Corn Chowder, loaded with tender potatoes, smoky bacon, and sweet corn, is the perfect creamy and comforting meal!
The BEST Corn Chowder!
Corn chowder was always a family favorite growing up, and with nine people to please, that was a big deal!
Turns out, many of you love it too—my Chicken Corn Chowder is one of my most popular recipes. Today, I’m swapping the chicken for bacon, cooking it on the stovetop, and using a simple trick to boost the flavor. It’s the best corn chowder I’ve ever tasted and I can’t wait for you to try it!
The Secret To A Great Corn Chowder?
Use the bare corn cobs to make a quick corn stock! Just toss them into the pot while the chowder simmers. No extra time or ingredients needed—it’s an easy way to add loads of flavor! Thanks Saveur for introducing me to this idea!
Quick Tip
What is Chowder? A thick, creamy soup with milk or cream, often featuring potatoes and more veggies than a bisque.
Ingredients
Here’s what you’ll need to make this Corn Chowder Recipe:
- Corn: Fresh is ideal, but frozen works well. Keep the cobs to add extra flavor.
Bacon: Thick-cut is ideal for leaving the right amount of grease. Freeze before cutting for easier dicing. - Butter: Use unsalted so you can control the salt.
- Garlic: Fresh or jarred both work fine.
- Onion: Yellow onion adds mild sweetness. Dice finely to blend into the flavor.
- Carrots: Add texture and sweetness. Finely dice for a smoother chowder.
- Flour: Thickens the chowder. Cook with veggies to get rid of the raw taste.
- Herbs: Italian seasoning and thyme give a simple, savory flavor.
- Potatoes: Baby golds are perfect—leave the skins on for texture and less prep.
- Broth: Chicken stock or broth adds richness.
- Milk: Whole milk keeps the chowder creamy without making it too heavy.
- Bay leaf: Helps balance the richness; remove before serving.
- Heavy cream: Stir in at the end for richness or skip for a lighter Corn Chowder.
Quick Tip
Thick-cut bacon means more flavor and grease. If using regular bacon, just add a bit more to compensate!
Frozen vs. Fresh Corn:
I tried this corn chowder with both fresh and frozen corn. Both were great, but fresh sweet corn won out for flavor. Though it takes a bit more effort (shucking and cutting), the taste is worth it.
Cook fresh corn as soon as possible to keep it sweet. If you can’t, store it in the fridge to slow down the sugar-to-starch conversion.
How To Make Corn Chowder
- Cook Bacon: Dice and cook until crispy; remove, leaving grease in the pot.
- Sauté Veggies: Add butter, garlic, onion, and carrots; cook until golden.
- Thicken: Stir in flour and cook briefly.
- Add Potatoes & Herbs: Stir in potatoes, Italian seasoning, and thyme.
- Add Broth & Milk: Pour in broth, scrape up bits, add milk and bay leaf.
- Simmer: Add corn cobs and simmer until potatoes are tender.
- Finish: Remove cobs and bay leaf. Stir in corn, cream, and half the bacon.
- Serve: Top with remaining bacon and herbs. Enjoy!
Corn Chowder Variations
- Crockpot: Avoid using a slow cooker for this recipe—all the dairy will curdle.
- Vegetarian: Skip the bacon and replace it with 3 tablespoons of butter. Use vegetable stock instead of chicken stock, and add extra seasoning for flavor.
- Vegan: Make the vegetarian swaps and use coconut cream instead of heavy cream. It will be sweeter, so try adding cayenne pepper to balance it.
- Easy: Try this Potato Corn Chowder for a simpler recipe!
What To Serve With Corn Chowder
Here are some great options to serve with Corn Chowder:
- Crusty Buttered Bread: Perfect for soaking up the creamy soup.
- Side Salad: A light garden salad adds freshness.
- Grilled Cheese: A toasty sandwich is perfect for dunking in the chowder.
- Biscuits: Soft, buttery biscuits complement the richness nicely.
- Fruit: If you’ve got some fresh fruit, cut it up and serve on the side. Or try this Winter Fruit Salad.
Storage
Store leftover Corn Chowder in the fridge for 3-5 days in an airtight container. Reheat on low, stirring often. Don’t boil or use high heat to avoid curdling. If it’s too thick, thin with a bit of chicken stock.
More Soup Recipes
- Broccoli Potato Soup with Cheddar cheese
- Easy Tomato Soup using canned tomatoes
- Pozole in 30 minutes (shortcut recipe)
- Sweet Potato Soup with coconut milk
- Pumpkin Soup using canned pumpkin — so easy!
Corn Chowder
Equipment
- Large pot 5.5 quart, with a lid
Ingredients
- 4-1/2 cups corn see note 1
- 7.5 ounces thick-cut bacon diced, 5-6 slices, see note 2
- 2 tablespoons unsalted butter
- 1 tablespoon minced garlic 3 cloves
- 1-1/2 cups diced yellow onion 1 onion
- 1 cup diced carrot 3 large carrots
- 1/4 cup flour
- 1 teaspoon Italian seasoning
- 1/4 teaspoon dried thyme
- 3 cups diced gold potatoes unpeeled, 19 ounces
- 2 cups chicken broth or stock
- 3 cups whole milk
- 1 large bay leaf
- 1/2 cup heavy cream see note 2
- 1 teaspoon salt
- 1 teaspoon pepper
- Fresh herbs such as parsley or thyme, optional for serving
Instructions
- If using fresh corn, cut the kernels off the cobs and measure out 4-1/2 cups. Save the bare cobs to use in the soup. If using frozen corn, set out 4-1/2 cups to thaw.
- Dice bacon and add it to a large pot over medium-high heat. Cook, stirring occasionally, until the bacon is golden and the fat is rendered. Use a slotted spoon to transfer the bacon to a paper-towel-lined plate, leaving all the bacon fat in the pot.
- Lower heat to medium and add butter, diced onion, diced carrot, and garlic to the pot. Season with salt and pepper. Cook for 5-7 minutes, stirring occasionally, until the onion is golden.
- Sprinkle the flour over the vegetables and cook, stirring constantly, for 1 minute. Add the potatoes, Italian seasoning, and thyme, and cook for 30 seconds more, stirring constantly.
- Slowly pour in the chicken broth, scraping up any browned bits from the bottom of the pot. The mixture should slightly thicken. Stir in the milk and bay leaf. Add the reserved corn cobs (cut in half if needed) and press them into the liquid. Turn the heat to medium-high and bring the soup to a simmer. Once simmering, lower the heat to medium-low and cover the pot. Maintain a steady simmer (not a vigorous boil) and cook for 20-25 minutes, stirring occasionally, until the chowder thickens and the potatoes are tender.
- Remove the lid, discard the corn cobs and bay leaf, and stir in the corn kernels. Cook for 5-7 minutes or until the corn is tender. Stir in the heavy cream and adjust seasonings to taste.
- Stir in half of the cooked bacon and a handful of finely diced fresh herbs if desired. Ladle the chowder into bowls and top with the remaining bacon. Garnish with more fresh herbs and serve with warm, crusty bread.
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi Chelsea, can I use 2% milk instead of full fat milk?
Thanks.
This recipe was amazing. I used frozen corn and it really turned out so good I made it a 2nd time that week.
Sure! Slightly less creamy, but still delish!
Can you tell me how many cups in one serving?
I don’t know the cups per serving; sorry Lisa!
Could you freeze this?
Hey Joany. You can freeze it; let it fully cool then transfer to an airtight container and freeze for up to 3 months. Transfer to fridge to thaw overnight and reheat over low heat to avoid curdling. You’ll likely need to thin with some broth or milk. Enjoy!