Name: Homemade Corn Chowder Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: American
Ingredients: 4½ cups corn (fresh or frozen; see Note 1); 7½ oz thick-sliced bacon, diced (5–6 slices; see Note 2); 2 tbsp unsalted butter; 1 tbsp minced garlic (3 cloves); 1½ cups diced yellow onion (1 onion); 1 cup diced carrot (3 large carrots); ¼ cup flour; 1 tsp Italian seasoning; ¼ tsp dried thyme; 3 cups diced baby gold potatoes (unpeeled, about 19 oz); 2 cups chicken broth or stock; 3 cups whole milk; 1 large bay leaf; ½ cup heavy cream (see Note 2); 1 tsp salt; 1 tsp pepper; Fresh herbs (parsley or thyme), optional for garnish

Description

This homemade corn chowder recipe is the perfect cozy bowl—loaded with sweet corn, creamy potatoes, crispy bacon, and aromatic herbs. A comforting one-pot meal ideal for family dinners or chilly nights.

Ingredients

4½ cups corn (fresh or frozen; see Note 1)

7½ oz thick-sliced bacon, diced (5–6 slices; see Note 2)

2 tbsp unsalted butter

1 tbsp minced garlic (3 cloves)

1½ cups diced yellow onion (1 onion)

1 cup diced carrot (3 large carrots)

¼ cup flour

1 tsp Italian seasoning

¼ tsp dried thyme

3 cups diced baby gold potatoes (unpeeled, about 19 oz)

2 cups chicken broth or stock

3 cups whole milk

1 large bay leaf

½ cup heavy cream (see Note 2)

1 tsp salt

1 tsp pepper

Fresh herbs (parsley or thyme), optional for garnish

Cook Mode Prevent your screen from going dark

Instructions

If using fresh corn, cut kernels off the cob (save cobs for added flavor). If using frozen, thaw 4½ cups.

In a large pot, cook diced bacon over medium-high heat until crispy. Remove bacon and set aside, leaving the rendered fat in the pot.

Lower heat to medium. Add butter, onion, carrot, and garlic; season with salt and pepper. Sauté 5–7 minutes until softened.

Sprinkle in flour and stir constantly for 1 minute. Add potatoes, Italian seasoning, and thyme. Cook 30 seconds more.

Slowly pour in chicken broth, scraping the bottom to deglaze. Stir in milk and bay leaf. Add reserved corn cobs if using.

Bring to a simmer over medium-high heat, then lower to medium-low. Cover and simmer 20–25 minutes until potatoes are tender and soup thickens.

Remove cobs and bay leaf. Stir in corn kernels and cook 5–7 minutes until tender.

Stir in heavy cream and adjust seasoning. Mix in half the cooked bacon and fresh herbs (if using).

Serve hot, topped with remaining bacon, herbs, and crusty bread on the side.

Notes

Note 1: Fresh corn gives the best flavor. You’ll need 5–6 large ears for about 4½ cups of kernels.

Note 2: Add an extra ½ cup of heavy cream for an even richer texture.

For a vegetarian/vegan version, skip the bacon, use vegetable broth, and substitute coconut cream for heavy cream.

If your chowder is too thin, simmer longer or mix 1 tbsp liquid with 2 tsp cornstarch, then stir it in.

Store leftovers in the fridge (airtight container) for 3–5 days. Reheat gently on low to prevent curdling.

Prep Time: 30 minutes
Cook Time: 25 minutes
Category: Soup, Main Dish
Method: Stovetop
Cuisine: American