Corn Chowder

Why You’ll Love This Recipe

Corn Chowder is a comforting, creamy soup brimming with sweet corn, tender potatoes, and smoky bacon. It’s a hearty, satisfying dish that captures the flavors of summer in every spoonful while offering the warmth of a cozy meal perfect for any season. Whether you serve it as a main dish or a starter, its rich texture and savory-sweet taste make it a crowd-pleaser.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

corn (fresh, frozen, or canned)potatoes (Yukon gold or russet)oniongarliccelerycarrotsbacon (optional for extra flavor)chicken or vegetable brothheavy creambutterflour (for thickening)thyme (fresh or dried)salt and pepper

directions

In a large pot or Dutch oven, cook chopped bacon over medium heat until crispy. Remove and set aside, leaving a bit of the fat in the pot.

Add butter, then sauté diced onions, celery, carrots, and garlic until softened.

Sprinkle in the flour and cook for 1-2 minutes to eliminate the raw taste.

Gradually stir in the broth, scraping up any browned bits from the bottom.

Add diced potatoes, corn, thyme, salt, and pepper. Bring to a boil, then reduce to a simmer.

Cover and cook for 15-20 minutes, or until the potatoes are fork-tender.

Stir in the heavy cream and let it warm through without boiling.

Use an immersion blender to blend part of the chowder for a thicker consistency, or transfer a portion to a blender and return to the pot.

Taste and adjust seasoning if needed.

Top with crispy bacon and a sprinkle of fresh herbs before serving.

Servings and timing

This recipe yields approximately 6 servings.Preparation time: 15 minutesCooking time: 30 minutesTotal time: 45 minutes

Variations

For a vegetarian version, skip the bacon and use vegetable broth.

Add diced red bell pepper for extra color and flavor.

Spice it up with a pinch of cayenne or diced jalapeños.

Stir in shredded cheddar cheese for a cheesy twist.

Use coconut milk instead of cream for a dairy-free option.

storage/reheating

Store corn chowder in an airtight container in the refrigerator for up to 4 days.Reheat on the stovetop over low heat, stirring occasionally, or microwave in short intervals, stirring in between.Freezing is not ideal due to the cream, but can be done—just reheat gently to maintain texture.

FAQs

Can I use canned corn?

Yes, canned corn works well; just drain it first.

What’s the best potato for corn chowder?

Yukon gold and russet potatoes hold up well and add creaminess.

Is corn chowder gluten-free?

Use gluten-free flour or cornstarch to thicken if avoiding gluten.

Can I make this chowder ahead of time?

Absolutely—it reheats beautifully and flavors deepen over time.

How do I thicken my chowder more?

Mash some potatoes in the pot or add a cornstarch slurry.

Do I need to blend the chowder?

No, blending is optional but adds creaminess.

What herbs go well with corn chowder?

Thyme, parsley, or chives all complement the flavors nicely.

Can I add chicken or shrimp?

Yes, adding cooked chicken or shrimp makes it heartier.

Does this soup freeze well?

It can be frozen, but the cream may separate slightly upon reheating.

What should I serve with corn chowder?

Crusty bread, a green salad, or oyster crackers pair wonderfully.

Conclusion

Corn Chowder is the ultimate blend of comfort and flavor, with its sweet corn kernels, velvety broth, and customizable ingredients. It’s easy to make and even easier to love, perfect for a weeknight dinner or a cozy weekend meal. Add it to your soup rotation and enjoy a warm, delicious bowl anytime.

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