Corn Chowder

This creamy corn chowder brings together smoky bacon, tender potatoes, and sweet corn for the kind of meal that just hits right every time.

Easy Homemade Corn Chowder Recipe

My corn chowder always delivers. It’s rich, creamy, and packed with smoky bacon, soft potatoes, and bites of sweet corn that keep things interesting. Whether I’m serving it up in sourdough bread bowls or just grabbing a big spoon, it’s one of those winter soups that’s always satisfying.

I’ve made sure it’s crazy simple to put together. Frozen corn makes it easy to pull together anytime, and everything happens in one pot. Less cleanup is always a win in my book. It’s comfort food without the hassle, and I’m here for it.

This chowder also feels like it works for everything—game day, weeknight dinners, or when you just need something comforting to eat. The bacon brings all the smoky vibes, and the creamy broth ties it all together like it was meant to be.

Why I Love This Recipe

• Nothing fancy here—just pantry staples and everyday stuff.
• Fewer dishes, more time to enjoy the good stuff.
• Frozen corn makes this chowder an easy pick no matter the season.

Ingredients

Here’s a breakdown of the key ingredients that make this corn chowder so irresistible:

• Butter: Adds richness and depth to the chowder’s base.
• Onion and Garlic: These are essential for building a flavorful foundation.
• All-Purpose Flour: Thickens the chowder to a hearty consistency.
• Yukon Gold Potatoes: Their tender, waxy texture holds up well in chowder – a good creamy bite without falling apart.
• Bacon: Infuses the chowder with smoky, savory goodness.
• Frozen Corn: Makes this recipe convenient and delicious year-round.
• Chicken Broth, Milk, and Sour Cream: Combined to create a rich, velvety base for the chowder.
• Sharp Cheddar Cheese: Has a bold, tangy flavor that complements the sweetness of the corn and the smokiness of the bacon.

How to Make Corn Chowder

Find the complete recipe with measurements in the recipe card at the bottom of the post.

• Sauté the Aromatics:
  In a large soup pot or Dutch oven, melt the butter over medium heat. Add the onion and garlic, and sauté until the onion becomes translucent.
• Make the Base:
  Whisk in the flour, salt, and pepper until smooth. Gradually whisk in the milk and chicken broth while stirring.
• Add the Main Ingredients:
  Stir in the potatoes, bacon, corn, and parsley flakes.
• Cook the Chowder:
  Continue heating over medium to low heat, stirring frequently, until the chowder thickens, about 20 minutes. Remove from the heat.
• Finish with Cheese and Cream:
  Whisk in the grated cheese and sour cream, stirring until the cheese has melted completely.
• Serve:
  Serve in a hollowed-out sourdough bread bowl, if desired, or with crusty bread on the side.

Recipe Tips

Here are some tips to make your corn chowder even better:

• Uniform Potato Pieces: Cut the potatoes into evenly sized pieces so they cook at the same rate.
• Full-Fat Dairy: Using full-fat milk and sour cream enhances the chowder’s creamy texture.
• Gradual Liquid Addition: Slowly add the milk and broth while whisking to prevent lumps.
• Freshly Shredded Cheese: Grate your own cheese for smoother melting compared to pre-shredded options.
• Adjusting Thickness: If the chowder isn’t thick enough after 20 minutes of simmering, whisk in a tablespoon of cornstarch and cook for an additional minute.
• Serving Suggestions: Serving the chowder in individual bread bowls adds a nice touch, but it’s equally delicious in regular bowls with a side of my crusty Dutch oven bread.

Storage Instructions

A few things to keep in mind when it comes to your leftover chowder

• Store cooled chowder in an airtight container in the fridge for up to 3-4 days.
• Freezing: For longer storage, freeze the chowder in freezer-safe containers for up to 3 months. However, I’m not a fan of frozen chowder as dairy ingredients tend to separate and have a grainy texture after reheating.
• Reheating: Warm the chowder gently on the stovetop over medium heat, stirring occasionally, until heated through.

Frequently Asked Questions

• Can I use fresh corn instead of frozen? Yes, fresh corn can be used in place of frozen. Cut the kernels off the cob and add them to the chowder.
• How can I make it vegetarian? To make this chowder vegetarian, leave out the bacon and use vegetable broth instead of chicken broth. You can enhance the flavor with additional herbs and spices or add vegetables like bell peppers and carrots.
• How can I thicken my corn chowder naturally if it’s too thin? Try mashing up some of the potatoes in the chowder, this can help thicken it naturally.

More Creamy Corn Recipes

Creamy corn dishes are always a win—sweet, rich, and comforting. Here are a few more of my recipes to try:

• Mexican street corn soup
• hot corn dip
• fresh creamed corn
• corn and salsa tortilla soup
• Blackened shrimp Pasta with creamy corn fettuccine
• chicken corn chowder

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Print Recipe

5 from 20 votes

Corn Chowder

A hearty and creamy corn chowder recipe featuring smoky bacon, tender potatoes, and sweet corn. This one-pot dish is made with simple ingredients like frozen corn, milk, sour cream, and sharp cheddar cheese, making it an easy and comforting meal that works year-round. Perfect for cozy dinners or casual gatherings.

Prep Time15 minutes mins

Cook Time25 minutes mins

Total Time40 minutes mins

Course: Main Course

Cuisine: American

Keyword: Corn Chowder

Servings: 8 people

Calories: 550kcal

Author: Cathy Pollak

Equipment

• Knife For chopping the onion, garlic, potatoes, and bacon.
• Cutting board To provide a safe surface for chopping.
• measuring cups and spoons To measure out liquids, spices, and dry ingredients accurately.
• Large Soup Pot or Dutch oven. For cooking everything in one pot with even heat distribution.
• whisk To mix the flour, milk, and broth into a smooth base without lumps.
• wooden spoon For stirring ingredients as they cook to prevent sticking.

Ingredients

• 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
• 4-1/2 cups whole milk
• 1 cup low-sodium chicken broth
• 3 large potatoes, cooked, peeled and cubed (preferably Yukon Gold)
• 1 lb bacon cooked and crumbled
• 1 large bag (16 oz.) frozen corn thawed ( can also used fresh corn cut from the cob)
• 1 tsp dried parsley
• 1 cup shredded cheddar cheese
• 1/2 cup full-fat sour cream
• bread bowls for serving (optional)

Instructions

• In a large soup pot or Dutch oven, melt the butter over medium heat. Add the onion and garlic, and sauté the onion until it becomes translucent. Whisk in the flour, salt, and pepper until smooth. Gradually whisk in the milk and chicken broth. Stir in the potatoes, bacon, corn, and parsley flakes.
  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, 4-1/2 cups whole milk, 1 cup low-sodium chicken broth, 3 large potatoes, cooked, peeled and cubed, 1 lb bacon, 1 large bag (16 oz.) frozen corn, 1 tsp dried parsley
• Continue heating over medium to low heat (uncovered), stirring frequently, until the chowder thickens, about 20 minutes. Remove from the heat.
• Whisk in the grated cheese and sour cream, stirring until the cheese has fully melted.
  1 cup shredded cheddar cheese, 1/2 cup full-fat sour cream
• Serve in a hollowed-out sourdough bread bowl, if desired.
  bread bowls for serving (optional)

Video

Notes

For optimal outcomes when preparing this corn chowder, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

© noblepig.com. All content and photographs are copyright protected. Sharing this recipe is encouraged and appreciated, but copying and/or pasting the full recipe to social media or other platforms is strictly prohibited.

Nutrition

Nutrition Facts

Corn Chowder

Amount Per Serving (310 g)

Calories 550 Calories from Fat 381

% Daily Value*

Fat 42.3g65%

Saturated Fat 24.8g155%

Polyunsaturated Fat 1g

Monounsaturated Fat 3.1g

Cholesterol 116.4mg39%

Sodium 723mg31%

Potassium 370.7mg11%

Carbohydrates 23.7g8%

Fiber 1.2g5%

Sugar 9.5g11%

Protein 19.1g38%

Vitamin A 26.5IU1%

Vitamin C 10.4mg13%

Calcium 36.4mg4%

Iron 4.1mg23%

* Percent Daily Values are based on a 2000 calorie diet.

Have you tried this Corn Chowder recipe? Share your experience in the comments below and let me know how it turned out.

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