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 was delicious and very hearty. The instructions were clear and easy to follow, although it wasn’t a quick recipe to put together. From the title I naturally assumed that the predominant flavor would be corn; however, what I found was that the red peppers took center stage and overwhelmed the flavor of the corn, which wasn’t what I expected. If that’s the flavor combo you’re looking for, then this recipe is the 5-star recipe for you. I’m sure I will make this again but I’ll reduce the amount of pepper by half.
Hi Jennifer,
Thank you so much for your kind words and for giving the recipe a try! Iโm so glad you found it hearty and easy to follow. I really appreciate your thoughtful feedback about the flavor balanceโeveryoneโs palate is a little different, and I love hearing how people adjust recipes to suit their tastes ๐
Grace
This was so delicious!
Julie,
Thanks for your review! So happy it was delish!
Grace
This is a terrific recipe. Great flavors. Didn’t have bay leaf on hand, but still really good. Just made it this afternoon and the family loves it. Quick and Easy. Thanks so much Grace. Cheers!!
Rip,
Woohoo! I’m so happy to hear this! Please let me know if you try any other recipes ๐
Grace
Excellent!
Made the exact recipe. Perfect balance of flavor.
Christy,
I’m so happy it turned out well!
Grace
Not Cream of Tarter! I meant corn starch.
Love this recipe! Added crab and Old Bay seasoning.
Used a bit of cream of tarter to thicken!
Rave reviews from family.
Hi Rose,
I love your corn starch addition for a thicker chowder! I’m so glad it was a success!
Grace
Quite labor-intensive, but worth the effort. I simmered for about an hour and used my immersion blender at the end, so that the texture would be creamier. Used only one red bell pepper and 7 celery stalks. Will definitely make again.
Hi Cam,
I’m so happy you liked the final product! Thanks for sharing your feedback.
Grace
This was excellent! I smoked my bacon for extra flavor, added diced carrots, and then to finish I pulled out and pulsed about a cup of the veggies with an immersion blender after everything was cooked. This thickened my chowder significantly, and was a huge hit in my house.
Thanks for your comment, Riley! Love your additions and tips. Thanks for sharing ๐
Grace
Iโve made various versions of corn chowder before but this one is a keeper! I used frozen corn, omitted the bacon and substituted whole milk for heavy cream. My husband and I loved it. Thank you Grace for a perfect recipe!
Hi Fellow Grace!
Love the subs and thank you for sharing your review!!
Grace
The best chowder ever.
Love this recipe! A new family favorite!
Left out the bacon (vegetarian in the family), made an addition of Old Bay Seasoning.
I did freeze the leftovers and it worked out beautifully!
Woohoo! So happy to hear! Love the Old Bay Seasoning idea.
Happy Friday,
Grace