Sweet Corn Chowder

Creamy sweet corn chowder loaded with potatoes, corn, bacon, and so much flavor. Ultimate comfort food!

Course Entrees, Soup

Cuisine American

Keyword corn, corn chowder, soup

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 492kcal

Author Wendie Williams

Equipment

1 Dutch Oven

Ingredients

8 ears of 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 all-purpose flour
5 cups chicken stock
3 teaspoons chopped fresh thyme or 1 teaspoon dried
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 shredded
Green onions

Instructions

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 blend 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

Video

Notes

Fresh or frozen works and both white and yellow corn. I recommend fresh corn whenever available.

You can use Russet potatoes, Yukon Golds or even red potatoes.

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.

Slow Cooker Directions: Cook the bacon and then add everything to the slow cooker except the flour, half and half and cheese. Cook on high 3-4 hours or low 5-6 hours. That last hour add in the half and half mixed with 3 tablespoons of cornstarch and let cook until thickened, about another hour. Then add in the cheese and melt.

Nutrition