Corn Chowder

A Northeastern classic, corn chowder is one of my favorite comfort dinners to take advantage of sweet summer corn. It’s creamy, rich, flavorful, ready in 30 minutes, and fit for any occasion. Serve it as an easy side dish to your summer dinner, or as a main dish to transition from summer to fall days. This recipe really couldn’t be simpler to make, but read on below for all of my tips on how to make it the best it can be:

What People Are Saying:
“We love this chowder. Fixed it for Christmas Eve and doubled the recipe. It was a hit!” - mar6097

“The chowder was terrific! Would definitely make again!!!” - dcolaluca

How To Make Corn Chowder

INGREDIENTS

• Bacon: Bacon is not only the perfect smoky, savory topping to this chowder, but the fat it releases while cooking starts our soup off on the right note. Fry sliced mushrooms in oil or butter if you want to skip the bacon.
• Onion: One yellow onion is cooked down in our bacon fat to start building the flavor.
• Potatoes: When it comes to the potatoes, russets are my go-to choice for creamy potatoes that will hold together. Peel and cut them into small cubes before cooking to ensure they cook evenly.
• Chicken Broth: Use low-sodium so that you can control the salt amount. You can also sub the chicken broth for vegetable broth if you prefer.
• Milk & Flour: We’re making a roux in this recipe to make our chowder extra thick and creamy. It’s a breeze to create, but if you’re unsure, check out our guide on how to make a roux.
• Corn: You can use fresh or frozen corn in this chowder recipe. If corn is in season, I highly recommend using it fresh to take advantage of the quintessentially sweet flavor. That being said, if you’re making this out of season, frozen corn is a great option. If you do use frozen, make sure you defrost and drain it before measuring and using!
• Cheddar: Shredded white cheddar is my preferred cheese, but you can also use classic cheddar, or really whatever cheese you're feeling (as long as it’s freshly shredded).
• Heavy Cream: The roux starts our chowder off on a thick and creamy note, and the heavy cream finishes the race by adding extra richness and body.
  

STEP-BY-STEP INSTRUCTIONS

This chowder is about as hands-off as you can get: First, we’ll cook our bacon in a large pot over medium heat. Once crisp, transfer to a paper-towel lined plate, then drain all but 1 Tbsp. of the fat. Leave that in the pot to start our chowder off with tons of flavor.

After cooking and setting aside your bacon, you’re going to cook your onion in the same pot until translucent. Then, boil your potatoes in the stock until tender.

Once tender, add in your roux. Our roux—made from flour and milk—is what helps to make this chowder thick and creamy. Prepare this in a separate bowl, then add it into the pot. You’ll then add in your fresh (or frozen) corn, cheese, cream, and most of the bacon.

Bring to a boil, then cook until the cheese is melted. Once melted, season with salt and pepper, then divide the soup before topping with chives and your reserved crispy bacon.

Full list of ingredients and instructions can be found in the recipe below.

Recipe Tips

• How to achieve a thicker soup. If you’re looking to amp up the flavor and get a thicker soup texture after the recommended cook time, feel free to keep cooking down the soup to allow more of the liquid to evaporate.
• Switch up the seasonings. Potatoes and corn benefit from a lot of salt, so don’t be shy when adding it in. Remember to taste as you go—if it’s still not quite seasoned enough for you, feel free to add in some of your favorite dried herbs.
• Make it vegetarian. Hoping to make this vegetarian? Fry up some sliced mushrooms in oil or butter instead of bacon (or skip it completely), and swap in vegetable broth for the chicken broth.
  

Storage

If you have any leftover chowder, store it in an airtight container in the fridge for around 3 to 4 days.