Creamed Corn Chowder
A rich, hearty vegetable soup loaded with sweet corn, tender potatoes, and smoky bacon, finished with a silky cream base. This classic American chowder comes together quickly on the stovetop and makes for comforting weeknight dinners or casual entertaining.
Steps
Before you start
- Cut the potatoes and onion into uniform ½-inch pieces so they cook evenly
- Have the corn measured and ready; frozen works just as well as fresh
- Slice the bacon before starting so it cooks quickly and evenly
Render the bacon
- In a large heavy-bottomed pot or Dutch oven over medium heat, add the bacon pieces.
- Cook, stirring occasionally, until the bacon is crispy and has rendered most of its fat, about 8–10 minutes.
- Transfer the bacon to a paper-towel-lined plate, leaving the rendered fat in the pot.
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Ready when: Bacon is golden brown and crispy
Tip: Don't discard the rendered bacon fat—it's flavorful cooking fat for the aromatics.
Sauté the aromatics
- Add the butter to the pot with the bacon fat.
- Once the butter is melted, add the diced onion and celery.
- Cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
- The onion should have no bite and the celery should be tender.
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Ready when: Onion is translucent and vegetables are soft
Tip: Cook the aromatics long enough to develop sweetness; this is where the chowder's flavor foundation comes from.
Add potatoes and stock
- Stir in the diced potatoes, then pour in the 4 cups of stock.
- Add the thyme sprigs and bay leaf.
- Bring to a boil over medium-high heat, then reduce to medium and simmer uncovered until the potatoes are fork-tender, about 12–15 minutes.
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Ready when: Potatoes break easily when pierced with a fork
Tip: Don't skip the simmering time; undercooked potatoes will be hard and unpleasant.
Add corn and cream
- Stir in the corn kernels and the heavy cream.
- Return to a gentle simmer over medium heat.
- Cook for another 5–8 minutes, stirring occasionally, until the corn is heated through and the soup is steaming and slightly thickened from the cream.
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Ready when: Corn is tender and soup is steaming; no boiling
Tip: Keep the heat at a gentle simmer to prevent the cream from breaking or curdling.
Season and finish
- Remove the thyme sprigs and bay leaf.
- Taste the soup and season with kosher salt and freshly ground black pepper.
- Stir in the crispy bacon pieces.
- Ladle into bowls and garnish with fresh chives if desired.
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Ready when: Soup is well-seasoned and bacon is distributed throughout
Tip: Taste before adding salt, as the stock and bacon are already salty; add gradually.
Good to know
Tips
- Uniformly dice all vegetables so they cook evenly and don't have hard or mushy pieces.
- For a smoother, more luxurious texture, blend about ⅓ of the soup (carefully, in batches) and stir it back in before adding the cream.
- Corn releases starch when cooked, which naturally thickens the soup; no roux or cornstarch is needed.
- This chowder is best eaten the day it's made, while the texture is at its most appealing.
Make ahead
Prepare the soup up to the end of step 4, then cool and refrigerate for up to 2 days. Reheat gently over medium heat, stirring occasionally. Stir in the bacon just before serving to keep it crispy.
Storage & reheating
Store in an airtight container in the refrigerator for up to 3 days. Freeze for up to 2 months (freeze before adding bacon so the bacon stays crispy upon reheating). To reheat from frozen, thaw overnight in the refrigerator, then warm gently over medium heat. The soup may separate slightly upon reheating; stir well to recombine.
Substitutions
- heavy cream → Half-and-half or whole milk. The soup will be less rich but still creamy and delicious. Use the same volume.
- bacon slices → Smoked paprika (½ teaspoon) and a pinch of liquid smoke. For a vegetarian or plant-based version, these add smoky depth without meat.
- corn kernels, fresh or frozen → Equal amount of frozen peas, diced bell pepper, or a mix of both. Other vegetables work well; adjust cooking time if using harder vegetables like carrots.
- vegetable or chicken stock → Water with 1 vegetable bouillon cube. Less flavorful than stock but serviceable in a pinch; increase salt to taste.
