My favorite way to start soup season is with this corn chowder recipe. It’s comforting and hearty, yet packed with veggies and sweet corn that keep the taste of summer alive a little longer. Better yet, it is easy to make!
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CHOWDAH, as they say here in New England, is a creamy soup, sometimes loaded with seafood and sometimes loaded with veggies. This corn chowder is packed with…you guessed it…CORN! It’s the perfect soup to make this time of year because fresh corn is still available.
This corn chowder recipe includes smoky bacon (because bacon and corn are like PB&J) and diced potatoes in a creamy but not-too-thick base. Whether you’re from New England or not, this corn chowder is just the thing the doctor ordered for this time of year! Also, you have to try my Fish Chowder that’s just as amazing.
Making a big pot takes an hour and you’ll be able to enjoy it all week long! Add shredded Juicy Baked Chicken Breast to your chowder for extra protein.
Corn Chowder Recipe Ingredients
- Corn – we’re making corn chowder, people! I always recommend fresh corn, but frozen corn works too.
- Chicken broth – I use low sodium chicken broth.
- Applewood smoked bacon – Applewood bacon has that sweet, smoky flavor. But you can use any type of bacon that you’d like.
- Heavy cream – cream, mixed with the broth, creates the perfect creamy but not-too-creamy base.
- Butter – all the best chowders I’ve had use butter to add richness and flavor to your chowder. It’s really true that butter makes everything better!
- Celery – celery in chowder…there’s just something about it.
- Red bell peppers – peppers add a complimentary sweetness and pop of color.
- Russet potatoes – I love potatoes in chowder. Cut your potatoes into small cubes so that they don’t overwhelm all of the other ingredients.
- Yellow onion – yellow onion adds subtle astringency.
- Garlic – garlic because garlic!
- Dried thyme – you can use fresh thyme, but I actually like the flavor of dried thyme a bit better in this soup! It’s earthy and minty.
- Bay leaf – a bay leaf in pretty much any pot of soup makes everything taste better. There’s just something about it!
How to Make Corn Chowder
Learn how to make corn chowder. Full instructions in the recipe card; this is just an outline!
Step 1: Add diced bacon to a large pot over medium heat. Sauté until crispy. Set bacon aside, and drain the fat out of the pot, leaving the drippings.
Step 2: Add butter to the pot, along with the onion and garlic. Sauté for 2-3 minutes.
Step 3: Add broth, potatoes, thyme, and bay leaf. Cover and simmer for 15 minutes.
Step 4: Add the bacon, corn, celery, peppers, cream, and salt and pepper to taste. Stir. Cover and simmer for 20 more minutes.
Step 5: Remove the bay leaf, and serve with some snipped chives.
My Pro Tip
Tips for Success
To choose the best fresh corn, look for corn with bright green, tightly wrapped husks and slightly sticky, golden-brown silk. The kernels should feel plump and firm through the husk, without any gaps or soft spots.
To easily shuck and cut corn off the cob, peel back the husk and silk in one motion from the top, then break off the stem to remove any remaining strands. To cut kernels off, stand the cob upright on a cutting board (thicker stem end down for stability) and slice downward with a sharp knife, keeping fingers clear!
This chowder is creamy but not extra creamy. If you prefer an extra creamy chowder, add in an extra 1/3 cup of heavy cream. If you prefer a loose chowder, use 1 cup of cream (instead of 1 1/3 cups).
Frequently Asked Questions (FAQs)
Yes absolutely! Fresh is always better but frozen corn works too.
This chowder is even better the next day! Leftovers keep well for 4 days.
Reheat chowder gently on the stove, or in increments of 45 seconds in the microwave.
I don’t recommend freezing cream-based soups, including this chowder.
Simply remove the bacon. Your chowder will still be delicious!
Add in an extra 1/3 cup of cream. If you like it really, really creamy, use less chicken broth.
Serving Suggestions
Corn chowder is the perfect appetizer or main dish with just a simple, fresh chive garnish! Want some other fun garnish ideas? Try scallions, black pepper, shredded cheese like cheddar or Monterey jack, or a pad of Homemade Butter! Serve with:
- Broiled Asparagus
- Oyster crackers (the classic!)
- Yeast Rolls
- Parker House Rolls
- Baguette
- Drop Biscuits
More Creamy Soup Recipes You’ll Love!
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White Bean Soup (in 30 Minutes!)
Appetizers
Creamy Butternut Squash Soup
Dinner
New England Fish Chowder
If you’ve tried this Corn Chowder Recipe or any other recipe on my website, please let me know in the comments below. I love hearing from you. Please consider leaving a 🌟 star rating while you are here!
Best Corn Chowder Recipe
Ingredients
- 4 cups corn, about 5-6 ears
- 4 cups chicken broth
- 1 pound Applewood smoked bacon, diced
- 1 ⅓ cups heavy cream
- 4 tablespoons butter
- 9 celery stalks with leaves, finely chopped
- 2 red bell peppers, finely chopped
- 3 medium russet potatoes, peeled and diced in ⅓ inch cubes
- 1 large yellow onion, finely chopped
- 2 large garlic cloves, minced
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt & pepper, to taste
- Fresh chives, to garnish
Instructions
- Add diced bacon to a large pot over medium heat. Sauté until crispy. Line a bowl with a paper towel. Use a slotted spoon to scoop bacon out of the pot into the lined bowl. Set bacon aside, and drain the fat out of the pot, leaving the drippings.
- Add butter to the pot, along with the onion and garlic. Sauté over medium heat for 2-3 minutes.
- Add broth, potatoes, thyme, and bay leaf. Stir. Cover and let simmer for 15 minutes.
- Add the bacon, corn, celery, peppers, cream and salt and pepper to taste. Stir. Cover and let simmer for 20 more minutes (or more if you prefer softer veggies).
- Remove the bay leaf, and serve with snipped chives and more black pepper (and crusty bread, of course!).
Video
Notes
- You can use frozen corn if corn isn’t in-season!
- This chowder is creamy but not extra creamy. If you prefer an extra creamy chowder, add in an extra 1/3 cup of heavy cream. If you prefer a loose chowder, use 1 cup of cream (instead of 1 1/3 cups).
- This chowder is even better the next day! Leftovers keep well for 4 days. Reheat gently on the stove or in the microwave. I don’t recommend freezing.
- Remove potatoes if preferred.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe is truly “The Best Corn Chowder”! Recently, I made this for my husband and I on a cool fall evening. We both thoroughly enjoyed it. Great recipe, easy to follow, easy to adjust, and has a great flavor and texture.
Thank you for sharing this recipe.
Hi Amy,
SO glad you love the chowder as much as I do! Please let me know if you try any other recipes ๐ Happy Holiday Season!
Grace