Description
Corn chowder soup is a creamy, comforting dish packed with sweet corn, smoky bacon, and tender potatoes. Perfect for weeknight dinners or a cozy lunch, this one-pot recipe is easy to make, customizable, and guaranteed to warm your soul.
Ingredients
Main Ingredients:
- 1 tsp oil or butter
- 2 slices streaky bacon
- 2 garlic cloves, minced
- 400g (14 oz) canned creamed corn
- 400g (14 oz) canned corn kernels, drained
- 1 2/3 cups (400 ml) chicken stock or broth
- 3/4 cup (200 ml) milk
- 1 medium potato, diced into 1/2-inch cubes
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 green onion, sliced
For the Soup Thickener:
- 1/2 cup (125 ml) milk
- 1 1/2 tbsp cornflour (cornstarch)
Instructions
- Cook the Bacon:
- Heat oil or butter in a large pot over medium-high heat.
- Add bacon slices and cook until golden and crispy.
- Remove the bacon, let it cool, and chop into bite-sized pieces. Reserve for garnish.
- Sauté the Garlic:
- If there’s too much bacon fat in the pot, drain some, leaving about 1 tsp.
- Add minced garlic to the pot and stir for about 20 seconds until fragrant.
- Add the Base Ingredients:
- Stir in creamed corn, corn kernels, chicken stock, milk, diced potatoes, salt, and pepper.
- Mix well and bring the soup to a gentle simmer over medium heat.
- Simmer the Soup:
- Let the soup simmer for 5 minutes, stirring occasionally, until the potatoes are just tender.
- Thicken the Soup:
- In a small bowl, whisk the milk and cornflour to create a slurry.
- Slowly pour the slurry into the soup while stirring continuously.
- Simmer for another 1–2 minutes until the soup thickens to a creamy consistency.
- Adjust the Seasoning:
- Taste the soup and add more salt or pepper if needed.
- Serve and Garnish:
- Ladle the soup into bowls and top with crispy bacon and green onion slices.
- Serve immediately with crusty bread or a side salad.
Notes
- Use fresh corn for extra sweetness if it’s in season. Simply cut the kernels off the cob.
- For a vegetarian version, replace chicken stock with vegetable stock and omit the bacon.
- Add more cornflour slurry if you prefer a thicker soup.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for later use.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American