Creamy Corn Chowder Velvety (Print View)

Velvety chowder featuring sweet corn, tender potatoes, and subtle smoky bacon notes.

# What You'll Need:

→ Vegetables

01 - 3 cups fresh or frozen corn kernels
02 - 2 medium Yukon gold potatoes, peeled and diced
03 - 1 medium onion, finely chopped
04 - 2 celery stalks, diced
05 - 1 medium carrot, peeled and diced
06 - 2 cloves garlic, minced

→ Meats (optional)

07 - 4 slices bacon, diced

→ Dairy

08 - 2 tablespoons unsalted butter
09 - 2 cups whole milk
10 - 1 cup heavy cream

→ Broth & Seasonings

11 - 3 cups low-sodium vegetable or chicken broth
12 - 1 bay leaf
13 - 1/2 teaspoon dried thyme
14 - 1/4 teaspoon smoked paprika
15 - Salt and freshly ground black pepper, to taste

→ Garnish

16 - 2 tablespoons chopped fresh chives or parsley

# How to Make:

01 - Cook diced bacon over medium heat in a large pot until crisp. Remove with a slotted spoon and set aside. Drain excess fat, reserving 1 tablespoon in the pot. For vegetarian option, omit bacon and add 1 extra tablespoon of butter.
02 - Add butter to the pot. Sauté onion, celery, carrot, and garlic for 4 to 5 minutes until softened.
03 - Stir in diced potatoes, corn kernels, bay leaf, dried thyme, smoked paprika, salt, and pepper. Pour in broth and bring to a boil.
04 - Reduce heat, cover, and simmer for 15 to 20 minutes until potatoes are tender.
05 - Remove bay leaf. Puree about half of the soup using an immersion blender directly in the pot, or transfer half to a blender and return it afterward, creating a creamy texture with some vegetable chunks remaining.
06 - Stir in whole milk and heavy cream. Simmer gently for 5 minutes. Adjust salt and pepper to taste.
07 - Ladle chowder into bowls and top with reserved bacon and chopped fresh chives or parsley.

# Expert Suggestions:

01 -
  • It comes together in under an hour and tastes like you spent all day on it.
  • The creamy texture satisfies without being heavy, thanks to the blending trick that keeps some chunks intact.
  • Bacon is optional, so vegetarians get their moment too, and honestly, the soup shines either way.
02 -
  • Don't skip the blending step—it's what transforms this from chunky vegetable soup into something silky and luxurious without using cream soup or flour.
  • The bay leaf needs to come out before blending or it'll get shredded into tiny pieces that taste bitter and won't come out easily.
  • If your soup breaks or looks curdled when you add the dairy, it usually means the pot was too hot; just lower the heat and stir gently for a minute and it'll come back together.
03 -
  • If you're making this for people with different preferences, cook the bacon separately and let everyone add their own—it transforms how the soup tastes and who feels welcome at the table.
  • The smoked paprika is your secret; it's what makes people lean in for another spoonful and ask what you did differently.

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