Easy Homemade Corn Chowder


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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.

A pot of creamy corn chowder topped with bacon and chives

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.

Two images showing bacon being fried and onions and celery being sautéed.

  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.

Two images showing the steps to prepare corn chowder.

  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.

Close up of a bowl of corn chowder, topped with crumbled bacon and corn chunks.

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
4.94 from 16 votes
Review Recipe

Corn Chowder

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Author Holly Nilsson
Course Dinner, Soup
Cuisine American
Creamy Corn Chowder is a meal in itself, the perfect side or the perfect start to dinner.

Ingredients

  • 6 slices bacon
  • 1/2 medium onion diced
  • ½ cup celery sliced
  • 1 1/2 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
  • 1/2 cup heavy cream

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Instructions

  • 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.

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
Keyword corn chowder
close up of a bowl of corn chowder garnished with bacon and chives.
close up of a serving of corn chowder topped with bacon and chives.
close up of a serving of corn chowder topped with bacon and chives.

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Holly

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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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