Corn Chowder

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

Farm fresh corn, hearty chunks of potatoes, and crisp hickory smoked bacon send this chowder over the top with unequivocal flavor. This creamy corn chowder is hearty, filling, and perfect for a windy summer afternoon or cold fall evening.

5 from 33 votes

Print Pin Rate

Course: Soup

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Servings: 6

Calories: 377kcal

Author: Beth Pierce

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

Calories: 377kcal | Carbohydrates: 37g | Protein: 11g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 55mg | Sodium: 354mg | Potassium: 797mg | Fiber: 5g | Sugar: 7g | Vitamin A: 4151IU | Vitamin C: 22mg | Calcium: 65mg | Iron: 2mg

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