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Spoon lifting a creamy bite of loaded corn chowder with potatoes, corn, bacon, cheddar, peppers, and green onions.
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Loaded Corn Chowder

Loaded Corn Chowder is a thick, creamy one pot soup with 6 cups of corn, crisp bacon, tender potatoes, and sharp cheddar. Blending part of the pot releases the corn's own starch, so it thickens itself without anything extra added. Ready in 55 minutes and it serves 6.
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Main Course, Soup
Cuisine: American
Keyword: corn chowder, creamy corn chowder, loaded corn chowder
Servings: 6
Calories: 619kcal
Author: Joanna Cismaru

Ingredients

  • 6 slices bacon chopped
  • 3 tablespoons unsalted butter
  • 1 large onion diced
  • 2 stalks celery diced
  • 1 red bell pepper diced
  • 3 cloves garlic minced
  • ¼ cup all purpose flour
  • 4 cups chicken broth low sodium
  • 3 medium yellow potatoes diced
  • 6 cups corn kernels fresh or frozen
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup heavy cream
  • 1½ cups cheddar cheese shredded
  • 3 green onions sliced
US Customary - Metric

Instructions

  • In a large pot over medium heat, cook the 6 slices chopped bacon until crisp. Lift it out onto a paper towel, leaving about a tablespoon of the fat in the pot.
    Chopped bacon added to a Dutch oven, then cooked and stirred until deeply browned and crisp around the edges.
  • Add the 3 tablespoons butter to the bacon fat, then add the diced onion, celery, and red bell pepper. Cook for 5 to 6 minutes, until softened. Stir in the 3 cloves minced garlic for 1 minute more.
    Diced onion, celery, and red bell pepper added to the pot, then sautéed with garlic until softened.
  • Sprinkle in the ¼ cup flour and stir for 1 to 2 minutes, until it coats the vegetables and loses its raw smell. This is what thickens the chowder into something rich and spoon coating.
    Flour sprinkled over sautéed vegetables, followed by the thickened vegetable mixture cooking with butter in the Dutch oven.
  • Slowly pour in the 4 cups chicken broth while stirring to keep it smooth. Add the diced potatoes, 1 teaspoon thyme, 1 teaspoon smoked paprika, ½ teaspoon salt, and ½ teaspoon black pepper. Bring to a simmer and cook for 12 to 15 minutes, until the potatoes are fork tender.
    Smoked paprika, thyme, salt, and pepper added to broth, then stirred into a smooth, warmly colored soup base.
  • Add the 6 cups corn and simmer for another 5 minutes. For a thicker, sweeter chowder, use an immersion blender to puree about a third of the soup right in the pot, then stir it back in. This releases the corn's natural starch and body while keeping plenty of texture.
    Corn kernels added to the seasoned broth, followed by the chowder simmering with potatoes and colorful diced vegetables.
  • Reduce the heat to low and stir in the 1 cup heavy cream and 1½ cups cheddar until melted and smooth. Do not let it boil once the cream and cheese are in, or the soup can break.
    Cheddar cheese melting into loaded corn chowder, followed by the finished soup topped with bacon and sliced green onions.
  • Ladle into bowls and top with the crispy bacon, sliced green onions, and an extra sprinkle of cheddar.

Notes

  1. Bacon fat. Leave about a tablespoon in the pot after cooking the bacon. It's the base of the roux and the backbone of the soup. Any more than that and the chowder turns greasy.
  2. Keep the bacon crisp. Hold it back until serving. Stirred in early it goes soft.
  3. Blend about a third. Use an immersion blender directly in the pot after the corn goes in, then stir it back through. This releases the corn's natural starch and is what makes the chowder thick. With a countertop blender, work in batches, let it cool slightly, and vent the lid.
  4. Grate your own cheddar. Pre shredded cheese is coated with an anti caking agent that resists melting and can leave the soup grainy.
  5. Don't boil after the dairy. Once the cream and cheddar are in, keep the heat low. A hard boil will split it.
  6. Potatoes. Yellow potatoes hold their shape and go creamy at the edges. Russets break down.
  7. Storage. Airtight container in the fridge for up to 4 days. It thickens overnight, so loosen with broth or milk when reheating. Freezing isn't recommended, since cream and potatoes don't thaw well.

Nutrition

Serving: 1serving | Calories: 619kcal | Carbohydrates: 50g | Protein: 18g | Fat: 41g | Saturated Fat: 22g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 106mg | Sodium: 1472mg | Potassium: 860mg | Fiber: 7g | Sugar: 12g | Vitamin A: 2041IU | Vitamin C: 49mg | Calcium: 275mg | Iron: 2mg
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