Soups
How to Make Corn Chowder (Creamy Potato and Bacon, 45 Minutes)
Creamy corn chowder with potatoes, bacon and sweet corn, thickened with a little flour and finished with cream. Serves 6 in 45 minutes.
By the Forkful editorial team · Published
Quick answer
Crisp 6 slices of bacon, soften an onion and celery in the fat, stir in 2 tbsp flour, then add 4 cups chicken broth, 1 lb diced potatoes and 3 cups of corn. Simmer 15–20 minutes until the potatoes are tender, mash a few against the pot, and stir in 1 cup cream. It serves 6 in about 45 minutes.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Makes
- 6 bowls
Corn chowder is one of the fast-rising recipe searches of the US autumn: Google Trends shows "corn chowder recipe" up about 160% over the past 90 days. A chowder is a thick, chunky soup, and the classic version combines sweet corn, potatoes and bacon in a creamy base.
The recipes we checked use about 4 cups of broth, 3 to 4 cups of corn, 1 to 2 pounds of potatoes, 4 to 6 slices of bacon and 1 cup of cream, thickened either with a couple of tablespoons of flour or by mashing some of the potatoes. This version does both lightly, so the chowder is thick without tasting floury, and works with frozen corn all year.
Ingredients
Change the number and every amount updates automatically.
- 6 slices bacon, chopped
- 1 medium onion, diced
- 2 celery ribs, diced
- 2 garlic cloves, minced
- 2 tbsp all-purpose flour
- 4 cups chicken broth (950 ml)
- 1 lb Yukon Gold or red potatoes, cut in ½-inch cubes (450 g)
- 3 cups corn kernels, fresh or frozen (450 g)
- 1 cup heavy cream or half-and-half (240 ml)
- ½ tsp smoked paprika
- ½ tsp fine salt, plus more to taste
- ¼ tsp black pepper
- chopped chives, to serve
Instructions
- Cook the bacon in a large pot over medium heat until crisp, 6–8 minutes. Move it to paper towels and pour off all but 2 tablespoons of fat.
- Cook the onion and celery in the bacon fat 5 minutes until soft, add the garlic for 1 minute, then stir in the flour and cook 1 minute.
- Whisk in the broth a little at a time. Add the potatoes, paprika, salt and pepper. Bring to a boil, reduce to a simmer, cover and cook 12–15 minutes until the potatoes are nearly tender.
- Add the corn and simmer 5 minutes more. Mash a few of the potatoes against the side of the pot to thicken the chowder.
- Stir in the cream and warm 3–4 minutes without boiling. Taste for salt and serve topped with the bacon and chives.
Tips for the best result
- 1Yukon Gold potatoes keep their shape and still turn creamy where you mash them; russets break down more.
- 2Charring a cup of the corn in a dry skillet before adding it gives a roasted, sweeter flavor.
- 3Keep the heat low after the cream goes in so the chowder does not curdle or scorch on the bottom.
- 4Chowder thickens as it cools; thin leftovers with milk or broth when reheating.
Storage
Cool and refrigerate in an airtight container for up to 4 days. Cream-based chowder can turn grainy when frozen; if you want to freeze it, do so before adding the cream, for up to 3 months.
Frequently asked questions
Can I use canned corn?
Yes. Use three 15-oz cans, drained, or swap one can for cream-style corn for extra body.
How do I thicken corn chowder without flour?
Mash more of the potatoes, or blend a cup or two of the soup and stir it back in.
Can I make corn chowder without bacon?
Yes. Start with 2 tablespoons of butter and add ½ teaspoon of smoked paprika for a similar smoky note.
