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Make a classic corn chowder with simple ingredients and a creamy texture that’s perfect for weeknight dinners or family meals. This hearty soup is easy to customize, packed with wholesome vegetables, and loaded with rich, savory flavors.

Ingredients:

6 strips thick-cut bacon
2 tablespoons unsalted butter, divided
1.5 lbs. Yukon Gold or Russet potatoes, peeled and sliced
1 small yellow onion, diced
1 stick celery, diced
½ cup carrots, finely diced
½ red bell pepper, finely diced
2 cloves garlic, minced
¼ cup all-purpose flour
2 tablespoons ranch seasoning
2 (15 oz.) cans sweet corn, drained
3 cups low-sodium chicken broth
1 pinch red pepper flakes
2 cups half and half, plus an extra splash
2 cups shredded cheddar cheese
Chives, for garnish

Instructions:

Prep Work
Before starting, measure and prepare all ingredients.

Cook the Bacon

Cut the bacon into 1-inch pieces using kitchen shears.
In a large pot over medium-low heat, cook the bacon pieces until crisp, rotating occasionally. (They will shrink as they cook.)
Remove the bacon and set aside. Leave 1 tablespoon of the drippings in the pot and add 1 tablespoon of butter.

Cook the Potatoes

While the bacon cooks, place the peeled and sliced potatoes in a separate pot. Cover them with 1 inch of cool water.
Bring the water to a gentle boil and cook for about 15 minutes or until the potatoes are fork-tender.
Drain the potatoes and return them to the warm pot. Add 1 tablespoon butter and a splash of half and half, then gently mash. Set aside.

Make the Soup

Add the diced onions, celery, and carrots to the pot with the bacon drippings. Cook over medium heat for 5 minutes, or until softened.
Stir in the diced bell peppers and minced garlic. Cook for an additional minute.
Sprinkle the flour over the vegetables and cook, stirring continuously, for 1-2 minutes to eliminate the raw flour taste.
Gradually pour in the chicken broth, stirring constantly to prevent lumps. Use a silicone spatula to scrape up any browned bits from the bottom of the pot for extra flavor.
Slowly add the half and half, followed by the ranch seasoning. Stir to combine, then bring the mixture to a boil before reducing to a simmer.
Set aside 1 cup of the corn and add the rest to the pot along with the mashed potatoes.
For a creamier texture, use an immersion blender to blend the soup until smooth. (Alternatively, let the soup cool slightly and blend in batches using a blender.)
Reduce the heat to low. Stir in the reserved cup of corn and a pinch of red pepper flakes. Gradually add the shredded cheddar cheese, stirring until fully melted and incorporated.

Serve
Garnish with the crispy bacon, chives, extra red pepper flakes, and freshly cracked pepper. Enjoy your delicious corn chowder!

Why You’ll Love This Recipe

Creamy and Comforting: This chowder is rich, hearty, and perfect for any time of year.
Full of Flavor: The combination of bacon, ranch seasoning, and cheese creates a depth of flavor that’s hard to resist.
Customizable: You can easily adapt the recipe with your favorite vegetables or spices.

Tips

For added depth, use smoked paprika or cayenne pepper in place of red pepper flakes.
Use freshly grated cheese for better melting and flavor.
To save time, you can substitute frozen diced potatoes for fresh ones.

Variations and Substitutions

Vegetarian: Skip the bacon and use vegetable broth instead of chicken broth. Add smoked paprika for a smoky flavor.
Spicy: Increase the red pepper flakes or add diced jalapeños.
Cheese Options: Swap cheddar for Gouda or Monterey Jack for a different taste.
Additional Vegetables: Add zucchini, green beans, or even mushrooms for extra nutrition.

FAQs

Can I make this chowder ahead of time?
Yes! Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat.

Can I freeze corn chowder?
It’s not recommended due to the dairy, which can separate upon freezing. However, you can prepare the base (without the half and half) and freeze it. Add the dairy and cheese when reheating.

What can I use instead of ranch seasoning?
Use a mix of onion powder, garlic powder, dried dill, and parsley.

Serving and Suggestions

Bread Pairing: Serve with crusty bread or cornbread for a hearty meal.
Toppings: Top with sour cream, crumbled tortilla chips, or avocado for added texture.
Side Dishes: Pair with a fresh green salad or roasted vegetables for a balanced dinner.