• Skip to primary navigation
  • Skip to primary sidebar
  • Skip to footer
  • Skip to content

Preppy Kitchen logo

  • About
    • Meet John
    • Press
  • Recipes
    • Desserts
    • Breakfast
    • Main Dishes
    • Side Dishes
    • Breads
    • Soups
    • Salads
    • Casseroles
    • Instant Pot
    • Appetizers
    • Drinks
    • Holiday
  • Cookbook
  • Shop
  • Contact
menu icon
go to homepage
search icon
Homepage link
  • About
  • Press
  • All Recipes
  • Cookbook
  • Shop
  • Contact
  • Follow us on

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Soups » Corn Chowder

    Corn Chowder

    Published: January 7, 2023 · Modified: Jan 7, 2023 by John Kanell

    This post may contain affiliate links. Please read our disclosure policy.

    This creamy Corn Chowder is a delicious and cozy recipe that is always a crowd-pleaser. Full of sweet corn, crispy bacon, and potatoes, this chowder is a comforting recipe that is beyond flavorful and satisfying. It’s such a simple but tasty one-pot meal, everyone will want seconds.

    A bowl of corn chowder with a green dutch oven with more chowder in the background.
    65 shares
    • Share
    • Reddit
    Jump to Recipe Print Recipe
    Pinterest graphic of an overhead view of a bowl of corn chowder with some bread and the pot of chowder on the side.
    Pinterest graphic of a bowl of corn chowder with a spoonful lifted up.
    Pinterest graphic of a bowl of corn chowder with a serving board with some bread and a second bowl of chowder in the background.
    Pinterest graphic of an overhead view of a bowl of corn chowder with a spoon tucked into the chowder.
    Pinterest graphic of a bowl of corn chowder with a pot and some bread in the background.

    Whether you’re making this corn chowder when fresh corn is in abundance or in the winter with frozen corn, this chowder recipe is bound to make you reach for a second bowl. It’s warm, comforting, and hearty, making for the perfect recipe to enjoy year-round. It’s also super easy to make, as you only need one pot!

    The sweet flavor of the corn pairs wonderfully with the savory, smoky flavor of the bacon. Then, combined with the thick, rich broth and hearty potatoes, this chowder will surely hit the spot. It’s an irresistible recipe that you can make with a few simple ingredients. Serve it with my homemade garlic bread recipe, artisan bread recipe, or cornbread muffins recipe to make it an even more filling meal. Want another cozy soup recipe? Try my potato soup recipe, homemade chicken noodle soup, or chicken tortilla soup recipe.

    What You Need to Make This Recipe

    Ingredients needed to make corn chowder.

    Bacon — cooking the bacon first in the pot and using the bacon grease to make the corn chowder adds a ton of flavor.

    Mirepoix — a mirepoix is composed of a mix of aromatics, such as onions, carrots, and celery. While onions, carrots, and celery seem like simple ingredients, they add a significant amount of flavor to the soup.

    Corn — if you have fresh corn on the cob, adding the cob to simmer in the chowder helps intensify the corn flavor. However, you can use 3 cups of frozen corn if you do not have fresh corn. No need to thaw before adding and omit the cobs from the chowder.

    Potatoes — Yukon gold potatoes are great as they are less starchy but hold shape better than starchy potatoes.

    Broth — you can use homemade or store-bought chicken broth for this soup. Chicken broth adds additional flavor to the chowder.

    Milk — whole milk gives the chowder a creamy texture. If you want a more decadent chowder, you can swap it for some cream or half and half.

    How to Make Corn Chowder

    Set of two photos showing bacon bits cooked in a pot then butter melted in the same pot.

    1. In a large pot or Dutch oven, add the bacon and cook over medium-high heat until crisp. Remove the bacon pieces with a slotted spoon and drain them on paper towels, reserving the drippings in the pot.

    2. Add the butter to the pot and heat until melted.

    Set of two photos showing mirepoix and corn added to a pot.

    3. Add the onion, celery, and carrot and cook until tender. Stir in the garlic and cook for a minute.

    4. Add the corn kernels, corn cobs (if using fresh corn), and potatoes.

    Set of two photos showing milk added to the pot and a bowlful blended with a stick blender.

    5. Add the broth, milk, salt, thyme, and pepper. Bring to a simmer, reduce the heat to medium-low, and cook until the potatoes are tender, stirring occasionally. Remove from the heat and discard the corn cobs.

    6. Place 2 cups of the soup mixture in a blender and blend until smooth. Return to pot and stir in the cooked bacon. Serve hot, garnishing each bowl with chopped chives and black pepper.

    Overhead view of a bowl of corn chowder beside a pot and some crust bread on a serving bowl.

    Pro Tips for Making This Recipe

    • Make sure not to bring the soup to a full boil. You don’t want the milk to scorch on the bottom of the pot.
    • Use a bundt pan to cut the corn off the cob by standing the cob upright in the hole of the pan and cutting it downward. The corn will fall into the pan and not all over the counter.
    • Water, vegetable stock, or both, can be substituted for chicken broth. Omit the bacon and replace the drippings with 1 tablespoon of olive oil for a vegetarian-friendly chowder!
    • Make sure you don’t toss the corn cobs in the trash if you’re using fresh corn. When you simmer the corn cob in the liquid, you’re essentially creating a corn broth, so your chowder is much more flavorful, and the corn flavor will really shine.
    • Make this chowder spicy by adding a minced jalapeno to it.
    • If you do not have fresh thyme, you can substitute it for dried thyme. Use one-third the amount of dried herbs when replacing fresh herbs.
    A bowl of corn chowder with a spoonful lifted up.

    Frequently Asked Questions

    How do I make this chowder thicker?

    You can make the corn chowder thicker by adding additional potatoes to the pot. When blending the chowder at the end, make sure to blend the extra potatoes to make the chowder thicker. Alternatively, you can blend more of the soup in the blender instead of adding extra potatoes.

    How do I store leftovers?

    I think the flavors of the chowder really intensify the next day, so leftovers taste amazing. Once the chowder is at room temperature, transfer it to an airtight container and store it in the fridge for up to 4 days.

    Can I freeze leftovers?

    While you can freeze this recipe, the texture may change when you thaw it. The dairy may separate as well. I recommend enjoying this as soon as possible instead.

    If you love this recipe try these out!

    • A bowl of black bean soup with sour cream and sliced avocado as garnish. A bowl of chips, lime wedges, and cilantro in the back.

      Black Bean Soup

    • Two bowls of broccoli cheese soup on a marble table.

      Broccoli Cheese Soup

    • A bowl of butternut squash soup with a glass of water and pot of soup off to the side.

      Butternut Squash Soup

    • Beef Stew

    • A serving of French onion soup with a glass of wine in the back.

      French Onion Soup

    If you’ve tried this Corn Chowder recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!

    A bowl of corn chowder with fresh chives and crispy bacon bits as garnish.
    Print
    5 from 4 votes

    Corn Chowder

    Made with simple ingredients, this Corn Chowder recipe is so satisfying and filling! It's full of flavor and comes together in one pot!
    Course Main Course, Soup
    Cuisine American
    Servings 6 – 8 servings
    Calories 250kcal
    Author John Kanell

    Equipment

    • Large pot or Dutch oven
    • Paper towel
    • Plate
    • Blender

    Ingredients

    • 4 slices bacon chopped
    • 1 tablespoon unsalted butter
    • 1 yellow onion diced
    • 2 stalks celery diced
    • 1 large carrot diced
    • 3 garlic cloves minced
    • 3 cups corn kernels (cobs reserved if using fresh) (482g)
    • 2 medium Yukon gold potatoes peeled and diced (369g)
    • 3 cups chicken broth (720mL)
    • 2 cups whole milk (480mL)
    • 2 teaspoons salt
    • 1½ teaspoons chopped thyme
    • ½ teaspoon ground black pepper
    • Chopped chives for garnish

    Instructions

    • In a large pot or Dutch oven, add the bacon and cook over medium-high heat until crisp, about 6 minutes, stirring occasionally. Remove the bacon pieces with a slotted spoon and drain on a paper towel-lined plate, reserving the dripping in the pot.
    • Add the butter to the pot and heat until melted. Add the onion, celery, and carrot and cook until tender, about 7 minutes, stirring occasionally. Stir in the garlic and cook for 1 minute.
    • Add the corn kernels, corn cobs (if using fresh corn), potatoes, broth, milk, salt, thyme, and pepper. Bring to a simmer, reduce the heat to medium-low, and cook until the potatoes are tender, about 15 minutes, stirring occasionally. Remove from the heat. Remove and discard the corn cobs.
    • Place 2 cups of the soup mixture in a blender and blend until smooth. Return to pot and stir in the cooked bacon. Serve hot, garnishing each bowl with chopped chives and black pepper.

    Notes

    • Make sure not to bring the soup to a full boil. You don’t want the milk to scorch on the bottom of the pot.
    • Use a bundt pan to cut the corn off the cob by standing the cob upright in the hole of the pan and cutting it downward. The corn will fall into the pan and not all over the counter.
    • Water, vegetable stock, or both, can be substituted for chicken broth. Omit the bacon and replace the drippings with 1 tablespoon of olive oil for a vegetarian-friendly chowder!
    • Make sure you don’t toss the corn cobs in the trash if you’re using fresh corn. When you simmer the corn cob in the liquid, you’re essentially creating a corn broth, so your chowder is much more flavorful, and the corn flavor will really shine.
    • Make this chowder spicy by adding a minced jalapeno to it.
    • If you do not have fresh thyme, you can substitute it for dried thyme. Use one-third the amount of dried herbs when replacing fresh herbs.

    Nutrition

    Calories: 250kcal | Carbohydrates: 30g | Protein: 9g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 27mg | Sodium: 1531mg | Potassium: 631mg | Fiber: 4g | Sugar: 10g | Vitamin A: 2326IU | Vitamin C: 16mg | Calcium: 135mg | Iron: 1mg
    *Nutrition Disclaimer
    Have you Tried this Recipe? Tag me Today!Mention @preppykitchen and tag #preppykitchen!
    « Chocolate Dipped Tuiles
    Mississippi Mud Cake »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Welcome to Preppy Kitchen!

    Thanks for stopping by! I’m John Kanell, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. This blog is where I share all of my kitchen creations!

    Search

    Follow Us On

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Preppy Kitchen Newsletter

    Sign up to receive recipes, recommendations and tips straight to your inbox!

    Buy My Book

    As Seen On

    As seen on Elle Décor, People, Food Network and more

    Top recipes This Month

    • A stack of peanut butter cookies on a small wooden board

      Peanut Butter Cookies Recipe

    • An Oatmeal Chocolate Chip cookie next to a glass of milk

      Oatmeal Chocolate Chip Cookies

    • Lemon bars dusted with powdered sugar on a green and white plate.

      Lemon Bars

    • A group of pink macarons on a serving tray next to flowers

      Macaron Recipe

    • An Espresso martini on a gray surface with coffee beans scattered around

      Espresso Martini

    • A cake stand with a slice of red velvet cake cut out and placed on a plate in front.

      Red Velvet Cake

    • A group of shortbread cookies. some are stacked while others are on crumpled paper.

      Shortbread Cookies Recipe

    • A photo of a vanilla cupcake on a cupcake stand with vanilla buttercream frosting beautifully piped on top.

      Buttercream Frosting

    • A plate with multiple cake pops on it with one with a bite taken out.

      Cake Pops

    • photo of moist Vanilla Cupcakes in pink paper wrappers

      Moist Vanilla Cupcake Recipe

    Footer

    As Seen On:

    Elle Décor, People, Country Living, Better Homes & Gardens, Food Network, Woman's Day, forkly, Yummly, the Bump, Buzz Feed, Home and Family and New York magazine.

    The Brand

    • About John
    • Press

    Preppy Kitchen Logo

    Dessert Recipes

    • Cakes
    • Cookies
    • Cupcakes
    • Pies
    • All Desserts

    Main Course Recipes

    • Main Dishes
    • Side Dishes
    • Casseroles
    • InstantPot
    • Soups
    • Salads

    COPYRIGHT © 2015 - 2020 PREPPY KITCHEN | PRIVACY POLICY

    65 shares