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Creamy Corn Chowder

Prep Time 5 mins
Cook Time 45 mins
Servings 6


  • 1 onion chopped
  • 2 cloves garlic minced
  • 2 tbsp bacon grease or olive oil
  • 32 oz chicken broth
  • 2 russet potatoes diced
  • 2 cups corn
  • 1 tbsp salt
  • 1/2 tbsp pepper
  • 1 tsp paprika
  • dash red pepper flakes
  • 1/4 cup heavy cream
  • 1/2 cup cheddar cheese


  • Start by heating a large pot over med heat and get bacon grease nice and hot. Chop onion, garlic and potatoes.
  • Add onion to the pot and cook until translucent about 5 minutes. Add in garlic and cook until fragrant!
  • Add in chicken broth, spices and bring to a boil. Pour in potatoes and turn heat to medium and cover. Cook until fork tender about 20 minutes.
  • Once potatoes are cooked through add in corn. (I used frozen but roasted or fresh would be great). Next we are going to blend about 50% of the soup! If you have a handheld blender carefully blend until about half the soup is a smooth creamy consistency. You can also remove half the soup and blend with a blender and pour back in.
  • Bring soup back up to a simmer and cook for another 5-10 minutes! Taste, turn heat off and add in cream and cheese! Adjust seasonings if needed! (If adding bacon (cooked and chopped) I would add it in now!)
  • Ladle into large bowls and garnish with a little sour cream, green onions, parsley and hot sauce!