Creamy Sweet Corn Chowder Recipe-Butter Your Biscuit (2024)

Why this recipe works

Chowders are a thicker soup that's rich and delicious comfort food all year long, like my Loaded Potato Soup and New England Clam Chowder. The corn is definitely the star of the soup. This is one of the best soups, with so much flavor. I like to throw in a couple of naked corn cobs to marinate in the chowder for added flavor.You can also check out my Loaded Potato Soup it is also a huge family favorite.

How to make this recipe

• Step 1-Place the corn in the center of a bundt pan and using a sharp knife cut the kernels off.
• Step 2-Cut the kernels off of the cob and set them aside.

• Step 3-Heat a dutch oven or large pot on medium heat and add the diced bacon and cook until crispy.
• Step 4-Remove with a slotted spoon and let drain on paper towels. Drain some of the bacon fat and leave about 2 tablespoons.
• Step 5-Add in the diced onions and cook until soft.
• Step 6-Add in the garlic and cook until fragrant.

• Step 7-Sprinkle in the all-purpose flour.
• Step 8-Cook for about a minute.
• Step 9- Add in the chicken stock
• Step 10- Add in the potatoes, corn, thyme and corn cobs and let simmer.

• Step 11-Remove a couple of cups of chowder.
• Step 12- Put it in a food processor or blender. Pulse until creamy.
• Step 13-Pour back into the chowder.
• Step 14- Add in the Half n half and cheese.

Garnish with crispy bacon, more cheddar cheese, and green onions.

More corn recipes

• 8 ears white or yellow corn or 6 cups frozen corn
• 6 slices thick bacon cut into pieces
• 1 small onion diced
• 3 cloves garlic diced
• 1/4 cup flour
• 5 cups chicken stock or water
• 1 teaspoon chopped fresh thyme
• 3 large russet potatoes rinsed, peeled and cut into 1/4 in cubes (5 cups)
• 1 1/2 cups half and half
• 2 tablespoons honey
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon Red pepper flakes- optional
• 1 1/2 cups cheddar cheese
• Green onions

• Remove husks and clean silks from corn then slice off the kernels

• In a dutch oven or large pot, add bacon and cook until crispy, remove to a paper towel Set aside.

• Add onion and cook 5 minutes until soft, add garlic, and cook another minute or two. Add in flour and stir, whisk in chicken broth until combined. Add in thyme, potatoes, and corn kernels, (I like to toss in a couple of cobs to simmer in the chowder for added flavor) bring to a low boil, and simmer 15-20 minutes or until potatoes are fork-tender.

• Once the potatoes are tender, transfer two cups of the soup into an electric blender or food processor and process until you get a thick mixture. Then stir it back into the pot.

• Add half n half, honey, 1 cup of cheese, and salt and pepper mix until combined.

• Garnish with remaining cheese, bacon, and green onions

I use this dutch oven

It is optional to puree some of the soup but it does add to its thickness. I use this food processor

Fresh or frozen works and both white and yellow corn.

I like to use thick-cut smoky bacon for the best flavor.

I prefer diced-up Russet potatoes, but Yukon Golds or even red potatoes are also great.

Half n half is found in the dairy section of your grocery store, but you can also make your own by using 1/2 heavy whipping cream and 1/2 whole milk.