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.
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.
BACON – Bacon 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
- .Fry the bacon until crisp, drain and crumble. Sauté the onion and celery until softened.
- Add potatoes, chicken broth, and seasonings. Simmer until potatoes are soft.
- Add the corn, simmering a few minutes more before adding milk and cream. Simmer until slightly thickened.
- Remove from heat and stir in the bacon. Adjust seasonings to taste and serve hot with warm homemade biscuits.
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.
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
- Ham and Corn Chowder – rich creamy broth
- Creamy Seafood Chowder – seafood lovers delight!
- New England Clam Chowder – ultimate comfort food with clams
- Slow Cooker Corn Chowder – simmer all day long!
- Chicken Corn Chowder – 30 minute meal
- 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.