Name: Thick Creamy Corn Chowder
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 3 cups corn kernels, fresh or frozen; 4 medium potatoes (~1 1/2 lb), diced; 2 thick-cut bacon slices, diced; 1 medium onion, diced; 1 celery stalk, sliced; 1 tsp minced garlic; 3 cups low-sodium chicken broth; 3/4 – 1 cup whole milk or heavy cream; 2 Tbsp cornstarch (mixed with a splash of cold milk first); 1/2 tsp dried thyme; 1 tsp salt; 1/4 tsp black pepper

This corn chowder starts the way most good soups do in my kitchen, with bacon sizzling in the bottom of a heavy Dutch oven before the onions go in. I still don’t measure the diced potatoes with a ruler, and I’m not going to start now.

This is the dinner I make when the evening wind picks up and we want something steaming in heavy bowls.

Prep: 15 minutes · Cook: 35 minutes · Total: 50 minutes · Serves: 5–6

How do you thicken corn chowder without making it pasty? Whisking cornstarch with a splash of cold milk before stirring it into the simmering broth creates a smooth thickening agent that binds the soup together cleanly.

Letting it bubble gently on the stove for a few minutes removes the raw starch taste while keeping the texture velvety.

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The Ingredient List

3 cups corn kernels, fresh or frozen
4 medium potatoes (~1 1/2 lb), diced
2 thick-cut bacon slices, diced
1 medium onion, diced
1 celery stalk, sliced
1 tsp minced garlic
3 cups low-sodium chicken broth
3/4 – 1 cup whole milk or heavy cream
2 Tbsp cornstarch (mixed with a splash of cold milk first)
1/2 tsp dried thyme
1 tsp salt
1/4 tsp black pepper

Ingredient Notes

The corn choice sets the foundation for the sweetness of the finished chowder. You can use sweet frozen kernels when fresh ears are out of season, and they still give you that bright pop in every spoonful.

Whole milk or heavy cream provides the milky body that defines a traditional chowder. If you want a richer bowl, reach for heavy cream, but whole milk keeps the soup light enough for a regular weeknight meal.

Potatoes give the soup its hearty substance as they soften in the broth. Dice them into even pieces so they finish cooking at the same time without turning into mush on the bottom of the pot.

Making Corn Chowder, Step by Step

Crisp the bacon. Place the diced bacon in a large Dutch oven over medium heat and cook for about 5 minutes until crisp and browned, then remove the pieces with a slotted spoon while leaving the fat in the pot.
Sauté the aromatics. Add the diced onion and sliced celery to the hot bacon fat and cook for about 5 minutes until they turn soft and translucent.
Add the garlic and thyme. Stir in the minced garlic and dried thyme, cooking for about 1 minute until fragrant while scraping the bottom of the pot.
Simmer the vegetables. Pour in the low-sodium chicken broth, add the diced potatoes, and bring the liquid to a simmer, cooking for 15–20 minutes until the potatoes are tender when poked with a fork.
Stir in the corn. Drop the corn kernels into the simmering pot and let them cook for a few minutes until heated through.
Thicken the soup. Pour in the milk and the cornstarch mixture that you dissolved in cold milk earlier, stirring constantly until the soup thickens up nicely.
Finish the chowder. Season with salt and black pepper, stir in the reserved crisp bacon, and simmer for 3 minutes before taking the pot off the heat.

Make-Ahead and Leftovers

Store leftover corn chowder in an airtight container in the refrigerator for up to 3 days. Reheat leftovers gently on the stove over medium-low heat, stirring frequently and adding a splash of milk or chicken broth to loosen the dairy base.

Avoid boiling the soup during reheating or the milk might separate. Freezing is not recommended because dairy-based soups tend to grain up and lose their smooth texture once thawed.

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