Classic Corn Chowder

By Lena AbrahamUpdated: Jun 30, 2020

4.6

17 Ratings

preview for Summer Corn Addicts, This Chowder Is Everything

This Northeastern classic is one of our go-to comforting dinners. If you'd like to make it vegetarian, fry up some sliced mushrooms in oil or butter instead of bacon, and swap in vegetable broth for the chicken broth.

Made this? Let us know how it went in the comment section below!

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Yields:: 6
Prep Time:: 20 mins
Total Time:: 30 mins

Ingredients

6
slices bacon, cut into small strips
1
large onion, chopped
1 lb.
russet potatoes, cut into small cubes
4 c.
low-sodium chicken broth
2 tbsp.
all-purpose flour
1/2 c.
whole milk
3 c.
fresh or frozen corn, defrosted and drained if frozen
1/2 c.
heavy cream
1 c.
white Cheddar
kosher salt
Freshly ground black pepper
1 tbsp.
Chopped chives, for garnish

Directions

1. Step 1In a large pot over medium heat, cook bacon until crisp. Remove bacon onto a paper-towel lined plate. Drain all but one tablespoon fat and cook the onions until translucent, about 4 minutes. Add potatoes and chicken stock and bring to a boil. Reduce heat, cover, and simmer for about 10 minutes, or until the potatoes are tender.
2. Step 2When potatoes are tender, whisk flour into milk, then stir that mixture into the pot. Add corn, cream, cheese, and bacon (reserving some for topping, if desired) and bring soup back to a boil, cooking until cheese is melted, 2 to 3 minutes more.
3. Step 3Season with salt and pepper to taste, and garnish with chives before serving.

Ethan Calabrese

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Lena Abraham

Contributor

Lena Abraham is a freelance contributor with Delish, and was formerly Senior Food Editor, where she developed and styled recipes for video and photo, and also stayed on top of current food trends. She’s been working in the food industry for over 10 years, and will argue that the best fish tacos in the world are made in New York. Don’t @ her.