Prepare to fall in love with this ultimate Easy Corn Chowder recipe – a truly remarkable soup that brings comfort and flavor to your table, no matter the season. Whether you’re using fresh corn picked straight from the cob, convenient canned corn, or readily available frozen corn, this recipe delivers a rich, creamy, and satisfying experience. Loaded with tender potatoes, smoky bacon, and savory cheese, every spoonful promises a delightful burst of taste. This isn’t just a meal; it’s a warm hug in a bowl, perfect for chilly evenings or a light, comforting lunch.
5 STAR REVIEW
“Love this recipe!! And leftovers even taste better the next day! Easy recipe for those cold, snowy days! Thank you!” -Lisa
While there are countless soups to adore, from the sophisticated flavors of French onion soup to the earthy delight of Hungarian mushroom soup, my heart almost always leans towards a thick, creamy chowder. Give me a choice between a light, brothy concoction and a hearty, luscious chowder, and I’ll gravitate towards classics like clam chowder or this irresistible corn chowder every single time. Its versatility allows it to be a staple in our home throughout the entire year, effortlessly adapting to the ingredients you have on hand.
This recipe embodies everything a perfect chowder should be: incredibly thick, wonderfully creamy, wonderfully hearty, bursting with flavor, and remarkably simple to prepare. The rich, velvety broth forms the ideal backdrop for the natural sweetness of the corn, creating a symphony of tastes that defines true comfort food. For those who truly celebrate the magic of corn, elevating your meal is as simple as serving a warm bowl alongside a slice of moist skillet cornbread.
Beyond its incredible taste, this corn chowder is a fantastic option for family dinners, meal prepping, or simply when you’re craving something warm and satisfying. It’s an inviting dish that appeals to all ages, making it a guaranteed hit. The combination of simple, wholesome ingredients transforms into a gourmet-like experience with minimal effort.
Why This Corn Chowder Stands Out
What makes this corn chowder truly special? It’s more than just a recipe; it’s a culinary journey designed for maximum flavor and minimum fuss. Here’s why it deserves a spot in your rotation:
- Unbeatable Flavor Profile: The harmonious blend of sweet corn, smoky bacon, tender potatoes, and aromatic vegetables creates a depth of flavor that is truly exquisite.
- Year-Round Enjoyment: Adaptable with fresh, frozen, or canned corn, ensuring you can whip up this delightful soup any time of year.
- Rich and Creamy Texture: Achieved through a classic roux and heavy cream, resulting in a luxurious, satisfying consistency that isn’t too heavy.
- Hearty and Filling: Packed with wholesome ingredients, this chowder is substantial enough to be a meal on its own, leaving you feeling comfortably full.
- Customizable: Easily modify the recipe with various additions and substitutions to suit your dietary preferences or what you have in your pantry.
Customize Your Corn Chowder: Creative Variations
One of the best aspects of this homemade corn chowder is its flexibility. Feel free to experiment with these delicious variations to make it your own:
- Add Protein with Chicken: For a more substantial meal, incorporate diced or shredded cooked chicken. Rotisserie chicken is a fantastic time-saver, adding extra flavor and protein effortlessly.
- Vary the Seasoning: While thyme provides a wonderful earthy note, you can swap it out for dried oregano, a pinch of sage, or a “poultry seasoning” blend for a different aromatic twist.
- Kick Up the Spice: If you enjoy a bit of heat, consider adding a teaspoon of smoked paprika for a lovely smoky depth, or a pinch of cayenne pepper for a subtle fiery kick. For bolder spice, a dash of your favorite hot sauce or a few finely diced jalapeños can do wonders.
- Change the Cheese: Instead of sharp cheddar, try pepper jack for a spicy, creamy melted finish, or Monterey Jack for a milder, buttery flavor. A blend of cheddar and Monterey Jack can also be delightful.
- Make it Vegetarian: Easily transform this into a vegetarian delight by omitting the bacon entirely. Replace the chicken broth with a high-quality vegetable broth to maintain the rich liquid base. To compensate for the smoky flavor bacon provides, consider adding a teaspoon of liquid smoke or a generous amount of smoked paprika.
- Sweet Potato Swap: For a slightly sweeter and nutrient-rich chowder, replace half or all of the russet potatoes with diced sweet potatoes.
- Garlic and Herb Infusion: Roast a head of garlic and mash it into the chowder for a deeper, sweeter garlic flavor. You can also add fresh herbs like chives, parsley, or dill at the end for brightness.
Creamy & Hearty Corn Chowder
15 mins
30 mins
45 mins
6
Print Recipe
This easy Corn Chowder recipe, adaptable with fresh, canned, or frozen corn, is a year-round delight. Featuring tender potatoes, crispy bacon, and savory cheese, it’s a bowl of pure comfort you’ll crave again and again.
Ingredients
- 4 slices thick-cut bacon, diced
- 2 tbsp butter
- 1 small sweet onion, finely diced
- 2 ribs celery, finely diced
- 3 cloves garlic, minced
- 1 tsp coarse salt (or to taste)
- ½ tsp freshly ground black pepper (or to taste)
- ¼ cup all-purpose flour
- 5 cups low-sodium chicken broth (or vegetable broth for vegetarian)
- 2 medium russet potatoes, peeled and cut into ½-inch cubes (Yukon Gold also work well, unpeeled)
- 3 cups corn kernels (fresh from 5 ears of corn, canned and drained, or frozen thawed and drained)
- 1 tbsp honey (if using canned or frozen corn, to enhance sweetness)
- ¼ tsp dried thyme
- 2 bay leaves
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 2 scallions, diced small, for garnish
Instructions
- Crisp the Bacon: In a large, heavy soup pot or Dutch oven, cook the diced thick-cut bacon over medium heat until it’s beautifully browned and crispy. Use a slotted spoon to transfer the crispy bacon bits to a paper towel-lined plate, reserving the rendered fat in the pot.
- Prepare the Roux Base: Drain or spoon off all but 3 tablespoons of the bacon fat from the pot. Add the butter and stir until it completely melts, combining with the bacon fat.
- Sauté Aromatics: Add the finely diced onion and celery to the pot. Cook, stirring occasionally, for about 5 minutes, until the vegetables soften and become translucent. Next, stir in the minced garlic and sauté for another 30 seconds until it becomes fragrant. Season generously with salt and freshly ground black pepper to taste.
- Form the Roux: Sprinkle the all-purpose flour evenly over the sautéed vegetables. Stir continuously for 1 to 2 minutes to coat the vegetables and cook out the raw flour taste, creating a smooth paste, or roux. This will be the base for thickening your chowder.
- Simmer the Chowder: Gradually pour in the low-sodium chicken broth, stirring constantly to prevent lumps. Add the diced potatoes, corn kernels, honey (if using canned or frozen corn), dried thyme, and bay leaves. Bring the mixture to a boil, then immediately reduce the heat to a gentle simmer. Cook, stirring occasionally, for 10-12 minutes, or until the potatoes are tender but still hold their shape.
- Remove Bay Leaves: Carefully remove and discard the bay leaves from the soup.
- Add Cream: Stir in the heavy cream, allowing it to gently heat through without boiling.
- Puree (Optional): For a smoother, thicker consistency, use an immersion blender to partially puree the soup directly in the pot. Blend until you reach your desired texture – some prefer it completely smooth, while others like a chunkier chowder with discernible pieces of potato and corn. Alternatively, scoop out about 3 cups of the soup, blend it in a regular blender or food processor, and then stir it back into the pot.
- Melt the Cheese: Stir in the shredded cheddar cheese until it has fully melted and is incorporated into the creamy soup.
- Final Touches: Add most of the cooked bacon bits back into the chowder, reserving a small amount for garnish. Taste the chowder and adjust seasonings (salt, pepper) as needed.
- Serve: Ladle the hot corn chowder into bowls. Garnish each serving with the remaining crispy bacon bits and freshly diced scallions for a burst of color and fresh flavor.
Video Tutorial
Watch this helpful video to guide you through each step of making this delicious Corn Chowder:
Recipe Notes & Expert Tips
- If using canned or frozen corn, add a bit of honey! A tablespoon of honey helps replace the natural sweetness and “corn milk” flavor you’d typically get from fresh corn, making a noticeable difference in the final taste.
- Choosing your potatoes: Russet potatoes break down beautifully to contribute to the chowder’s thickness, while Yukon Golds offer a creamier texture and can often be left unpeeled for added rustic charm and nutrients.
- Don’t overcook the potatoes: Keep an eye on the potatoes during simmering. You want them tender, but not mushy, as they will continue to soften slightly even after the heat is off.
- Taste and adjust: Always taste your chowder before serving and adjust salt, pepper, or other seasonings as needed. The flavors will meld and develop during cooking.
- For extra creamy texture: If you desire an even thicker, richer chowder, you can mash a portion of the cooked potatoes against the side of the pot before adding the cream.
- Bacon fat is key: Don’t skip cooking the bacon and utilizing its rendered fat. It forms the flavor foundation for the chowder, adding a delicious smoky depth that butter alone cannot achieve.
Nutrition Information
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Carbohydrates: 41g
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Protein: 17g
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Fat: 37g
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Saturated Fat: 19g
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Cholesterol: 100mg
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Sodium: 523mg
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Potassium: 791mg
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Fiber: 3g
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Sugar: 6g
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Vitamin A: 1034 IU
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Vitamin C: 10mg
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Calcium: 204mg
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Iron: 2mg
Nutritional information is an estimated automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, we recommend calculating them yourself using a trusted nutritional calculator.
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How to Make Corn Chowder: A Visual Guide
Follow these step-by-step photos to ensure your corn chowder turns out perfectly thick, creamy, and flavorful every time.
Cook the bacon: Add the diced bacon to a large, heavy soup pot or Dutch oven set over medium heat. Stir frequently until the bacon is golden brown and delightfully crispy. Using a slotted spoon, carefully remove the cooked bacon bits and place them on a paper towel-lined plate to drain, reserving the flavorful bacon fat in the pot.
Drain the bacon fat: Spoon off all but 3 tablespoons of the rendered fat from the pot. This amount is crucial for the roux and ensures a flavorful but not overly greasy chowder. Stir in the butter until it has completely melted and combined with the bacon fat.
Cook the veggies: Add the finely diced sweet onion and celery to the pot. Cook, stirring occasionally, for about 5 minutes, or until the vegetables begin to become tender and translucent. Stir in the minced garlic and sauté for another 30 seconds until it becomes wonderfully fragrant. Season the vegetables with coarse salt and freshly ground black pepper to your preference.
Add flour for thickening: Sprinkle the all-purpose flour evenly over the cooked vegetables in the pot. Stir vigorously to ensure the flour coats all the vegetables and forms a paste. Continue to cook for another minute or two, stirring, to eliminate any raw flour taste, which is essential for a smooth and flavorful chowder.
Add everything but the cream: Pour in the low-sodium chicken broth, stirring constantly to incorporate the roux smoothly. Add the diced potatoes, corn kernels (fresh, canned, or thawed frozen), honey (if using non-fresh corn), dried thyme, and bay leaves. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cook, stirring occasionally to prevent sticking, for approximately 10-12 minutes, or until the potatoes are fork-tender but not falling apart.
Remove bay leaves: Before proceeding, carefully locate and discard the bay leaves from the soup. Their flavor has already infused the chowder.
Stir in cream and puree: Add the heavy cream to the simmering chowder, stirring gently to combine. Allow it to heat through for a couple of minutes without bringing it back to a full boil. Then, using an immersion blender, carefully puree the soup in the pot until your desired consistency is achieved. If you prefer a smoother chowder, blend more thoroughly; for a chunkier texture, blend less. If you don’t have an immersion blender, transfer about 3 cups of the soup to a standard blender or food processor, blend until smooth, and then stir it back into the pot.
Add the cheese and bacon: Stir the shredded cheddar cheese into the hot soup until it is completely melted and smoothly integrated. Add most of the reserved cooked bacon bits back into the chowder, saving a small handful for garnishing individual bowls. Give the chowder a final taste test and adjust any seasonings if necessary, adding more salt or pepper to perfect the flavor.
Serve: Ladle the steaming hot corn chowder into individual bowls. Garnish each serving with the remaining crispy bacon and a sprinkle of freshly diced scallions. Serve immediately and savor every comforting spoonful!
Effortless Crockpot Corn Chowder
While this stovetop chowder is already incredibly easy and prepared in one pot, for those days when you prefer a hands-off approach, your slow cooker can come to the rescue! Here’s how to adapt this delicious recipe for your Crockpot:
- Cook Bacon: Begin by cooking the bacon in a skillet on the stovetop until crispy. Remove the bacon bits and set aside, reserving 3 tablespoons of the rendered fat.
- Combine Ingredients: Add the reserved bacon fat (or butter, if you prefer), diced sweet onion, celery, minced garlic, flour, chicken broth, diced potatoes, corn kernels (and honey if using canned/frozen), dried thyme, and bay leaves to a 6-quart or larger slow cooker. Stir all ingredients well to combine.
- Slow Cook: Cover your slow cooker and cook on LOW for 7-8 hours, or on HIGH for 3-4 hours, until the potatoes are very tender. NOTE: If you prefer your potatoes to have a slightly firmer texture, you can add them after the first 2-3 hours of cooking. Potatoes typically become tender within 5 hours in a slow cooker. Cooking times may vary depending on the size of your potato cubes.
- Finish & Serve: Once the potatoes are tender, remove and discard the bay leaves. Use an immersion blender to puree the soup to your desired consistency (or transfer a portion to a regular blender and return to the pot). Stir in the heavy cream, cover, and cook for another 10-15 minutes to heat through. Finally, stir in the shredded cheddar cheese until it’s completely melted. Stir in most of the crispy bacon bits, reserving some for garnish. Ladle into bowls and serve with fresh scallions and reserved bacon.
What to Serve with Your Hearty Corn Chowder
This corn chowder is quite substantial and can easily stand alone as a complete meal. However, if you’re looking to elevate your dining experience or round out the meal, here are some fantastic accompaniments that pair beautifully:
- Crusty Bread or Rolls: A classic pairing! Serve with warm, crusty bread, artisanal rolls, or even a side of these irresistibly buttery popovers. They’re perfect for soaking up every last drop of the creamy chowder.
- Homemade Garlic Bread: A slice of toasted garlic bread adds a wonderful savory crunch and makes for a delightful dipping companion.
- Simple Side Salad: A light, fresh green salad with a vinaigrette dressing can provide a refreshing contrast to the richness of the chowder.
- Skillet Cornbread: For the ultimate corn lover, serve with a piece of warm, tender skillet cornbread to double down on that sweet corn flavor.
- Extra Toppings: Offer a selection of additional toppings at the table such as extra crispy bacon, chopped fresh chives or parsley, a dollop of sour cream or Greek yogurt, or a drizzle of hot sauce for those who like a little extra kick.
Storing and Freezing Your Corn Chowder
Proper storage ensures you can enjoy the deliciousness of your homemade corn chowder for days to come:
Refrigeration:
Leftovers of this creamy corn chowder will keep wonderfully in a tightly sealed airtight container in the refrigerator for up to 3 days. When reheating, gently warm the chowder on the stove over low heat, stirring occasionally, until it is heated through. Alternatively, you can reheat individual servings in the microwave. If the chowder seems too thick after refrigeration, simply add a splash of chicken broth, vegetable broth, or even milk/cream to thin it out to your desired consistency.
Freezing:
Freezing cream-based soups can be a bit tricky, as the heavy cream tends to separate once thawed, leading to a grainy or ‘broken’ texture. The potatoes can also become mushier after freezing and thawing, affecting the overall consistency. While it’s not ideal for the best texture, if you absolutely must freeze it, here’s a tip:
- Freeze Without Cream: Prepare the chowder up to the point of adding the heavy cream and cheese. Let the soup cool completely, then transfer it to freezer-safe containers or bags. Freeze for up to 1 month.
- Thaw and Finish: Thaw the frozen chowder base overnight in the refrigerator. When ready to serve, reheat the thawed soup on the stove. Once it’s warm, stir in the heavy cream and shredded cheese until melted and heated through. This method significantly improves the texture after freezing.
Following these steps will help you preserve the delightful flavors and textures of your corn chowder, allowing you to enjoy it later.
Frequently Asked Questions About Corn Chowder
What kind of corn is best for corn chowder?
You have several excellent options! Fresh corn, especially during peak season, will provide the sweetest and most vibrant flavor. Simply cut the kernels off the cob. Frozen corn is a fantastic year-round alternative, offering great convenience and often picked at its prime. Canned corn can also be used; just be sure to drain it well before adding. If using canned or frozen, a touch of honey in the recipe helps replicate the natural sweetness of fresh corn.
Can I make this corn chowder dairy-free?
Yes, with a few substitutions! Replace the butter with olive oil or a dairy-free butter alternative. Substitute the heavy cream with full-fat coconut milk (for a slightly different flavor profile) or a plain, unsweetened dairy-free creamer (like oat or cashew cream). For the cheese, you can either omit it or use a high-quality dairy-free shredded cheddar cheese alternative. Be aware that the texture and flavor will be slightly different but still delicious.
How can I make my corn chowder thicker or thinner?
If your chowder is too thin, you can create a slurry by mixing a tablespoon of cornstarch with an equal amount of cold water. Stir this into the simmering chowder and cook for a few minutes until thickened. You can also mash more of the potatoes against the side of the pot with a spoon to release more starch. If it’s too thick, simply add more chicken broth, vegetable broth, or heavy cream, a splash at a time, until you reach your desired consistency.
Can I add other vegetables to corn chowder?
Absolutely! Corn chowder is very forgiving and welcomes other vegetables. Diced red bell peppers, carrots, or even a handful of spinach can be added during the simmering stage. Green beans or peas can be stirred in towards the end of the cooking process for added color and nutrients.
Is corn chowder gluten-free?
As written, this recipe uses all-purpose flour, so it is not gluten-free. To make it gluten-free, you can substitute the all-purpose flour with a gluten-free all-purpose flour blend (ensure it’s suitable for making a roux) or use cornstarch as a thickener. If using cornstarch, follow the slurry method mentioned above.
More Comforting Soup Recipes to Explore
If you loved this hearty corn chowder, be sure to check out some of our other favorite comforting soup recipes:
- Classic Cabbage Soup
- Creamy Carrot Soup
- Authentic Miso Soup
- Hearty Lentil Soup with Kielbasa
- Classic Homemade Chicken Noodle Soup
- Creamy Tomato Soup from Scratch