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This creamy corn chowder recipe is hearty, warm, and the perfect dish to complement your fall dinner spread. Farm-fresh favorites such as corn, onions, potatoes, celery, and carrots all meet in a creamy base to make this soup a family dinner favorite.

From “Maize” To Chowder

A picturesque pathway through tall corn plants with a vibrant blue sky, capturing the essence of summer agriculture.

As a child, wandering through the largest corn maze in Utah was fun and a little terrifying at the same time. Everything looked the same, the corn stalks only seemed to get bigger and denser, and the end seemed impossible to find. Yet, there was something fun and exciting about it.

Now that I am an adult, wandering through a corn maze sounds fun for picking my own corn off the stalks, cooking it up, and then making a delicious dish out of my fresh pickings. Corn has always been a favorite and a staple in my home. It’s easy, it’s simple, it’s tasty, and it’s versatile. From savory corn pancakes to sweet buttered corn on the cob to creamy corn chowder, you can’t go wrong with corn.

Why THIS Creamy Corn Chowder Recipe?

This creamy corn chowder recipe makes a soup that your family will talk about for weeks after devouring it. Fresh vegetables such as corn, celery, onions, and carrots straight from the farmer’s market come together in a creamy base that leaves you full and satisfied.

Not only does this recipe make the creamiest and heartiest corn chowder known to man, it comes together in one pot and in little to no time at all, perfect for a weeknight dinner.

The Things Inside: The Ingredients

Bacon – a high-quality cut of bacon is best for this recipe
Onion – I personally prefer purple, but choose your favorite onion
Celery – crisp celery is what you are looking for here
Carrots – just a few fresh, crisp carrots are best
Garlic Cloves – freshly minced garlic makes all the difference in this recipe
All-Purpose Flour – just your generic pantry staple is all you need
Chicken Broth – you can opt to use the premade broth, or make your own with bouillon cubes and water
Heavy Whipping Cream – any generic brand is perfect
Corn – you can either use fresh or frozen corn. If using fresh, you will need approximately 5 to 6 ears of corn and will need to cut them off the cob. If using frozen, thaw them before cooking.
Potatoes – yukon gold potatoes give a richer flavor profile to the chowder
Italian Seasoning – any old brand will do
Cayenne Pepper – this is completely optional, but adds some warmth to the chowder
Ground Mustard – just a pinch is all you need, so use what you have on hand
Black Pepper – freshly cracked black pepper is best
Salt – table salt will do just fine

Building The Dish: Step-By-Step Guide

Step 1
Prep all of the ingredients by peeling, dicing, and measuring everything. This will help make the cooking process smooth.
Step 2
Cut the bacon strips with kitchen shears, then cook in a large dutch oven over medium-high heat until crispy.
Step 3
Using a slotted spoon, transfer the cooked bacon to a paper towel-lined plate, leaving the rendered bacon fat in the dutch oven.
Step 4
Sauté the diced onion, celery, and carrots over medium heat in the leftover bacon grease for approximately 5 to 7 minutes, or until the onion is golden.
Step 5
Stir in the minced garlic and cook for about 30 seconds or until fragrant.
Step 6
Sprinkle the all-purpose flour over the sautéed vegetables and cook for about one minute, stirring frequently.
Step 7
Pour in the chicken broth, scraping the bottom of the dutch oven, then slowly mix in the heavy whipping cream, corn, diced potatoes, italian seasoning, cayenne pepper, ground mustard, and the cooked bacon.
Step 8
Bring to a boil, then reduce heat and simmer with the lid slightly covering the pot for 15 to 20 minutes, or until the potatoes are tender and the soup has thickened.
Step 9
Season with salt and pepper to taste before serving.

The Heavy Lifting: Equipment Needed

Vegetable Peeler – this simple tool makes peeling all of your veggies a breeze and helps minimize prep time
Vegetable Chopper – make quick work of dicing the celery, onion, carrots, and potatoes with a veggie chopper
Dutch Oven – a dutch oven is ideal for this recipe since it is heavy-bottomed and cooks more evenly

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The Perfect Pairing

Creamy corn chowder is a hearty soup that is a meal in itself, but you can serve it as a side with some tasty grilled cheese sandwiches, Sweet Honey Cornbread, No-Knead Focaccia Bread, or some Zucchini Bread.

For your sweet tooth fix after you devour this creamy soup, whip up some Amaretto Peach Cobbler, Traditional Tiramisu, or S’mores Cookies.

Have Leftovers?

If you have some creamy corn chowder leftover, it keeps best in the refrigerator for up to five days, or in the freezer for up to a few months. If frozen, thaw before reheating. To reheat, simply put it back in a pot on the stovetop or zap it in the microwave for just a few minutes. If it seems to be a little too thick or has lost some moisture, simply add chicken broth to liven it back up.

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