A friend mentioned this corn chowder during our weekly farmers market trip last August. She was balancing bags of fresh corn and casually said, "You know what's perfect for using up all this corn? Chowder." I'd never thought about corn chowder before - clam chowder, sure, but corn? She insisted I grab a few extra ears and try her method that evening.So there I stood in my kitchen that night, shucking corn while Emma watched cartoons. Within 45 minutes, we were both sitting at the table with steaming bowls of this golden, sweet soup.
Why You'll Love This Corn Chowder
From making this for Emma's playdate group, summer potlucks, and way too many family dinners to count, here's why people keep asking for it: The first thing that hits you is sweet corn flavor - not fake sweet, just real corn that tastes like summer. The bacon brings this smoky, salty contrast that makes everything pop, and the potatoes break down just enough to thicken things up without getting gummy. I've served this to kids who swear they hate vegetables and watched them scrape their bowls clean. Takes about 35 minutes start to finish, and honestly? It tastes even better the next day.
What gets me every time is the texture - whole corn kernels that burst when you bite them, soft potato chunks, and this creamy broth that clings to your spoon just right. The smell while it's cooking is ridiculous - sweet corn mixing with smoky bacon and fresh thyme. Emma always wanders in asking "Is it ready yet?" about fifteen times before I even finish cutting the potatoes. Works with fresh corn in summer or frozen bags when you're craving it in January.
Jump to:
- Why You'll Love This Corn Chowder
- Ingredients for Corn Chowder
- How To Make Corn Chowder Step By Step
- Smart Swaps for Corn Chowder
- Corn Chowder Variations
- Equipment For Corn Chowder
- Storing Your Corn Chowder
- Top Tip
- What to Serve with Corn Chowder
- FAQ
- Time to Make Some Chowder!
- Related
- Pairing
- Corn Chowder
Ingredients for Corn Chowder
The Base:
- Fresh corn
- Yukon gold potatoes
- Yellow onion
- Garlic cloves
- Thick-cut bacon
- Butter
The Liquid:
- Chicken broth
- Heavy cream
- Whole milk
The Seasonings:
- Fresh thyme
- Bay leaf
- Salt and pepper
- Smoked paprika
Optional Stuff:
- Celery
- Red bell pepper
- Green onions
- Fresh parsley
- Hot sauce
See recipe card for quantities.
How To Make Corn Chowder Step By Step
Cook the Bacon First
- Cut thick bacon into small pieces and cook in large pot until crispy
- Pull out bacon with slotted spoon and set on paper towels
- Leave about 2 tablespoons bacon fat in pot
- This smoky fat makes everything taste way better
Build Your Base
- Toss diced onions into the bacon fat and cook until soft
- Add minced garlic and stir for 30 seconds until it smells good
- Drop in butter if your bacon didn't leave enough fat
- This is what gives the whole soup its flavor
Add Potatoes and Broth
- Stir in cubed potatoes so they get coated in everything
- Pour in chicken broth until potatoes are covered
- Throw in fresh thyme sprigs and bay leaf
- Bring to simmer and cook 10-12 minutes until potatoes are soft
Finish with Corn and Cream
- Let it simmer gently for 5 minutes - don't boil or it gets weird
- Stir in corn kernels and cook 5 minutes
- Turn heat to low and pour in cream and milk slowly
- Add bacon back in with paprika, salt, and pepper
Smart Swaps for Corn Chowder
Lighter Options:
- Heavy cream → Half-and-half (thinner but decent)
- Bacon → Turkey bacon or leave it out
- Butter → Olive oil
- Whole milk → 2% milk
Different Veggies:
- Yukon gold potatoes → Russet or red potatoes
- Fresh corn → Frozen corn kernels
- Yellow onion → White or sweet onion
- Thyme → Rosemary or sage
Dairy-Free Version:
- Heavy cream → Coconut milk (full-fat)
- Milk → Almond or oat milk
- Butter → Vegan butter or olive oil
- Bacon → Extra smoked paprika
Different Proteins:
- Seafood → Shrimp (add last 3 minutes)
- Bacon → Diced ham
- Plain → Cooked chicken chunks
- Vegetarian → Skip meat
Corn Chowder Variations
Mexican Street Corn:
- Jalapeños and chili powder
- Cotija cheese on top
- Lime juice squeeze
- Cilantro and paprika
Cajun Kick:
- Andouille sausage instead of bacon
- Cajun seasoning
- Diced bell peppers
- Hot sauce
Loaded Baked Potato:
- Extra bacon
- Shredded cheddar
- Sour cream
- Green onions
Seafood Version:
- Shrimp (last few minutes)
- Lump crab meat
- Old Bay seasoning
- Fresh parsley
Chunky Vegetable:
- Carrots and celery
- Red bell peppers
- Extra potatoes
- Fresh herbs
Equipment For Corn Chowder
- Large pot or Dutch oven
- Sharp knife
- Cutting board
- Wooden spoon
- Ladle
Storing Your Corn Chowder
Fridge Storage (3-4 days):
- Cool it down completely first
- Store in airtight container
- Gets thicker overnight (totally normal)
- Add splash of milk when reheating
Freezer Storage (Not Great):
- Cream soups get grainy when frozen
- Potatoes turn mushy after thawing
- If you must freeze, do it before adding cream
- Add fresh cream when reheating
Reheating Tips:
- Low heat on stovetop works best
- Stir often so it doesn't stick
- Add extra milk or broth to thin it out
- Don't boil or cream separates
Make-Ahead Trick:
- Tastes just as fresh
- Cook everything except cream
- Store in fridge up to 2 days
- Add cream when reheating
Top Tip
- My friend's original recipe was good, but Emma and I stumbled on something that makes it way better. One night I was low on chicken broth and grabbed a can of creamed corn from the pantry without thinking. I almost put it back, but Emma said "just use it" - and man, it changed everything.
- That half can of creamed corn (about 7 ounces) stirred in before adding the cream creates this thick, sweet base that tastes more like corn than using all fresh kernels. The texture gets silky without needing extra cream, and the sweetness is deeper, almost like caramel. Now I do half fresh corn and half creamed corn every time. People always ask what makes mine different - it's the creamed corn they don't see coming.
- Our other trick happened by accident. I threw the bacon back in way too early one time - right after the potatoes instead of at the end. Instead of staying crispy, it simmered in the broth and got soft and chewy. Emma loved it that way, said the bacon "melted into" the soup. Now we split it on purpose - half goes back in early to flavor everything, half stays crispy for topping. Two bacon textures in one bowl.
What to Serve with Corn Chowder
From feeding this to crowds, here's what actually works: Crusty sourdough or cornbread for dipping is best - Emma always grabs cornbread muffins and dunks them straight in. Grilled cheese makes it a real meal, or keep it lighter with a green salad or coleslaw. BLT sandwiches go great since the bacon flavors match. If you want veggies on the side, roasted stuff or steamed broccoli works without getting in the way of the soup.
For bigger dinners, throw some rotisserie chicken right into the soup or serve it with our Homemade Dinner Rolls and Classic Club Sandwich. End with Apple Crisp if you're feeding people. Buttermilk biscuits are good for dipping too, and green beans with bacon play off the smoky flavors. People ask if cornbread with corn chowder is too much corn, but Emma swears it's the best - he calls it "double corn" and won't eat it any other way.
FAQ
What are the ingredients for corn chowder?
Basic corn chowder needs corn, potatoes, onions, bacon, chicken broth, cream, and seasonings. You can keep it simple or add celery, peppers, and herbs. The stuff that makes it chowder instead of just soup is the cream and potatoes - that's what makes it thick and rich.
How to give corn chowder more flavor?
Cook bacon first and use that fat to cook your onions and garlic. Add smoked paprika for depth, fresh thyme for brightness, and throw in a bay leaf while it simmers. A squeeze of lemon juice at the end wakes everything up without tasting lemony.
What three ingredients must a chowder have to be considered a chowder?
Real chowder needs three things: some kind of seafood or vegetable (like corn), potatoes or another starch to thicken it, and cream or milk. That's what separates it from regular soup - the creamy, thick texture from potatoes and dairy.
What is Mexican street corn chowder?
It's regular corn chowder with Mexican street corn flavors - jalapeños, chili powder, lime juice, and cotija cheese on top. Some people add cilantro and extra paprika. Emma calls it "spicy corn soup" and it's our summer version with a kick.
Time to Make Some Chowder!
You've got everything you need to make this corn chowder - from that creamed corn trick Emma and I stumbled on to splitting the bacon between crispy topping and soft chunks that melt into the broth. This soup proves that sometimes the best recipes don't come from cookbooks or fancy restaurants - they come from random conversations at the farmers market and your kid convincing you to try something weird that actually works. That's how we ended up with half a can of creamed corn changing the whole game, and bacon cooked two different ways in one bowl.
Craving more cozy bowls and comfort food? Try our Best White Lasagna Soup Recipe that tastes like lasagna but comes together in one pot without all the layering. For something hearty that sticks to your ribs, our Best Salisbury Steak Recipe is old-school comfort food done right with that rich gravy Emma loves to soak up with bread. Or lighten things up with our Healthy Ramen Noodles Recipe that's actually good for you and ready in 15 minutes - way better than those packets and just as fast.
Share your soup! We love seeing your corn chowder bowls and hearing about your own tweaks!
Rate this Corn Chowder and join our cooking crew!
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Corn Chowder
Corn Chowder
Equipment
- 1 Large pot or Dutch oven (For simmering chowder)
- 1 Cutting board (For chopping vegetables)
- 1 Sharp knife (Dicing potatoes, onions, etc.)
- 1 Wooden spoon (Stirring soup)
- 1 Ladle (For serving)
Ingredients
- 4–5 ears Fresh corn - Or 3 cups frozen corn kernels
- 1.5 lbs Yukon gold potatoes - Peeled and diced
- 1 Yellow onion - Diced
- 2–3 cloves Garlic - Minced
- 4–6 slices Thick-cut bacon - Chopped
- 2 tablespoon Butter - Optional for added richness
- 3 cups Chicken broth - Low sodium preferred
- 1 cup Heavy cream - See swaps for lighter options
- 1 cup Whole milk - Or 2% milk
- 1 Bay leaf
- 3 sprigs Fresh thyme - Or ½ teaspoon dried thyme
- ½ teaspoon Smoked paprika - Optional adds depth
- Salt & pepper - To taste
- ½ can Creamed corn - About 7 oz optional but recommended
Optional Ingredients:
- 1 stalk Celery - Diced
- 1 Red bell pepper - Diced
- Green onions - For topping
- Fresh parsley - For garnish
- Hot sauce - To taste
Instructions
-
Cut bacon into small pieces and cook in a large pot until crispy. Remove with a slotted spoon and set aside on paper towels. Leave about 2 tablespoons of bacon fat in the pot.
-
Add diced onion to the pot and cook in bacon fat until soft. Add garlic and cook for 30 seconds. Stir in potatoes and coat well.
-
Add chicken broth, thyme, and bay leaf. Bring to a simmer and cook for 10–12 minutes until potatoes are tender.
-
Stir in corn and (optional) creamed corn. Simmer 5 minutes. Reduce heat and slowly stir in milk and cream. Add half the bacon back in, along with paprika, salt, and pepper.
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Ladle into bowls and top with remaining crispy bacon, green onions, or parsley. Serve with cornbread or your favorite side.
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