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Creamy Corn Chowder

Creamy corn chowder with smoky bacon and tender potatoes simmered until fork-tender, then finished with cream for a velvety texture. A classic stovetop chowder that thickens as it simmers.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Bacon, chopped
  • 6 slices bacon chopped
Vegetables
  • 1 onion diced
  • 2 stalks celery diced
  • 1 red bell pepper diced
  • 3 cloves garlic minced
Thickener and broth
  • 0.25 cup all-purpose flour
  • 4 cup chicken broth
  • 2 cup whole milk
  • 1 cup heavy cream
Soup base
  • 4 cup corn kernels fresh, frozen, or canned
  • 1 lb russet potatoes peeled and diced
  • 1 tsp smoked paprika
Seasoning and garnish
  • 1 salt to taste
  • 1 black pepper to taste
  • 0.25 cup fresh chives chopped, for garnish

Equipment

  • 1 Dutch oven

Method
 

Cook the bacon
  1. Cook the chopped bacon in a large pot over medium heat until crispy, 8-10 minutes. Remove the bacon with a slotted spoon, leaving the drippings behind.
Sauté the vegetables
  1. Add the onion, celery, and bell pepper to the pot and cook until softened, 5 minutes. Stir and scrape browned bits from the bottom as needed for even cooking.
  2. Add the garlic and cook 1 minute more. The mixture should smell fragrant without browning.
Make the chowder base
  1. Sprinkle in the flour and stir constantly for 1 minute to cook out the raw flour taste. The paste should look slightly thick and smooth.
  2. Slowly whisk in the chicken broth and milk, then add the diced potatoes and smoked paprika. Whisk until no flour lumps remain.
  3. Simmer until the potatoes are fork-tender, 15 minutes. You should see gentle bubbles and tender potato edges.
Finish and serve
  1. Stir in the corn and heavy cream, then simmer 5 minutes until heated through and slightly thickened. Look for a creamy coating that clings lightly to the spoon.
  2. Season with salt and black pepper to taste. Adjust gradually until the flavor pops without tasting bland.
  3. Ladle the chowder into bowls and top with the crispy bacon and fresh chives. Finish with a visible sprinkle of green chives over the surface.

Notes

For the smoothest chowder, whisk the milk and broth in slowly right after adding flour so the roux stays lump-free. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently over medium-low, since it thickens as it sits. Freezing is not recommended because the dairy can break and become grainy after thawing. For a dairy-light option, use half-and-half in place of the heavy cream and reduce the milk slightly to maintain thickness.