Homemade Corn Chowder is easy to make yet tastes like you’ve been cooking all day.

Smoky bacon, sweet fresh corn, cream, and chicken broth, this delicious combination is savory and sweet all in one.

Corn Chowder in a pot topped with herbs and pepper

Ingredients in Corn Chowder

A chowder (like seafood chowder) is a rich soup that has been thickened with a roux, some cream or even crackers! This corn chowder is thick and chunky with a creamy base.  It is a great way to enjoy fresh corn on the cob or even leftover grilled corn.

BACONBacon adds a delicious smoky salty flavor to this recipe. It can be substituted with ham.

POTATOES – The potatoes in this recipe add thickness and texture. Sub it sweet potatoes.

CORN – Celery and onion add flavor to the base… and corn, well, it makes this chowder amazing! It adds summery freshness and an irresistible sweet flavor. Use leftover boiled corn on the cob. If you don’t have corn on the cob, no problem, use frozen or canned corn.

BROTH  – I use a combination of broth and cream in this recipe for both flavor and creaminess (of course).

Feel free to add in whatever you want, cheese is a great addition too!

To Make Corn Chowder

  1. .Fry the bacon until crisp, drain and crumble. Sauté the onion and celery until softened.

steps for making corn chowder

  1. Add potatoes, chicken broth, and seasonings. Simmer until potatoes are soft.
  2. Add the corn, simmering a few minutes more before adding milk and cream. Simmer until slightly thickened.

Corn Chowder being cooked in a pot

  1. Remove from heat and stir in the bacon. Adjust seasonings to taste and serve hot with warm homemade biscuits.

To Thicken

This should come out plenty thick enough but if you’d like it thicker you can add a cornstarch slurry (equal parts cornstarch and water) a little bit at a time while the soup is simmering.

Corn Chowder with bacon on top in a white bowl shown overhead

This easy chowder can be a meal in itself, served with cheesy breadsticks, corn bread, or oyster crackers. It can also be served on the side or as a prelude to a dinner of grilled chicken.

Can You Freeze Chowder?

Leftover corn and potato chowder can be refrigerated for up to three days, but shouldn’t be stored in the freezer. Freezing won’t affect the taste, but it will cause the milk solids to separate as they thaw, and the broth will be grainy and look unappetizing.

How to Freeze Creamy Soups

But don’t despair! You can make it in advance for the freezer, just follow the recipe, but leave out the dairy. Cool in freezer containers, leaving an inch of headspace for expansion. When ready to thaw, pop it back into a pot on low heat. When liquefied and simmering, stir in the milk and cream, and you’ll have steaming bowls of delicious corn chowder on the table in no time!

Try These Tasty Chowders

Corn Chowder with bacon on top in a white bowl shown overhead
4.98 from 86 votes↑ Click stars to rate now!
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Easy Homemade Corn Chowder

Creamy Corn Chowder is a meal in itself, the perfect side or the perfect start to dinner.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6


  • 6 slices bacon
  • ½ medium onion diced
  • ½ cup celery sliced
  • 1 ½ cups potato peeled and diced
  • 1 bay leaf
  • 1 teaspoon thyme
  • black pepper to taste
  • 2 cups chicken broth
  • 3 cups corn fresh or frozen
  • 1 cup milk
  • ½ cup heavy cream


  • Cook bacon until crisp. Set aside reserving drippings.
  • Saute onion and celery over medium heat until tender, about 5 minutes.
  • Add potato, thyme, bay leaf, pepper and chicken broth. Bring to a boil, reduce heat, cover and let simmer 8 minutes or until potatoes are tender.
  • Add corn and simmer an additional 2-3 minutes for fresh corn, 5-6 for frozen corn.
  • Whisk together milk and cream. Add into soup mixture and bring to a boil while stirring. Simmer 2 minutes to thicken. Remove 2-3 cups soup and blend. Stir blended mixture back into the soup.
  • Remove from heat and stir in half of the bacon. Garnish with remaining bacon and green onions if desired.
4.98 from 86 votes

Nutrition Information

Calories: 279 | Carbohydrates: 24g | Protein: 9g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 44mg | Sodium: 480mg | Potassium: 628mg | Fiber: 3g | Sugar: 7g | Vitamin A: 560IU | Vitamin C: 17.9mg | Calcium: 88mg | Iron: 2.4mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dinner, Soup
Cuisine American
Corn Chowder with a title
Corn chowder in a white bowl with writing
White bowl with Corn Chowder and a title


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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. This was dangerously delicious! I wasn’t sure if the thyme was supposed to be fresh or dried, so used 1/2 t dried, worked great. My son hates celery and onions, but still loved it. Yay!5 stars

  2. It amazes me how often I end up on your site for all types of recipes. I usually choose your recipes and have yet to be disappointed. Now I just go to your site first. Thanks for easy, tasteful and hearty recipes. Will keep coming back.5 stars

  3. Made this last night with canned corn. It was fantastic! I had some leftover shredded chicken from Burrito Nite (seasoned with your homemade taco blend) and tossed that in at the end. It was a great addition! My husband (not a soup or chowder person) says this one is a keeper!5 stars