Go Back
Creamy Corn Chowder Recipe: Rich and Comforting
Ayoub Bazzi

Creamy Corn Chowder

This creamy corn chowder is a velvety, soul-warming bowl of sweet summer harvest flavor. Featuring tender corn kernels, hearty gold potatoes, and a savory vegetable broth base, this dish is thickened naturally to perfection. The addition of crispy turkey bacon adds a smoky, salty contrast that elevates the natural sweetness of the corn, making it a perfect restaurant-quality meal for busy weeknights or chilly evenings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: DINNER
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 4 cups fresh corn kernels (or frozen)
  • 3 large gold potatoes, diced into 1/2 inch cubes
  • 6 slices turkey bacon, chopped
  • 4 cups low-sodium vegetable broth
  • 1 cup heavy cream
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced

Method
 

  1. Render the turkey bacon in a large heavy-bottomed pot over medium heat until crispy.
  2. Remove the bacon pieces and set aside, leaving the rendered fat in the pot.
  3. Sauté the onions in the fat until translucent and soft, about five minutes.
  4. Add garlic and cook until fragrant without browning.
  5. Stir in the corn kernels and diced potatoes to coat with aromatics.
  6. Pour in vegetable broth and bring to a boil.
  7. Reduce heat to low, cover, and simmer until potatoes are fork-tender.
  8. Stir in the heavy cream slowly, simmer for 5 additional minutes to thicken, and serve topped with crispy bacon.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove. For an even thicker chowder, mash a portion of the cooked potatoes directly in the pot before adding the cream.