If you’ve never tried homemade corn chowder, you’re in for a real treat.
This creamy, hearty soup is the perfect blend of sweet corn, tender potatoes, and savory bacon, making it a go-to dish for any season.
Whether you want to warm up on a chilly evening or enjoy a light yet satisfying meal, corn chowder always hits the spot.
Why You’ll Love This Corn Chowder
Simple Preparation: With straightforward steps and everyday ingredients, this recipe is accessible for home cooks of all skill levels.
Texture Delight: The combination of tender potatoes, crisp celery, and a velvety puree provides an irresistible range of textures in every spoonful.
Comforting Classic: Corn chowder is a beloved American comfort food. It’s a guaranteed hit at gatherings and will satisfy a wide range of palates.
Ingredients
- Fresh Corn Kernels: Fresh, sweet corn cut right off the cob provides fantastic flavor and texture. But you can use canned or frozen in a pinch.
- Russet Potatoes: Peeled and diced, these starchy spuds help thicken the chowder and make it hearty.
- Thick-Cut Bacon: Cooked until crisp, the smoky bacon adds rich, savory flavor to the chowder base.
- Onion, Celery Stalks, Garlic: The aromatic trio that creates a flavorful foundation.
- All-Purpose Flour: Used to make a roux, the flour helps thicken the chowder and give it body.
- Chicken Broth: The liquid base that brings all the ingredients together into a creamy, flavorful soup.
- Heavy Cream: Adds luxurious richness and a velvety texture to the finished chowder.
- Fresh Thyme Leaves: Lends an earthy, herbaceous note that complements the sweet corn.
- Salt and Pepper: Essential seasonings to enhance all the flavors.
- Shredded Cheddar Cheese and Chopped Chives: The perfect finishing touches. Cheddar adds sharpness while the chives provide a mild, fresh onion flavor.
How to Make Corn Chowder
What makes this chowder truly special is its rich, velvety texture, achieved by blending a portion of the soup and stirring it back in.
Thanks to that little trick, you don’t need to add much milk or cream.
Check out how easily this recipe comes together:
1. COOK: In a large pot, cook the bacon until crisp, then crumble and set aside.
2. SAUTÉ: Add the onion and celery and cook in the bacon grease until soft. Add the garlic and cook until fragrant.
3. THICKEN: Sprinkle the flour over the vegetables and stir to coat. Cook for 1 minute, stirring constantly, then whisk in the chicken broth.
4. SIMMER: Add the potatoes, corn, thyme, salt, and pepper. Bring to a boil and simmer for 15-20 minutes.
5 BLEND: Remove the pot from the heat, puree 2 cups of chowder, then stir the puree back into the pot.
6 COMBINE: Stir in the heavy cream and half of the bacon. Heat through and season with salt and pepper.
7. SERVE: Ladle the hot chowder into bowls and garnish with cheddar cheese, chives, and the remaining bacon. Enjoy!
Tips For the Best Corn Chowder
There’s something so comforting about this creamy, hearty soup that just makes everything feel right in the world.
But while it’s super easy to make at home, I still have a few tips for you to keep in mind:
- Bacon first. Cook the bacon first and use some of the drippings to sauté the vegetables for added flavor.
- Corn options. If fresh corn is unavailable, you can substitute it with frozen or canned corn. Use about 4 cups.
- Vegetarian alternative. To make this vegetarian, omit the bacon and use olive oil or butter to sauté the vegetables instead.
- Thicken it. Puree a portion of the soup in a blender and stir it back in. You can also use an immersion blender, but be careful not to blend too much.
- Creamy choice. Heavy cream makes this extra rich, but you could lighten it up with half-and-half or whole milk.
- Spice it up. Add some diced jalapeño peppers or red pepper flakes for a spicy kick.
- Optional add-ins. Customize your chowder with add-ins like diced red peppers, zucchini, green beans, or extra cheese.
- Serve it with. Corn chowder pairs well with a simple green salad, crusty bread, bacon cheddar biscuits, or even grilled cheese sandwiches.
How to Store
I love curling up with a steaming bowl of this chowder, especially on a cozy evening at home.
It’s become one of my go-to recipes when I want something that’s equal parts delicious and satisfying.
Unfortunately, it doesn’t freeze well. But since it’s so easy to make, you don’t need to worry about storing it for too long!
To Store: Let the corn chowder cool completely, then transfer it to an airtight container. Store in the fridge for up to 4 days.
To Reheat: Reheat the chowder on the stove over medium-low heat, stirring occasionally until heated through, or in the microwave in short intervals, stirring in between each spin.
More Hearty Soups and Stews You’ll Love
Lemon Chicken Orzo Soup
Chicken Tortilla Soup
White Bean Soup
Beer Cheese Soup
Corn Chowder
8
servings15
minutes40
minutes292
kcalThis hearty corn chowder with bacon, potatoes, and fresh corn is the perfect cozy meal. Top it with cheddar cheese and chives, and it’s hard to beat.
Ingredients
8 slices thick-cut bacon
1 medium onion, diced
2 celery stalks, diced
2 cloves garlic, minced
1/4 cup all-purpose flour
4 cups chicken broth
2 medium russet potatoes, peeled and cut into 1/2-inch cubes
4 cups fresh corn kernels (from about 5 ears of corn)
1 teaspoon fresh thyme leaves
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup heavy cream, room temperature
Shredded cheddar cheese and chopped chives, for garnish
Instructions
- In a large Dutch oven or soup pot, cook the bacon over medium heat until crisp, about 8 minutes. Remove the bacon with a slotted spoon, crumble, and set aside.
- Add the onion and celery to the pot and cook until softened, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds.
- Sprinkle the flour over the vegetables and stir to coat. Cook for 1 minute, stirring constantly, then gradually whisk in the chicken broth, scraping up any browned bits from the bottom of the pot.
- Add the potatoes, corn kernels, thyme, salt and pepper. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, 15 to 20 minutes.
- Remove the pot from the heat. Transfer 2 cups of the chowder to a blender and puree until smooth. Stir the puree back into the pot.
- Stir in the heavy cream and half of the bacon. Return the pot to medium heat and cook until heated through, about 5 minutes. Season with additional salt and pepper to taste.
- Ladle the chowder into bowls and garnish with shredded cheddar cheese, chopped chives, and the remaining bacon. Serve hot.
Notes
- Use fresh sweet corn kernels cut right off the cob for optimal flavor and texture. Frozen corn can work in a pinch.
- Pureeing a portion of the finished chowder helps thicken it without needing to use too much cream.
- Don’t skimp on the garnishes! Cheddar cheese, chives, and extra bacon bits make this chowder extra special.
