Creamy Corn Chowder

Creamy Corn Chowder with hearty potatoes, zucchini and crispy smoky bacon in a creamy broth. The best of summer flavors in about 30 minutes!

This creamy homemade Chowder with fresh summer corn, zucchini, potatoes and crispy bacon is the perfect one pot summertime meal.

Hearty but comforting – add some crusty bread for a quick and easy weeknight dinner.

WHAT I LOVE ABOUT THIS RECIPE:

• It’s a great way to enjoy the best of summer flavors from the local farmers market.
• This creamy soup is hearty but not heavy – soon to be a family favorite.
• The sweet corn flavor and crispy, salt bacon make the perfect summer soup.
• A delicious comfort food meal ready in 30 minutes – perfect for weeknights!
• This chowder cooks completely in 1 pot with simple grocery store ingredients.
• Don’t wait for soup season – light enough to enjoy a big bowl of corn chowder anytime!

WHAT’S IN THIS EASY CREAMY CORN CHOWDER RECIPE?

• thick-cut bacon slices
• butter
• yellow onion
• carrot
• sea salt (or kosher salt) and black pepper
• garlic cloves
• all purpose flour
• chicken stock
• yukon gold potatoes
• fresh sweet corn
• zucchini
• fresh dill
• whole milk or heavy cream
• shredded sharp cheddar cheese

HOW TO MAKE CREAMY CORN CHOWDER:

Shuck the corn then use a sharp knife to cut the corn kernels off the cob and set aside.

Cut bacon into bite size pieces then add chopped bacon to a soup pot or dutch oven over medium heat.

Cook until crispy (stir bacon occasionally) then remove from the pot and set aside (for topping the chowder), leaving about 1 tablespoon of bacon fat in the pot.

Add butter to the pot, then drop in the chopped onions and carrots. Season with salt and pepper and cook 3-5 minutes over medium heat or until the carrots are almost fork tender.

Reduce to low heat, add minced garlic and corn, season this layer with salt and pepper then cook 1 minute.

Sprinkle flour over the top, stir well and cook another minute.

Stir in the chicken stock then add potatoes and zucchini. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.

Stir well then cover and bring to a boil. Reduce heat and simmer 10-12 minutes or until the potatoes are tender.

Stir in the milk or cream then remove from the heat and slowly add the cheese a little at a time until it’s completely melted then add the dill.

Taste and adjust for salt and pepper. Serve your Potato Corn Chowder topped with (reserved) crispy bacon and fresh bread.

LOOKING FOR A FEW MORE CORN RECIPES?

Zucchini Corn Fritters

Mexican Street Corn Dip

Sweet Corn Risotto

​CAN YOU FREEZE CREAMY CORN CHOWDER?

Corn chowder is safe to freeze for up to 3 months – but – soups or chowders that contain milk or cream may take on a grainy texture and separate when it’s thawed.

This chowder is best when it’s freshly cooked but can be stored in an airtight container in the fridge up to 3 days and will reheat well that way.

TIPS FOR THE BEST CHOWDERS + SUBS AND VARIATIONS:

• I recommend using freshly grated cheese. Pre-shredded cheese doesn’t melt as well because of the additives.
• Try adding a protein to the chowder, like chicken, shrimp. lobster or crab.
• Top with slivered green onion for serving.
• Russet or redskin potatoes can be used instead of yukon.
• Chicken broth or vegetable stock can be used in place of chicken stock.
• Try different cheeses like gouda or even pepper jack for a little heat!
• Use russet potatoes or red potatoes instead of Yukon.
• Blend in chopped parsley before serving.

MORE EASY SOUP RECIPES TO TRY!

Fresh Salmon Potato Chowder

30 Minute Creamy New England Clam Chowder

Roasted Cauliflower Chowder

Smoked Salmon Seafood Chowder

Enjoy!

Tried this Easy Corn Chowder Recipe? Leave a comment, ⭐⭐⭐⭐⭐ rating and TAG ME with a photo of yours on social media! @agoudalife or #agoudalife