A quick and easy corn chowder recipe that can be made year round. This pot of delicious has the richness of your favorite potato soup, but with bacon in every bite.
Corn Chowder Recipe
This corn chowder is definitely one of my favorite quick and easy recipes; it comes together so effortlessly on the stovetop.
While it’s the perfect recipe to warm us during the winter months, it’s also well-received on cool summer evenings, especially if you’re staying on the coast or in the mountains.
When it comes to game day, it’s one of my most requested recipes. Make sure you have a big pot of this chowder on the stove and individual bread bowls available for serving, it just might (will) rival the half-time show.
Butter – use salted butter for this chowder recipe.
Onion and garlic – critical for adding flavor
All-purpose flour – thickener
Potatoes – I prefer Yukon Gold potatoes for their tender waxy texture, they are perfect for chowder
Bacon – an absolute must for flavor
Frozen corn – using frozen corn is what makes this recipe accessible and easy to throw together year round.
Chicken broth, milk and sour cream – this is what makes up the base and the mouthfeel of your chowder
Cheddar cheese – I prefer sharp cheddar, but use whatever you have
GET THE FULL (PRINTABLE) RECIPE FOR CORN CHOWDER BELOW. ENJOY!
Make sure diced potatoes are the same size so they finish cooking at the same time.
Using full-fat milk and sour cream really adds to the mouthfeel of this chowder.
Add milk and broth gradually, while continuing to whisk.
Shred your own cheese, it melts more consistently than a pre-shredded version.
If after twenty minutes of simmering time you prefer your chowder thicker, slowly whisk in a tablespoon of cornstarch and cook for one minute more.
Serving this chowder in individual bread bowls is optional, but makes a nice presentation. Serve with crunchy, sliced bread if you decide to serve in bowls.
Place any leftovers in an airtight container and keep refrigerated for up to three days. Reheat leftovers on the stovetop over low heat.
More Corn Focused Recipes
- Fresh Creamed Corn
- Hot Corn Dip
- Charred Corn Crostini
- Corn and Basil Cakes
- Fresh Corn and Cherry Salad
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- 3/4 cup salted butter
- 1 yellow onion, diced
- 1 clove garlic, minced
- 3/4 cup all-purpose flour
- 1-1/2 tsps table salt
- 1/2 tsp fresh ground pepper
- 3 large potatoes, cooked, peeled and cubed
- 1 lb bacon, cooked and crumbled
- 1 large package frozen corn, thawed
- 4-1/2 cups whole milk
- 1 cup low-sodium chicken broth
- 1 tsp dried parsley
- 1 cup shredded cheddar cheese
- 1/2 cup full-fat sour cream
- bread bowls for serving (optional)
- In a large saucepan melt butter over medium heat. Add onion and garlic; sauté onion until it is clear. Whisk in flour, salt and pepper until smooth. While whisking, gradually add milk and chicken broth. Add in potatoes, bacon, corn and parsley flakes.
- Continue to heat over medium to low heat, stirring frequently until chowder has thickened, about 20 minutes. Remove from heat.
- Whisk in grated cheese and sour cream, stir until cheese has melted.
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