 1 tablespoon of bacon grease in the pot.
  • Sauté the Aromatics:
  • Add butter and onion to the pot. Sauté for 3–4 minutes until the onion is soft.
  • Stir in garlic and cook for 30 seconds until fragrant.
  • Cook the Potatoes:
  • Sprinkle in flour and stir to coat everything. Cook for 1 minute to remove the raw flour taste.
  • Slowly pour in the chicken broth, stirring constantly. Add the diced potatoes, corn, salt, pepper, paprika, and thyme.
  • Bring to a simmer and cook for 15–20 minutes, until the potatoes are tender.
  • Make it Creamy:
  • Reduce heat to low. Stir in heavy cream and cheddar cheese (if using). Let it heat through for 2–3 minutes.
  • Serve & Enjoy:
  • Ladle into bowls and top with crispy bacon and chopped green onions. Serve warm with crusty bread!

Notes

  • Make It Thicker: Mash some of the potatoes or add an extra tablespoon of flour.
  • Dairy-Free Option: Use coconut milk instead of heavy cream and omit the cheese.
  • Spicy Twist: Add 1/4 teaspoon cayenne pepper for a little kick!
  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.
  • Freezing: Freeze without the cream and cheese for up to 2 months. Add them after reheating.

Nutrition

  • Calories: 410
  • Sugar: 6g
  • Sodium: 880mg
  • Fat: 24g
  • Saturated Fat: 12g
  • Carbohydrates: 40g
  • Fiber: 4g
  • Protein: 12g
  • Cholesterol: 50mg