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Creamy Corn Chowder

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A warm and comforting Creamy Corn Chowder that brings a taste of nostalgia with sweet corn, creamy texture, and hearty potatoes.

Ingredients

Scale
  • 4 ears of fresh corn (or 4 cups frozen corn)
  • 2 medium Yukon Gold potatoes, diced
  • 4 slices of bacon (or smoked paprika for vegetarian option)
  • 2 cups heavy cream (or milk for lighter option)
  • 4 cups vegetable or chicken broth
  • 1 medium onion, chopped (optional)
  • Salt and pepper to taste
  • Lemon juice and fresh herbs for garnish (optional)

Instructions

  1. Gather all your ingredients together. Dice your potatoes into small cubes and cut the kernels off the corn.
  2. Add bacon to a large pot over medium heat. Cook until crispy, about 5-7 minutes. Remove bacon and leave the fat in the pot.
  3. Toss in chopped onions and sauté for 3-4 minutes until translucent.
  4. Add the diced potatoes and fresh corn to the pot and stir for about 2 minutes.
  5. Pour in enough broth to cover the mixture (approximately 4-5 cups) and bring to a gentle simmer. Cook for 15-20 minutes until potatoes are tender.
  6. Stir in cream and return bacon to the pot. Adjust seasoning with salt and pepper, and add lemon juice or herbs if desired.
  7. Blend a portion of the chowder with an immersion blender for a creamier texture, if desired.
  8. Ladle the chowder into bowls and garnish with extra corn, bacon bits, or a drizzle of cream.

Notes

For a spicier version, add jalapeños. Substitute with fresh herbs for a new twist. Store leftovers in the fridge for 3-4 days or freeze without cream.

Nutrition

Keywords: corn chowder, creamy soup, comfort food, vegetarian chowder, easy recipes

Find it online: https://pureproteinbites.com/one-pot-creamy-corn-chowder-30-minutes-weeknight-dinner/