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Creamy corn chowder recipe in a rustic bowl, garnished with green onions and a swirl of melted Smoked Paprika & Miso Finishing Butter.

Best corn chowder recipe

Rebecca Blumer
Cozy, creamy corn chowder made with corn-cob “stock,” bacon, and Yukon Gold potatoes, finished for extra depth and silky texture.
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Prep Time 20 minutes
Cook Time 43 minutes
Total Time 1 hour 3 minutes
Course Main Course
Cuisine American
Servings 6 Servings
Calories 420 kcal

Equipment

  • Stockpot
  • 5 Qt Dutch oven
  • Tongs
  • Slotted spoon

Ingredients
 

For the Corn Stock

  • 4 cups chicken broth
  • 1 1/2 cups milk
  • 1 cup heavy cream

For the Corn Chowder

  • 4 cups corn kernels (from 4-5 ears corn) reserve cobs for stock*
  • 4 oz bacon, chopped (4 slices)
  • 1 large onion, finely diced (1 1/2 cup)
  • 1 large carrot, cut into 1/4″ dice (1 cup)
  • 3 stalks celery, finely diced (1 cup)
  • 1 lb Yukon potatoes 3 medium, peeled and cut into 1/4″ thick pieces
  • 2-3 tsp sea salt or to taste
  • 1/4 tsp black pepper
  • 1/4 tsp cayenne pepper or to taste
  • 2 Tbsp Chives, chopped to garnish

Instructions
 

Phase 1: Build the corn stock

  • Cut the kernels from the cobs and set kernels aside for making chowder, then place the bare cobs in a stockpot.
  • Add 4 cups broth, 1 1/2 cups milk, and 1 cup cream to the pot. Bring to a boil, reduce heat, and simmer un-covered 20 minutes while you make the chowder, then use tongs to remove and discard cobs before using the corn stock later.

Phase 2: Render bacon and sweat the base

  • Set a 5 Qt dutch oven over medium/high heat, add chopped bacon, and cook, stirring occasionally, until browned. Scoop out the bacon bits with a slotted spoon and set aside, leaving the bacon fat behind.
  • Add chopped onion, celery, and carrot to the bacon fat and cook uncovered, stirring occasionally, until the onion is soft, about 7-8 minutes. You want a glossy mirepoix that smells sweet and savory, not browned.

Phase 3: Simmer until tender, then finish

  • Add sliced potatoes, 4 cups corn kernels, 2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp cayenne pepper. Pour in the corn stock, bring to a light boil, then simmer uncovered 10-15 minutes or until the potatoes are tender, keeping it gentle so the dairy does not curdle.
  • Taste and season with salt and pepper to taste, then ladle into bowls and garnish with reserved bacon and chopped chives.

Notes

Keep the heat gentle (avoid a rolling boil) so the dairy stays smooth. Store covered in the fridge for 3 to 4 days; reheat low and slow, stirring often. Freezing isn’t recommended because dairy and potatoes can turn grainy.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 420kcalCarbohydrates: 34gProtein: 12gFat: 27gSaturated Fat: 12gCholesterol: 70mgSodium: 980mgPotassium: 760mgFiber: 4.5gSugar: 9gVitamin A: 70IUVitamin C: 25mgCalcium: 120mgIron: 2.2mg
Keyword Bacon, chowder, corn chowder, Dutch oven, Yukon Gold potatoes
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