why make this recipe
This chowder is warm, creamy, and easy to make. It uses simple ingredients you likely have or can buy at any store. The soup is filling and comforting on cool days. Kids and adults usually like the sweet corn taste with bacon bits on top.
introduction
Creamy Sweet Corn Chowder is a smooth, rich soup with corn, potatoes, and bacon. It cooks in one pot and comes together in about 30–40 minutes. The soup is creamy but not heavy, and you can change it to fit what you have on hand.
how to make Creamy Sweet Corn Chowder
Follow the steps below to cook this chowder. Work in order and taste as you go.
Ingredients :
- 4 slices of bacon, diced
- 1 medium onion, chopped
- 2 cloves of garlic, minced
- 4 medium potatoes, peeled and diced
- 3 cups corn kernels (fresh or frozen)
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- Salt and pepper to taste
- Chives or parsley for garnish
Directions :
- In a large pot, cook the bacon over medium heat until crispy. Remove and set aside, leaving the drippings in the pot.
- Add the onion to the pot and sauté until translucent, about 5 minutes. Add the garlic and cook for an additional minute.
- Add the potatoes, corn, and broth to the pot. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15-20 minutes.
- Stir in the heavy cream and season with salt and pepper. Cook for another 5 minutes.
- Serve hot, garnished with crispy bacon and chives or parsley.
how to serve Creamy Sweet Corn Chowder
Serve the chowder hot in bowls. Add a spoonful of crispy bacon and a sprinkle of chives or parsley on top. Offer crusty bread or crackers on the side. A small green salad makes a light, fresh side.
how to store Creamy Sweet Corn Chowder
Cool the soup to room temperature before storing. Put it in an airtight container and keep it in the fridge for up to 3 days. Reheat gently on the stove over low heat. If the soup is too thick after cooling, add a little broth or water when reheating. You can freeze the chowder in a freezer-safe container for up to 2 months. Thaw in the fridge overnight and reheat slowly.
tips to make Creamy Sweet Corn Chowder
- Use fresh corn in summer for the best sweet flavor, or frozen corn year-round.
- Chop potatoes to even sizes so they cook evenly.
- Taste and adjust salt and pepper at the end. The bacon adds salt, so add little at first.
- For a smoother chowder, mash some potatoes in the pot or use an immersion blender for a few seconds.
- Use low heat after adding cream to avoid curdling.
variation (if any)
- Make it vegetarian: skip bacon and use olive oil or butter, and use vegetable broth. Add smoked paprika for a smoky note.
- Add diced carrots or celery with the onion for more veggies.
- Use half-and-half instead of heavy cream for a lighter soup.
- Stir in shredded cheddar at the end for a cheesy corn chowder.
FAQs
Q: Can I use canned corn?
A: Yes. Drain canned corn well and add it when you add the potatoes.
Q: Can I make this dairy-free?
A: Yes. Use coconut milk or a dairy-free cream and skip the bacon or use coconut oil for frying.
Q: How do I thicken the chowder?
A: Mash some of the cooked potatoes in the pot or mix 1 tablespoon of cornstarch with cold water and stir it in, then cook a few minutes more.
Q: Can I cook this in a slow cooker?
A: Yes. Brown bacon and onions first, then add all ingredients except cream. Cook on low 4–6 hours, add cream near the end.
Q: Will freezing change the texture?
A: Freeze okay, but cream can separate slightly. Stir well when reheating and add a splash of broth or cream to smooth it.
Conclusion
If you want ideas for a similar creamy corn soup, see this version from Creamy Corn Chowder • Salt & Lavender. For another take with tips and variations, check Creamy Corn Chowder – The Salty Marshmallow.
Creamy Sweet Corn Chowder
Ingredients
Method
- In a large pot, cook the bacon over medium heat until crispy. Remove and set aside, leaving the drippings in the pot.
- Add the onion to the pot and sauté until translucent, about 5 minutes. Add the garlic and cook for an additional minute.
- Add the potatoes, corn, and broth to the pot. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15-20 minutes.
- Stir in the heavy cream and season with salt and pepper. Cook for another 5 minutes.
- Serve hot in bowls, garnished with crispy bacon and chives or parsley.
- Offer crusty bread or crackers on the side.