Corn Chowder

I’m so excited to share my Corn Chowder recipe with you! This isn’t just soup — it’s a creamy, cozy bowl of comfort. Imagine sweet corn kernels, tender potatoes, and crisp bacon all swimming in a silky, flavor-packed broth. It’s hearty, satisfying, and perfect for cool evenings or when you just need a warm hug in a bowl.

Level: Easy
Total Time: 45 minutes
Prep Time: 15 minutes
Cook Time: 30 minutes
Yield: 8 servings (about 2 cups each)
Course: Main Course, Soup
Cuisine: American

I still remember the first time I made Corn Chowder — it instantly became a family favorite! There’s just something special about the natural sweetness of corn paired with creamy potatoes and smoky bacon. This recipe uses fresh corn on the cob for the best flavor, but don’t worry — I’ll show you exactly how to make it just as delicious with frozen or canned corn if that’s what you have.

This chowder is simple enough for weeknights yet impressive enough to serve to guests. We’ll start by making a quick corn stock from the cobs, then sauté vegetables in flavorful bacon drippings, and finally bring it all together into a creamy, dreamy chowder.

Whether you’re meal-prepping for the week or serving a crowd, this recipe will quickly become a go-to in your kitchen.

How to Make Corn Chowder

This soup blends sweet, creamy, and savory flavors for a bowl that’s irresistible. Here’s what makes it shine:

• Fresh sweet corn kernels and corn stock for deep, natural flavor
• Tender Yukon potatoes for hearty texture
• Aromatic onion, carrot, and celery for a flavorful base
• Crispy bacon for smoky crunch on top
• A creamy broth made with chicken stock, milk, and cream for richness
• A pinch of cayenne pepper for subtle warmth

It’s a one-pot recipe that’s big on flavor and easy to pull together!

Ingredients

For the Corn Stock:

• 4 cups chicken broth
• 1 ½ cups milk
• 1 cup heavy cream

For the Chowder:

• 4 cups corn kernels (from 4–5 ears fresh corn; save the cobs for stock)
• 4 oz (4 slices) bacon, chopped
• 1 large onion, finely diced (about 1 ½ cups)
• 1 large carrot, diced into ¼-inch pieces (about 1 cup)
• 3 stalks celery, finely diced (about 1 cup)
• 1 lb Yukon gold potatoes (about 3 medium), peeled and cut into ¼-inch pieces
• 2–3 tsp sea salt, or to taste
• ¼ tsp black pepper
• ¼ tsp cayenne pepper, or to taste
• 2 Tbsp fresh chives, chopped, for garnish

Directions

1. Make the Corn Stock:
   • Cut the kernels off the corn cobs and set kernels aside for the chowder.
   • Place the bare cobs in a stockpot with chicken broth, milk, and cream.
   • Bring to a boil, then reduce the heat and simmer uncovered for 20 minutes.
   • Remove and discard the cobs with tongs. You now have a rich, sweet corn stock.
2. Cook the Bacon:
   • In a large Dutch oven (about 5 quarts), cook the chopped bacon over medium-high heat until crisp.
   • Transfer bacon to a plate, leaving about 2–3 tablespoons of the bacon drippings in the pot.
3. Sauté the Vegetables:
   • Add the onion, carrot, and celery to the bacon drippings.
   • Cook uncovered, stirring occasionally, until the onion is soft (about 7–8 minutes).
4. Add the Potatoes and Corn:
   • Stir in the diced potatoes, reserved corn kernels, salt, black pepper, and cayenne pepper.
   • Pour the prepared corn stock into the pot and bring to a gentle boil.
5. Simmer Until Tender:
   • Reduce the heat and simmer uncovered for 10–15 minutes, or until the potatoes are soft.
   • Taste and adjust seasoning as needed.
6. Finish and Serve:
   • Ladle the chowder into warm bowls.
   • Garnish each serving with the crispy bacon bits and chopped chives.
   • Serve hot and enjoy!

Process Details

• Making the Corn Stock: Simmering the stripped cobs with broth, milk, and cream draws out every bit of sweet corn flavor.
• Bacon Magic: Cooking vegetables in bacon drippings gives the chowder a subtle smoky depth you can’t get from oil or butter alone.
• Texture Balance: The combination of creamy broth, tender potatoes, and juicy corn makes every spoonful hearty yet light.

Tips for Success

• No Fresh Corn? Use 3 cups frozen corn plus a 15 oz can of creamed corn for flavor. Or use two 15 oz cans of corn and one 15 oz can of creamed corn.
• Remove Silk Threads: After cutting corn off the cobs, brush off any silk threads for a smoother chowder.
• For a Creamier Soup: Blend about ¼ of the chowder and stir it back into the pot for a thicker texture.
• Adjust Sweetness: If your corn is extra sweet, add a pinch more salt to balance the flavor.

Serving Ideas

• Bread Pairing: Serve with warm biscuits or crusty bread for dipping.
• Fresh Finish: Add a squeeze of lemon juice or a sprinkle of fresh herbs to brighten the flavors before serving.
• Meal Prep: Make the corn stock a day ahead and store it in the fridge for faster assembly.

Storage & Reheating

• Refrigerator: Cool completely and store in an airtight container for up to 4 days.
• Freezing: Not recommended — the cream and potatoes can separate and turn grainy.
• Reheating: Warm gently on the stove over low heat, stirring often to restore the creamy texture.

Nutrition Info (Approximate per Serving)

• Calories: ~321
• Protein: 10g
• Carbohydrates: 30g
• Fat: 19g
• Fiber: 3g
• Sodium: 767mg
• Sugar: 7g

My Corn Chowder recipe is the perfect mix of sweet corn, creamy potatoes, and smoky bacon — a bowl that feels like comfort food but still tastes fresh and light. It’s hearty enough for dinner yet easy enough for a quick weeknight meal.

I hope you enjoy making (and eating!) this recipe as much as I do. Trust me, once you try it, it’ll become one of your favorite soups to share with family and friends.