This easy corn chowder recipe tastes like it’s been simmering all day, but it’s ready in minutes!
Sweet corn and smoky bacon are simmered in a rich and creamy broth with tender potatoes, onions, and celery for a comforting and cozy chowder.
Your Family Will Love This Corn Chowder Because…
- It combines fresh (or frozen) corn with staple ingredients for a delicious chowder.
- Corn chowder is comforting and wholesome for a quick meal anytime.
- This versatile recipe is perfect for tossing in leftover chicken or veggies from the fridge.
- Double up the recipe, it reheats well for quick meals.
Ingredients for Corn Chowder
Corn: Fresh, canned, or frozen corn can be used and makes this chowder sweet and flavorful along with the celery. If using frozen, add a few minutes to the cooking time.
Potatoes: Potatoes make this chowder thick, creamy, cozy, and filling.
Bacon: Bacon adds a smoky flavor and a little crispy crunch.
Broth: Buy or make your own chicken broth. Broth combined with the milk and cream add a velvety consistency with savory flavor.
Variations
- To make a seafood chowder add shrimp or crab, a dash of homemade Old Bay seasoning, and a little Tabasco.
- Sweet potatoes add healthy fiber and nutrients, but you can also use a can of drained and rinsed cannellini beans if desired.
- Diced ham or slices of summer sausage are great options in place of bacon.
How to Make Corn Chowder
- Fry bacon until crisp, remove, and drain. Saute onion and celery until tender.
- Simmer potato, seasonings, and broth. Stir in corn, milk, and cream and simmer until thickened.
- Blend some of the soup and return it to the pot. Garnish (recipe below) and serve.
Serving Suggestions
- Bread: French bread, crusty rolls, biscuits, or artisan bread.
- Salad: I love a fresh green salad with this soup.
Storing Leftover Corn Chowder
Keep leftover corn chowder in a covered container in the refrigerator for up to 3 days. Reheat portions on the stovetop or in the microwave.
To make in advance and freeze, prepare the recipe as indicated, but omit the dairy. Defrost in the refrigerator and reheat on the stovetop. Once the chowder is simmering, stir in the milk and cream.
So Many Savory Soups
Did you love this Corn Chowder Recipe? Leave a comment and rating below.
Corn Chowder Recipe
Equipment
Ingredients
- 6 slices bacon chopped
- ½ medium onion diced
- ½ cup celery sliced
- 1 ½ cups potato peeled and diced
- ¾ teaspoon dried thyme leaves
- 1 bay leaf
- black pepper to taste
- 2 cups chicken broth
- 3 cups corn fresh or frozen
- 1 cup milk
- ½ cup heavy cream
Instructions
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In a skillet, cook bacon until crisp. Set aside to drain, reserving 2 tablespoons of drippings.
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In a large pot, heat the reserved drippings. Saute onion and celery over medium heat until tender, about 5 minutes.
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Add potato, thyme, bay leaf, pepper, and chicken broth. Bring to a boil, then reduce heat, cover, and let simmer for 8 minutes or until potatoes are tender.
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Add corn and simmer for 2 to 3 minutes for fresh corn, or 5 to 6 minutes for frozen corn.
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Whisk together milk and cream, and add it to the soup mixture. Bring to a boil, stirring constantly. Reduce to a simmer for 2 minutes to thicken. Remove bay leaf and discard.
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Remove 2 to 3 cups of soup and blend. Stir blended mixture back into the soup.
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Remove the pot from heat and stir in half of the bacon. Ladle into bowls and garnish with remaining bacon and green onions.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Dinner, Lunch, Soup
Cuisine American
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This soup is amazing! Used fresh corn and is was so flavourful. Thanks for a great recipe! Will definitely make again and again…..
Yummy!
Absolutely wonderful!
Addictive! I made this last week as written and fell in love with it! I love soup! Will make again tonight with crab meat and a red pepper. I have made so many of your recipes and keep coming back for more, they are the best! Thank you!
That sounds like a delicious combination! I can’t wait to hear how it turns out.
Wonderful recipe! Just added some green chile – as most dishes in NM taste better with it!!
Can I use vegetable broth instead of chicken broth?
Yes, that would work well. The flavor might slightly change but still delicious!
This was dangerously delicious! I wasn’t sure if the thyme was supposed to be fresh or dried, so used 1/2 t dried, worked great. My son hates celery and onions, but still loved it. Yay!
It amazes me how often I end up on your site for all types of recipes. I usually choose your recipes and have yet to be disappointed. Now I just go to your site first. Thanks for easy, tasteful and hearty recipes. Will keep coming back.
Thank you so much, Connie! We are so happy you are enjoying our recipes! ❤️
Made this last night with canned corn. It was fantastic! I had some leftover shredded chicken from Burrito Nite (seasoned with your homemade taco blend) and tossed that in at the end. It was a great addition! My husband (not a soup or chowder person) says this one is a keeper!
I love the idea of adding seasoned shredded chicken Deborah! Thanks for sharing.