Creamy Corn Chowder

4.50 from 2 votes

This Creamy Corn Chowder Recipe is a cozy comfort food loaded with corn and potatoes. Super easy to make, quick enough for weeknights and hearty enough for weekends. Your next go to for a hearty soup option.

Course: Main Course, Soup

Cuisine: American

Prep Time: 5

Cook Time: 25

Servings:

Author: Heather

Ingredients

½ pound bacon
1 medium onion, diced
1 tablespoon minced garlic
¼ cup all purpose flour
4 cups chicken broth
1 ½ pounds yukon gold potatoes, peeled and diced into bite size pieces
4 cups frozen corn
½ teaspoon dried thyme
1 teaspoon parsley
1 teaspoon salt
½ teaspoon black pepper
1 large dried bay leaf
1 cup heavy cream
1 cup milk

Instructions

In a large dutch oven or soup pot, cook the bacon over medium heat until crispy. Remove to a paper towel lined plate. Reserve 2 tablespoons of bacon grease and discard the rest.
To the bacon grease, add the diced onions and cook until soft and translucent. About 4 minutes.
Add the minced garlic and sauté for one minute until fragrant.
Stir in the flour and cook for one minute.
Slowly add the chicken broth while scraping the bottom of the pot and stirring so all the flour dissolves.
Gently add the diced potatoes, frozen corn, thyme, parsley, salt, black pepper and bay leaf. Give it a good stir.
Partially cover the pot and heat to boiling.
Once boiling, reduce heat to low and simmer for about 20 minutes until the potatoes are fork tender. Stir the chowder a few times to make sure nothing is sticking to the bottom of the pot.
Stir in the heavy cream and milk. Heat through and then remove from heat.
Serve with cooked bacon pieces and enjoy!

Nutrition

Tried this recipe?Please rate the recipe, leave a comment and tell me how much you loved it!

Share the Recipe!Please share it and tag @heathershomemadekitchen and use #heathershomemadekitchen!