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Creamy Corn Chowder

A close-up of a rustic brown bowl filled with creamy Amazing Corn Chowder, topped with fresh corn kernels and chives.
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A comforting and creamy corn chowder, perfect for cooler weather. This recipe uses fresh corn cobs to create a flavorful stock and offers options for a rich, bacon-infused version or a dairy-free alternative.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 4 slices bacon, chopped (optional)
  • 1 large yellow onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 6 cups corn cobs, cut into 2-inch pieces
  • 8 cups water
  • 4 cups fresh corn kernels (from about 6–8 ears of corn)
  • 2 medium potatoes, peeled and diced
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper, plus more to taste
  • 1 cup milk (or full-fat coconut milk for dairy-free)
  • 2 tablespoons cornstarch mixed with 2 tablespoons cold water (slurry, optional for thickening)
  • Fresh chives or parsley, chopped, for garnish

Instructions

  1. If using bacon, cook it in a large pot or Dutch oven over medium heat until crisp. Remove bacon with a slotted spoon and set aside, leaving the drippings in the pot.
  2. Add olive oil to the pot if not using bacon, or if you need more fat. Add the chopped onion, carrots, and celery. Cook until softened, about 5-7 minutes.
  3. Add the minced garlic and cook for 1 minute more until fragrant.
  4. Add the corn cobs and water to the pot. Bring to a boil, then reduce heat and simmer for 20-30 minutes to make corn stock. Strain the stock, discarding the cobs. Return the stock to the pot.
  5. Add the fresh corn kernels, diced potatoes, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
  6. For a creamier texture, you can blend about 1-2 cups of the soup using an immersion blender or carefully transfer to a regular blender. Return the blended soup to the pot.
  7. If you prefer a thicker chowder, stir in the cornstarch slurry and cook for another 1-2 minutes until thickened.
  8. Stir in the milk (or coconut milk). Heat gently until warmed through, but do not boil.
  9. Taste and adjust seasoning with salt and pepper as needed.
  10. Serve hot, garnished with reserved bacon (if using) and fresh chives or parsley.

Notes

  • To make corn stock, use the cobs from the fresh corn. They add a wonderful depth of flavor.
  • For a dairy-free version, use full-fat coconut milk. Ensure it is well-shaken before adding.
  • You can make this soup ahead of time and reheat it gently. It also freezes well.
  • Consider serving with a side salad or crusty bread for a complete meal.

Nutrition

Find it online: https://blissbatter.com/corn-chowder-recipe/