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Creamy Sweet Corn Chowder

Warm, creamy, and comforting, this easy chowder features sweet corn, potatoes, and crispy bacon, making it a favorite for kids and adults alike.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 slices slices of bacon, diced Use crispy bacon for garnish.
  • 1 medium medium onion, chopped
  • 2 cloves cloves of garlic, minced
  • 4 medium medium potatoes, peeled and diced Chop into even sizes for uniform cooking.
  • 3 cups corn kernels (fresh or frozen) Fresh corn in summer is ideal.
  • 4 cups vegetable or chicken broth Use vegetable broth for a vegetarian version.
  • 1 cup heavy cream For a lighter soup, use half-and-half.
  • Salt and pepper to taste Adjust seasoning after adding cream.
  • Chives or parsley for garnish For added freshness.

Method
 

Preparation
  1. In a large pot, cook the bacon over medium heat until crispy. Remove and set aside, leaving the drippings in the pot.
  2. Add the onion to the pot and sauté until translucent, about 5 minutes. Add the garlic and cook for an additional minute.
Cooking
  1. 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.
  2. Stir in the heavy cream and season with salt and pepper. Cook for another 5 minutes.
Serving
  1. Serve hot in bowls, garnished with crispy bacon and chives or parsley.
  2. Offer crusty bread or crackers on the side.

Notes

Cool soup to room temperature before storing. Keep in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat; add broth or water if too thick after cooling. Can freeze for up to 2 months.