Creamy Homemade Corn Chowder

There’s something about a bowl of Corn Chowder that feels like pure comfort. The sweet pop of corn kernels, the creamy broth, the smoky bacon—it all comes together in the most satisfying way. This recipe celebrates corn at its finest, whether you’re using fresh summer ears or frozen kernels from your pantry.

This is one of those soup recipes that tastes like it came from a cozy seaside restaurant, but it’s actually super simple to make at home. Let’s dive into this creamy, dreamy bowl of goodness.

Why You’ll Love This Corn Chowder

• Sweet & Savory: The natural sweetness of the corn pairs perfectly with salty bacon and savory potatoes. It’s a flavor combo that never gets old.
• Rich Texture: It’s thick and creamy, perfect for those looking for hearty soups and stews recipes that stick to your ribs.
• Year-Round: Amazing with fresh summer corn, but just as good with frozen corn in winter. No need to wait for peak season.
• Crowd Pleaser: Kids and adults alike love this soup. It’s comforting without being too heavy or complicated.

Corn Chowder Ingredients

Corn: Fresh corn cut off the cob is best—don’t forget to scrape the “milk” from the cob for extra sweetness and flavor. Frozen corn works beautifully too and saves time.

Potatoes: Russet potatoes release starch as they cook, which helps thicken the chowder naturally. Yukon Golds work well too if you prefer a creamier texture.

Bacon: Cooked until crispy. The rendered drippings form the flavorful base of the soup and add incredible smokiness.

Heavy Cream: Provides the luxurious, velvety finish. This is what makes the chowder truly indulgent.

Thyme: Fresh thyme adds an elegant herbal note that complements the sweetness of the corn. Dried thyme works in a pinch—use about half the amount.

Onion & Celery: Classic aromatics that build the savory foundation of the chowder.

Chicken or Vegetable Broth: The liquid base that brings everything together.

How to Make Corn Chowder

1. Crisp Bacon: Fry chopped bacon in a large soup pot over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, but leave the fat in the pot.
2. Sauté Veggies: Add diced onions and celery to the bacon fat. Cook for 5 minutes until softened. Stir in diced potatoes and cook for another 2 minutes.
3. Simmer: Pour in the broth and add the corn kernels and fresh thyme. Bring to a boil, then reduce heat and simmer for 15-20 minutes until potatoes are fork-tender.
4. Thicken: Use a potato masher or the back of a spoon to mash some of the potatoes against the side of the pot. This naturally thickens the soup without adding flour.
5. Cream: Stir in the heavy cream and let it simmer gently for 5 minutes. Season with salt and pepper to taste.
6. Serve: Ladle into bowls and top with the crispy bacon bits, extra thyme, and a crack of black pepper.

Tips for the Best Corn Chowder

Use the Cobs: If using fresh corn, don’t throw away those cobs! Simmer the bare cobs in the broth for 10-15 minutes to extract extra corn flavor, then remove them before continuing with the recipe.

Don’t Boil Cream: Once you add the cream, keep it at a gentle simmer so it doesn’t curdle or separate. Low and slow is the way to go.

Natural Thickener: Mashing some of the cooked potatoes thickens the soup naturally without needing a lot of flour or cornstarch. It also gives the chowder a rustic, homemade texture.

Fresh Corn Tip: When cutting corn off the cob, stand the cob upright in a wide bowl to catch all the kernels and the milky liquid. That liquid is pure flavor gold.

Corn Chowder Variations

Chicken Corn Chowder: Add 2 cups of shredded rotisserie chicken for extra protein. Stir it in when you add the cream for a heartier meal.

Spicy Chowder: Add diced jalapeños or a pinch of cayenne pepper for a kick. The heat balances the sweetness beautifully.

Crock Pot Version: This adapts well to soup recipes crock pot methods. Cook the bacon first, then add all ingredients except cream to the slow cooker. Cook on Low for 6 hours, then stir in cream at the very end.

Lighter Version: Use half-and-half or whole milk instead of heavy cream for a lighter (but still creamy) option.

Seafood Twist: Stir in cooked shrimp or crab meat during the last few minutes for a New England-style seafood chowder vibe.

What to Serve with Corn Chowder

This Corn Chowder is hearty enough to be a meal on its own, but these sides make it even better.

• Oyster Crackers: A classic chowder topping. They add crunch and soak up the creamy broth.
• Crisp Green Salad: A simple salad with tangy vinaigrette cuts through the richness perfectly.
• Warm Biscuits: Buttery, flaky biscuits are ideal for dipping and dunking.
• Grilled Cheese: Turn this into the ultimate comfort meal with a melty grilled cheese on the side.

Corn Chowder FAQs

Can I make this vegetarian?
Yes! Omit the bacon and use vegetable broth instead of chicken broth. Sauté the vegetables in butter or olive oil for richness.

Can I use milk instead of cream?
Yes, but the soup will be thinner and less rich. For a middle-ground option, try half-and-half.

Is this one of your soup recipes easy?
Absolutely! It comes together in one pot in about 35 minutes from start to finish. Perfect for busy weeknights.

Can I freeze corn chowder?
You can, but cream-based soups sometimes separate when frozen and reheated. If you plan to freeze it, leave out the cream and add it fresh when you reheat.

Final Thoughts on Corn Chowder

This Corn Chowder is a bowl of pure sunshine. It’s creamy, sweet, smoky, and utterly satisfying. Whether you’re making it with garden-fresh corn in the summer or frozen kernels in the dead of winter, it’s the ultimate comfort food for corn lovers.