Creamy Corn Chowder

From clam to lobster to potato, many versions of chowder exist, but most have this in common: They’re simmered in a large pot, ready to ladle into bowls and feed a crowd.

In our version of creamy corn chowder, fresh sweet corn (instead of classic clams) gives this rich, creamy soup a lighter vibe that’s perfect for eating as a starter or enjoying by the bowlful. 

Don’t forget to add a side of our sourdough bread!

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Creamy Corn Chowder
Start to finish: 45 minutes
Impresses: 6 

Ingredients
2 slices thick-cut bacon, thinly sliced
1 tablespoon unsalted butter
1 yellow onion, chopped
2 stalks celery, diced
1 carrot, diced
½ pound baby new potatoes, chopped
2 garlic cloves, minced
4 cups chicken stock
4 ears fresh sweet corn, kernels removed from cob
½ cup heavy cream
Green onions, optional, for serving
Bacon, optional, for serving

Method

In a large, heavy-bottomed saucepan or Dutch oven, brown bacon over medium heat until crisp.

Remove and strain on a paper towel-lined plate. Set aside.

Add butter to pan, followed by onions. Stir to coat onions with butter and bacon fat, and cook until translucent, about 5 minutes. Add celery, carrots, potatoes and garlic. Stir to coat, and cook 1–2 minutes. Pour chicken stock into pan and increase heat to medium-high. Let stock come to a boil, and then reduce to a simmer. Simmer until potatoes are fork-tender, about 12–15 minutes.

Reduce heat to medium-low, and stir in fresh sweet corn and heavy cream, adding more cream if desired. Let corn and cream warm, about 3–5 minutes. Serve creamy corn chowder topped with bacon and green onions, if using.

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