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
4.97 from 52 votes↑ Click stars to rate now!
Or to leave a comment, click here!

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.
4.97 from 52 votes↑ Click stars to rate now!
Or to leave a comment, click here!

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

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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. I only had 2 slices of bacon and only whipping cream, so that’s what I used. I also used thyme leaves, which weren’t too bad, as long as you don’t mind them getting stuck in your teeth, so next time I’ll use ground thyme. It was very tasty and creamy, especially after immersion blending half the soup. I’ll definitely make this again because the 2 cups of broth (mine were from bouillon cubes) made exactly enough for 4-5 people, unlike other recipes that ask for 5 cups of broth.5 stars

  2. Fantastic chowder. I had some leftover sausage so I swapped out the bacon. It was delish. Very hearty on a cool fall day.5 stars

  3. This is great! I opted for half and half and used my immersion blender to zap some of the soup in the pan before adding the pancetta. Perfect consistency.5 stars

  4. Want to try this soon! Do I have to remove some soup to blend, can we just omit that step? I like a chunky soup, maybe I’ll just mash it by hand a little bit? Thank you!

    1. You definitely could, Janet. You could also blend it with an immersion blender. We only recommend blending 2-3 cups of the soup so you still have some chunky pieces so that would work well.

  5. I made this on Sunday and finished it tonight, it’s very good. I added carrots to the celery and onion and thickened it with a butter/flour roux. Everyone loved it. I forgot cayenne pepper and didn’t miss it.5 stars

  6. Love it! I had lots of leftover fresh corn and this was the perfect recipe for it. I did cut back the thyme just a little. Other than that recipe is perfect as is. One bit of advise——definitely cook double the bacon bec if you are like me, you will eat most of it and have to cook more for the soup..
    lol5 stars

  7. Delicious soup! I just added so extra seasoning, such as Penzey’s Sandwich Sprinkle. This is a keeper! Served it with homemade artisan crusty bread!4 stars

  8. I had to write and say “thank you” for this recipe. My father is elderly, ill and quite frail, and has lost so much weight that we’ve all been very concerned for him. He eats very little – taking just a few bites of even his favorite dishes – and then losing interest. I made this soup today, expecting pretty much the same reaction, and was shocked when he ate two good-size bowls. He said it was the best thing he’d eaten in a long time. I can’t tell you how much good it did all of us to see him eat and enjoy it, and I really had to pass along my family’s heartfelt thanks for sharing! I will be making this for him again and again.5 stars

    1. Thank you so much for coming back and leaving a comment, it truly made my day. I am so happy to hear your father enjoyed this soup. Wishing all of you well and sending love to your family.

  9. This was so easy and tates amazing. The only thing I did differet was more bacon, but to each his own :-) This will be on my fall/winter dinner rotation now.5 stars

      1. Hi Lori, we recommend still using 3 cups of corn even it’s frozen :)

  10. This comment is not on this particular recipe, which is amazing. This is a thank you to Holly for all the wonderful recipes that I have tried and loved. Thank you so much!5 stars

      1. Did you use just 1 teaspoon Lee? You can definitely reduce the amount to your liking!