Description

This creamy corn chowder is pure comfort food, packed with fresh summer corn, tender potatoes, smoky bacon, and a rich, savory broth. Made with a mix of fresh and canned corn plus evaporated milk for extra creaminess, it’s a cozy homemade soup with big flavor in every bite.

Ingredients

6 Slices Bacon

7 Ears Corn

1 Large Onion, diced

1 Large Rib Celery, diced

2 Medium Carrots, peeled and diced

4 Yellow Potatoes, peeled and cut into 1” cubes

2 Garlic Cloves, minced

3 Tablespoons All Purpose Flour

4 Cups Chicken Broth

1 (15oz Can) Cream Style Corn

1 Pinch of Red Pepper Flakes

1 teaspoon Salt

1/2 teaspoon Black Pepper

1 (10oz Can) Evaporated Milk

1 Bunch Chives

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Instructions

Add the bacon to a large skillet and cook over medium-high heat until crispy. Remove the bacon and chop – keep for later.
Add the remaining bacon grease to a large Dutch Oven type pot, cook the onion, celery, carrots and potatoes, until the onions are soft.
Remove the corn from the cobs (keeping the cobs).
Add the corn to the pot and stir to combine.
Add the flour and cook another 2 minutes.
Slowly pour in the chicken broth, stirring to mix with the flour.
Add the creamed corn and seasonings and stir.
Add the retained corn cobs (just about 4 will do), and push down into the soup.
Add the evaporated milk and stir. Cover and simmer over a medium heat for about 20-30 minutes.
Remove the corn cobs and serve with a sprinkle of crispy bacon and some chopped chives.

Notes

Storage Instructions: Once the corn chowder has cooled completely, store in an airtight container in the refrigerator for up to 4 days.

Freezing Instructions: Yes, this soup will freeze well. Store in a freezer safe container for up to 6 months.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Soup
Method: stovetop
Cuisine: American