This post may contain affiliate links.
This Corn Chowder is the creamy, comforting bowl we crave the second the weather turns, loaded with sweet corn, tender potatoes, and crispy bacon. I threw the first pot together on a chilly Sunday when Maddie wanted something cozy after raking leaves, and it has been on repeat ever since. If you love a hearty soup night, our easy zuppa toscana is another family favorite.
Ready in about forty-five minutes with simple pantry ingredients, this is the kind of cozy one-pot meal that tastes like it simmered all day.
Corn Chowder Quick Look
- 🕒 Prep Time: 15 minutes
- 🌡️ Cook Time: 30 minutes
- ⏳ Total Time: 45 minutes
- 🍽️ Serving: 4 servings
- ⚡ Calories: 534kcal
- 🌶️ Flavor Profile: Creamy, savory, and loaded with sweet corn
- ✋ Difficulty: Easy, on par with our bacon cheeseburger soup
Quick Answer
To make corn chowder, cook chopped bacon in a large pot until crispy, then set it aside and saute onion, garlic, celery, and the white parts of the green onions in the bacon fat. Add diced russet potatoes, cream-style corn, and broth, then simmer until the potatoes are tender, about 15 to 20 minutes. Stir in heavy cream and butter, season with salt and pepper, and finish with the green onion tops, crispy bacon, and parsley. The whole pot comes together in about 45 minutes.
Jump to:
Why This Recipe Works
Click to see the technique science
- Bacon builds the flavor base. Cooking the bacon first and sauteing the vegetables in the rendered fat gives the whole chowder a deep, smoky richness from the very first step.
- Cream-style corn does double duty. It adds sweet corn flavor and naturally thickens the broth, so you get a silky chowder without making a separate roux.
- Russet potatoes melt into creaminess. Starchy russets break down just enough at the edges to thicken the pot while leaving tender, hearty bites throughout.
- Heavy cream and butter finish it rich. Stirring them in at the end, off the hardest boil, keeps the chowder smooth and velvety without curdling.
- It is a true one-pot meal. Everything cooks in a single pot in under an hour, so cleanup is easy and weeknight friendly.
- Fresh garnishes brighten every bowl. Green onion, parsley, and extra bacon on top add color, crunch, and a fresh pop against the creamy base.
Why You’ll Love This Recipe
- It is creamy, cozy, and packed with sweet corn and smoky bacon in every spoonful.
- The whole pot comes together in about 45 minutes with simple, affordable ingredients.
- It is endlessly adaptable, so you can bulk it up like our creamy corn chowder with kielbasa any time you want more.
Key Ingredients
Here is what goes into this cozy corn chowder. Each ingredient pulls its weight to build that rich, creamy flavor.
- Bacon: Cooked until crispy for a smoky base, with the rendered fat used to saute the vegetables. Save some crumbled bacon for garnish.
- Cream-Style Corn: The star of the show, adding sweet corn flavor and naturally thickening the chowder.
- Russet Potatoes: Starchy and hearty, they soften into the broth to make every bowl filling and creamy.
- Heavy Cream and Butter: Stirred in at the end for that signature rich, velvety chowder texture.
- Aromatics: Onion, garlic, celery, and green onions build a savory backbone, while fresh parsley brightens the finish.
See recipe card for exact quantities.
Variations and Substitutions
Corn chowder is wonderfully flexible. Here are some of our favorite ways to change it up.
- Add sausage: Stir in sliced kielbasa or smoked sausage like our corn chowder with kielbasa for a heartier meal.
- Make it spicy: Add a diced jalapeno or a pinch of cayenne with the aromatics for a gentle kick.
- Tex-Mex twist: Stir in green chiles like our slow cooker creamed corn with green chiles and top with shredded cheese.
- Lighten it up: Swap the heavy cream for half-and-half or whole milk for a lighter but still creamy chowder.
- Make it vegetarian: Skip the bacon, saute the vegetables in butter or oil, and use vegetable broth.
- Add more veggies: Stir in diced carrots, bell pepper, or a handful of fresh corn kernels for extra color and texture.
How to Make Corn Chowder
- In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set it aside, leaving the flavorful bacon fat in the pot.
- Add the diced onion, garlic, celery, and the white parts of the spring onions. Saute until softened, about 5 to 7 minutes, then stir in the diced potatoes and cook for 3 more minutes.
- Pour in the cream-style corn and the chicken or vegetable broth, stirring to combine everything together in the pot.
- Bring the chowder to a simmer and cook until the potatoes are fork-tender, about 15 to 20 minutes, then add the butter.
- Stir in the heavy cream and season with salt and pepper to taste. Let it warm through until creamy and smooth, but do not let it hard boil.
- Just before serving, stir in the green parts of the spring onions. Ladle into bowls and garnish with crispy bacon, fresh parsley, and extra green onion.
Recipe Tips & Tricks
- Do not drain all the bacon fat; sauteing the vegetables in it builds the smoky, savory base that makes this chowder taste so good.
- Dice the potatoes evenly so they cook at the same rate and turn tender at the same time.
- Add the cream off a hard boil; keep the chowder at a gentle simmer once it is in so it stays smooth and never curdles.
- For a thicker chowder, mash a few of the cooked potato pieces against the side of the pot before adding the cream.
- Separate the white and green parts of the green onions, cooking the whites for flavor and saving the greens for a fresh garnish.
- Taste before serving and adjust the salt, since the bacon and broth both add saltiness.
- Save some crispy bacon for the top, where it stays crunchy instead of softening in the pot.
Serving Ideas and Suggestions
This corn chowder is hearty enough to be a meal on its own, especially with a hunk of crusty bread for dipping. Ladle it into deep bowls and pile on the crispy bacon, green onion, and parsley for the prettiest presentation.
It is right at home on a cozy soup-and-sandwich night. Pair it with our baked ham and cheese sliders or a crisp green salad for a complete dinner.
Make it part of a bigger soup spread for a crowd by setting it out alongside our Chili’s chicken enchilada soup and a pot of white chicken chili so everyone can fill a bowl.
Leftovers keep well in an airtight container in the fridge for up to four days. Reheat gently on the stove over low heat, adding a splash of broth or cream to loosen it back up, since it thickens as it sits.
Corn Chowder FAQs
Store corn chowder in an airtight container in the refrigerator for up to four days. It thickens as it sits, so reheat it gently on the stove over low heat and stir in a splash of broth or cream to loosen it back to the right consistency. Avoid a hard boil when reheating so the cream stays smooth.
Cream-based chowders can separate slightly when frozen and thawed, but it still works. For the best texture, freeze it before adding the heavy cream, then thaw, reheat, and stir in the cream fresh. If you freeze the finished chowder, thaw it in the fridge and whisk well while reheating over low heat.
For a thicker corn chowder, mash a few of the cooked potato pieces against the side of the pot before adding the cream, or stir in a slurry of one tablespoon cornstarch mixed with cold water and simmer briefly. The cream-style corn and russet potatoes already do a lot of the thickening on their own.
Yes. Skip the bacon, saute the vegetables in a couple tablespoons of butter or olive oil, and use vegetable broth instead of chicken broth. You will still get a rich, creamy chowder, and a sprinkle of smoked paprika can add back some of that smoky depth the bacon would provide.
This recipe uses cream-style corn, which adds sweetness and helps thicken the pot. For even more texture, stir in a cup of fresh or frozen corn kernels along with the cream-style corn. Both fresh-off-the-cob and frozen corn work beautifully.
Yes. Cook the bacon and saute the aromatics first, then add everything except the cream and butter to the slow cooker. Cook on low for 6 to 7 hours or high for 3 to 4 hours, then stir in the heavy cream and butter during the last 20 minutes before serving.
Hungry for more cozy bowls? Try our hearty bacon cheeseburger soup next.
Love creamy soups? Our chicken vegetable soup is rich, cheesy, and packed with vegetables.
Love an easy soup night? Try our rotisserie chicken noodle soup ready in 30 minutes.
Craving corn? Our smoky Mexican street corn is a cookout favorite.
Tear off hunks of our easy artisan bread for dunking.
If you love a thick, hearty bowl, you have to try our chicken pot pie soup, ready in under an hour with no crust to roll.
Craving comfort food? Our turkey tetrazzini bakes up golden, bubbly, and irresistibly creamy.
For another hearty bowl, try our stuffed pepper soup with beef, sweet peppers, rice, and a rich tomato broth.
wild rice soup recipe
Love a hearty soup? Our sausage potato soup is a must try.
On colder nights, our hearty chuck roast beef chili recipe is the move.
Corn Chowder
Ingredients
- 4 slices bacon chopped
- 1 medium onion diced
- 2 cloves garlic minced
- 1 celery stick diced
- 4 spring onion chopped, white and green parts separated
- 2 medium russet potatoes peeled and diced
- 15 ounce can cream style corn kernels
- 4 cups of chicken or vegetable broth
- 1 cup of heavy cream
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.4 slices bacon
- Add the diced onion, minced garlic, celery, and the white parts of the spring onions to the pot. Sauté, stirring occasionally, until the vegetables are softened, about 5-7 minutes.1 medium onion, 2 cloves garlic, 1 celery stick, 4 spring onion
- Stir in the diced potatoes and cook for 3 minutes.2 medium russet potatoes
- Add the cream-style corn and chicken or vegetable broth to the pot.15 ounce can cream style corn kernels, 4 cups of chicken or vegetable broth
- Bring to a simmer and cook until the potatoes are tender, about 15-20 minutes.
- Stir in the heavy cream and butter—season with salt and pepper to taste.1 cup of heavy cream, 2 tablespoons butter, Salt and pepper to taste
- Just before serving, stir in the green parts of the spring onion and serve the potato corn chowder hot, garnished with the crispy bacon pieces, chopped fresh parsley, and a sprinkle of the remaining sliced green spring onions.
Notes
- Dice potatoes evenly so they cook in the same time. No crunchy surprises.
- Deglaze brown bits with a splash of broth after sautéing veggies; flavor jackpot.
- Use a slotted spoon to remove bacon; drain on paper towels for maximum crisp.
- Add cream after removing soup from full boil to avoid curdling.
- If using ears of corn in summer, toss stripped cobs into the pot during simmer for sweet corn flavor; remove before serving.
- Serve with oyster crackers or garlic bread for ultimate comfort food vibes.
Nutrition
Love This Recipe?
Follow @ThisSillyGirlsKitchen on Instagram and @danadevolk on Pinterest for more!
These look and taste amazing – Thanks for the recipe!