Corn Chowder Recipe: Easy, Creamy & Ready In 50 Minutes

Save on Pinterest Share on Facebook

I’ve been making this Corn Chowder Recipe for over a decade now, and it never fails to bring comfort on a cool evening. The first time I threw together a pot was during a camping trip when we had more fresh corn than we knew what to do with.

My friend suggested we make chowder, and I was skeptical at first. Could something so simple really be that good?

Turns out, it was incredible. The natural sweetness of the corn, the creamy broth, and those tender chunks of potato created something magical. Now it’s my go-to recipe whenever sweet corn is in season.

This recipe reminds me of summers spent at my grandmother’s farm, where we’d pick corn in the morning and have it on the table by lunch. She always said the secret to great corn chowder was using the freshest corn you could find.

Quick Recipe Summary
Prep Time	15 minutes
Cook Time	35 minutes
Total Time	50 minutes
Servings	6 servings
Difficulty Level	Easy

Read Also: Manhattan Clam Chowder Recipe

Table of Contents

Why You’ll Love This Corn Chowder Recipe

This corn chowder hits all the right notes. It’s creamy without being heavy, packed with vegetables, and showcases the natural sweetness of fresh corn kernels.

I love that you can have this on the table in under an hour. It’s perfect for busy weeknights when you want something homemade but don’t have hours to spend in the kitchen.

The texture is what really sets this apart. You get tender bites of potato, crisp bacon pieces, and those sweet corn kernels that burst in your mouth. Every spoonful is different but equally satisfying.

Fresh corn flavor shines through – Unlike many chowders that mask corn with too much cream, this recipe lets the sweet corn be the star
Budget-friendly ingredients – Most items are pantry staples, and fresh corn is incredibly affordable during peak season
Customizable to your taste – You can easily adjust the thickness, add more vegetables, or make it vegetarian
Freezes beautifully – Make a double batch and freeze half for later, perfect for meal prep
Crowd-pleaser for all ages – Kids love the mild, sweet flavor while adults appreciate the depth from the bacon and herbs
Pairs well with so many dishes – Serve it as a starter or make it the main event with crusty bread

You might also enjoy: New England Clam Chowder Recipe

Ingredients

This corn chowder comes together with simple, fresh ingredients that you probably already have on hand. The key is using good quality bacon and the freshest corn you can find.

I’ve experimented with different types of potatoes over the years, and Yukon Gold consistently gives the best texture and flavor. They hold their shape during cooking but still get tender and creamy.

6 slices thick-cut bacon, chopped
1 medium yellow onion, diced (about 1 cup / 150g)
2 celery stalks, diced (about 1 cup / 120g)
3 cloves garlic, minced
3 tablespoons (24g) all-purpose flour
4 cups (960ml) chicken broth or vegetable broth
2 cups (480ml) whole milk
1 cup (240ml) heavy cream
4 cups (600g) fresh corn kernels (from about 6 ears of corn)
1½ pounds (680g) Yukon Gold potatoes, peeled and diced into ½-inch (1.25cm) cubes
2 bay leaves
1 teaspoon dried thyme
½ teaspoon smoked paprika
¼ teaspoon cayenne pepper (optional, for a little kick)
Salt and black pepper to taste
2 tablespoons (8g) fresh parsley, chopped
2 green onions, sliced thin

Another favorite: Creamy Tomato Basil Soup Recipe

Kitchen Equipment Needed

Having the right tools makes this recipe so much easier to prepare. I learned this the hard way after trying to make chowder in a too-small pot my first time.

The corn ended up everywhere, and I couldn’t stir properly without making a mess. A good heavy-bottomed pot is essential for even heat distribution and preventing scorching on the bottom.

Large heavy-bottomed pot or Dutch oven (at least 6-quart / 5.7L capacity)
Sharp knife for chopping vegetables
Cutting board
Wooden spoon or silicone spatula for stirring
Measuring cups and spoons
Ladle for serving
Immersion blender (optional, for a creamier texture)
Large bowl for prepped ingredients
Kitchen towel or paper towels

Read Also: Potato Leek Soup Recipe

Recommended Products for This Recipe

After making this corn chowder hundreds of times, I’ve found a few products that really elevate the final dish. These aren’t necessary, but they make a noticeable difference in flavor and cooking experience.

1. Le Creuset Enameled Cast Iron Dutch Oven

This is my most-used piece of cookware, and it’s perfect for chowder. The heavy construction distributes heat evenly so nothing burns on the bottom, and it retains heat beautifully. Plus, it goes from stovetop to table, which is great for serving family-style.

Get it on Amazon

2. Applewood Smoked Thick-Cut Bacon

Regular bacon works fine, but applewood smoked bacon adds an incredible depth of flavor to the chowder. The smoke complements the sweetness of the corn perfectly. I always keep a few packages in my freezer for recipes like this.

Get it on Amazon

3. Better Than Bouillon Chicken Base

I prefer this to boxed broth because it has so much more flavor and you can control the concentration. One jar lasts forever in the fridge, and it makes the chowder taste like you simmered stock for hours.

Get it on Amazon

4. Cuisinart Smart Stick Immersion Blender

If you like a partially blended chowder with some creaminess but still plenty of texture, an immersion blender is essential. This one is powerful enough to blend quickly but won’t turn your chowder into baby food. I use it right in the pot for easy cleanup.

Get it on Amazon

This pairs beautifully with my homemade biscuit recipe for a complete meal.

Step-by-Step Instructions: How to Make Corn Chowder

Follow these detailed steps for perfect corn chowder every time. I’ve broken down each stage so even beginners can follow along easily and understand what’s happening at each point.

1. Prepare Your Ingredients

Chop the bacon into small pieces, about ½-inch (1.25cm) wide, so they cook evenly and distribute throughout the chowder
Dice the onion and celery into uniform pieces, roughly ¼-inch (0.6cm) cubes, which helps them cook at the same rate
Mince the garlic finely so it blends into the chowder base seamlessly
Peel and dice the potatoes into ½-inch (1.25cm) cubes, keeping them uniform so they all finish cooking at the same time
Cut the corn kernels off the cobs by standing each ear upright and slicing downward with a sharp knife (save those cobs for making stock later if you want extra corn flavor)
Chop the fresh parsley and slice the green onions thin, setting them aside for garnish
Measure out all your liquids and spices so everything is ready when you need it

2. Cook the Bacon

Place the chopped bacon in your cold Dutch oven or large pot before turning on the heat
Turn the heat to medium and let the bacon slowly render its fat, which should take about 6-8 minutes
Stir occasionally with a wooden spoon to ensure even cooking and prevent sticking
Cook until the bacon is crispy and golden brown, with most of the fat rendered out
Use a slotted spoon to transfer the cooked bacon to a paper towel-lined plate, leaving about 2-3 tablespoons of bacon fat in the pot
If you have too much fat, pour off the excess but keep at least 2 tablespoons for building flavor in the next step

3. Sauté the Vegetables

Keep the heat at medium and add the diced onion and celery to the bacon fat in the pot
Season with a pinch of salt, which helps draw out moisture and speeds up the softening process
Sauté for 5-6 minutes, stirring frequently, until the onion becomes translucent and the celery softens
Add the minced garlic and stir constantly for about 1 minute until fragrant but not browned (burned garlic tastes bitter)
The vegetables should be soft and aromatic at this point, creating a flavorful base for your chowder

4. Create the Roux

Sprinkle the 3 tablespoons of flour evenly over the sautéed vegetables
Stir constantly with your wooden spoon for 2-3 minutes, making sure the flour coats all the vegetables and cooks out the raw flour taste
The mixture should look slightly pasty and smell nutty, not like raw flour
This roux will thicken your chowder and give it body, so don’t skip this step or rush it
Keep stirring to prevent any burning on the bottom of the pot

5. Add the Liquids

Slowly pour in the chicken broth while stirring constantly to prevent lumps from forming
Scrape the bottom of the pot with your spoon to release any browned bits stuck there (this adds incredible flavor)
Continue stirring until the mixture is smooth and starts to thicken slightly, about 2 minutes
Add the whole milk and heavy cream, stirring to combine everything into a smooth base
The mixture should be creamy and uniform with no lumps visible

6. Add Potatoes and Seasonings

Add the diced potatoes to the pot, making sure they’re submerged in the liquid
Stir in the dried thyme, smoked paprika, cayenne pepper (if using), and the bay leaves
Season with 1 teaspoon of salt and ½ teaspoon of black pepper to start (you can always add more later)
Increase the heat to medium-high and bring the mixture to a gentle boil
Once boiling, reduce the heat to medium-low to maintain a gentle simmer
Cook for 15 minutes, stirring occasionally, until the potatoes are tender when pierced with a fork but not falling apart

7. Add the Corn

Stir in the fresh corn kernels and most of the cooked bacon (reserve a handful for garnish)
Continue simmering for another 8-10 minutes, allowing the corn to cook through and release its natural sweetness
The corn should be tender but still have a slight bite, not mushy
Stir occasionally to prevent anything from sticking to the bottom
Taste the broth and adjust seasoning with more salt and pepper if needed

8. Final Adjustments and Blending (Optional)

Remove the bay leaves from the chowder and discard them
At this point, you can use an immersion blender to partially blend the chowder if you prefer a creamier consistency
Blend for just 5-10 seconds, pulsing a few times to break up some of the vegetables while leaving plenty of texture
Don’t over-blend or you’ll lose all those nice chunky vegetables
If the chowder is too thick for your liking, add a splash of milk or broth to thin it out
If it’s too thin, let it simmer uncovered for a few more minutes to reduce and thicken
Stir in the fresh chopped parsley for a burst of color and freshness

9. Serve and Garnish

Ladle the hot chowder into bowls, making sure each serving gets a good mix of corn, potatoes, and bacon
Top each bowl with a sprinkle of the reserved crispy bacon pieces
Add sliced green onions on top for a fresh, mild onion flavor
You can also add a small pat of butter in the center of each bowl for extra richness
Serve immediately while hot with crusty bread, crackers, or my dinner rolls on the side

Read Also: Cheeseburger Soup Recipe

Tips for The Best Corn Chowder

Over the years, I’ve picked up some tricks that make a huge difference in the final result. These tips come from plenty of trial and error, including a few batches that didn’t turn out quite right.

One time I added the cream too early and it curdled slightly. Now I always add it after the potatoes are mostly cooked to avoid that problem.

Use fresh corn when possible – Fresh corn has so much more flavor than frozen, especially during summer when it’s in season. If you must use frozen, thaw it completely and drain well before adding.
Don’t skip the roux – This flour and fat mixture is what gives the chowder its creamy, thick texture without using tons of cream. Cook it properly for 2-3 minutes to avoid a raw flour taste.
Save those corn cobs – After cutting off the kernels, simmer the cobs in your broth for 15 minutes before making the chowder. This extracts extra corn flavor and makes the soup taste even more corny and sweet.
Cut vegetables uniformly – When everything is the same size, it cooks evenly. Nothing is worse than mushy potatoes with hard celery pieces mixed in.
Use full-fat dairy – Whole milk and heavy cream create the rich, velvety texture that makes chowder so comforting. Low-fat versions just don’t have the same mouthfeel.
Add acid at the end – A squeeze of fresh lemon juice or a splash of white wine vinegar right before serving brightens all the flavors and balances the richness.
Layer your seasonings – Season at multiple stages (when cooking bacon, sautéing vegetables, and at the end) for deeper, more complex flavor.
Control the thickness – Remember that chowder thickens as it sits. Make it slightly thinner than you want, knowing it will thicken up.
Rest before serving – Let the chowder sit for 5 minutes off the heat before serving. This allows the flavors to meld and the temperature to even out.
Garnish generously – Fresh herbs, extra bacon, and green onions aren’t just for looks. They add pops of flavor and contrasting textures.

You might also enjoy: Zuppa Toscana Recipe

What to Serve with Corn Chowder

This chowder is hearty enough to be a meal on its own, but pairing it with the right sides takes it to the next level. I love serving it as part of a larger spread for family dinners.

My favorite pairing is a warm, crusty bread that you can dip right into the creamy broth. There’s something so satisfying about mopping up every last drop.

Crusty artisan bread – A thick slice of sourdough or French bread is perfect for dunking
Homemade Biscuit – Flaky, buttery biscuits complement the creamy soup beautifully
Coleslaw – The crisp, tangy slaw provides a nice contrast to the rich chowder
Simple green salad – Keep it light with mixed greens, cucumber, and a vinaigrette
Grilled cheese sandwiches – Turn this into a classic comfort food combination
Deviled Eggs – A retro side dish that works surprisingly well
Roasted vegetables – Asparagus, green beans, or roasted brussels sprouts with bacon add extra nutrients
Oyster crackers – Classic chowder accompaniment for extra crunch

Another favorite: Pasta Fagioli Recipe

Variations of Corn Chowder

One of the best things about this recipe is how adaptable it is. I’ve made countless variations over the years depending on what I have in the fridge or what dietary needs I’m cooking for.

My vegetarian sister-in-law loves when I make the meatless version, and honestly, it’s just as delicious. The smoked paprika adds depth that you might miss from the bacon.

Seafood corn chowder – Add 1 pound (450g) of diced shrimp, scallops, or crab meat during the last 5 minutes of cooking for a luxurious seafood version
Southwestern corn chowder – Stir in 1 can of diced green chiles, swap the thyme for cumin, and top with shredded pepper jack cheese and cilantro
Roasted corn chowder – Roast the corn kernels in the oven at 425°F (220°C) for 15 minutes before adding them to intensify the sweet, caramelized flavor
Vegetarian corn chowder – Skip the bacon and use vegetable broth. Add 1 tablespoon of smoked paprika and use olive oil or butter for sautéing vegetables instead of bacon fat
Potato-free corn chowder – Replace potatoes with cauliflower florets for a lower-carb option that still provides substance
Spicy corn chowder – Add 1-2 diced jalapeños when sautéing vegetables and increase the cayenne to ½ teaspoon
Chicken corn chowder – Add 2 cups (280g) of diced cooked chicken along with the corn for extra protein
Loaded corn chowder – Top each bowl with shredded cheddar cheese, sour cream, and chives like a loaded baked potato

This also complements my beef barley soup nicely if you’re serving a soup bar.

Storage and Reheating

Proper storage is key to keeping this chowder fresh and delicious for later. I’ve found that chowder actually tastes even better the next day after all the flavors have had time to meld together.

The first time I froze corn chowder, I made the mistake of freezing it with all the dairy already in it. It separated when I reheated it and looked terrible, though it still tasted okay.

Refrigerator storage – Let the chowder cool to room temperature, then transfer it to an airtight container. It will keep in the refrigerator for 4-5 days.
Freezer storage – For best results, freeze the chowder before adding the cream. Cook everything up to that point, cool completely, then freeze in portions for up to 3 months. Thaw overnight in the refrigerator, then reheat and add the cream.
Reheating on the stovetop – Pour the chowder into a pot over medium-low heat, stirring frequently to prevent sticking. Add a splash of milk or broth if it’s too thick. Heat until warmed through, about 8-10 minutes.
Reheating in the microwave – Transfer individual portions to microwave-safe bowls. Heat on 50% power in 2-minute intervals, stirring between each interval, until hot throughout. This prevents the dairy from separating.
Refreshing day-old chowder – Add a tablespoon of fresh butter and a handful of freshly chopped herbs when reheating to bring back the bright, fresh flavor.
Portion control tip – Freeze individual portions in freezer-safe containers or bags for quick lunches. Just thaw and heat one serving at a time.

Read Also: Taco Soup Recipe

Nutritional Facts

Per serving (based on 6 servings):

Calories: 420
Total Fat: 24g
Saturated Fat: 12g
Cholesterol: 70mg
Sodium: 780mg
Total Carbohydrates: 38g
Dietary Fiber: 4g
Sugars: 9g
Protein: 14g
Vitamin A: 15% DV
Vitamin C: 25% DV
Calcium: 18% DV
Iron: 10% DV

Note that these values are approximate and will vary based on specific ingredients used and modifications made to the recipe.

You might also enjoy: Lentil and Vegetable Soup Recipe

Health Benefits of Key Ingredients

While this chowder is definitely comfort food, it also packs some nutritional benefits. I love that I can serve something this delicious that also provides real nutrition for my family.

The corn alone is loaded with good stuff, and the vegetables add even more vitamins and minerals.

Fresh corn – Rich in fiber, B vitamins, and antioxidants like lutein and zeaxanthin that support eye health. The fiber aids digestion and helps maintain healthy blood sugar levels.
Potatoes – Provide vitamin C, potassium, and vitamin B6. They’re also a good source of resistant starch when cooled, which feeds beneficial gut bacteria.
Garlic and onions – Contain compounds that support immune function and have anti-inflammatory properties. They’re also rich in antioxidants that may help protect cells from damage.
Celery – Low in calories but high in vitamins A, K, and C. Contains antioxidants and beneficial plant compounds that may reduce inflammation.
Bacon (in moderation) – Provides protein, B vitamins, and minerals like selenium and phosphorus. While high in saturated fat and sodium, a little goes a long way for flavor.
Whole milk and cream – Supply calcium, vitamin D, and protein. Full-fat dairy also helps your body absorb fat-soluble vitamins from the vegetables.

Another favorite: Carrot Ginger Soup Recipe

FAQs About Corn Chowder

1. Can I use frozen corn instead of fresh?

Yes, frozen corn works well in this recipe. Use about 4 cups (600g) of frozen corn kernels, and add them directly to the chowder without thawing. The cooking time remains the same, though the flavor won’t be quite as sweet and fresh as with fresh corn.

2. How can I make this corn chowder thicker?

There are several ways to thicken your chowder. You can mash some of the potatoes against the side of the pot, use an immersion blender to partially blend it, or make a slurry with 2 tablespoons of cornstarch mixed with 2 tablespoons of cold water and stir it in. Let it simmer for a few minutes after adding the slurry to activate the cornstarch.

3. Can I make this corn chowder ahead of time?

Absolutely! Corn chowder actually tastes even better the next day. Make it up to 2 days ahead, store it in the refrigerator, and reheat gently on the stove. Add a splash of milk or broth when reheating if it has thickened too much.

4. What’s the best way to cut corn off the cob?

Stand the corn cob upright on a cutting board, pointed end up. Use a sharp knife to slice downward along the cob, cutting off the kernels in strips. Rotate the cob and repeat until all kernels are removed. Work over a large bowl to catch all the kernels and minimize mess.

5. Can I make this recipe dairy-free?

Yes, with some substitutions. Use coconut milk or cashew cream instead of dairy milk and cream. Replace the butter or bacon fat with olive oil. The texture will be slightly different, but it will still be delicious and creamy.

Read Also: Chicken Gnocchi Soup Recipe

Final Thoughts

This corn chowder has become one of those recipes I turn to again and again, especially when I want something that feels like a warm hug in a bowl. The combination of sweet corn, tender potatoes, and crispy bacon creates layers of flavor and texture that make every spoonful satisfying.

I hope you’ll give this recipe a try and see why it’s become such a favorite in my house. Don’t be afraid to make it your own by trying different variations or adding your favorite ingredients.

I’d love to hear how your corn chowder turns out! Leave a comment below with any questions or let me know what variations you tried. If you enjoyed this recipe, share it with friends who love a good bowl of soup.

Recommended: