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–+ servings
“Creamy homemade corn chowder served in a bowl, topped with corn kernels, chopped herbs, and a sprinkle of paprika.”

corn chowder

A creamycorn chowder chowder inspired by Jessica’s mom’s Iowa recipe — no canned soup, just fresh corn flavor, tender potatoes, and smoky bacon in every spoonful. This crowd-favorite soup gets even better the next day and can be made year-round using fresh or frozen corn.
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Prep Time 3 hours 20 minutes
Cook Time 33 minutes
Make-Ahead Chill 1 hour
Total Time 4 hours 53 minutes
Servings: 8 servings
Course: Dinner, Lunch, Soup
Cuisine: American, Midwestern, Comfort Food
Calories: 360
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 6 slices Thick-cut bacon -Cook until crispy; reserve fat
  • 2 tablespoon Butter -Added to bacon fat
  • 1 large Yellow onion -Diced
  • 2 stalks Celery -Diced
  • 3 cloves Garlic -Minced
  • 2 tablespoon All-purpose flour -Thickening base
  • 4 cups Chicken or vegetable broth -Add gradually
  • 3 medium Yukon gold potatoes -Peeled and cubed
  • 1 Bay leaf Remove before serving -
  • 1 teaspoon Fresh thyme -or ½ teaspoon dried
  • 4 cups Corn kernels -Fresh or frozen
  • 1 cup Whole milk -Add after simmering
  • ½ cup Heavy cream -Add at the end
  • ½ teaspoon Smoked paprika -For depth
  • ½ teaspoon Salt -To taste
  • ¼ teaspoon Black pepper -To taste
  • 1 tablespoon White miso paste -Optional; adds umami
  • 1 teaspoon Apple cider vinegar -Optional; brightens flavor

Equipment

  • 1 Large heavy pot (6 qt) (For simmering chowder )
  • 1 Sharp chef's knife (For chopping vegetables )
  • 1 Cutting Board (Preferably wood )
  • 1 Wooden Spoon (For stirring without scratching pot )
  • 1 Potato masher (To thicken chowder naturally )
  • 1 Ladle (For serving )

Method
 

  1. Fry chopped bacon pieces until crispy and keep the rendered fat to flavor the chowder base.
  2. Sauté onion, celery, and garlic in butter and bacon fat until soft, fragrant, and lightly golden.
  3. Add broth, potatoes, thyme, and bay leaf, then simmer until the potatoes are tender and start thickening the soup.
  4. Stir in half the corn and optional stripped cobs to boost sweetness and deepen the corn flavor.
  5. Pour in milk and cream, then gently heat with the remaining corn for a rich, creamy texture.
  6. Mix in miso paste and a small splash of vinegar to add umami depth and balance the sweetness.

Nutrition

Serving: 350gCalories: 360kcalCarbohydrates: 35gProtein: 10gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 780mgPotassium: 620mgFiber: 3gSugar: 7gVitamin A: 800IUVitamin C: 20mgCalcium: 120mgIron: 1.2mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

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