Easy Corn Chowder
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Corn chowder is one of those soups that I feel like does not get enough love and I am here to fix that right now. It is thick, creamy, a little smoky from the bacon, and absolutely packed with sweet corn and tender potato chunks. The kind of soup that makes you want to curl up on the couch with a big bowl and not move for a while. Which honestly sounds perfect to me.
This easy version comes together in about 35 minutes which is perfect for a busy weeknight but it tastes like something you have been simmering all day. The trick is partially blending the soup so it gets creamy and thick while still having plenty of chunky bits in there. I make this year round but especially in summer when fresh corn is at its best — sweet corn from the farmers market takes this to a whole other level.
Fresh, Frozen, or Canned Corn
All three work great here so use whatever you have on hand. Fresh corn cut right off the cob gives the sweetest flavor and I always use it in peak summer. Frozen corn is my go-to the rest of the year and works just as well. Canned corn is totally fine in a pinch — just drain and rinse it. I usually use about 3 cups of kernels which is roughly 4 ears of fresh corn.
Easy Corn Chowder
Ingredients
Method
- In a large pot, cook bacon over medium heat until crispy. Remove and set aside, leaving 1 tbsp drippings in the pan.
- Cook onion in the drippings 3 minutes. Add garlic and cook 1 minute. Add potatoes, corn, broth, and smoked paprika. Bring to a boil then simmer 15 minutes until potatoes are tender.
- Use an immersion blender to partially blend the soup (blend about half) for a thick, creamy texture while keeping some corn and potato chunks. Stir in cream and butter. Season to taste.
- Serve topped with crumbled bacon, green onions, and shredded cheddar.
Notes
How to Get the Perfect Creamy Texture
The secret is partial blending. I use an immersion blender and just pulse it a few times right in the pot to blend about half the soup. This gives you that thick, velvety base while keeping plenty of corn kernels and potato chunks for texture. If you do not have an immersion blender you can scoop out a few cups of soup, blend it in a regular blender, and stir it back in.
Toppings Make It Extra Special
Do not skip the toppings! Crumbled bacon, shredded sharp cheddar, sliced green onions, and a tiny dollop of sour cream turn this simple soup into something really special. I also love adding a few dashes of hot sauce or a pinch of extra smoked paprika on top for a little kick. Serve with crusty bread or oyster crackers for the full cozy experience.
More Cozy Soup Recipes
Tools for This Recipe
- Lodge 6 Quart Enameled Cast Iron Dutch Oven: A large, heavy pot that crisps the bacon and then simmers the potatoes and corn all in one place.
- KitchenAid Variable Speed Hand Blender: Lets you blend about half the soup right in the pot for that thick, creamy texture while keeping some chunks.
- OXO Good Grips Stainless Steel Soup Ladle: Deep enough to scoop up plenty of corn and potato in every serving.
If you are a soup person (same), browse our full recipe collection on the blog for more comforting bowls and easy weeknight dinners. So many good ones waiting for you!
xo, Pam
