Creamy, cozy, and full of sweet and savory flavors, this corn chowder is the kind of soup that everyone at the table an agree on. With smoky bacon, sweet corn, tender potatoes, and a rich broth, it is simple farmhouse cooking at its best — and it’s ready from start to finish in less than 1 hour!
For a hands-off recipe with more protein, try this Crock Pot chicken corn chowder or this creamy vegetable soup for another hearty stovetop option. You can find even more inspiration in my full collection of Easy Soup, Stew, and Chili Recipes.
Table of Contents
Before You Get Started
Before you start cooking, a few quick tips will help everything go smoothly.
- Don’t Boil: Once the dairy goes in, keep the heat low and never let the soup boil.
- Fresh or Frozen Corn Both Work: Fresh corn has the best flavor, but frozen corn works perfectly when fresh is not available.
- Creamed Corn is a Great Shortcut: Cream style corn adds thickness and sweetness without extra steps.
- Use Rich Dairy: Whole milk, half and half, or cream all work, but avoid low fat milk.
How to Make Corn Chowder
Corn chowder is a thick, creamy soup made with corn, potatoes, and milk or cream. What sets it apart from regular corn soup is the texture. Chowder is meant to be hearty and spoonable, not thin or brothy.
Step 1: Cook the Bacon
Start by frying the chopped bacon in a large Dutch oven until it is lightly browned and the fat has rendered. You want it flavorful, not overly crisp.
** Tip: If you like crispy bacon on top, scoop out a little now and save it for garnish later.
Step 2: Soften the Onion and Garlic
Add the onion to the bacon fat and cook until soft and translucent. This takes about five minutes. Stir in the garlic and cook just until fragrant.
** Tip: Keep the heat moderate so the onion sweetens instead of browning.
Step 3: Make the Roux
Sprinkle the flour over the bacon and onion mixture and stir well. Let it cook for about one minute to get rid of any raw flour taste.
Step 4: Build the Base
Slowly pour in the chicken broth, stirring constantly and scraping up the browned bits from the bottom of the pot. This is where a lot of flavor lives.
Step 5: Add Vegetables and Seasonings
Stir in the celery, potatoes, bay leaf, thyme, and cream style corn. Bring the soup to a gentle simmer and cook until the potatoes are fork tender.
** Pro Tip: The canned cream-style corn helps to thicken the chowder and also adds a good amount of flavor and sweetness. It’s a quick and easy alternative to the messier, more time-consuming extra step of squeezing the starchy milk from fresh corn cobs or pureeing fresh corn kernels to achieve that same thick, creamy, sweet texture.
Step 6: Finish with Corn and Dairy
Add the corn kernels and milk, cream, or half and half. Keep the heat low and simmer just until the corn is tender but still slightly crisp.
Remove the bay leaf, stir in the parsley, and season generously with salt and pepper.
** Tip: If the soup ever starts bubbling hard after the dairy is added, lower the heat right away to prevent curdling.
How to Thicken Corn Chowder
This chowder is meant to be creamy but not overly thick. The potatoes, roux, and cream style corn do most of the work naturally.
If you want it thicker, stir together equal parts cornstarch and cold water (start with about 1 tablespoon of each), then add a little at a time while the soup simmers gently.
What to Serve With Corn Chowder
The corn chowder recipe has a rich, creamy and mild taste, so it pairs beautifully with a crisp green salad. It also goes well with saltines or oyster crackers, homemade buttermilk biscuits, a skillet of cast iron cornbread, or a loaf of crusty bread.
Variations and Customizations
- Richer or Lighter: Use heavy cream for a decadent broth and thick mouthfeel, or try half-and-half or whole milk for lighter options.
- Add Protein: Stir in cooked, shredded chicken, turkey, or browned sausage.
- Extra Flavor: Add a pinch of cayenne or smoked paprika for a little warmth. Chopped chives or green onions make a nice topping if you do not have parsley.
Storage and Make Ahead Tips
How to Store: Leftovers keep well in an airtight container in the refrigerator for up to four days. Reheat gently over low heat, stirring often.
Freezing: I do not recommend freezing this chowder once the dairy has been added, since milk and cream can separate when thawed.
Make Ahead: If you want to freeze it, prepare the soup without the milk or cream. Cool completely, freeze, and then add the dairy when reheating.
Frequently Asked Questions
Why did my chowder curdle?
The heat was likely too high after adding the dairy. Keep it at a gentle simmer only.
Can I use frozen corn?
Yes. Frozen corn works very well and is a great option outside of fresh corn season.
Is corn chowder supposed to be thick?
It should be creamy and hearty, but still spoonable, not stiff.
What is the difference between corn chowder and corn soup?
Chowder is thicker and includes potatoes and dairy, while corn soup is usually thinner and lighter.
Related Recipes
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Corn Chowder
Equipment
Ingredients
- 4 ounces bacon (about 4 strips), chopped
- 1 small onion, finely diced
- 1 clove garlic, minced (about 1 teaspoon)
- 3 tablespoons all-purpose flour
- 3 cups chicken broth
- 2 medium celery ribs, diced
- 2 medium russet potatoes, peeled and diced into ½ -inch pieces
- 1 bay leaf
- 1 teaspoon minced fresh thyme (or ¼ teaspoon dried thyme)
- 2 (8.25 ounce) cans cream-style corn
- 2 cups whole milk, heavy cream, or half-and-half
- Kernels from 4 ears of corn (or about 3 cups of frozen corn kernels)
- 2 tablespoons minced fresh parsley
- Kosher salt and ground black pepper, to taste
- Optional garnish: additional cooked, chopped bacon; thyme or parsley
Instructions
- Fry the chopped bacon in a large Dutch oven over medium-high heat, just until lightly browned and the fat has rendered.
- Add the onion and cook, stirring often, until softened, about 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the flour and cook for 1 more minute.
- Slowly stir in the broth, scraping up any browned bits from the bottom of the pot.
- Add the celery, potatoes, bay leaf, thyme, and cream-style corn. Bring to a simmer and cook until the potatoes are tender, stirring occasionally, about 15-20 minutes.
- Stir in the corn kernels and milk (or cream). Simmer over low heat (do not boil) until the corn kernels are tender, but still slightly crisp, about 5 minutes. Discard the bay leaf, stir in the parsley, and season with salt and pepper to taste.
Notes
- Fresh corn off the cob gives the best flavor, but frozen corn works well year round.
- Cream style corn helps thicken the chowder and adds natural sweetness.
- Whole milk, half and half, or cream all work, but avoid low fat milk.
- Keep the heat low after adding dairy to prevent curdling.
- Cut potatoes into even pieces so they cook at the same rate.
- Do not boil the chowder once the milk or cream is added.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat gently over low heat, stirring often.
- For freezing, prepare the chowder without dairy and add milk or cream when reheating.
Nutrition
Originally published in August, 2020, this post was updated in December, 2025.
Yum~~ this looks like “Comfort Food” for sure…. Thanks for sharing it! Will try soon and let you know how much we like it! 🙂
I hope you love it, Tess! 🙂
Great Chowder! So easy and made with ingredients on hand. Love your site.
Yay! Thank you, Sherry!