Corn Chowder

This easy Corn Chowder is creamy, cozy, and ready in 45 minutes, loaded with sweet corn, tender russet potatoes, and crispy bacon in one pot.

Course Soup

Cuisine American

Keyword Corn Chowder

Prep Time 15

Cook Time 30

Servings servings

Calories 534kcal

In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.
4 slices bacon
Add the diced onion, minced garlic, celery, and the white parts of the spring onions to the pot. Sauté, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
1 medium onion, 2 cloves garlic, 1 celery stick, 4 spring onion
Stir in the diced potatoes and cook for 3 minutes.
2 medium russet potatoes
Add the cream-style corn and chicken or vegetable broth to the pot.
15 ounce can cream style corn kernels, 4 cups of chicken or vegetable broth
Bring to a simmer and cook until the potatoes are tender, about 15-20 minutes.
Stir in the heavy cream and butter—season with salt and pepper to taste.
1 cup of heavy cream, 2 tablespoons butter, Salt and pepper to taste
Just before serving, stir in the green parts of the spring onion and serve the potato corn chowder hot, garnished with the crispy bacon pieces, chopped fresh parsley, and a sprinkle of the remaining sliced green spring onions.

Dice potatoes evenly so they cook in the same time. No crunchy surprises.
Deglaze brown bits with a splash of broth after sautéing veggies; flavor jackpot.
Use a slotted spoon to remove bacon; drain on paper towels for maximum crisp.
Add cream after removing soup from full boil to avoid curdling.
If using ears of corn in summer, toss stripped cobs into the pot during simmer for sweet corn flavor; remove before serving.
Serve with oyster crackers or garlic bread for ultimate comfort food vibes.