Corn Chowder

This creamy Corn Chowder is loaded with sweet corn, tender potatoes, and smoky bacon. The one thing you won’t find in this recipe is heavy cream—but you’ll never miss it!

Why You’ll Love This Creamy Corn Chowder

• It’s a Classic, Reinvented. Corn chowder is a classic soup recipe, but the traditional version is super heavy—not exactly a spring or summery fare. This corn chowder recipe is lighter thanks to a few simple tricks that add richness without all the cream and butter.
• Sweet Corn! If you spend the first half of summer waiting for local corn to arrive at the farmers market, and then spend the rest of the summer finding ways to add corn to every single meal you eat (guilty!), you’ll appreciate this recipe. Corn is the star. (For a go-to corn side, check out Grilled Corn.)
• Adapted From a Reader Favorite. So you know it’s gonna be good! This corn chowder is a more traditional version of my Shrimp Corn Chowder, made with bacon instead of shrimp. (For another spin on corn chowder, try my Corn Chicken Chowder.)
• Loaded With Good. If you like your soup with some textural heft to it—as opposed to soups that are pureed velvety smooth like my Roasted Carrot Soup or Crockpot Tomato Soup—then this corn chowder is going to be your jam. It’s a soup that eats like a meal!

How to Make Corn Chowder

The Ingredients

• Thick-Cut Bacon. You can omit this for a vegetarian version and add an extra tablespoon of butter to substitute for the reserved bacon fat.
• Unsalted Butter. Using unsalted butter gives you better control over the sodium level and flavor of the recipe.
• Green Onions. Added freshness. Slice the onions and separate the thicker white parts from the thin green tops.
• Celery. Dice this into uniformly-sized pieces.
• Garlic. Always essential in a soup!
• Kosher Salt. If you use table salt instead, you’ll need to add a touch less because kosher salt has larger crystals.
• Black Pepper. Freshly ground black pepper helps the flavor pop.
• All-Purpose Flour. One of the little tricks I use to thicken the soup without heavy cream.
• Low-Sodium Chicken Broth. You can use homemade chicken broth if you’d like, but I often rely on the canned or boxed kind for convenience.
• Nonfat Milk. Or your milk of choice. 
• Fresh or Frozen Corn Kernels. Fresh is best when you can get ‘em! When corn isn’t in season, swap in frozen corn.
• Cream-Style Corn. My second trick for a rich, creamy chowder without heavy cream (and with less work)!
• Yukon Gold Potatoes. Tender potatoes are always a welcome addition to corn chowder, making it extra satisfying.

• Ground Cayenne Pepper. Add as little or as much as you like. 
• Fresh Thyme. Thyme adds that little je ne sais quoi to this recipe.
• Half-and-Half. Third trick! Half-and-half adds richness to the broth—it’s a moderate amount and really essential here. Don’t skip it and don’t try to swap in milk!
• Hot Sauce. If you want your corn chowder extra spicy.

The Directions

1. Cook the Bacon. Reserve a tablespoon of the bacon fat.

2. Sweat Onions and Celery. Do this in butter, until they are tender.
3. Add the Seasonings. Now, it’s smelling extra good.

4. Make a Roux. Start with the flour, then the broth and milk.

5. Simmer. Add the corn, potatoes, and seasoning then boil gently until the potatoes are tender.
6. Finishing Touches. Stir in the half and half, then add you toppings. ENJOY!

Recipe Variations

• Vegetarian Corn Chowder. In addition to simply skipping the bacon, as discussed above, you can serve your corn chowder with plant-based bacon. Note that you’ll still need to add an extra tablespoon of butter to the recipe, and you’ll likely also need to use some extra oil for cooking the veggie bacon. Swap the chicken broth for vegetable broth too. For a vegan version, use coconut milk.
• Smoky Corn Poblano Chowder. Add a diced roasted poblano pepper (or two if you want it extra spicy!) to the soup when you add the corn to the pot.
• Lobster Corn Chowder. Stir cooked lobster meat into the pot of corn chowder just before serving.
• Corn Chowder With Sausage. Cook up your favorite chicken sausage and crumble it into the soup instead of garnishing with bacon.
• Corn Chowder with Ham. Add your leftover diced, cubed ham. You can also add a ham bone when cooking (wait to salt the chowder, however, since ham bone is salty).

Storage Tips

• To Store. Refrigerate any leftovers in an airtight container for up to 4 days.
• To Reheat. Transfer leftover corn chowder to an airtight container or freezer bag and store it in the freezer for up to 3 months. Let it thaw overnight in the refrigerator before reheating.
• To Freeze. Warm gently on the stove over medium heat or reheat in the microwave.

What to Serve with Corn Chowder

• Bread. A crusty baguette is perfect for soaking up the last bits of soup at the bottom of the bowl, or try my Rosemary Olive Oil Bread or Crock Pot Bread if you’re feeling ambitious.
• Salad. Soup and salad is a classic combo—you’ll feel like you’re at Panera! Pair this corn chowder with my Grilled Chicken Salad or Quinoa Salad.
• Sandwich. Maybe your usual combo at Panera is soup and a sandwich. That’s good too! Serve your corn chowder with an Air Fryer Grilled Cheese or Shredded Chicken Sandwich.

Recommended Tools to Make this Recipe

• Dutch Oven. A good Dutch oven is worth its weight in gold!
• Immersion Blender. If you want to thicken your soup by pureeing some of it, an immersion blender makes it easy.
• Corn Zipper. Yes, you can totally use a knife, but this little tool is designed to get maximum kernel with each swipe, without grabbing the tough cob in the process.

Recipe Tips and Tricks

• Pick the Best Fresh Corn for the Best Corn Chowder. The husks should be bright green (not yellow or brown!) and feel damp (not dry or wet!). The tassel of silk should also be neither wet nor dry. If you’re at the farmers’ market and feel shy about peeling down a bit of the husk to peek at the kernels, you can use your hands to feel the kernels around the top; they should feel big and juicy.
• Consider Making Corn Stock. If you have time, you can make corn stock for a stronger corn flavor. After removing the corn kernels, place the cobs in a Dutch oven with a quartered onion. Add a quart of water, bring the mixture to a boil, then simmer for an hour; strain the broth and use 14 ounces of it to make your corn chowder instead of using chicken broth.
• Don’t Forget to Stir. You’ll need to do this occasionally to keep the potatoes from sticking to the edges and bottom of the Dutch oven. Run a wooden spoon along the bottom and sides as you stir to dislodge anything that’s sticking.
• Make It Thicker. You can puree a portion of the soup in a blender and then stir it back in, or simply use an immersion blender to blend the soup until it reaches your desired consistency. The starch in the corn and potatoes means you don’t have to puree very much to add more thickness!

Review Save Recipe SavedPrint

Corn Chowder

5 from 2 votes

The best creamy corn chowder loaded with sweet corn, tender potatoes, and creamed corn, topped with crisp, smoky bacon. A perfect summer meal!

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Prep: 10 minutes mins

Cook: 30 minutes mins

Total: 40 minutes mins

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Servings: 6 servings

Review Save Recipe SavedPrint

Ingredients

  

1x2x3x

• 6 slices thick-cut bacon cut into 1/2-inch pieces (about 6 ounces)
• 1 tablespoon unsalted butter
• 6 small green onions thinly sliced with white and green parts divided
• 2 stalks celery diced about 1/2 cup
• 4 cloves garlic minced
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 tablespoons all-purpose flour
• 1 14-ounce can low sodium chicken broth
• 1 cup nonfat milk or milk of choice
• 1 1/2 cups fresh or frozen corn kernels about 3 ears if using fresh or 12 ounces frozen
• 1 can cream-style corn 15 ounces
• 1 pound Yukon gold potatoes peeled and 1/4-inch diced (about 3 small/medium)
• 1/4 teaspoon ground cayenne pepper plus additional to taste
• 1 teaspoon chopped fresh thyme
• 1/2 cup half-and-half
• Hot sauce optional for serving

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Instructions

 

• In a Dutch oven or similar large, deep pot, saute the bacon over medium low heat until crisp, about 6 to 8 minutes. With a slotted spoon, remove the bacon from the pan and transfer to a paper-towel-lined plate. Lightly pat dry and set aside for serving. Discard all but 1 tablespoon bacon fat.
  
• Add the butter to the pot and let it melt. Set aside 1/4 cup of the sliced green onion tops for serving, then add the rest of the green onions to the pot. Add the celery. Cook, stirring occasionally, until the vegetables are tender, about 3 minutes.
  
• Stir in the garlic, salt, and black pepper. Cook until the garlic is fragrant, about 30 seconds.
• Sprinkle the flour over the top of the onion mixture, then cook, stirring constantly, for 1 minute. Slowly pour in the broth, a few splashes at a time at first, stirring out any lumps. Slowly pour in in the rest of the broth and the milk, then add the corn kernels, cream-style corn, potatoes, and cayenne.
  
• Stir and bring to a gentle boil. Let bubble, stirring occasionally and running a wooden spoon along the bottom of the pot to make sure nothing is sticking, until the potatoes are tender, about 10 to 13 minutes. Remove from the heat, then stir in the thyme and half-and-half.
  
• If desired, to thicken the chowder further, puree it briefly with an immersion blender or transfer a few ladlefuls to a blender, puree, then stir back into the pot. Taste and add salt and pepper as desired (I usually add a pinch or two of salt).
  
• Serve hot, sprinkled with reserved bacon, green onion tops, and a dash or two of hot sauce as desired.

Video

Notes

• TO STORE: Refrigerate any leftovers in an airtight container for up to 4 days.
• TO REHEAT: Transfer leftover corn chowder to an airtight container or freezer bag and store it in the freezer for up to 3 months. Let it thaw overnight in the refrigerator before reheating.
• TO FREEZE: Warm gently on the stove over medium fheat or reheat in the microwave.

Nutrition

Serving: 1 (of 6)Calories: 383kcalCarbohydrates: 42gProtein: 13gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 37mgPotassium: 804mgFiber: 4gSugar: 8gVitamin A: 612IUVitamin C: 24mgCalcium: 113mgIron: 2mg

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