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30 min corn chowder
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Corn Chowder Recipe

This Corn Chowder Recipe is creamy comfort food made with sweet corn, golden potatoes, and delicious bacon topped with heavy cream and cheese. (PLUS - instructions for how to make in the slow cooker & pressure cooker)
Course dinner, Soup
Cuisine American
Keyword bacon, chowder, corn, potatoes, soup
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 6

Ingredients

  • 1 cup uncooked bacon chopped
  • 1 sweet onion chopped
  • 2 cloves garlic minced
  • 2 tsp fresh thyme minced
  • 1 tbsp cornstarch
  • 2 large yukon gold potatoes peeled and chopped
  • 4 cups chicken stock divided
  • 3 cups fresh corn kernels
  • 1 bay leaf
  • ½ cup heavy cream
  • 2 tbsp butter
  • Salt and pepper to taste

Instructions

  • Heat a large stock pot or Dutch oven over medium-high heat.
  • Add the bacon and cook, stirring often, until it is crisp.
  • Remove the bacon to a paper towel to drain any excess fat (but leave the rendered fat in the pan).
  • Add the chopped onion to the bacon fat and cook, stirring occasionally, for 5-7 minutes or until it is soft and translucent.
  • Next, add the garlic and thyme. Stir and cook for 1 minute, or until the garlic is fragrant.
  • Now add the cornstarch and stir so it evenly coats the cooked onion.
  • Add the chopped potatoes and 3 cups of the chicken stock.
  • Raise the heat to high and bring the mixture to a boil. Cook until the potatoes are fork tender, about 10 minutes.
  • Transfer the soup to a blender or use an immersion blender to puree the soup until it is smooth.
  • Add the remaining two cups of chicken stock, along with the corn, and the bay leaf.
  • Cook for an additional 10 minutes, or until the corn kernels are tender.
  • Remove the bay leaf and stir in the heavy cream and butter.
  • Season with salt and pepper to taste.
  • Serve topped with the crisp bacon and some green onions and/or cheese, if desired.
  • Store any leftover soup in an airtight container in the fridge for up to three days.

Notes

Pressure Cooker
  1. Cook the bacon, onions, and garlic on the saute setting - follow the instructions here- just using your Instant Pot as the skillet.
  2. Make sure to deglaze the pot after they have finished cooking - especially with the cornstarch. That will like to stick to the bottom. 
  3. Then add the potatoes, half of the corn, and all of the stock.
  4. Cook on high pressure for 6 minutes.
  5. Quick-release.
  6. Use the immersion blender to break up the lumps.
  7. Add the remaining corn and stir in the heavy cream and butter before serving.
 
Slow Cooker
  1. Cook the bacon, onions, and garlic prior to adding to the slow cooker.
  2. Then add the potatoes and all of the stock.
  3. Cook on low for 4-6 hours.
  4. Then in the last hour, add the corn.
  5. Stir in the heavy cream and butter before serving.