It’s a late spring evening in the Cotswolds, and the soft drizzle is just enough to coax me inside with a craving for something soothing. I found myself standing in the kitchen, staring at the golden corn in my crisper, thinking of those school-days homework sessions when my mum would ladle warm bowlfuls of creamy chowder across the table. The steam would curl into the air, carrying the scent of sweet corn, tender potato, and just a dash of smokiness—pure comfort.

This creamy corn chowder is more than a dish; it’s a whisper of home, a gentle hug after a long day. With its velvety broth and sweet kernels, it feels like coming back to yourself, slow and easy. I’ve made this recipe countless times—on chilly evenings, at casual weekend lunches, even when our golden retriever Maple scooches close, nose twitching, hoping for a drop of bacon.

Today, I’m sharing it with you—heartfelt, simple, and full of love. The Creamy Corn Chowder recipe blends approachable ingredients and familiar warmth, a reminder that the best meals are those that feel like an embrace. Grab a spoon, let’s make something delicious together.

Creamy Corn Chowder - Creamy Corn Chowder

Short Description

A cozy bowl of creamy corn chowder featuring sweet corn, tender potatoes, smoky bacon, and gentle spices—perfect as a comforting weeknight supper or a welcoming starter.

Ingredients You’ll Need

For the Chowder

Sweet corn kernels (fresh or frozen) – about 3 cups
Potatoes – 2 medium, peeled and diced
Onion – 1 small, diced
Celery – 2 stalks, chopped
Garlic – 2 cloves, minced
Smoked bacon – 3 slices, chopped (optional, but adds depth)
Vegetable or chicken stock – 4 cups
Double cream (or heavy cream) – 1 cup

Seasoning & Garnish

Salt & pepper – to taste
Fresh thyme or parsley – a handful, chopped
Butter – 2 tablespoons

Tools & Equipment

Medium saucepan or soup pot
Wooden spoon
Chef’s knife & chopping board
Ladle & small bowls for serving

How To Make Creamy Corn Chowder

Step 1: Prepare the Base
Warm your pot over medium heat. Add the chopped bacon and cook until crisp, about 5 minutes. Remove and set aside, leaving the bacon fat behind. Add the butter, then sauté onion, celery, and garlic for 4–5 minutes until soft and fragrant.

Step 2: Build the Flavour
Stir in diced potatoes and corn kernels, tossing to coat in the aromatic mixture. Pour in the stock, raise the heat to bring it to a gentle boil, then reduce to a simmer. Cook for 12–15 minutes until potatoes are tender.

Step 3: Creamy Finish
Remove about a cup of broth and mash some potato pieces against the side of the pot to thicken the chowder. Stir the mash and reserved liquid back in. Pour in the cream, season with salt and pepper, then simmer on low for 5 minutes, stirring gently. Taste and adjust seasoning.

Step 4: Garnish & Serve
Ladle into bowls, sprinkle with crisp bacon and fresh herbs. A final crack of black pepper finishes it beautifully.

Serving and Pairing Suggestions

Serve with crusty bread or warm buttered rolls to soak up every creamy drop. A fresh side salad—perhaps peppery watercress—adds a crisp contrast. This chowder makes a lovely weeknight meal and is a heartwarming starter for dinner guests.

Storing and Reheating Tips

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Cool completely, freeze in portions for up to 2 months.

Reheating: Gently warm on the stove, stirring in a splash of water or stock to adjust consistency. Avoid boiling to keep it rich and smooth.

Top Tips for Perfecting

Corn choice: Fresh corn off the cob gives best sweetness, but frozen works wonderfully too.

Cream alternative: For a lighter soup, swap cream for half-and-half or even whole milk.

Texture: Mash a few potato pieces instead of blending—this adds lovely body and character.

Smokiness: Skip the bacon? Add a drop of liquid smoke or smoked paprika for depth.

Recipe Variations

Cheesy Corn Chowder – Melt in ½ cup grated cheddar just before serving.

Veggie Delight – Add diced carrots and peas for color and extra flavour.

Spicy Kick – Stir in a chopped jalapeño or a pinch of cayenne.

Herbed Twist – Finish with fresh basil or chives for an aromatic lift.

Chowder Pot Pie – Fill ramekins with chowder, top with puff pastry, bake until golden.

Nutrition Info

Estimated Nutrition Info (per serving): 290 kcal | Protein: 6g | Carbs: 28g | Fats: 18g

Frequently Asked Questions (FAQs)

1. Can I use fresh corn only?
Absolutely! Fresh gives you juicy sweetness—just slice kernels straight from the cob.

2. How do I thicken the chowder without cream?
Mash more potato, or mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir in during simmering.

3. Is this chowder gluten-free?
Yes, as written, it’s gluten-free unless you add bread or thickeners with gluten.

4. Can I make it dairy-free?
Use coconut milk or a plant-based cream. The taste shifts gently but stays creamy.

5. Can I prep ahead?
Sure, cook through to simmer stage, cool, and refrigerate. Reheat, stir in cream at the end, and you’re set.

Conclusion

I always return to this creamy corn chowder in moments when I crave a little warmth and simplicity. It’s honest comfort, made with everyday ingredients, yet feels special and nurturing.

I hope each spoonful brings you the same sense of calm and contentment it brings me—like a soft, familiar blanket. Do share your spin on it in the comments below, pin it for later, and join our Yummy Bites family for more simple, soulful recipes.