The BEST Corn Chowder is a creamy, comforting soup packed with sweet corn, tender potatoes, and a touch of smoky bacon. This dish is all about simple, hearty flavors that come together in a bowl that feels like a warm hug on a chilly day. It’s thick, rich, and full of that wonderful corn sweetness that makes every spoonful a little celebration.
I love making this corn chowder whenever I want something easy but satisfying. The best part is how quickly it comes together and how the flavors just blend beautifully after simmering. I usually cook the bacon first to get that crispy, smoky goodness, then build the chowder from there. The smell alone will make your kitchen feel extra cozy!
My favorite way to enjoy this chowder is with some crusty bread on the side for dipping, or even a sprinkle of fresh herbs like parsley or chives on top. It’s also a great dish to share with friends or family because everyone seems to love a bowl that’s both creamy and full of natural sweetness. I’m pretty sure this will become a go-to comfort meal in your house, too!
Key Ingredients & Substitutions
Bacon: Bacon adds a lovely smoky flavor and crispy texture. If you prefer a vegetarian option, try smoked paprika or smoked salt to keep that smoky note without meat.
Corn: Fresh corn is best for sweetness, but frozen works just as well and is convenient year-round. Avoid canned corn if you want the best texture.
Potatoes: I recommend Yukon Gold for their creamy texture. You can also use red potatoes, but avoid waxy types that stay too firm.
Heavy Cream & Milk: These make the chowder rich and smooth. For a lighter version, substitute half-and-half or use a mix of milk and a bit of cream cheese to maintain creaminess.
Flour & Butter (Roux): This combo thickens the chowder gently. For gluten-free, swap regular flour with gluten-free flour blends or cornstarch mixed with a little cold water.
How Do You Make the Chowder Thick and Creamy Without It Getting Watery?
The secret is building a roux and blending part of the soup to create that creamy texture while keeping some chunky bits for heartiness.
- Cook butter and flour together until the raw flour smell disappears — about 2 minutes. This step helps thicken the soup later and prevents a floury taste.
- When you add broth, stir constantly to avoid lumps and create a smooth base.
- Once the potatoes and corn are tender, blend half the soup using an immersion blender or in batches in a blender. This adds creaminess without pureeing everything.
- Finally, stir in cream and milk gently over low heat; avoid boiling so the dairy doesn’t separate.
Following these steps will give you a thick, creamy corn chowder that’s perfect for cozy meals.
Equipment You’ll Need
- Large pot or Dutch oven – I use it because it’s perfect for cooking all the ingredients in one place and makes cleanup easier.
- Wooden spoon or spatula – helps you stir everything without scratching your pot and keeps flavors from sticking.
- Knife and chopping board – for chopping bacon, vegetables, and herbs with ease and safety.
- Immersion blender or regular blender – essential for blending part of the chowder to make it creamy and thick.
- Measuring cups and spoons – for precise ingredient measurements to get the best flavor.
- Slotted spoon – to remove crispy bacon from the pot without taking extra fat into the chowder.
Flavor Variations & Add-Ins
- Swap bacon for roasted turkey or chicken pieces to make it lighter but still hearty.
- Add a dash of smoked paprika or cayenne pepper for a subtle smoky or spicy kick.
- Stir in cooked green beans or peas for added color and texture.
- Top with shredded cheddar or crumbled feta for extra cheesy richness or a salty contrast.
The BEST Corn Chowder
Ingredients You’ll Need:
Main Ingredients:
- 4 slices bacon, chopped
- 1 medium onion, finely chopped
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 4 cups fresh or frozen corn kernels (about 4-5 ears fresh)
- 2 medium potatoes, peeled and diced
- 3 cups chicken broth (or vegetable broth)
- 1 cup heavy cream
- 1 cup whole milk
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh chives (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and about 30 minutes to cook, so roughly 40 minutes from start to finish. It’s perfect for a cozy lunch or dinner without too much waiting!
Step-by-Step Instructions:
1. Cook The Bacon:
Start by heating a large pot or Dutch oven over medium heat. Add the chopped bacon and cook until it’s nice and crispy. Use a slotted spoon to take the bacon out, then leave the bacon fat in the pot — that’s where the flavor is!
2. Sauté the Veggies:
To the bacon fat, add the butter. When it melts, toss in the chopped onion and diced green bell pepper. Cook these until they’re soft and translucent, about 5 minutes. Stir in the minced garlic, cooking it for just 1 more minute until you can smell that lovely aroma.
3. Make The Base Thick and Creamy:
Sprinkle the flour over the vegetables. Stir well to coat everything and keep stirring for 2 minutes. This cooks out the raw flour taste and helps thicken our chowder.
4. Add Broth, Potatoes & Corn:
Slowly pour in the chicken or vegetable broth while stirring, so you don’t get lumps. Add the diced potatoes, corn kernels, and thyme. Bring everything to a boil, then lower the heat and simmer for about 15 minutes — until the potatoes are tender but not falling apart.
5. Blend Half For Creaminess:
Use an immersion blender right in the pot or carefully transfer half the soup to a blender. Purée until smooth, then add it back to the pot. This makes the chowder thick and creamy but leaves some chunks for nice texture.
6. Finish With Cream and Milk:
Pour in the heavy cream and milk. Warm the chowder gently over low heat until hot but don’t let it boil — this keeps the cream from curdling. Taste and season with salt and pepper as you like.
7. Serve and Garnish:
Ladle the chowder into bowls. Top each serving with the crispy bacon pieces and sprinkle on fresh chives. A little fresh black pepper on top adds a nice touch!
Enjoy your warm, creamy corn chowder with a slice of crusty bread for a perfect, comforting meal!
Can I Use Frozen Corn Instead of Fresh?
Yes! Frozen corn works great and is super convenient. Just thaw it before adding or toss it in frozen during cooking—it will soften perfectly as the chowder simmers.
How Can I Make This Chowder Vegetarian?
Skip the bacon and use vegetable broth instead of chicken broth. For a smoky flavor, add a pinch of smoked paprika or liquid smoke. You can also sauté mushrooms for added richness.
Can I Make Corn Chowder Ahead of Time?
Absolutely! The chowder tastes even better the next day as flavors blend. Store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, stirring occasionally.
How Do I Store Leftovers?
Keep leftovers in a sealed container in the refrigerator for up to 3 days. Reheat on low heat on the stove or microwave in short bursts, stirring to heat evenly. Avoid boiling to keep the cream from separating.
