Creamy Corn Chowder
FAQ
Can I make this vegetarian?
Yes! Skip the bacon and use vegetable stock. Add an extra pinch of smoked paprika for that smoky flavour.
Can I use frozen or fresh corn?
Absolutely. Fresh corn is sweeter, but frozen works also, just roast or sauté lightly for extra flavour.
Can I prep this ahead of time?
You can make the chowder up to 2 days ahead. Store the garnishes separately and reheat gently on the stove.
Flavour Boosts / Chef’s Tips
- Roast or sauté the corn first (optional): Even just 5 minutes in a hot pan or oven can add subtle caramelized sweetness.
- Garlic depth: Consider roasting the garlic with the butter and onions instead of just sautéing, it adds a soft, mellow flavour.
- Smokiness: Smoked paprika or a few drops of liquid smoke can deepen the bacon flavor without overpowering the corn.
Creamy Corn Chowder
This Creamy Corn Chowder is cozy, comforting and packed with flavour. Sweet corn and tender potatoes simmer with smoky bacon, butter, and garlic, then finish with a swirl of cream for that rich, satisfying bite. Topped with crispy bacon, fresh chives, and microgreens, it’s the kind of weeknight dinner that feels simple, hearty, and just a little special.
Equipment
- Blender
Ingredients
- ½ cup bacon or pancetta diced,
- 1-2 slices bacon or ¼ cup pancetta cooked and crumbled for garnish
- 4 med Yukon Gold potatoes peeled and diced small
- 1 med yellow onion finely chopped
- 2-3 cloves cloves garlic minced
- 3 cans corn leave 1 whole, blend the other 2
- 2 cups chicken stock or water for a lighter base
- 1–1½ tsp flaky sea salt to taste
- Freshly ground black pepper to taste
- 1 bay leaf
- ½ tsp smoked paprika
- 2 cups half-and-half or a mix of 35% cream and milk
- 2 Tbsp unsalted butter
Optional Garnishes
- Crispy bacon bits
- Microgreens or chive snips
- Toasted corn kernels for crunch
- Tiny dollops of crème fraîche for added richness
Instructions
- Drain all 3 cans of corn. Add 2 cans to a blender along with a splash of milk or cream (this will help it blend smoothly). Blend until smooth and set aside. Keep the remaining 1 can whole for texture.
- In a large, heavy-bottomed pot, cook bacon or pancetta over medium heat until golden and crisp, 5–7 minutes.
- Remove all the bacon, leaving about 2 tablespoons fat in the pot. Set bacon aside.
- Add butter, onion, and garlic to the pot. Cook gently until translucent and fragrant, about 4–5 minutes.
- Add diced potatoes, the blended corn, the whole corn, smoked paprika, and bay leaf. Stir to coat in the butter, season lightly with salt and pepper.
- Pour in the stock (or water) and bring to a gentle boil. Reduce heat to low, partially cover, and simmer until potatoes are tender, about 20 minutes.
- Warm the half-and-half gently in a small saucepan (do not boil). Slowly stir it into the chowder. Remove bay leaf, taste, and adjust seasoning.
- Stir the ½ cup of cooked bacon back into the soup.
- Ladle the creamy corn chowder into bowls and garnish with the remaining bacon, microgreens, chive snips, and/or toasted corn.
Notes
- Rest time: Letting the soup rest for 10–15 minutes after cooking helps the flavors meld beautifully.
- Substitutions: Half-and-half can be swapped with cream or milk if you want a richer or lighter chowder.
- Storage: Keep leftovers in an airtight container in the fridge up to 2 days.
- Reheating: Warm the corn chowder gently on the stove so it stays creamy and smooth. Add the bacon, chives, and microgreens right before serving for that fresh, crisp finish.
Tried this recipe?
Mention @thewifewiththeknife or tag #wifewiththeknife
Mention @thewifewiththeknife or tag #wifewiththeknife
