Creamy Corn Chowder Comfort (Printable)

Velvety soup featuring sweet corn, tender potatoes, and crisp bacon. Ideal for cozy meals.

# Ingredient List:

→ Vegetables

01 - 3 cups fresh or frozen corn kernels
02 - 2 medium Yukon gold potatoes, peeled and diced
03 - 1 medium onion, finely chopped
04 - 2 celery stalks, diced
05 - 1 medium carrot, peeled and diced
06 - 2 cloves garlic, minced

→ Meats (optional)

07 - 4 slices bacon, diced

→ Dairy

08 - 2 tablespoons unsalted butter
09 - 2 cups whole milk
10 - 1 cup heavy cream

→ Broth & Seasonings

11 - 3 cups low-sodium vegetable or chicken broth
12 - 1 bay leaf
13 - 1/2 teaspoon dried thyme
14 - 1/4 teaspoon smoked paprika
15 - Salt and freshly ground black pepper, to taste

→ Garnish

16 - 2 tablespoons chopped fresh chives or parsley

# How to Make:

01 - In a large pot over medium heat, cook the diced bacon until crisp. Remove with a slotted spoon and set aside. Drain excess fat, leaving 1 tablespoon in the pot. For a vegetarian option, omit bacon and add an extra tablespoon of butter instead.
02 - Add butter to the pot and sauté onion, celery, carrot, and garlic for 4 to 5 minutes until softened and fragrant.
03 - Stir in potatoes, corn, bay leaf, thyme, smoked paprika, salt, and pepper. Pour in the broth and bring the mixture to a boil.
04 - Reduce heat to low, cover, and simmer for 15 to 20 minutes or until potatoes are tender.
05 - Remove the bay leaf. Using an immersion blender, puree about half of the soup directly in the pot to create a creamy texture while retaining some chunks. Alternatively, transfer half to a blender and return it to the pot.
06 - Stir in the whole milk and heavy cream, then simmer gently for 5 minutes. Adjust seasoning to taste.
07 - Ladle soup into bowls and top with reserved crispy bacon and chopped fresh chives or parsley.

# Expert Tips:

01 -
  • It comes together in under an hour, yet tastes like you've been tending it all day.
  • The creamy texture feels indulgent without being heavy, especially when you nail that half-blended technique.
  • Bacon lovers and vegetarians both walk away happy from this one.
02 -
  • Blending about half the soup is the key to that creamy texture without it turning into baby food—full puree feels one-note, but leaving it all chunky feels thin and brothy.
  • Don't skip the gentle simmer after adding cream; rushing it at high heat can cause the cream to separate and look oily.
  • Taste and season as you go, especially at the end, because salt levels change once you add the dairy.
03 -
  • Keep your broth low-sodium so the final seasoning is entirely in your hands; you can always add more salt, but you can't take it back.
  • Prep your vegetables before you start cooking, because once the pot is moving, you won't want to stop and chop—mise en place makes everything smoother and faster.

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