Cozy up with this protein‑powered corn chowder that’s creamy, comforting, and made for everyday family dinners. I lean on wholesome ingredients and rich flavor in every spoonful , because Pinterest and Google love “protein-powered corn chowder” as much as my kids do around the dinner table.
Prep Time: 10 min
Cook Time: 40 min
Total Time: 50 min
Protein-Powered Corn Chowder
- Total Time: 50
- Yield: 6 servings 1x
- Diet: None
Description
A creamy and comforting corn chowder rich in protein, perfect for everyday family dinners.
Ingredients
- 4 cups chicken broth
- 1 ½ cups milk
- 1 cup heavy cream
- 4 cups corn kernels (from 4–5 ears corn), reserve cobs for stock
- 4 oz (4 slices) bacon, chopped
- 1 large onion, finely diced (about 1 ½ cups)
- 1 large carrot, diced ¼″ (about 1 cup)
- 3 stalks celery, finely diced (about 1 cup)
- 1 lb Yukon potatoes (3 medium), peeled and sliced ¼″
- 2–3 tsp sea salt, or to taste
- ¼ tsp black pepper
- ¼ tsp cayenne pepper, or to taste
- 2 Tbsp chopped chives, for garnish
Instructions
- Make the corn stock: Simmer the corn cobs in broth, milk, and cream for 20 minutes. Remove cobs with tongs.
- Sauté the bacon: Cook the bacon in a Dutch oven until golden and crispy. Remove bacon and keep the fat.
- Veggie base: Sauté onion, celery, and carrot in the bacon fat for 7–8 minutes.
- Build the chowder: Add potatoes, corn, salt, pepper, and cayenne. Pour in corn stock, bring to a gentle boil, then simmer until potatoes are tender (about 10–15 minutes).
- Finish and serve: Ladle chowder into bowls, sprinkle with crispy bacon and chives.
Notes
For extra creaminess, blend ¼ of the soup and stir it back in. You can also use frozen or canned corn when fresh isn’t available.
- Prep Time: 10
- Cook Time: 40
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 321
- Sugar: 6g
- Sodium: 750mg
- Fat: 19g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg
Ingredients (clean, bullet, schema-friendly)
- 4 cups chicken broth
- 1 ½ cups milk
- 1 cup heavy cream
- 4 cups corn kernels (from 4–5 ears corn), reserve cobs for stock*
- 4 oz (4 slices) bacon, chopped
- 1 large onion, finely diced (about 1 ½ cups)
- 1 large carrot, diced ¼″ (about 1 cup)
- 3 stalks celery, finely diced (about 1 cup)
- 1 lb Yukon potatoes (3 medium), peeled and sliced ¼″
- 2–3 tsp sea salt, or to taste
- ¼ tsp black pepper
- ¼ tsp cayenne pepper, or to taste
- 2 Tbsp chopped chives, for garnish
Step‑by‑Step Instructions
- Make the corn stock
I always gently simmer the corn cobs in broth, milk, and cream, this builds such depth in the base (and feels thrifty and smart!). Bring to a boil, then simmer 20 min. Remove cobs with tongs before moving on. - Sauté the bacon
Over medium-high heat in a 5 qt Dutch oven, cook the bacon until golden and crispy. Scoop it out and let those flavorful bits stay behind. I always say, “don’t waste that bacon fat!” - Veggie base
Toss in onion, celery, and carrot into the bacon fat and let them soften for about 7–8 minutes , your house will smell like home. Stir often and whisper, “You got this!” as they soften. - Build the chowder
Add potatoes, corn kernels, salt, pepper, and cayenne. Pour in your homemade corn stock and bring to a gentle boil, then simmer until the potatoes are tender (about 10–15 min). Give it a taste and adjust seasoning , corn sweetness varies! - Finish and serve
Ladle your chowder into bowls, sprinkle with crispy bacon and bright chives. Trust me, those little green flecks make it feel gourmet. 😋
Pro Tips (family-tested hacks)
- Thicken easily: Blend about ¼ of the soup and stir it back in for extra creaminess , without more cream!
- Balance sweetness: If your corn is overly sweet, bump up the salt just a touch , it brings everything into savory harmony.
- Switch up corn: Frozen or canned works great when fresh isn’t available , just adjust broth for flavor.
Nutrition Info (per 2‑cup serving)
- 321 kcal
- 30 g carbs
- 10 g protein
- 19 g fat
Flavor Experiments
- Smoky spice: Stir in a dash of smoked paprika or swap cayenne for chipotle for a southwestern twist.
- Cheesy finishing: Top with shredded Gruyère or sharp cheddar , melty goodness!
- Protein boost: Stir in shredded rotisserie chicken or crispy bacon crumbles for extra protein and texture.
Storage & Freezer Tips
- Fridge: Store in an airtight container for up to 4 days. Gently reheat on the stovetop with a splash of milk if needed.
- Freezer: Freeze cooled chowder in portions for up to 3 months. Thaw overnight in the fridge before reheating.
Learn From Mistakes…
Once, I forgot to remove all the corn silk , my kids pointed out the “floating fuzzies” and laughed! Lesson learned: take a minute to clean the kernels well for a silky‑smooth chowder every time.
FAQ
Can I make this vegetarian?
Yes , swap chicken broth for vegetable stock and omit bacon, or sauté mushrooms instead for richness.
Can I use pre-shredded potatoes?
Sure thing! Just watch the cooking time to avoid mushy spuds.
Is this chowder freezer-safe?
Absolutely , freeze in an airtight container and thaw gently for easy reheating
