Corn Chowder Recipe

Name: Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 slices bacon, sliced to 1/4-inch pieces; 1 tablespoon butter; 3 cloves garlic, roughly chopped; 2 stalks celery, medium dice; 1 medium carrot, medium dice; 1 onion, medium dice; Kosher salt and freshly ground black pepper; 1/4 cup all-purpose flour; 4 cups homemade or low-sodium chicken stock; 4 ears corn, kernels removed or 12 ounces frozen corn kernels; 1 medium baseball-size red potato, medium dice; 1 teaspoon chopped fresh thyme; 2 cups whole milk

Servings: persons

4 slices bacon, sliced to 1/4-inch pieces
1 tablespoon butter
3 cloves garlic, roughly chopped
2 stalks celery, medium dice
1 medium carrot, medium dice
1 onion, medium dice
Kosher salt and freshly ground black pepper
1/4 cup all-purpose flour
4 cups homemade or low-sodium chicken stock
4 ears corn, kernels removed or 12 ounces frozen corn kernels
1 medium baseball-size red potato, medium dice
1 teaspoon chopped fresh thyme
2 cups whole milk

1
Add the bacon to the bottom of a large heavy soup pot set over medium heat.
2
Stir until the bacon is crisp, 4 to 5 minutes.
3
Remove to a paper-towel-lined plate with a slotted spoon.
4
Add the butter and once melted, toss in the garlic, celery, carrots and onions, and saute until nice and tender, about 6 minutes.
5
Season the mixture with salt and pepper, and sprinkle in the flour and stir until light colored and pasty, another 2 minutes.
6
Slowly pour in the chicken stock, and then stir in the corn, potatoes and thyme, and bring to boil.
7
Reduce the heat to a simmer and cook the potatoes and corn kernels until just tender, stirring occasionally, 15 minutes.
8
Pour in the milk and simmer for 20 minutes more.
9
Taste for seasoning and adjust accordingly before serving.

809

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 slices bacon, sliced to 1/4-inch pieces, 1 tablespoon butter, 3 cloves garlic, roughly chopped, 2 stalks celery, medium dice, and more.

Yes, Corn Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Corn Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions