Why You’ll Love Corn Chowder Recipe

The flavor is deep and satisfying thanks to the corn‑cob‑based stock that allows the natural sweetness of the corn to shine through.
It uses everyday ingredients (corn, potatoes, onion, bacon, milk/cream) so you don’t need anything exotic to make it.
There’s flexibility: if fresh corn isn’t available, you can use frozen or canned and still get great results.
It’s the kind of dish that’s both rustic and special — perfect for a cozy dinner but also easy enough for weeknight cooking.
It reheats well (with a little care) so it’s good for leftovers or advance prep.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Chicken broth
Milk
Heavy cream
Corn kernels (from ears of corn)
Bacon, chopped
Large onion, finely diced
Carrot, diced
Celery stalks, finely diced
Yukon gold potatoes, peeled and cut into pieces
Sea salt, black pepper, cayenne pepper
Chopped chives (for garnish)

Directions

Make the corn stock: Strip kernels from the corn cobs and set kernels aside. Place the bare cobs into a pot; add chicken broth, milk, and heavy cream. Bring to a boil, then reduce the heat and simmer uncovered for about 20 minutes to extract the corn flavor. Remove and discard the cobs, reserving the stock.
Cook the bacon & vegetables: In a large pot or Dutch oven over medium‑high heat, cook the chopped bacon until browned and fat renders. Remove the bacon bits and set aside, leaving about 2‑3 tablespoons of bacon fat in the pot. Add the diced onion, celery and carrot to the pot and sauté in the bacon fat until the onion is softened (about 7‑8 minutes).
Add potatoes, corn kernels & seasoning: Add the potatoes, reserved corn kernels, salt, black pepper, and cayenne pepper. Pour in the corn stock you prepared. Bring to a light boil, then reduce and simmer uncovered for about 10‑15 minutes or until the potatoes are tender. Taste and adjust seasoning as needed.
Serve: Ladle the soup into bowls and garnish each with the reserved crispy bacon bits and chopped chives.
Optional for extra creaminess: For a creamier texture, you can blend about one‑quarter of the soup (or transfer a portion to a blender), then stir it back into the rest of the pot before serving.

Servings and timing

Servings: about 8 people (approximately 2‑cup servings)
Prep time: approximately 15 minutes
Cook time: approximately 30 minutes
Total time: approximately 45 minutes

Variations

Dairy‑free version: Substitute unsweetened almond or oat milk for the milk, and full‑fat coconut milk for the heavy cream. You’ll want to keep the heat moderate to prevent separation.
Vegetarian version: Use vegetable broth in place of chicken broth and omit the bacon, or use a plant‑based bacon alternative.
With roasted corn flavor: If you like a smoky twist, you can roast the corn kernels first to deepen their flavor before adding them to the chowder.
Add protein: Stir in shredded cooked chicken or ham toward the end of cooking for a heartier chowder. If you add extra ingredients, you may need a little more broth to maintain the right consistency.
Herb variation: Add fresh thyme, chopped fresh basil, or dill at the end for a more herbaceous twist.
Thicker texture: After cooking, remove a portion of the mixture and blend it, then return it to the pot to give the chowder a creamy body while still retaining chunks of vegetables and corn.

Storage/Reheating

Refrigerate: Let the chowder cool completely, then transfer to airtight containers and store in the refrigerator for up to 4 days.
Freezing: Freezing is not recommended because the dairy and potatoes may separate or become grainy after thawing.
Reheating: Reheat gently on the stovetop over low heat, stirring frequently so the texture remains smooth. If using a microwave, reheat in increments and stir every 30 seconds until heated through.

FAQs

1. Can I use frozen or canned corn instead of fresh?

Yes — if fresh corn isn’t available, you can use frozen corn plus a can of creamed corn, or two cans of regular corn plus a can of creamed corn. Add these when you would normally add the kernels.

2. Can I make this soup vegetarian?

Absolutely — simply swap the chicken broth for vegetable broth and omit the bacon or use a plant‑based bacon alternative.

3. Can I add other vegetables?

Yes — you can add vegetables like bell peppers, leeks, or even chopped zucchini. Just be mindful of cooking times and adjust the stock/liquid accordingly.

4. How can I thicken the soup if it’s too thin?

You can blend a portion of the chowder and return it to the pot to thicken it naturally. Alternatively, you could stir in a slurry of flour/butter (i.e., a roux) before adding the liquid.

5. How do I prevent the dairy from separating?

Keep heat moderate when incorporating milk and cream and avoid boiling vigorously once those are added. Stir gently and reheat with care.

6. Can I make this ahead of time?

Yes — you can prepare most of the soup and hold until serving. When ready to serve, reheat gently and garnish just before.

7. Can I use a slow cooker or Instant Pot?

While the original recipe is stovetop, you could adapt it: in a slow cooker, sauté bacon and vegetables first, then add remaining ingredients and cook until potatoes are tender. For Instant Pot, sauté first then pressure cook for a shorter time. Adjust liquid and timing as needed.

8. What sides go well with this chowder?

This chowder pairs beautifully with warm crusty bread, homemade biscuits, a simple green salad, or even a side of grilled cheese.

9. Can I freeze leftovers?

Freezing isn’t recommended because the potatoes may become grainy and the dairy may separate upon thawing.

10. How do I make it extra creamy?

After cooking, remove about one‑quarter of the chowder and blend it (or use an immersion blender briefly), then stir it back into the pot. This keeps plenty of texture while adding rich creaminess.

Conclusion

This corn chowder is a satisfying and delicious choice whether you’re feeding a crowd or simply craving something warm and comforting. With its creamy base, sweet corn flavor, and flexible ingredient options, it’s easy enough for a weeknight and special enough for entertaining. Give it a try and enjoy the comforting bowlful!