This Corn Chowder Recipe combines sweet corn, smoky bacon, and tender potatoes in a creamy, comforting soup that’s ready in about 45 minutes.
I love blending just part of the chowder so the base turns thick and creamy while plenty of corn and potatoes stay intact, making it filling enough for dinner with a slice of no knead bread or warm homemade biscuits.
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Holly’s Recipe Highlights: Corn Chowder Recipe
- Why It Works: Blending a portion of the finished soup naturally thickens the broth without adding flour, while leaving plenty of corn and potato pieces for texture.
- Skill Level: Easy stovetop cooking with simple chopping, simmering, and blending.
- Technique: Cook the onion and celery in the reserved bacon drippings to carry that smoky, savory bacon flavor throughout the entire pot.
For those busy days, try my slow cooker corn chowder for dinner that’s ready when you are.
- Total Time:
- 45 mins
- Serves:
- 6
- Rating:
- 5.0/5
Ingredient Notes
- Bacon: Cook until crisp, then reserve some of the drippings. They replace additional cooking fat and add smoky, savory flavor to the vegetables and broth.
- Potatoes: Cut them into small, even pieces so they cook quickly and evenly. Starchy potatoes break down more readily and help thicken the chowder, while Yukon Golds hold their shape better.
- Corn: Fresh or frozen corn both work well. Frozen corn can go straight into the pot without thawing, but may need a few extra minutes to heat through, while fresh corn has a slightly crisper texture.
- Milk & Heavy Cream: Using both creates a creamy, rich broth without making the chowder overly heavy. For a lighter version, replace the cream with additional whole milk, though the broth will be less rich.
Variations
- Add Protein: Stir in diced cooked ham to make ham and corn chowder or shredded chicken to make the chowder even more substantial.
- Make It Cheesy: Stir in shredded cheddar at the end for a creamy, cheesy corn chowder.
- Add Some Heat: Add diced jalapeño or a pinch of cayenne for a little kick.
- Make It Meatless: Omit the bacon, sauté the vegetables in butter, and use vegetable broth.
- Add More Vegetables: Stir in diced carrots or red bell pepper with the celery for extra vegetables and color.
How to Make Corn Chowder
- Cook the bacon in a pot. Remove. In the same pot, sauté the onion and celery.
- Add the potatoes, broth, thyme, and bay leaf.
- Add the corn and simmer (full recipe below).
- Whisk together the milk and the cream. Add to the soup mixture.
- Remove some of the soup, blend, and return to the pot. Add the bacon and serve.
Holly’s Corn Chowder Tips
- Blend Partially: Blend only part of the chowder to thicken the broth while keeping plenty of corn and potato pieces in every bowl.
- Use an Immersion Blender: An immersion blender can be used right in the pot. Pulse carefully and stop before the soup becomes completely smooth.
- Stir the Dairy: Once the milk and cream are added, stir frequently to prevent the dairy from scorching on the bottom of the pot.
- Thin When Reheating: If the chowder thickens after chilling, add a splash of milk or broth as it reheats to bring it back to the desired consistency.
Save Some for Later
- Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat it on the stovetop over medium-low heat, stirring occasionally, or warm individual portions in the microwave. If it has thickened while sitting, add a splash of milk or chicken broth while reheating.
- For freezing, prepare the chowder without the milk and cream. Cool completely and freeze in airtight containers for up to 3 months. Thaw in the refrigerator, reheat, and stir in the dairy while the soup is simmering.
More Creamy Soups to Try
Did you enjoy this Corn Chowder Recipe? Leave a comment and rating below.
Corn Chowder Recipe
This creamy corn chowder is filled with sweet corn, tender potatoes, and smoky bacon in a rich, velvety broth.
Ingredients
- 6 slices bacon chopped
- ½ medium onion diced
- ½ cup sliced celery
- 1½ cups potato peeled and diced
- ¾ teaspoon dried thyme leaves
- 1 bay leaf
- black pepper to taste
- 2 cups chicken broth
- 3 cups corn kernels fresh or frozen
- 1 cup milk
- ½ cup heavy whipping cream
Instructions
- In a skillet, cook bacon until crisp. Set aside to drain, reserving 2 tablespoons of drippings.
- In a large pot, heat the reserved 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, then reduce heat, cover, and let simmer for 8 minutes or until potatoes are tender.
- Add corn and simmer for 2 to 3 minutes for fresh corn, or 5 to 6 minutes for frozen corn.
- Whisk together milk and cream, and add it to the soup mixture. Bring to a boil, stirring constantly. Reduce to a simmer for 2 minutes to thicken. Remove bay leaf and discard.
- Remove 2 to 3 cups of soup and blend. Stir blended mixture back into the soup.
- Remove the pot from heat and stir in half of the bacon. Ladle into bowls and garnish with remaining bacon and green onions.
Video
Notes
Store leftover corn chowder in the refrigerator for up to 3 days. Reheat on the stove or in the microwave. To freeze, prepare without dairy. Defrost, reheat, and add dairy when simmering.
Nutrition Information
Calories: 246 | Carbohydrates: 30g | Protein: 9g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 34mg | Sodium: 457mg | Potassium: 562mg | Fiber: 3g | Sugar: 7g | Vitamin A: 632IU | Vitamin C: 16mg | Calcium: 82mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Dinner, Lunch, Soup
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I have NO idea how this will ultimately turn out, but am really excited about it! I had a large bag of frozen corn from Costco that I needed to do something with and I always appreciate your recipes…. so here we go!
I added a little crushed red pepper and a smidge of smoked paprika, some homemade turkey stock and a homemade vegetable stock. I am now at the point of which I will be freezing some. The instructions state to omit dairy if freezing. My question is when to add the bacon when intending to freeze, as it comes after the dairy addition.
Thanks SO much!! Looking forward to this chowder!
I would follow the recipe as is, just skipping the addition of cream. Enjoy Melissa, I can’t wait for you to try it!
Could you use an immersion blender into the pot for a few minutes instead of removing 2 cups of soup?
Sure you can!
Tried this recipe tonight – did not have the green onions for garnish because they weren’t mentioned in the ingredients, so we didn’t have any.
It was a good creamy soup rich in corn, though even with the bacon we found it wasn’t quite enough salt, and we added a splash of Siracha to make it a little more southwestern-y.
Next time we try this, we might also toss in some cooked shrimp at the end. All in all though pretty good. :)
This is a true southern corn chowder to me and my family! We always get it at the OLD MILL restaurant in Pigeon Forge, Tenn. This is very similar. Thanks for all your great recipes.
Loved the soup.
I added red pepper flakes for a little heat and I added cornstarch and water at the end for a little thickening.
It was delicious and my husband loved it also. A great soup with fresh corn on the cob.
Loved it, I added ham but that’s it. Will make again
Love this soup. I use 32 oz frozen corn, 4 cups chicken broth and 1 1/2 cup heavy cream, but otherwise it’s the same.
Great recipe!
have made this many times. Friends and family love this! My husband and I have enjoyed it for lunch and dinner. Never have frozen it, but I may try that.
What amount of milk & cream?
Amounts are listed in the recipe card, 1 cup milk and ½ cup heavy whipping cream. I hope that helps!
Since 1976, when my mother died, I have been trying to find a recipe that tasted like her “corn soup”, which I loved. As this simmered, the house smelled like it did when she was making her soup. One taste, and I knew this was as close as I had ever gotten! Thank you! You helped me recover a memory! I just had to do one more thing. I put a pat of butter in the bowl, and there it was! :)
That makes me so happy, Bonnie! I am so glad this recipe brought back all those memories for you ❤️
This soup is amazing! Used fresh corn and is was so flavourful. Thanks for a great recipe! Will definitely make again and again…..
Yummy!
Absolutely wonderful!
Addictive! I made this last week as written and fell in love with it! I love soup! Will make again tonight with crab meat and a red pepper. I have made so many of your recipes and keep coming back for more, they are the best! Thank you!
That sounds like a delicious combination! I can’t wait to hear how it turns out.
Wonderful recipe! Just added some green chile – as most dishes in NM taste better with it!!
Can I use vegetable broth instead of chicken broth?
Yes, that would work well. The flavor might slightly change but still delicious!
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!
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.
Thank you so much, Connie! We are so happy you are enjoying our recipes! ❤️
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!
I love the idea of adding seasoned shredded chicken Deborah! Thanks for sharing.