Creamy Corn and Potato Chowder

Name: Creamy Corn and Potato Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 6 slices of thick cut bacon, chopped; 1 yellow onion, diced; 2 stalks celery, chopped; 3 large potatoes, peeled and cut into small cubes; 4 cups sweet corn kernels; 3 cups chicken or vegetable broth; 1 cup heavy cream; 2 tablespoons butter; 2 tablespoons all purpose flour; Salt and black pepper to taste; Fresh chives for garnish

This comforting bowl of corn chowder is packed with smoky bacon and tender potatoes for the perfect family dinner.

By Recipes By Nani· 🌍 American· July 20, 2026

recipesbynani.com

Prep

15 minutes

Cook

30 minutes

Total

45 minutes

Serves

There is nothing quite like a warm bowl of corn chowder on a chilly evening. My family absolutely loves how creamy and hearty this soup is, especially with the salty crunch of bacon pieces mixed in with the sweet corn kernels.

I like to use fresh corn when it is in season, but frozen corn works perfectly well too. Just be sure to dice your potatoes into even pieces so they all cook at the same time and soften up just right.

🧺 Ingredients

6 slices of thick cut bacon, chopped
1 yellow onion, diced
2 stalks celery, chopped
3 large potatoes, peeled and cut into small cubes
4 cups sweet corn kernels
3 cups chicken or vegetable broth
1 cup heavy cream
2 tablespoons butter
2 tablespoons all purpose flour
Salt and black pepper to taste
Fresh chives for garnish

👩‍🍳Instructions

1
Cook the chopped bacon in a large pot over medium heat until it is nice and crispy.
2
Remove the bacon with a slotted spoon and leave about two tablespoons of grease in the pot.
3
Add the onion and celery to the pot and cook until they are soft and translucent.
4
Stir in the flour and butter to create a roux, then cook for one minute while stirring constantly.
5
Slowly pour in the broth while whisking to ensure there are no lumps.
6
Add the cubed potatoes and bring the soup to a gentle simmer until the potatoes are tender.
7
Stir in the corn and the heavy cream, then let it cook for another five minutes.
8
Season with salt and pepper to your preference, then stir in half of the crispy bacon.
9
Ladle the soup into bowls and top with the remaining bacon and fresh chives before serving.

💡 Tips

Store any leftovers in an airtight container in the fridge for up to three days. This soup reheats well on the stove, but keep the heat low so the cream does not separate. You can serve this with a slice of crusty bread or a side salad.

#soup #comfort food #dinner #easy recipe #creamy soup

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