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A rustic bowl of creamy corn chowder garnished with golden corn kernels, bacon bits, and fresh parsley.

Corn Chowder

A creamy, cozy corn chowder bursting with fresh corn, smoky bacon, and tender potatoes. This quick, crowd-pleasing soup is perfect for summer dinners or chilly winter nights – and it tastes even better the next day.
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Course: Dinner, Lunch, Soup
Cuisine: American, Comfort Food, Seasonal
Keyword: Corn chowder ingredients, Corn chowder nyt, Corn chowder recipes, Corn chowder with bacon, Corn chowder with fresh corn, Easy corn chowder, Vegetarian corn chowder
Prep Time: 15 minutes
Cook Time: 30 minutes
Make-Ahead Option: 2 days
Total Time: 2 days 45 minutes
Servings: 6 servings
Calories: 390kcal
Cost: $14

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.
    Crispy bacon pieces frying in a deep skillet, being lifted with a slotted spoon as steam rises.
  • 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.
    Caramelized onions and bacon bits sizzling in a pan with a pat of butter melting in the center, stirred with a wooden spoon.
  • Add chicken broth, thyme, and bay leaf. Bring to a simmer and cook for 10–12 minutes until potatoes are tender.
    A pot of simmering soup with diced potatoes, bacon pieces, and herbs like thyme and bay leaf, being stirred with a wooden spoon.
  • 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.
    Hot corn chowder simmering in a pot, with a ladle pouring in creamy sauce, filled with corn, bacon, and herbs.
  • Ladle into bowls and top with remaining crispy bacon, green onions, or parsley. Serve with cornbread or your favorite side.
    A rustic bowl of creamy corn chowder garnished with golden corn kernels, bacon bits, and fresh parsley.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 350g | Calories: 390kcal (20%) | Carbohydrates: 38g (13%) | Protein: 9g (18%) | Fat: 22g (34%) | Saturated Fat: 11g (69%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 55mg (18%) | Sodium: 620mg (27%) | Potassium: 690mg (20%) | Fiber: 4g (17%) | Sugar: 7g (8%) | Vitamin A: 950IU (19%) | Vitamin C: 18mg (22%) | Calcium: 85mg (9%) | Iron: 1.8mg (10%)
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