Corn Chowder – hearty, creamy and comforting dish made with summer’s popular fresh corn. Added with potatoes, carrots and bacon bits, you’ll have one fantastic meal that knows no season!
Aside from basking in the sun and lounging on the beach, another reason why summer is a favorite season to many is because of its glorious fresh produce everywhere. Here in our family, we enjoy fresh sweet corn just as much as everybody else. In fact, I’ve added another recipe on the blog today to make sure you get the most out of all the sweet corn available.
What is a Corn Chowder?
Corn Chowder is a thick cream-based soup or stew prepared using corn as its main ingredient. It is closely similar to this New England Clam Chowder here where corn kernels are used instead of clams. Other ingredients usually found in a corn chowder are onion, celery, cream or milk, butter and flour. In addition to that, you can also throw in cubed potatoes and other vegetables. Add that up with bacon, and this dish here makes a fantastic comforting meal in the middle of summer.
Corn Chowder Ingredients
Corn. I use yellow fresh corn in this recipe for that nice chowder look, but you can actually use the white ones, too. And yes, you may replace it with frozen or canned ones if you don’t have access to fresh ones. See more FAQs below.
Bacon. It serves as the protein in this dish while giving us that nice smokey, bacony flavor. Anything with bacon is great, right?
Onion Garlic & Celery. This trio here makes a great starter for our base and helps build up the flavor for our chowder.
Butter. That buttery note is a must for me as it complements the flavor of corn well and the creaminess of this dish all in all.
Flour. This helps us thicken up our soup.
Potatoes and Carrots. When it comes to making soups or stews, potatoes and carrots are staples. Potatoes, in particular, help us in achieving that wonderful thickness.
Thyme, Bay leaf and Chives. An added herbiness to this chowder makes it even more desireful. It also gives off that nice smell without being overtly overpowering.
Heavy Cream. This adds richness and creaminess to this recipe. You may also replace it with half and half (half whole milk and half light cream) or same amount of evaporated milk. Coconut milk can be a non-dairy substitute, too, although this one could slightly alter the taste.
Creole Seasoning. Okay, this seasoning here goes a long way. It truly adds depth of flavor in this recipe and a bit of a kick. You can check out my homemade Creole Seasoning here.
How to Thicken Corn Chowder?
If you wish to have the same consistency as seen in the photos, you can follow my trick. What I do to thicken my chowder is to blend 2 cups of the soup until smooth and stir it right back into the pot.
Can I Use Frozen Corn?
Oh yes you can! For winter Corn Chowder, you can use frozen corn as they are picked at its peak and frozen for optimal freshness. Using frozen corn also saves you time from shucking the husks and removing off the corn kernels from the cob. In the end, if you want to go for prominent corn flavor, it is best to use the fresh especially this time of the year.
Can I use Canned Corn?
If you don’t have access to fresh corns nor frozen corn kernels, you may use 1 15 oz canned corn and 1 15 oz creamed corn (roughly around 4 cups all in all). Add them both in step #5 including its liquid to bump up the corn flavor.
What Else Can I Add Into This?
There are tons of ways to customize this dish here. You can add other veggies like green beans, summer squash, parsnips and bell peppers. Adding ham in addition to your bacon bits make it extra loaded, too. Others would also sprinkle a bit of cheddar cheese into it for added oomph!
How to Store Leftover Corn Chowder?
For any leftovers, store it in an airtight container and refrigerate for up to 3-4 days.
Can You Freeze Corn Chowder?
I don’t recommend that you do so. This recipe has potatoes and heavy cream in it which makes it mushy and grainy when reheated. Corn Chowder is one of those soup/stew that aren’t great when frozen. It is truly best enjoyed fresh off the stove!
What to Serve with Corn Chowder?
Honestly, you could enjoy this on its own. With all those potatoes, carrots and bacon, you’d be shoving this chowder here down to your throat one spoonful at a time. But I know you’d want some sides to go along with this fantastic summer chowder. Below are just some of my favorites to prepare as a side:
- Skillet Cornbread
- Croutons on top
- crusty warm bread for dipping
- green salad
- serve this in small portion and pair with grilled salmon or this smoked chicken
More Ways to Enjoy Corn
How To Make Corn Chowder
Slice corn kernels off the cob and set aside. Take each ear of corn and hold it over a bowl. Use either the back of your knife or a spoon and scrape any remaining pulp and juice from the cobs.
Cook bacon pieces in large heavy bottomed over medium high heat for about 5-8 minutes, or until bacon is crisp. Transfer bacon to a paper towel lined plate and set aside. Use a spoon to take out some of the bacon grease from the pot reserving about 1 tablespoon in the pot. Add butter and melt, followed by diced onions, garlic, celery and thyme and sauté for about 3-4 minutes, until soft, translucent and fragrant. Add in creole seasoning and flour, stir for 1 minute.
While whisking, pour in water and increase heat to medium high. Add in corn, potatoes, and bay leaf. Stir and bring to a low boil, then reduce heat to medium low and simmer for about 15 to 20 minutes, stirring often until potatoes are fork tender. Throw in the carrots half way through this cooking time. 
Transfer 2 cups of the soup to a blender and blend until smooth.
Stir the blended soup back into the pot. Add in heavy cream, and about half the chives. Stir in and heat through for about 2-3 minutes. Sprinkle with remaining chives and cooked bacon pieces before serving.
Corn Chowder
Ingredients
- 4-5 corn ears (about 4 cups)
- 4 thick slices bacon , diced
- 2 tablespoons (28 g) butter
- 1 medium onion , chopped
- 2 teaspoon (10 g) garlic , minced
- 2 stalks celery , finely chopped
- 1 teaspoon (1 g) thyme
- 1 teaspoon (4 g) creole seasoning
- 1 tablespoon (10 g) flour
- 4 cups (948 ml) water
- 4 cups (488 g) cubed potatoes
- 1 large bay leaf
- 1 cup (128 g) diced carrot
- 1 cup (240 g) heavy cream
- salt and pepper to taste
- chives for garnish (optional)
Instructions
- Slice corn kernels off the cob and set aside. Take each ear of corn and hold it over a bowl. Use either the back of your knife or a spoon and scrape any remaining pulp and juice from the cobs.
- Cook bacon pieces in large heavy bottomed over medium high heat for about 5-8 minutes, or until bacon is crisp. Transfer bacon to a paper towel lined plate and set aside.
- Use a spoon to take out some of the bacon grease from the pot reserving about 1 tablespoon in the pot. Add butter and melt.
- Add diced onions, garlic, celery and thyme and sauté for about 3-4 minutes, until soft, translucent and fragrant. Add in creole seasoning and flour, stir for 1 minute.
- While whisking, pour in water and increase heat to medium high. Add in corn, potatoes, and bay leaf. Stir and bring to a low boil, then reduce heat to medium low and simmer for about 15 to 20 minutes, stirring often until potatoes are fork tender. Throw in the carrots half way through this cooking time.
- Transfer 2 cups of the soup to a blender and blend until smooth. Stir the blended soup back into the pot.
- Add in heavy cream, and about half the chives. Stir in and heat through for about 2-3 minutes.
- Sprinkle with remaining chives and cooked bacon pieces before serving.
Tips & Notes:
- After cutting the corn off the cobs, remove as much of the silk threads as
possible to give your finished chowder a smooth consistency. - Corn can have varying degrees of sweetness, if your corn is too sweet,
you can add a little more salt to balance the sweetness. - You can also use an approximate of 4 cups of frozen corn or can corn for
this recipe. - Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition Information:
Elvira says
I just did this recipe for dinner excellent thank you
imma africanbites says
Thank you for taking the time to leave a comment. Glad you like it!