When the weather turns cool and you want something warm and satisfying, a bowl of corn chowder hits the spot perfectly. This creamy corn chowder recipe combines fresh corn, tender potatoes, and smoky bacon to create a comforting dish that’s easy to make and hard to resist.
You’ll love how this corn chowder balances richness with fresh, sweet corn flavor. It’s a great meal to cozy up with, whether it’s a family dinner or a quiet night in.
Why You'll Love This Recipe
- Uses fresh and frozen corn for a sweet, vibrant flavor all year round.
- Rich and creamy texture without being too heavy.
- Simple ingredients you likely already have on hand.
- Perfectly balanced with smoky bacon and hearty potatoes.
- Comfort food that’s easy to customize with your favorite veggies.
Ingredients
Gather these ingredients to make a delicious pot of corn chowder that serves four people comfortably.
- 4 cups fresh or frozen corn kernels
- 3 medium Yukon Gold potatoes, peeled and diced (about 2 cups)
- 4 slices bacon, chopped
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 cups vegetable or chicken broth
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
- Salt and freshly ground black pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 4
- Calories: Approximately 350 per serving
How to Make Corn Chowder
- In a large pot over medium heat, cook the chopped bacon until crisp, about 5-7 minutes. Use a slotted spoon to transfer bacon to a paper towel-lined plate and leave the rendered fat in the pot.
- Add the butter to the bacon fat and melt. Stir in the chopped onion and cook until soft and translucent, about 5 minutes. Add the minced garlic and thyme, cooking for another minute until fragrant.
- Sprinkle the flour over the onion mixture and stir constantly for 2 minutes to form a roux. This will help thicken your chowder.
- Slowly whisk in the broth until smooth. Add the diced potatoes and bring the mixture to a simmer. Cook until potatoes are tender, about 15 minutes.
- Add the corn kernels, milk, and heavy cream to the pot. Simmer gently for another 10 minutes, stirring occasionally, until the chowder is creamy and thickened.
- Season with salt and black pepper to taste. For a thicker chowder, mash some of the potatoes slightly with the back of a spoon.
- Stir half of the cooked bacon into the chowder. Ladle into bowls and garnish with the remaining bacon and fresh parsley before serving.
Tips for the Best Results
- Use fresh corn when in season for the sweetest flavor, or frozen corn for convenience.
- Don’t skip cooking the flour before adding liquid; this prevents lumps in your chowder.
- Adjust the thickness by adding more broth or milk if needed.
- For a vegetarian version, omit bacon and use vegetable broth.
- Let the chowder rest for a few minutes before serving to deepen the flavors.
Storage and Reheating
Store leftover corn chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally to prevent sticking and maintain creaminess.
For longer storage, freeze the chowder in freezer-safe containers for up to 2 months. Thaw overnight in the fridge and reheat slowly on the stove, adding a splash of milk if the soup thickens too much.
Frequently Asked Questions
Can I use canned corn for this recipe?
Yes, canned corn can be used in a pinch. Drain it well before adding to prevent excess liquid, which can thin the chowder.
Is this chowder gluten-free?
The recipe as written contains flour, which is not gluten-free. You can substitute with a gluten-free flour blend or cornstarch to thicken the chowder instead.
Can I make this chowder vegan?
To make it vegan, replace bacon with smoked paprika or liquid smoke for flavor, use vegetable broth, and swap milk and cream with plant-based alternatives like coconut or oat milk.
How can I make the chowder thicker?
If you prefer a thicker chowder, mash some of the cooked potatoes in the pot or add a slurry made from cornstarch and cold water, simmering until thickened.
