This Corn Chowder recipe is bursting with corn flavor. It’s creamy without being heavy, and absolutely perfect for soup season!
Even though this Corn Chowder recipe uses frozen versus fresh corn, the chowder brings out the best in the corn.
– butter – large onion – bacon – fresh thyme – salt and pepper – all-purpose flour – water – frozen corn OR fresh corn
TOTAL PREP TIME: 50min.
NO. OF SERVINGS: 6
NOTE: You can use frozen or fresh corn for this recipe. If you use fresh corn stripped from the cob, just make sure it’s good quality.
Melt butter in a large pot; add onion, bacon, thyme, 1 ½ teaspoons salt, and 1 teaspoon pepper; cook for about 8 minutes.
Add flour and cook, stirring constantly, for 2 minutes. Gradually add water while whisking constantly, and bring to boil.
Add corn and potatoes and return to simmer; reduce heat to medium-low and cook until potatoes are tender, 15-18 minutes.
Pour pureed chowder back into pot, add half-and-half, and heat until simmering.