Corn Chowder is plump full of fresh sweet corn, tender chunks of potato and crispy bacon in a creamy chicken broth base that is lightly seasoned and flavorful.

I know for some of you it is almost too hard to think about soup weather when it is still in the eighties and nineties but 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! This Corn Chowder Recipe is chock full of bacon, potatoes and corn and is so quick to come together therefore it is definitely doable for a weeknight meal. Summer is a perfect time for Corn Chowder because the farmers are bringing the best of the best sweet corn to market.

What is the difference between chowder and soup?

I thought you would never ask. Chowder is a soup but it is chunkier and thicker and it is usually cream based. Similarly bisque is also a thick soup but in contrasts it is generally smooth while chowder is chunky. Chowder, bisque, soup no matter it’s definition seems like it is all good for my soul and consequently warms my heart.

How do you make Corn Chowder?

First of all cook the bacon reserving 1-2 tablespoons of bacon grease. Coarsely chop the bacon and set it aside. Heat the reserved bacon grease in large stockpot or dutch oven over medium heat. Add the celery, carrots, onions, potatoes and corn and cook for 5-7 minutes stirring several times. Add the red pepper and cook for an additional 3 minutes. Stir in the paprika, onion powder, garlic powder and ground cayenne pepper and cook for around 30 seconds.

Now add the chicken broth. Bring to a low boil and simmer until potatoes are fork tender. Then pull 1 cup of broth from the stockpot (trying not to get any vegetables). Mix that up with a little bit of flour to create a slurry. Whisk the slurry into the soup using a fork and bring back to a low boil. Simmer for about 2-3 minutes or until slightly thickened. Stir in the cream. Finally add the chopped bacon and parsley right before serving.

Three easy ways to remove corn kernels from the cob for Corn Chowder!

After shucking your corn and removing the silks you need to cut the kernels from the cob. This is a messy adventure so here are three ways that might make it a little easier.

Use a large wide bowl with a much smaller tall bowl in the bottom. Balance the ear of corn vertically on the smaller bowl and carefully cut the kernels off hence letting them fall below into the big bowl.
Use a large cutting board and lay the corn horizontally. Carefully cut the kernels off. Rotate several times to cut and remove all of the kernels consequently leaving most if not all the kernels on the cutting board.
Above all this is my favorite method because it is quick and the only thing you will have to wash is the cutting board. Use a large cutting board and stand the corn up vertically. Starting halfway down the corn carefully cut and remove kernels. Turn it upside down and remove the rest of the kernels. As a result this split in the middle seems to keep the kernels from flying off the cutting board.

Look at all that delicious goodness just waiting to jump into your mouth! Folks it really does not get much better than this Corn Chowder with Bacon and Potatoes. You should certainly put the ingredients on your shopping list today.

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This post was originally published January 29, 2015 and was republished August 11, 2019 with new content.