Creamy Corn Chowder
Looking for a soup that’s hearty enough to count as dinner?
This Creamy Corn Chowder is loaded with sweet corn, tender potatoes, crispy bacon, and a rich, velvety broth that’s hard to stop eating.
A good bowl of chowder should be thick enough to fill you up without feeling too heavy, and this one gets it just right.
Every spoonful is packed with sweet corn, soft potatoes, smoky bacon, and plenty of vegetables, all simmered together in a creamy, comforting broth.
The bacon adds little crunchy bites that contrast with the smooth soup, while the potatoes naturally thicken everything as they cook.
The corn brings a touch of sweetness that balances the smoky, savoury flavours, making every bite taste a little different from the last.
It’s an easy recipe for chilly evenings, but it’s just as welcome any time you’re craving something warm and satisfying.
Most of the ingredients are pantry and fridge staples, so there’s a good chance you already have what you need.
Serve it with warm crusty bread or a simple side salad, and you’ve got a meal that’s filling, comforting, and guaranteed to have everyone asking for another bowl.
Why You’ll Love This Recipe
- Thick, creamy, and incredibly comforting.
- Easy to make in one pot.
- Loaded with bacon, potatoes, and sweet corn.
- Great for using fresh, frozen, or canned corn.
- Ready in about 40 minutes.
- Makes excellent leftovers.
Ingredients
- 8 slices bacon, chopped
- 1 tablespoon butter
- 1 small onion, diced
- 2 celery stalks, diced
- 1 carrot, diced
- 3 cloves garlic, minced
- 3 cups corn kernels (fresh, frozen, or canned)
- 2 medium Yukon Gold potatoes, peeled and diced
- 3 cups chicken broth
- 1 cup heavy cream
- 1 cup whole milk
- 2 tablespoons all-purpose flour
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- Salt and black pepper, to taste
- 2 tablespoons chopped fresh parsley
Equipment
- Large Dutch oven or soup pot
- Wooden spoon
- Ladle
- Sharp knife
Instructions
1. Cook the bacon
In a large pot, cook the chopped bacon over medium heat until crispy. Transfer it to a paper towel-lined plate, leaving about 2 tablespoons of bacon grease in the pot.
2. Sauté the vegetables
Add the butter, onion, celery, and carrot. Cook for 5–6 minutes until softened. Stir in the garlic and cook for another 30 seconds.
3. Build the chowder
Sprinkle the flour over the vegetables and stir for 1 minute. Slowly pour in the chicken broth while stirring until smooth.
Add the potatoes, corn, smoked paprika, thyme, salt, and pepper.
Bring to a gentle boil, then reduce the heat and simmer for 15–20 minutes, or until the potatoes are tender.
4. Make it creamy
Stir in the milk and heavy cream. Simmer gently for another 5 minutes. Avoid boiling once the dairy has been added.
For an even thicker chowder, mash a few of the potatoes with the back of a spoon right in the pot.
5. Finish and serve
Taste and adjust the seasoning. Ladle into bowls and top generously with the crispy bacon and chopped parsley.
Tips
- Yukon Gold potatoes create a naturally creamy texture.
- Fresh corn gives the sweetest flavor, but frozen works beautifully year-round.
- Don’t let the soup boil after adding the cream.
- Mash a few potatoes instead of adding extra flour if you want a thicker chowder.
- Save a little bacon for topping each bowl—it adds the best crunch.
Variations
- Add shredded cheddar cheese.
- Stir in diced cooked chicken.
- Use ham instead of bacon.
- Add diced jalapeños for heat.
- Mix in chopped bell peppers.
- Use half-and-half instead of heavy cream.
- Make it vegetarian by skipping the bacon and using vegetable broth.
- Add a pinch of cayenne pepper for extra warmth.
What to Serve With It
- Crusty bread
- Garlic bread
- Oyster crackers
- Grilled cheese sandwiches
- Side salad
- Cornbread
Storage
Store in an airtight container in the refrigerator for up to 4 days.
Reheating
Warm gently on the stovetop over medium-low heat, stirring often. Add a splash of milk if the chowder has thickened too much.
Freezing
Because of the cream, this chowder may separate slightly after freezing. For best results, freeze before adding the dairy, then stir in the milk and cream after reheating.
Frequently Asked Questions
Can I use frozen corn?
Yes. There’s no need to thaw it first.
Can I use canned corn?
Absolutely. Drain it well before adding.
What’s the best potato to use?
Yukon Gold potatoes hold their shape while becoming wonderfully creamy.
Can I make it ahead?
Yes. The flavors are even better the next day.
Can I make it gluten-free?
Use a gluten-free flour blend or cornstarch to thicken the soup.
Can I add cheese?
Yes. Stir in shredded sharp cheddar just before serving.
How do I thicken the chowder?
Mash some of the cooked potatoes or let it simmer a few extra minutes.
Can I use evaporated milk?
Yes. It makes the chowder rich without using heavy cream.
Can I make it spicy?
Add diced jalapeños, cayenne, or hot sauce.
How long will leftovers last?
Up to 4 days in the refrigerator.
