Warm, creamy, and packed with flavor, this corn chowder recipe is a must-try for anyone who loves comfort food. With just a few simple ingredients and easy instructions, you’ll have a delicious meal ready to enjoy in no time.
This corn chowder combines fresh sweet corn, onion, celery, carrots, tender chunks of potato, and crispy bacon in a creamy chicken broth base that is lightly seasoned and flavorful. For this soup-loving family, it is always a good time of the year for soup.
There is nothing quite like a chunky, creamy chowder to fill your hungry tummy! Summer is a perfect time for corn chowder because the farmers bring the best sweet corn to market. If you like this recipe, try creamed corn, corn salad, corn dip, oven-roasted corn, and corn fritters.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Bacon: preferably smoked bacon
- Ground cayenne pepper: just a touch for a little flavor dimension. It does not make it spicy.
- Chicken broth: preferably low-sodium.
- Potatoes: Yukon Gold are my go-to potatoes for this recipe, with Russet potatoes being my second choice
- Corn: Fresh corn is always best when in season.
- Heavy cream: You can substitute whipping cream
- Fresh thyme: You can use dried thyme in a pinch.
How to Make Corn Chowder
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
Cook the bacon over medium heat until brown and crispy. Using a slotted spoon, transfer it to a plate, reserving the bacon grease. Add the onion, celery, and carrots to the bacon grease and cook until the onions and celery are tender. Reduce the heat and add the garlic and cayenne pepper, cooking for a minute.
Increase the heat to medium. Sprinkle in the flour, cooking for a couple of minutes while stirring. Slowly add the chicken broth while stirring. Add the potatoes, corn, and most of the cooked bacon (reserve a bit for garnish) and simmer until the potatoes are tender. Remove the pot from the heat and slowly stir in the cream. Stir in the chopped fresh thyme. Season with kosher salt and freshly ground black pepper. Garnish with the rest of the bacon and a little bit of fresh thyme.
Preparation Tips
- Yukon Gold potatoes are my go-to potatoes for this recipe. Russet Potatoes work well too.
- Try other fresh herbs like thyme, rosemary, or even dill.
- Use a large cutting board and stand the corn up vertically. Starting halfway down the corn cob, carefully cut and remove kernels. Turn the cob upside down and remove the rest of the kernels. This split in the middle seems to keep the kernels from flying off the cutting board.
- For best results in blending the cream, bring the cream to room temperature and reduce the heat on the soup. Stir it in slowly at the end of the cooking process.
- I do not recommend freezing this soup because the potatoes will likely change texture, and the cream will separate.
Storing and Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop over low heat or in the microwave at reduced power.
Look at all that delicious goodness just waiting to jump into your mouth! Folks, it does not get much better than this Corn Chowder with Bacon and Potatoes. You should certainly put the ingredients on your shopping list today.
Serving Suggestions for Corn Chowder
I love to serve this chowder with corn muffins, sweet potato cornbread, cheddar bay biscuits, or drop biscuits. Lighter options include arugula salad, pear salad, or chickpea salad.
More Cozy Soup Recipes
Corn Chowder Recipe
Ingredients
- 4 slices bacon coarsely chopped
- ½ large onion chopped
- 2 ribs celery chopped
- 2 medium carrots peeled and chopped
- 2 cloves garlic minced
- ¼ teaspoon ground cayenne pepper
- ¼ cup all-purpose flour
- 4 cups low-sodium chicken broth or vegetable broth
- 3 medium Yukon gold potatoes peeled and chopped
- 3 cups corn kernels fresh or frozen
- 1 cup heavy cream warmed to room temperature
- 2 teaspoons chopped fresh thyme
- Kosher salt to taste
- Freshly ground black pepper to taste
Instructions
- Cook the bacon in a large Dutch oven over medium heat until brown and crispy. Using a slotted spoon, remove the bacon to a plate covered with a paper towel, reserving the bacon grease in the pot.
- Over medium heat, add the onion, celery, and carrots to the bacon grease and cook until the onions and celery are tender. Reduce the heat and add the garlic and cayenne pepper, cooking for 1 minute while stirring.
- Increase the heat to medium. Sprinkle in the flour, cooking for 2 minutes while stirring. Slowly add the chicken broth while stirring. Add the potatoes, corn, and most of the cooked bacon, reserving a small amount of bacon for garnish. Bring the mixture to a boil, reduce the heat, and simmer until the potatoes are tender.
- Remove the pot from the heat and slowly stir in the cream. Stir in the chopped fresh thyme. Season with kosher salt and freshly ground black pepper to taste. Garnish with the rest of the bacon and a little bit of the fresh thyme.
Notes
- Yukon Gold potatoes are my go-to potatoes for this recipe. Russet Potatoes work well too.
- Try other fresh herbs like thyme, rosemary, or even dill.
- Use a large cutting board and stand the corn up vertically. Starting halfway down the corn cob, carefully cut and remove kernels. Turn the cob upside down and remove the rest of the kernels. This split in the middle seems to keep the kernels from flying off the cutting board.
- For best results in blending the cream, bring the cream to room temperature and reduce the heat on the soup. Stir it in slowly at the end of the cooking process.
- I do not recommend freezing this soup because the potatoes will likely change texture, and the cream will separate.
Nutrition
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Sherry
I just made this, I stuck to the recipe exactly. I used dried thyme and it was just fine. I agree with you about which potato to use. Like a previous comment stated, sweet potato included with the regular potato would be a nice variation.
I saw a question about freezing. I bet you could freeze it if you do not add cream. You can freeze it without cream, and just add cream when you thaw and reheat. I also think this would be very good as a filling for a pot pie. Again, do not add cream, bake as a pot pie and maybe add a splash of cream when you serve it and break open the pie crust.
Thank you for this great recipe! I love the cayenne pepper flavor, very unique. Oh, I forgot to mention that I used a frozen package of onion and celery, and carrots. I used fresh shucked corn that I found on sale. One ear of corn yielded about a cup.
Beth Pierce
So glad that you enjoyed it, Sherry! Thanks for all the great tips. My readers love great tips.
Marysa
I haven’t had corn chowder since I was a child. This sounds so delicious. I love fresh summer corn and this would be a great recipe to try.
Beth Pierce
Thank you, Marysa! Enjoy!
Karen
Your recipe is a whole different level, the best corn chowder I’ve ever had, it was SOOOO GOOD…
Beth Pierce
Thanks so much, Karen! So happy that you like it.