This post may contain affiliate links. This creamy corn chowder is made with crumbled bacon, potatoes, heavy cream, and chicken broth. My how long to boil corn on the cob thinks this is the best soup, especially when topped with extra bacon and jalapeños for a little extra spicy-ness! Homemade Corn Chowder is easy to make yet tastes like you’ve been cooking all day.
Smoky bacon, sweet fresh corn, cream, and chicken broth, this delicious combination is savory and sweet all in one. This corn chowder is thick and chunky with a creamy base. Bacon adds a delicious smoky salty flavor to this recipe. It can be substituted with ham. The potatoes in this recipe add thickness and texture. It adds summery freshness and an irresistible sweet flavor.
Use leftover boiled corn on the cob. If you don’t have corn on the cob, no problem, use frozen or canned corn. Feel free to add in whatever you want, cheese is a great addition too! Fry the bacon until crisp, drain and crumble. Sauté the onion and celery until softened. This easy corn chowder recipe is one of the best creamy soups! Made with bacon, heavy cream, fresh corn, and chicken broth this soup is ready in 30 mins!
Top with extra crumbled bacon and jalapeños for a spicy kick! Add potatoes, chicken broth, and seasonings. Add the corn, simmering a few minutes more before adding milk and cream. Corn and potato chowder is the perfect creamy comfort food.
Made with bacon, heavy cream, fresh corn, and chicken broth and extra crumbled bacon on top of course! To make the best soup with a spicy kick, try adding sliced jalapeños! Remove from heat and stir in the bacon. Adjust seasonings to taste and serve hot with warm homemade biscuits.
This easy corn chowder recipe is a family favorite, especially when topped with bacon and jalapeños for a little extra spicy-ness! It is the best soup to make on rainy days, with bacon, potatoes, heavy cream, and chicken broth, it warms you from the inside out. This easy chowder can be a meal in itself, served with cheesy breadsticks, corn bread, or oyster crackers. It can also be served on the side or as a prelude to a dinner of grilled chicken. Leftover corn and potato chowder can be refrigerated for up to three days, but shouldn’t be stored in the freezer. Freezing won’t affect the taste, but it will cause the milk solids to separate as they thaw, and the broth will be grainy and look unappetizing. How to Freeze Creamy Soups But don’t despair!
You can make it in advance for the freezer, just follow the recipe, but leave out the dairy. Cool in freezer containers, leaving an inch of headspace for expansion. When ready to thaw, pop it back into a pot on low heat. When liquefied and simmering, stir in the milk and cream, and you’ll have steaming bowls of delicious corn chowder on the table in no time!
Creamy Corn Chowder is a meal in itself, the perfect side or the perfect start to dinner. Saute onion and celery over medium heat until tender, about 5 minutes. Add potato, thyme, bay leaf, pepper and chicken broth. Bring to a boil, reduce heat, cover and let simmer 8 minutes or until potatoes are tender. Add corn and simmer an additional 2-3 minutes for fresh corn, 5-6 for frozen corn. Add into soup mixture and bring to a boil while stirring. Remove 2-3 cups soup and blend.
Stir blended mixture back into the soup. Remove from heat and stir in half of the bacon. Garnish with remaining bacon and green onions if desired. Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated.