Why You’ll Love This Recipe
I love how this corn chowder manages to be both deeply savory and naturally sweet at the same time. The bacon adds richness, while the fresh or frozen corn gives it that satisfying pop. I don’t need any fancy equipment—just a single pot, some basic pantry ingredients, and a little time on the stove. It’s thick, creamy, and layered with comforting flavors, but still has enough brightness from herbs and veggies to feel fresh. Plus, it’s easily adaptable for vegetarians or vegans.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
4½ cups corn (fresh or thawed frozen)
5–6 slices thick-sliced bacon, diced
2 tablespoons unsalted butter
1 tablespoon minced garlic (about 3 cloves)
1½ cups diced yellow onion (about 1 medium)
1 cup diced carrots (about 3 large carrots)
¼ cup flour
1 teaspoon Italian seasoning
¼ teaspoon dried thyme
3 cups diced baby gold potatoes, unpeeled
2 cups chicken broth or stock
3 cups whole milk
1 large bay leaf
½ cup heavy cream
1 teaspoon salt
1 teaspoon pepper
Fresh parsley or thyme, optional, for serving
Directions
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If I’m using fresh corn, I cut the kernels off the cob and save the bare cobs for extra flavor. For frozen corn, I just thaw 4½ cups ahead of time.
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I start by cooking the diced bacon in a large pot over medium-high heat until it’s golden and crispy. Then I remove it with a slotted spoon and set it on a paper towel, leaving the bacon fat in the pot.
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I reduce the heat to medium and add butter, onion, carrot, and garlic to the pot. After seasoning with salt and pepper, I cook everything for about 5–7 minutes until the onion is golden.
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I sprinkle the flour over the vegetables and stir constantly for a minute. Then I add the potatoes, Italian seasoning, and thyme, cooking for another 30 seconds.
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Slowly, I pour in the chicken broth, scraping up any bits stuck to the bottom. Then I stir in the milk and add the bay leaf and the reserved corn cobs, pressing them into the liquid.
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I bring everything to a simmer, then reduce the heat to medium-low and cover the pot. It simmers gently for about 20–25 minutes until the potatoes are soft and the chowder has thickened.
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I remove the bay leaf and corn cobs, then stir in the corn kernels and cook for 5–7 more minutes until they’re tender.
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I finish by stirring in the heavy cream and adjusting the salt and pepper. Then I mix in half the cooked bacon and sprinkle fresh herbs if I’m using them. I serve it hot, topped with the rest of the bacon and extra herbs.
Servings and timing
This recipe makes 6 servings and takes about 55 minutes in total—30 minutes for prep and 25 minutes for cooking.
Variations
When I want to make this vegetarian, I skip the bacon and use vegetable broth instead of chicken broth. For a vegan version, I also swap out the heavy cream with coconut cream—it makes the chowder slightly sweeter, but still rich and satisfying. I’ve also tried using sweet potatoes for a twist, or adding chopped red bell peppers for extra color and sweetness. A pinch of smoked paprika adds a deeper smoky flavor when I leave the bacon out.
Storage/reheating
Leftover chowder keeps well in an airtight container in the fridge for 3–5 days. I reheat it gently on the stove over low heat, stirring frequently. I avoid boiling it to prevent the dairy from curdling. If the chowder thickens too much in the fridge, I thin it out with a splash of chicken broth or milk. For freezing, I recommend leaving out the dairy until reheating, as milk and cream can separate once frozen.
FAQs
Can I use frozen corn instead of fresh?
Yes, I often use frozen corn when fresh isn’t in season. I just thaw it before adding, and the flavor is still delicious.
What if I don’t have baby gold potatoes?
Any waxy potato will work—red potatoes or Yukon golds are great. I keep the skins on for texture and nutrients, but peeling them is totally fine too.
How do I make the chowder thicker?
If it’s not thick enough, I simmer it a bit longer uncovered. As a last resort, I mix 1 tablespoon of soup liquid with 2 teaspoons of cornstarch, whisk it until smooth, and stir it back into the pot.
Can I make this ahead of time?
Definitely. I often make it a day in advance. The flavors deepen overnight, and it reheats well—just remember to reheat gently over low heat.
What can I serve with corn chowder?
I like serving it with crusty bread or a hearty salad. It’s also great with cornbread or a grilled cheese sandwich for a cozy, satisfying meal.
Conclusion
This homemade corn chowder is my go-to comfort soup whenever I want something warm, hearty, and full of flavor. I love how the simple ingredients come together into something so rich and satisfying. Whether I make it for a family dinner, a lunch with friends, or just to cozy up on a cold night, it always hits the spot.
Print
Homemade Corn Chowder Recipe
- Total Time: 55 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
This homemade corn chowder recipe is the perfect cozy bowl—loaded with sweet corn, creamy potatoes, crispy bacon, and aromatic herbs. A comforting one-pot meal ideal for family dinners or chilly nights.
Ingredients
4½ cups corn (fresh or frozen; see Note 1)
7½ oz thick-sliced bacon, diced (5–6 slices; see Note 2)
2 tbsp unsalted butter
1 tbsp minced garlic (3 cloves)
1½ cups diced yellow onion (1 onion)
1 cup diced carrot (3 large carrots)
¼ cup flour
1 tsp Italian seasoning
¼ tsp dried thyme
3 cups diced baby gold potatoes (unpeeled, about 19 oz)
2 cups chicken broth or stock
3 cups whole milk
1 large bay leaf
½ cup heavy cream (see Note 2)
1 tsp salt
1 tsp pepper
Fresh herbs (parsley or thyme), optional for garnish
Instructions
If using fresh corn, cut kernels off the cob (save cobs for added flavor). If using frozen, thaw 4½ cups.
In a large pot, cook diced bacon over medium-high heat until crispy. Remove bacon and set aside, leaving the rendered fat in the pot.
Lower heat to medium. Add butter, onion, carrot, and garlic; season with salt and pepper. Sauté 5–7 minutes until softened.
Sprinkle in flour and stir constantly for 1 minute. Add potatoes, Italian seasoning, and thyme. Cook 30 seconds more.
Slowly pour in chicken broth, scraping the bottom to deglaze. Stir in milk and bay leaf. Add reserved corn cobs if using.
Bring to a simmer over medium-high heat, then lower to medium-low. Cover and simmer 20–25 minutes until potatoes are tender and soup thickens.
Remove cobs and bay leaf. Stir in corn kernels and cook 5–7 minutes until tender.
Stir in heavy cream and adjust seasoning. Mix in half the cooked bacon and fresh herbs (if using).
Serve hot, topped with remaining bacon, herbs, and crusty bread on the side.
Notes
Note 1: Fresh corn gives the best flavor. You’ll need 5–6 large ears for about 4½ cups of kernels.
Note 2: Add an extra ½ cup of heavy cream for an even richer texture.
For a vegetarian/vegan version, skip the bacon, use vegetable broth, and substitute coconut cream for heavy cream.
If your chowder is too thin, simmer longer or mix 1 tbsp liquid with 2 tsp cornstarch, then stir it in.
Store leftovers in the fridge (airtight container) for 3–5 days. Reheat gently on low to prevent curdling.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Soup, Main Dish
- Method: Stovetop
- Cuisine: American
