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Corn Chowder Recipe

When I think of comfort food, a bowl of rich, velvety corn chowder always tops the list. This creamy corn chowder recipe is one I’ve made countless times—especially when the weather starts to cool down or I’m craving something warm, hearty, and packed with flavor. The sweetness of corn combined with smoky bacon, soft potatoes, and a touch of cream makes each spoonful irresistible. It’s the kind of soup that fills your kitchen with delicious aromas and your bowl with cozy goodness.

What I love most about this chowder is how adaptable it is. Whether you’re working with fresh summer corn or using frozen kernels in the winter, the result is always satisfying. It’s quick enough for a weeknight dinner but special enough to serve to guests. And let’s be honest—any dish that includes bacon and cheese already has a head start in the flavor department.


Why You’ll Love This Corn Chowder Recipe

This corn chowder hits all the right notes:

  • Creamy and comforting with just the right amount of richness
  • Packed with vegetables like corn, carrots, and potatoes
  • Smoky and savory thanks to the crispy bacon stirred in at the end
  • Simple to make using pantry staples and minimal prep time
  • Perfect for leftovers, as the flavors deepen overnight

Whether you’re looking for easy dinner ideas or a quick lunch you can reheat, this chowder checks every box.


What Kind of Corn Should I Use in Corn Chowder?

One of the best things about making corn chowder is its flexibility when it comes to the corn itself. I’ve made this recipe with fresh corn cut right off the cob, and the sweet pop it adds is unbeatable—especially in late summer when corn is at its peak. That said, I often use frozen corn during the off-season, and it works beautifully. It’s already prepped, always sweet, and saves time. If you’re in a pinch, canned corn can also be used, just make sure to drain it well to avoid a watery base.

If you want extra depth of flavor, you can even roast your corn first. Roasted or grilled corn adds a slightly smoky, caramelized taste that takes this chowder up a notch.


Options for Substitutions

There’s plenty of room for creativity in this chowder recipe, so don’t worry if you’re missing a few ingredients. Here are some easy swaps you can try:

  • No bacon? Use smoked turkey, pancetta, or keep it vegetarian by adding a dash of smoked paprika for that same depth of flavor.
  • Lactose-free? Swap the heavy cream for unsweetened almond milk or canned coconut milk for a dairy-free version that’s still rich and silky.
  • Want it heartier? Stir in cooked shredded chicken or cooked shrimp for added protein.
  • No fresh herbs? Dried thyme or parsley can work in a pinch—just reduce the quantity to about one-third.
  • Low-carb version? Swap out potatoes with cauliflower florets to keep it lighter but still satisfying.

This chowder is really about making it your own while staying true to that creamy, cozy essence.


Ingredients for This Corn Chowder Recipe

Every ingredient in this corn chowder plays a key role in building layers of flavor and creamy texture. Here’s what you’ll need and why it matters:

  • Corn (fresh, frozen, or canned): The star of the show. Its natural sweetness balances the richness of the cream and the savoriness of the broth.
  • Bacon: Adds a smoky, salty punch and a little crunch. The rendered fat is also used to sauté the vegetables, adding even more flavor.
  • Onion: Brings a subtle sweetness and forms the aromatic base of the soup.
  • Carrots: Adds color and a gentle sweetness that complements the corn.
  • Celery: Offers an aromatic, slightly bitter edge that balances the sweetness in the chowder.
  • Garlic: Enhances the savory depth—just a little goes a long way.
  • Potatoes: Gives the chowder body and makes it hearty enough for a full meal. I recommend Yukon Golds for their buttery texture.
  • Flour: Helps thicken the soup without making it too heavy.
  • Chicken or vegetable broth: The flavorful liquid base that ties everything together.
  • Heavy cream: Makes the chowder luxuriously creamy and rich.
  • Cheddar cheese (optional): Melts into the chowder for a cheesy twist—totally optional, but totally worth it.
  • Fresh herbs (like parsley or thyme): For brightness and a fresh, earthy finish.
  • Salt and black pepper: Essential for seasoning and balance.

Every ingredient is there for a reason, and when combined, they create a spoonful that’s comforting, creamy, and full of flavor.


Step 1: Cook the Bacon

Start by cooking the chopped bacon in a large pot or Dutch oven over medium heat until it’s crispy. This takes about 5–7 minutes. Once done, use a slotted spoon to transfer the bacon to a paper towel-lined plate. Leave about 1–2 tablespoons of the rendered bacon fat in the pot—this will be used to sauté the vegetables and infuse the base with extra flavor.


Step 2: Sauté the Aromatics

In the reserved bacon fat, add the chopped onion, carrots, and celery. Sauté for about 5 minutes until the vegetables begin to soften. Add the minced garlic and cook for another minute until fragrant. This base sets the stage for a deeply flavorful chowder.


Step 3: Add Flour and Build the Base

Sprinkle the flour over the sautéed vegetables and stir well to coat everything evenly. This helps thicken the chowder later. Cook the flour for 1–2 minutes to remove the raw taste. Gradually pour in the broth while stirring constantly, making sure there are no lumps.


Step 4: Add Potatoes and Simmer

Toss in the diced potatoes and bring the mixture to a gentle boil. Reduce the heat and let it simmer uncovered for about 15–20 minutes, or until the potatoes are fork-tender. Stir occasionally to prevent sticking.


Step 5: Stir in the Corn and Cream

Once the potatoes are soft, stir in the corn and heavy cream. Let the chowder simmer for another 5–7 minutes so the flavors meld and the soup thickens slightly. Don’t let it boil—gentle simmering keeps the cream from curdling.


Step 6: Add Cheese and Season

If using cheese, stir it in now until melted and fully incorporated. Add salt and black pepper to taste. Toss in some chopped parsley or thyme for freshness.


Step 7: Finish with Bacon and Serve

Right before serving, stir in the crispy bacon (or save some to sprinkle on top as a garnish). Ladle the chowder into bowls and serve hot, optionally topped with more herbs or shredded cheese.


How Long to Cook the Corn Chowder

The beauty of this corn chowder is that it comes together in under an hour, making it perfect for busy weeknights or lazy weekends.

  • Bacon cooking: 5–7 minutes
  • Sautéing aromatics: 6–7 minutes
  • Simmering potatoes: 15–20 minutes
  • Simmering with cream and corn: 5–7 minutes

Total time: Around 35–40 minutes of active cooking time, with a few extra minutes for prep. You’ll know it’s done when the potatoes are tender and the chowder is creamy but not overly thick.


Tips for Perfect Corn Chowder

  • Cut the veggies evenly: This ensures everything cooks at the same rate, especially the potatoes and carrots.
  • Use starchy potatoes: Yukon Golds or Russets break down slightly during cooking, helping thicken the chowder naturally.
  • Avoid boiling after adding cream: Keep the heat at a low simmer to prevent the cream from separating.
  • Blend if you like it thicker: Use an immersion blender to blend a portion of the soup for a creamier texture without losing all the chunks.
  • Add cheese off the heat: Stir in shredded cheese after removing the pot from the heat to prevent it from becoming gritty.
  • Make it ahead: This chowder tastes even better the next day as the flavors continue to develop.
  • Finish with freshness: A sprinkle of chopped parsley or green onion brightens the final dish.

Watch Out for These Mistakes While Cooking

Even though corn chowder is a fairly forgiving recipe, a few small missteps can throw off the flavor or texture. Keep these in mind while cooking:

  • Overcooking the bacon: If it burns, it’ll add a bitter taste and ruin the flavor base. Cook until crisp, then remove immediately.
  • Boiling the cream: This can cause curdling. Always lower the heat and simmer gently after adding any dairy.
  • Undercooked potatoes: If the potatoes aren’t fully tender, the chowder will have a grainy, undercooked feel. Check them with a fork before moving on.
  • Adding cheese too early: If you add cheese while the soup is still over heat, it may separate and create a gritty texture.
  • Skipping the seasoning: Potatoes and cream absorb a lot of salt. Taste and adjust seasoning at the end to bring the flavors to life.

What to Serve With Corn Chowder?

Corn chowder is hearty on its own, but pairing it with the right side dish can turn it into a full, satisfying meal. Here are some of my favorite companions:

1. Crusty Bread or Garlic Toast

Perfect for dipping into the chowder and soaking up every creamy spoonful.

2. Green Salad

A fresh salad with vinaigrette balances the richness of the chowder with crisp, acidic contrast.

3. Grilled Cheese Sandwich

A melty, crispy grilled cheese next to a bowl of corn chowder? Say no more.

4. Buttery Biscuits

Fluffy, warm biscuits are perfect for serving on the side or even crumbling over the chowder.

5. Roasted Vegetables

Try a medley of oven-roasted carrots, zucchini, or Brussels sprouts for a healthy boost.

6. Baked Potatoes or Sweet Potatoes

If you’re feeding a hungry crowd, a baked potato adds heartiness without complicating the meal.

7. Cornbread Muffins

The sweetness of cornbread echoes the corn in the chowder and brings a Southern twist to the meal.

8. Pickled Veggies or Relish Tray

For something sharp and briny to cut through the creaminess, serve a small plate of pickled onions or gherkins.


Storage Instructions

One of the best things about corn chowder? It tastes even better the next day. Here’s how to store it properly so you can enjoy every last spoonful:

  • Refrigerator: Let the chowder cool to room temperature, then transfer it to an airtight container. It will keep well in the fridge for up to 4 days.
  • Freezer: While chowder with cream doesn’t always freeze perfectly, it can be done. Let it cool completely, store it in a freezer-safe container (leave space for expansion), and freeze for up to 2 months. Reheat gently on the stove while stirring frequently. The texture may separate slightly, but a quick whisk can bring it back together.
  • Reheating Tips: Reheat on the stovetop over low heat or in the microwave in short bursts, stirring between intervals. Avoid boiling to prevent the cream from curdling.

Estimated Nutrition

Please note these are rough estimates based on a typical serving and can vary depending on ingredients used:

  • Serving Size: 1 ½ cups
  • Calories: ~380
  • Protein: 10g
  • Carbohydrates: 35g
  • Fiber: 4g
  • Sugar: 6g
  • Fat: 22g
  • Saturated Fat: 10g
  • Cholesterol: 50mg
  • Sodium: 750mg

This recipe provides a balanced mix of carbs and fats, with a satisfying amount of protein, making it great as a stand-alone meal—especially for lunch or a lighter dinner.


Frequently Asked Questions

What’s the best way to thicken corn chowder?

The flour added early on thickens the chowder naturally. If you want it thicker, you can mash a few of the potatoes with a spoon or use an immersion blender to puree a portion of the soup.

Can I make corn chowder without bacon?

Absolutely. Just sauté your vegetables in butter or olive oil instead. To mimic the smoky flavor, try adding smoked paprika or a drop of liquid smoke.

Is corn chowder gluten-free?

Not as written—flour is used as a thickener. But you can substitute with gluten-free all-purpose flour or a cornstarch slurry for a gluten-free version.

Can I use canned corn instead of fresh or frozen?

Yes! Just make sure to drain it well before adding. It’s a convenient substitute, especially when fresh corn isn’t in season.

How do I make it dairy-free?

Use full-fat canned coconut milk or unsweetened almond milk in place of the heavy cream. For extra richness, stir in a tablespoon of olive oil or vegan butter.

Does it freeze well?

It can be frozen, but the texture may change slightly when reheated due to the cream. Reheat gently and stir well to bring it back to a creamy consistency.

Can I make this in a slow cooker?

Yes! Sauté the bacon and vegetables first, then transfer everything to the slow cooker. Cook on low for 6–7 hours, adding the cream in the final 30 minutes.

What can I add for extra protein?

Diced cooked chicken, shrimp, or white beans make great add-ins for added protein. Stir them in at the end so they don’t overcook.


Conclusion

Corn chowder is one of those timeless dishes that never gets old. It’s cozy, flavorful, and endlessly customizable—whether you’re going for rich and creamy or light and dairy-free. With sweet corn, tender potatoes, and crispy bacon in every bite, this soup manages to be both comforting and satisfying.

Make it once, and it’ll become a staple in your dinner rotation. And don’t be surprised if it tastes even better the next day. Whether you’re serving it as a weeknight dinner, prepping lunches ahead, or warming up after a chilly day, this corn chowder always hits the spot.


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Corn Chowder Recipe


  • Author: Sally Thompson
  • Total Time: 40 minutes
  • Yield: 6 servings 1x

Description

Creamy, cozy, and loaded with sweet corn, crispy bacon, and tender potatoes, this corn chowder recipe is everything you want in a comforting bowl of soup. It’s an easy dinner idea that comes together in under an hour and works with fresh, frozen, or canned corn. Whether you’re looking for a hearty lunch or a satisfying weeknight meal, this quick recipe is both family-friendly and flexible. Great for meal prep and perfect for any season, this chowder is one of those go-to food ideas you’ll want to make again and again.


Ingredients

Scale

8 slices bacon

1 medium onion, chopped

2 carrots, peeled and diced

2 celery stalks, diced

3 cloves garlic, minced

3 tablespoons all-purpose flour

4 cups chicken or vegetable broth

3 cups diced Yukon Gold potatoes

4 cups corn (fresh, frozen, or canned and drained)

1 ½ cups heavy cream

1 cup shredded cheddar cheese (optional)

2 tablespoons chopped fresh parsley or thyme

Salt and black pepper to taste


Instructions

1. Cook the bacon in a large pot over medium heat until crispy. Remove and set aside, leaving about 2 tablespoons of bacon fat in the pot.

2. Add onion, carrots, and celery to the pot and sauté for 5 minutes. Add garlic and cook for 1 more minute.

3. Sprinkle flour over the vegetables and stir to coat. Cook for 2 minutes to eliminate the raw flour taste.

4. Gradually pour in broth, stirring constantly until smooth.

5. Add diced potatoes and bring to a gentle boil. Reduce heat and simmer uncovered for 15–20 minutes, or until potatoes are fork-tender.

6. Stir in the corn and heavy cream. Simmer for 5–7 minutes without boiling.

7. Add cheese (if using), salt, and pepper. Stir until cheese is melted and season to taste.

8. Stir in cooked bacon and fresh herbs. Serve hot, garnished with extra herbs or cheese if desired.

Notes

For a thicker chowder, blend a portion with an immersion blender before serving.

Make it vegetarian by skipping the bacon and using smoked paprika for flavor.

Store leftovers in the fridge for up to 4 days; the flavor improves over time.

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1.5 cups
  • Calories: 380
  • Sugar: 6g
  • Sodium: 750mg
  • Fat: 22g
  • Saturated Fat: 10g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 4g
  • Protein: 10g
  • Cholesterol: 50mg

Keywords: corn chowder, easy soup recipe, quick dinner, creamy chowder, comfort food

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