Creamy Corn Chowder

I had big plans to post a really awesome, kick-off-the-brand-new-year-with-brand-new-healthy-recipes healthy recipe. Then…life kind of happened. I paid off my car. Then I proceeded to total said car the next day. (I posted about this on Instagram and had so many loving and concerned comments and I couldn’t respond to each of them, but THANK YOU so much! I’m fine–my injuries are minor (thank you, Honda!), and while they weren’t minor to my car, I get to pick up a new car today, so I have a lot to be thankful for. Lesson learned: when you want to turn left and someone stops to wave you through and you can’t see the outside lane, don’t go, even if the guy waving you through is holding up an entire block of traffic and rolls down his window to assure you the other lane is clear. It wasn’t.) Anyway, in addition to dealing with all that business, we had a “surprise” science fair project, a birthday, and a stomach bug to round it all out. So…you know…basically life.

This recipe for Creamy Corn Chowder is one of my all-time favorite recipes, and it just so happens that it’s also healthy and really fantastic comfort food. If you’ve never made it, do it. This week. I’m being bossy.
Final creamy corn chowder

This recipe is near and dear to my heart because it’s the first recipe I ever made up from scratch. I started making it when my husband and I had just gotten married in 2001 and we were beyond-broke college students. It had everything we could afford–canned corn, milk, potatoes, onions, chicken bouillon and was quick, easy, nutritious, and filling. It has become one of my ultimate comfort foods–even this afternoon, as it was bubbling on the stove, I took a sniff and was taken straight back to a simpler time in my life!

The bacon is optional, making it potentially vegetarian. If you decide to leave the bacon out, I’d recommend adding about 1 tsp. of smoked paprika to get that yummy, smokey flavor in the soup.

If you’re using bacon, fry 6-8 ounces of it until crisp (or use this oven method, which is my all-time favorite way to make bacon!)

Cooked bacon

While the bacon is cooking, melt 2 tablespoons of butter over low heat in a soup pot. When melted, add flour to make a roux and whisk until it comes together in a little ball.

Making a roux for corn chowder

Add water and whisk until completely combined and there are no lumps.

Adding water to corn chowder roux

Add milk and chicken base or bouillon and bring to a simmer. Add potatoes, onions, and garlic, and simmer (but don’t boil!), stirring very frequently, for about 20 minutes or until potatoes are tender.

Cooked potatoes for creamy corn chowder

Add crumbled bacon and corn and heat through.

Adding corn to creamy corn chowder

Add a few drops of hot sauce and then salt to taste. The reason why I don’t have an exact measurement is that while the soup REALLY needs salt, bacon also really differs in its saltiness, so it can be super easy to make this soup way too salty. Start with about 1/4 teaspoon, give it a few minutes, and then add more if you need it.

Ladle into bowls and sprinkle with extra bacon and/or cheese if you want.

Final creamy corn chowder in bowl

Because, you know, if there’s anything a perfectly healthy bowl of soup needs, it’s bacon and cheese. I’m dead serious.

creamy corn chowder with cheese and bacon

Print
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Creamy Corn Chowder

  • Author: kate jones
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6

Ingredients

2 tablespoons butter

1/4 cup all-purpose flour

1 cup water

2 1/2 cups 1% milk

2 teaspoons chicken base

6 ounces bacon

1 small onion, minced

2 medium red potatoes, cut into bite-sized pieces

3 cloves garlic, minced

1 1/2 cups frozen corn*

salt and pepper to taste

A few dashes of hot sauce (like Tabasco)


Instructions

Fry bacon until crisp or make it in the oven using this method.

In the meantime, melt butter over low heat in a soup pot. When melted, add flour to make a roux and whisk until it comes together in a little ball. Add water and whisk until completely combined and there are no lumps. Add milk and chicken base or bouillon and bring to a simmer. Add potatoes, onions, and garlic, and simmer (but don’t boil!), stirring very frequently, for about 20 minutes or until potatoes are tender. Add crumbled bacon and corn and heat through. Add a few drops of hot sauce and then salt to taste. The reason why I don’t have an exact measurement is that while the soup really needs salt, bacon also really differs in its saltiness, so it can be super easy to make this soup way too salty. Start with about 1/4 teaspoon, give it a few minutes, and then add more if you need it.

Ladle into bowls and sprinkle with extra bacon and/or cheese if you want. Enjoy!



Nutrition

  • Calories: 309kcal
  • Sugar: 8g
  • Sodium: 700mg
  • Fat: 17g
  • Saturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 31g
  • Fiber: 3g
  • Protein: 10g
  • Cholesterol: 34mg

 

 

91 comments

  1. Made this for dinner tonight- Excellent! I added the smoked paprika and I don’t think I would ever suggest leaving it out. I also made it with frozen corn which means I dumped in about three times the amount that is in a can… it was wonderful 😀

  2. that soup was num-o. My husband’s recommendation for next time – double the recipe so we can have leftovers. Thanks!

  3. the 1/2 lb of bacon is optional???I would say its a MUST!!!LOL
    Thanks for your comment on my Oreo Turkeys.
    They would be perfect for the cub scouts to make!

  4. Hey Kate – you made my day. It is chilly up here in the North East and soup sounds good to me. Well, particularly because my oven is broken :^( Stove top and grilling are my friends right now!

  5. Creamy Corn Chowder I’ve been dreaming of you for years. . . ever since someone brought me a pot with cheese and bacon after I had my second child. This looks just like that!!! Mmmmmmmmm. . .
    Thanks for making my dreams come true.

  6. I’ve got taco soup in my crockpot right now, but now I’m kind of wishing I had seen this recipe first. Yum! I can’t wait to try it.

  7. Oh I’m glad you posted this, and why have I not seen it until now? A good corn chowder has been on my list of recipes to find “the best of” and I loooove that soup season is fast approaching! I made soup the other day too, in almost 90 degree weather. As I put all of my pumpkins out on my mantle 🙂

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