The BEST Corn Chowder is a creamy, comforting soup filled with tender corn kernels, diced potatoes, and a hint of bacon for that perfect smoky touch. It’s rich but not too heavy, with a velvety texture that makes every spoonful feel like a warm hug on a chilly day.
I love making this chowder when fresh corn is in season because the sweetness just shines through. A little tip I’ve learned is to cook the bacon first and use the drippings to sauté the onions and garlic—it adds so much depth of flavor that really makes the whole pot come alive. I always find myself sneaking a few bites as it simmers because it smells absolutely delicious.
This corn chowder is wonderful served with a crusty piece of bread or a simple green salad on the side. It’s the kind of meal that easily turns weeknights into something special, but also works great when friends drop by for an easy, cozy dinner. I promise, once you try this, you’ll want to have it on repeat all year long!
Key Ingredients & Substitutions
Bacon: Bacon adds a smoky, salty crunch that lifts the whole chowder. If you want a vegetarian twist, use smoked paprika or a bit of liquid smoke with olive oil instead.
Corn: Fresh corn gives the best sweetness and texture, but frozen corn works well year-round. Canned corn can be used in a pinch, just drain well to avoid thinning the chowder.
Potatoes: Yukon Gold or Russet potatoes are great here. They help thicken the chowder and add heartiness. Sweet potatoes can be a nice twist for a sweeter flavor.
Milk and Cream: Whole milk and heavy cream make the chowder rich and creamy. For a lighter version, try half-and-half or coconut milk for a dairy-free option.
Flour: The flour is key to making a thick roux, which helps thicken the soup. You can swap with cornstarch but mix it with cold water first to avoid lumps.
Aromatics (Onion, Celery, Bell Pepper, Garlic): These ingredients create the base flavor. If you don’t have bell pepper, just use extra celery and onion. Fresh garlic always tastes better, but garlic powder works in a pinch.
How Do You Make a Thick, Creamy Chowder Without Lumps?
Making a smooth, thick chowder comes down to creating a good roux and adding liquids carefully.
- Start by cooking bacon and vegetables to build flavor.
- Add flour to the fat and cook for 2 minutes to remove raw taste and prevent lumps.
- Whisk in broth slowly, stirring constantly to keep the mixture smooth.
- Simmer with potatoes to naturally thicken as the starches release.
- Stir in milk and cream last, warming gently—avoid boiling to keep the cream from curdling.
This method ensures your chowder is velvety and thick without any grainy bits. If you want it extra smooth, you can blend a portion before adding the cream.
Equipment You’ll Need
- Large heavy-bottomed pot – I recommend this because it heats evenly and prevents burning, so your chowder stays smooth.
- Slotted spoon – perfect for removing crispy bacon without losing drippings or bits.
- Whisk – helps you smoothly incorporate the flour and broth without lumps.
- Chopping board and sharp knife – to dice vegetables easily and quickly.
- Measuring cups and spoons – for accuracy with ingredients like milk, cream, and broth.
Flavor Variations & Add-Ins
- Swap bacon for cooked pancetta or smoked sausage for a different smoky flavor.
- Add chopped fresh herbs like thyme or parsley for brightness and aroma.
- Mix in diced cooked chicken or leftover turkey for extra protein.
- Stir in a touch of hot sauce, cayenne, or smoked paprika to spice things up.
The BEST Corn Chowder
Ingredients You’ll Need:
- 4 slices bacon, chopped
- 1 medium onion, diced
- 2 celery stalks, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 4 cups fresh or frozen corn kernels (about 5-6 ears if fresh)
- 2 medium potatoes, peeled and diced
- 4 cups chicken broth
- 1 cup whole milk or half-and-half
- 1 cup heavy cream
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- Salt and freshly ground black pepper to taste
- 2 green onions, sliced (greens only, for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 30 minutes to cook. It’s mostly hands-off once the ingredients are simmering, so you can tidy up or prepare a side while the chowder cooks.
Step-by-Step Instructions:
1. Cook the Bacon:
Start by cooking the chopped bacon in a large pot over medium heat until it becomes crispy. Use a slotted spoon to remove the bacon pieces and set them aside on paper towels to drain. Leave the bacon fat in the pot — it’s full of flavor and will help cook the veggies!
2. Sauté the Vegetables:
Add the butter to the pot with the bacon drippings. Once melted, toss in the diced onion, celery, and green bell pepper. Cook for about 5 minutes until the veggies soften. Then add the minced garlic and cook for another minute until you can smell its lovely aroma.
3. Make the Roux:
Stir in the flour and cook it for about 2 minutes, stirring constantly. This roux will thicken your chowder and avoid any floury taste.
4. Add Broth and Potatoes:
Slowly whisk in the chicken broth, making sure it’s smooth and lump-free. Add the diced potatoes, bring the soup to a simmer, then cover and let it cook for about 15 minutes until the potatoes are tender.
5. Add the Corn:
Stir in the corn kernels and cook for another 5 minutes until the corn is tender and the flavors meld together.
6. Finish with Cream and Milk:
Pour in the milk and heavy cream, gently warming the chowder — be careful not to boil it to keep the cream smooth. Season with salt and freshly ground black pepper to your liking.
7. Serve and Enjoy:
Ladle the creamy corn chowder into bowls. Sprinkle generously with the crispy bacon bits and freshly sliced green onions. This soup is wonderful with crusty bread or your favorite crackers on the side.
Can I Use Frozen Corn Instead of Fresh?
Yes! Frozen corn works great and is convenient year-round. Just thaw it before adding to the chowder, or add it straight from frozen and cook a few extra minutes to ensure it’s tender.
How Can I Make This Corn Chowder Vegetarian?
Simply skip the bacon and use vegetable broth instead of chicken broth. For a smoky flavor, add a pinch of smoked paprika or a drop of liquid smoke when sautéing the veggies.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally to keep it creamy and prevent scorching.
Can I Make This Soup Ahead of Time?
Absolutely! The flavors develop even more after sitting overnight. Prepare the chowder fully, then cool and refrigerate. Reheat slowly on the stove before serving, adding a splash of milk or cream if it thickens too much.
