Go Back
5 from 3 votes
The Best Corn Chowder Recipe
Corn Chowder Recipe
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
 
Course: Soup
Cuisine: American
Servings: 6 people
Author: Linda Loosli
Ingredients
  • 8-10 slices of crisp cooked bacon, diced
  • 3 tablespoons butter
  • 1 medium yellow onion, chopped
  • 1/2 cup white flour
  • 5 cups chicken broth or water with one chicken bouillon cube
  • 4 cups frozen sweet corn (thawed) or canned corn
  • 1 pound yellow/gold potatoes, sliced into 1/2-inch pieces
  • 1/4 teaspoon smoked paprika seasoning
  • 1/4 teaspoon sweet basil seasoning
  • salt and pepper to taste
  • 1-1/2 cups half & half or heavy cream (I used heavy cream)
  • 1/2 cup chopped chives
Instructions
  1. Cook the onions in the butter, until translucent and cooked through in a large saucepan. Add the flour and make a roux, stirring constantly. While stirring, add 5 cups chicken broth or 5 cups water with one chicken bouillon cube. Increase the heat to bring the mixture to a low to a medium boil. Add corn, potatoes, paprika, sweet basil, salt, and pepper. Simmer until the potatoes are fork-tender. (Approximately 50-60 minutes depending on the size of potato pieces). Use a hand mixer or immersion blender to blend the soup until smooth and creamy. Add the half & half or cream, heat through. Serve with cooked bacon pieces and chives sprinkled on top of the soup. Serve warm.