Creamy Corn Chowder Recipe

When it comes to comfort food, there’s just something so soul-warming about a good, creamy corn chowder. This version is thick, hearty, and packed with flavor, yet it’s surprisingly simple to make. With tender potatoes, sweet corn, and a touch of turkey bacon for that savory depth, this chowder is a meal in itself. Perfect for chilly evenings, this recipe will have you cozying up with a bowl, savoring each spoonful.

One of the things I love most about this chowder is how versatile it is. Whether you’re serving it up as a weeknight dinner or saving it for a special occasion, it has that perfect balance of creamy, savory, and slightly sweet flavors that makes everyone reach for seconds. Let’s dive in—I can’t wait to show you just how easy and satisfying this recipe can be!

this RECIPE

A little story of my first corn chowder

I remember the first time I made corn chowder from scratch. It was a particularly cold fall evening, and I’d just come home from a long day. I wanted something warm, filling, and not too complicated. I found an old recipe tucked away in a drawer, and with a few modifications, whipped up a batch of chowder that was even better than I’d hoped.

The smell of sautéed onions, carrots, and celery filled the kitchen, and when I added the corn and cream, the whole pot took on this beautiful golden color. As it simmered, I snuck a taste, and it was everything I’d wanted—creamy, a little smoky from the turkey bacon, and perfectly seasoned. Now, this creamy corn chowder is one of my favorite comfort foods, and I can’t wait for you to try it!

The origins of corn chowder

Corn chowder has roots in American cuisine, especially in regions where corn is abundant, like New England. Traditional chowders were often thickened with potatoes and cream, making them hearty and filling—ideal for coastal communities that relied on simple, nourishing meals. Over time, variations like clam chowder, fish chowder, and corn chowder emerged, each with its own unique flavor profile. Corn chowder became popular in inland areas as well, thanks to the sweet, starchy flavor of corn and the ease of adapting the recipe based on what’s on hand.

Let’s talk ingredients: the stars of the show

Turkey bacon

Turkey bacon adds a touch of smoky flavor and richness to the chowder without overpowering it. If you’re looking for an alternative, smoked chicken sausage or even a bit of smoked paprika can give a similar depth. Just be sure to crisp up the turkey bacon before adding it to the soup for the best texture.

Corn

Whether you use fresh or frozen, corn is the heart of this chowder. Fresh corn adds a slightly crisp texture, while frozen corn is easy and convenient, especially in the off-season. Corn brings a natural sweetness that balances the savory notes in the soup.

Potatoes

Russet potatoes are perfect for chowder because they break down slightly as they cook, helping to naturally thicken the soup. If you prefer a chunkier texture, Yukon Gold potatoes hold their shape a bit better.

Heavy cream

The creaminess in this chowder comes from heavy cream, which makes the soup luxuriously rich. For a lighter option, you can use half-and-half or even coconut milk if you’re dairy-free. Just keep in mind that lighter alternatives may affect the thickness slightly.

Italian seasoning and cayenne pepper

Italian seasoning adds a subtle blend of herbs that complements the sweetness of the corn. A pinch of cayenne is optional, but it gives a tiny hint of heat that rounds out the flavors beautifully. If you’re not a fan of spice, you can leave it out altogether.

Kitchen gear: What you need (and what you can skip)

To make this creamy corn chowder, a large pot or Dutch oven is your best friend. It provides enough space to cook all the ingredients without overcrowding, which is essential for even cooking. A good-quality ladle will also come in handy for serving.

If you have kitchen shears, they make chopping up the turkey bacon much easier—just snip right into the pot! While a traditional blender works for pureeing, an immersion blender can be helpful if you want a slightly smoother consistency (just blend a bit of the soup right in the pot).

Step-by-step: My foolproof method for creamy corn chowder

1. Crisp the turkey bacon
   Start by prepping your turkey bacon. I like using kitchen shears to cut it up—it’s faster and less messy! Add the bacon to a large pot over medium-high heat and cook until it’s crispy, about 10 minutes. Once done, remove the bacon and set it aside on a paper towel-lined plate. Leave about 2 tablespoons of the rendered fat in the pot.
2. Sauté the veggies
   Add your chopped onion, celery, and carrots to the pot, stirring to coat them in the turkey bacon fat. Sauté for about 5 minutes, until the onions are translucent and the veggies start to soften. This step builds a flavorful base for the chowder.
3. Add the garlic
   Toss in the minced garlic and cook for about 30 seconds. Be careful here—garlic can burn quickly. You’ll start to smell its fragrant aroma, which is your cue to move to the next step.
4. Stir in the flour
   Sprinkle in the flour and cook for about a minute, stirring almost constantly. This step thickens the chowder. The flour should absorb any remaining fat and coat the veggies, forming a bit of a paste.
5. Add the liquids
   Pour in the chicken broth and stir well to dissolve the flour. Be sure to scrape up any brown bits from the bottom of the pot—those bits add great flavor! Add the cream, stirring again to combine.
6. Add the main ingredients
   Now it’s time to add the corn, diced potatoes, Italian seasoning, cayenne pepper (if using), and most of the crispy turkey bacon (save a little for garnishing). Bring the soup to a boil over high heat, then reduce to a rapid simmer. Cover with the lid slightly ajar.
7. Simmer until tender
   Let the chowder cook for about 15-20 minutes, or until the potatoes are tender. Stir every few minutes to prevent sticking, and don’t worry if the soup thickens a bit—it’ll be perfect for that creamy, hearty texture.
8. Season and serve
   Give the chowder a final taste and adjust the salt and pepper to your liking. Ladle into bowls, garnish with the reserved turkey bacon, and enjoy!

Creative variations to try

• Make it dairy-free: Swap out the cream for coconut milk or a thick oat milk. The flavor will change slightly, but it’s still deliciously creamy.
• Add some heat: If you like spice, add a finely chopped jalapeño along with the other veggies or a bit more cayenne.
• Herb variations: Try fresh thyme or rosemary in place of Italian seasoning for a different herbal twist.
• Extra veggies: Toss in a handful of diced red bell pepper or green peas to add a little color and extra nutrients.
• Seafood twist: Add cooked shrimp or crab meat during the last 5 minutes of cooking for a seafood-inspired chowder.
• Gluten-free option: Use cornstarch instead of flour as a thickener (about 1 tablespoon, mixed with water before adding).

Serving suggestions for the perfect bowl of chowder

Serve this chowder with a sprinkle of freshly chopped parsley or chives for a pop of color and freshness. A crusty baguette or a slice of garlic bread on the side is perfect for dunking. If you’re hosting a dinner, ladle the chowder into rustic bowls, and maybe even add a little dollop of sour cream on top for added richness.

Beverage pairings

A creamy, hearty soup like this corn chowder pairs beautifully with a few options:

• Sparkling apple cider: Its sweetness complements the corn and adds a crisp contrast to the creamy texture.
• Iced tea with lemon: The acidity of the lemon cuts through the richness, refreshing the palate.
• Ginger ale: The light, gingery kick brings out the savory notes of the chowder.
• Mint lemonade: Bright and refreshing, this drink pairs nicely with the chowder’s warmth.
• Chilled cucumber water: Simple but effective, this refreshing option balances out the creamy chowder.

Storing and reheating tips

Leftover corn chowder keeps well in the fridge for up to 3 days. Let the soup cool completely before transferring to an airtight container. To reheat, warm it on the stove over medium heat, stirring occasionally. If it’s too thick, just add a splash of chicken broth or milk to loosen it up. Freezing isn’t recommended, as the cream and potatoes may change texture when thawed.

Scaling the recipe for a crowd

This recipe is perfect for doubling if you’re serving a large group. Just make sure your pot is big enough! When scaling up, adjust the seasoning gradually—add salt and pepper to taste at the end, as it can be easy to over-salt a large batch.

Potential pitfalls and tips to avoid them

• Avoiding flour lumps: Stir the flour into the veggies until it’s fully incorporated before adding the broth.
• Cream curdling: Don’t boil too vigorously after adding the cream; a gentle simmer is all you need.
• Preventing potatoes from overcooking: Cut the potatoes evenly so they cook at the same rate and don’t turn mushy.

Ready to cozy up with a bowl?

This creamy corn chowder is a warm hug in a bowl, perfect for when you need something comforting and satisfying. It’s versatile, adaptable, and oh-so-delicious. Grab your ingredients and get cooking—I promise this chowder will be a hit, whether it’s a quiet night at home or a big family dinner. Enjoy!

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FAQs

1. Can I use fresh corn instead of frozen?
Yes, fresh corn is a great choice! Just cut it off the cob and add it in as you would with frozen corn.

2. What can I use instead of heavy cream?
Half-and-half or a rich oat milk can be used as substitutes, though the chowder may be slightly less creamy.

3. How do I make this chowder gluten-free?
Simply swap the flour for cornstarch. Mix 1 tablespoon of cornstarch with water to make a slurry, and add it in place of the flour.

4. Can I make this in a slow cooker?
Yes, you can! Sauté the veggies and turkey bacon on the stovetop first, then transfer everything to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.

5. Is it okay to leave out the turkey bacon?
Definitely. The chowder will still be delicious without it; you can add a pinch of smoked paprika for a bit of that smoky flavor.

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