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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Jazelle
This was sooooo creamy, tasty, and easy to make. The family loved it. This will on regular rotation here.
Beth Pierce
Thanks, Jazelle! We love it too!
Erin Dodson
So comforting and delish! I’m making this again and again!
Skylar
This is total comfort food! So flavorful and filling! Just perfect with this weather!
Alice
If I use frozen corn when would I add it?
Beth Pierce
Sorry about the delay. I am still catching up from the holidays. I defrost the corn and let it drain for a bit to make sure the moisture is off and then proceed just as written.
Adlin
I did and loved it!😋
Beth Pierce
Thanks Adlin! Glad that you liked it!
Chrissy
I made this last night but I did make a few changes. I omitted the celery, red pepper & cayenne. But I added some honey baked ham that I had here at the end and it was amazing!! Just as goof as the ham & potato soup recipe!! I’ve never been disappointed with one of your recipes. Thank you!!
Beth Pierce
The pleasure is all mine! I am so glad that you like my recipes.
Diane Garrett
I made this for dinner last night. It was wonderfully delicious. I didn’t add the cayenne pepper as I don’t care for a lot of spice. I can’t wait to have some for lunch today. When I make this again I think I will add some chopped cilantro to give it a different flavor.
Diane Garrett
Can I substitute frozen corn when fresh isn’t in season? And if its possible, how much frozen corn?
Beth Pierce
Yes you most certainly can use frozen corn. 1 1/2 cups
Jenevieve
I made this last night for my family. It was delicious! I made a double batch a froze one batch for easy dinners. Thanks for such a wonderful recipe!
Beth Pierce
Thanks so much Jenevieve! So glad that you and your family liked it! The pleasure is all mine!
Sara
Thanks for the tips on how to remove the corn kernels, I used the 3rd one and it totally made a difference. This was so warm and comforting! yum yum yum.
Beth Pierce
Thanks so much! I am so glad that you enjoyed it!
April
OMG yesssssss….I love corn chowder! This one has so much flavor and I love the chunks of potatoes, nom nom nom.
Anna
This chowder looks delicious! I need to try it soon!
Stephanie
Such a great corn chowder recipe! The bacon really makes it extra delicious!
Joyce Moul
This looks great. Fast, too. I was going to adapt it to my pressure cooker. I’m thinking 5 minutes after the potatoes and broth are added. Then cream after quick release of pressure. Then add finishing touches.
Beth Pierce
Sounds like a great plan!! Let me know how it turns out!
Beth Pierce
Yes you can!
Denise
How many cups?
Beth Pierce
I have become better about tracking these thing. I would say this makes about ten cups. I am sure you understand that does not mean bowls.
Denise
Actually….I meant how many cups of corn. Sorry should have been more clear with my question!
Beth Pierce
No problem! About 1.5 cups.
MARLENE
I cant get the recipe how do I print it out
Beth Pierce
Sorry I was having hosting problems earlier. Let me see if that one is fixed. Yes it is fine now.
Tyne
If you were to make your bacon, potato and corn colder into a crockpot meal when would you add the heavy cream?
bpierce
I have never made it in the crock pot but yes I think that I would add it. Sorry about the delayed response. School is back in session and I am running hard. Let me know what you decided to do and how it turned out. 🙂