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–+ servings

Easy Loaded Corn Chowder Recipe

This easy loaded corn chowder recipe is a rich and hearty soup perfect for showcasing fresh summer corn.
With a creamy corn-infused base, tender potatoes, crispy bacon, and a touch of spice, it’s a comforting dish everyone will love.
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Prep Time 20 minutes
Cook Time 40 minutes
Course Soup
Cuisine American
Servings 6

Ingredients
  

For the Corn Stock:

  • 5 fresh corn cobs kernels removed (reserve kernels for chowder)
  • 4 cups chicken broth homemade or low-sodium store-bought
  • 1½ cups milk any kind
  • 1 cup heavy cream

For the Chowder:

  • 4 slices regular-cut bacon chopped
  • 3 celery stalks finely diced
  • 1 large yellow onion finely diced
  • 1 large carrot finely diced
  • 4 cups fresh corn kernels from the stripped cobs
  • 3 medium Yukon gold potatoes about 1 pound, peeled and diced
  • 2 teaspoons fine sea salt plus more to taste
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon ground cayenne pepper plus more to taste
  • 2 tablespoons chopped fresh chives for garnish

Instructions
 

  • Prepare the Corn Stock: In a large stockpot, combine the stripped corn cobs, chicken broth, milk, and heavy cream over medium-high heat. Bring the mixture to a boil, then lower the heat and simmer uncovered for about 20 minutes. Remove from heat and discard the cobs. Set the stock aside.
  • Cook the Bacon: Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the chopped bacon and cook, stirring occasionally, until it is browned and crispy, about 5 to 7 minutes. Remove the bacon with a slotted spoon and place it on a paper towel-lined plate. Keep the rendered fat in the pot.
  • Sauté the Vegetables: Add the diced celery, onion, and carrot to the pot with the bacon fat. Cook over medium-high heat, stirring occasionally, for about 7 to 8 minutes, or until the onion softens and becomes translucent.
  • Build the Chowder: Stir in the reserved corn kernels, diced potatoes, salt, black pepper, and cayenne pepper. Pour in the prepared corn stock, then bring the mixture to a gentle boil. Reduce the heat to low and let the chowder simmer uncovered for 10 to 15 minutes, stirring occasionally, until the potatoes are fork-tender. Taste and adjust the seasoning if needed.
  • Serve: Ladle the chowder into bowls and top each serving with the reserved crispy bacon and a sprinkle of fresh chives for garnish.
  • Storage: Transfer any leftovers to an airtight container and store in the refrigerator for up to 4 days.

Notes

  • For the best texture, ensure you remove all silk threads from the corn before cutting off the kernels. A firm-bristled brush or clean toothbrush can help with this.
  • For added richness, consider topping the chowder with shredded cheddar cheese.
  • If you prefer a vegetarian version, skip the bacon and use vegetable broth in place of chicken broth. You can enhance the flavor with smoked paprika or liquid smoke.
Keyword Easy corn chowder recipe, easy recipes, Homemade creamy soup recipes, potato and corn chowder, Simple chowder recipes, Summer corn soup ideas
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