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–+ servings
A bowl of simple corn chowder with bacon, potatoes, and carrots, served with saltine crackers on the side.

Creamy Corn Chowder (with the best simple corn stock)

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
A rich, cozy corn chowder built on a quick homemade corn stock, with crispy bacon, tender potatoes, and sweet corn kernels in every bite. It's comforting and simple to make, perfect for a chilly evening or a way to savor summer corn.

Ingredients

Instructions 

  • Cut the kernels off the cob (see notes for how to do this easily).
    4 corn on the cob
    image for recipe instruction: Two whole corn cobs, two stripped cobs, and corn kernels rest on a wooden cutting board next to a knife—perfect ingredients for making creamy corn chowder or preparing a fresh corn stock.
  • Set the kernels aside and place the cobs into a medium-sized pot, breaking them in half if needed. Add the chicken stock and bring the pot to a boil over high heat. Lower the heat, cover the pot, and simmer gently until needed later in the recipe.
    4 cups chicken stock
    image for recipe instruction: A stainless steel saucepan filled with corn cobs simmering in yellow liquid, perfect for making a simple corn chowder or flavorful corn stock, sits on a white marble surface.
  • Use a pair of kitchen sheers to cut the bacon into ⅛" pieces and then add them to a soup pot. Cook over medium heat until they are almost crispy, about 8 minutes.
    4 strips bacon
    image for recipe instruction: Chopped bacon pieces cooking and browning in a large white Dutch oven on a light countertop, creating the perfect savory base for Creamy Corn Chowder or simple corn stock.
  • Remove all but 2 tablespoons of the bacon fat from the pot and then add the corn kernels and cook for 3 minutes. Remove a scoop of the corn and bacon for garnish.
    image for recipe instruction: A large white pot filled with cooked corn kernels and bacon on a light marble surface, perfect for starting a simple corn chowder.
  • Add the onion, celery, carrots, salt, and pepper and saute for 3 minutes, until they have softened. Add the garlic and cook for 30 seconds. Sprinkle the flour over the veggies and stir constantly for 1 minute.
    1 small onion, 2 ribs celery, 2 medium carrots, 2 cloves garlic, 1 teaspoon EACH: salt and pepper
    image for recipe instruction: A pot containing chopped carrots, celery, and onions being stirred with a wooden spoon, with a layer of flour sprinkled on top—perfect for starting a simple corn chowder or adding flavor to your favorite corn stock-based soups.
  • Add a scoop of the hot broth to the pot and scrape the bottom of the pot to remove any browned bits. Pour the remaining broth into the pot, discarding the corn cobs. Add the potatoes and bring the pot to a boil. Lower the heat, cover the pot, but keep the lid slightly ajar, and simmer gently until the potatoes are tender, about 12-15 minutes.
    2 large Russet potatoes
    image for recipe instruction: A pot of creamy corn chowder with potatoes, carrots, celery, and corn is being stirred with a wooden spoon on a white surface.
  • Remove the pot from the heat and pour in the cream. Season to taste with salt and pepper.
    1 cup half and half
    image for recipe instruction: A pot of simple corn chowder with carrots, potatoes, and celery, stirred with a wooden spatula on a light marble surface; this creamy corn chowder uses corn stock for extra flavor.
  • Serve the soup garnished with the reserved corn and bacon and some soda crackers.
    Soda crackers
    image for recipe instruction: A bowl of Simple Corn Chowder with creamy corn stock, potato chunks, bacon pieces, and saltine crackers, with a wooden-handled spoon resting inside.

Notes

How to cut the kernels off the cob: Once you've removed the husk and silk, stand the corn cob on the thick end and use a sharp knife to cut off the kernels from the top to the bottom. Go slowly so the kernels don't bounce all over your kitchen.
Serving: 1 = ¼ of the recipe, Calories: 534kcal, Carbohydrates: 73g, Protein: 19g, Fat: 20g, Saturated Fat: 8g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 8g, Trans Fat: 0.04g, Cholesterol: 43mg, Sodium: 1168mg, Potassium: 1577mg, Fiber: 6g, Sugar: 16g, Vitamin A: 5585IU, Vitamin C: 22mg, Calcium: 125mg, Iron: 3mg