Corn Chowder is a thick, creamy soup made with sweet corn, tender potatoes, smoky bacon, and aromatic vegetables. This version uses both whole corn kernels and a partially blended portion of the soup, creating a creamy texture while preserving plenty of bite.
The chowder cooks in one pot and is ready in about an hour. Fresh corn gives the brightest flavor during summer, but frozen corn works well year-round and does not need to be thawed first.
Why This Recipe Works
- Rendering the bacon first provides flavorful fat for cooking the onion, celery, and bell pepper.
- Yukon Gold potatoes soften without completely falling apart, giving the chowder a creamy but substantial texture.
- Blending only part of the soup thickens the broth naturally while leaving visible corn and potato pieces.
- Whole milk and heavy cream provide richness without making the chowder excessively heavy.
- Adding the dairy over gentle heat reduces the risk of curdling or scorching.
Equipment Needed
- 5- to 6-quart Dutch oven or heavy-bottomed soup pot
- Slotted spoon
- Wooden spoon or heat-resistant spatula
- Immersion blender or countertop blender
- Ladle
- Sharp chef’s knife and cutting board
Ingredients List
For the Corn Chowder
- 6 slices thick-cut bacon, about 6 ounces (170 g), cut into 1/2-inch (1.25 cm) pieces
- 1 medium yellow onion, about 6 ounces (170 g), diced
- 2 celery ribs, about 3 ounces (85 g), diced
- 1 small red bell pepper, about 4 ounces (115 g), seeded and diced
- 3 garlic cloves, minced
- 1/4 cup (30 g) all-purpose flour
- 4 cups (960 ml) low-sodium chicken broth
- 1 1/2 pounds (680 g) Yukon Gold potatoes, cut into 1/2-inch (1.25 cm) cubes
- 5 cups (750 g) corn kernels, fresh or frozen
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon fine salt, plus more to taste
- 1/2 teaspoon ground black pepper
- 1 cup (240 ml) whole milk
- 1/2 cup (120 ml) heavy cream
Optional Garnishes
- 2 tablespoons (8 g) thinly sliced green onions, optional
- 1/2 cup (60 g) shredded sharp cheddar cheese, optional
- Additional ground black pepper, optional
Ingredient Notes and Substitutions
- Corn: Fresh corn provides a crisp texture and naturally sweet flavor. Frozen corn can be added directly to the pot without thawing. Canned corn can also be used, but it should be drained well and may produce a softer texture.
- Yukon Gold potatoes: Yukon Gold potatoes hold their shape while contributing a creamy texture. Russet potatoes can be substituted, but they break down more easily and will make the chowder thicker and less chunky.
- Bacon: Bacon contributes smoky flavor and cooking fat. Diced ham can be substituted, but it does not render enough fat, so add 1 tablespoon (15 ml) of olive oil or butter when cooking the vegetables. The chowder can also be made without meat by using butter and vegetable broth.
- Whole milk and heavy cream: The combination of whole milk and heavy cream creates a rich but pourable broth. Half-and-half can replace both in the same total quantity, though the chowder will be slightly less rich. Low-fat milk is more likely to curdle and produces a thinner soup.
- Chicken broth: Low-sodium chicken broth adds savory depth while allowing control over the final salt level. Vegetable broth can be used for a meatless version, although the flavor will be lighter.
Step-by-Step Instructions
Step 1: Cook the bacon
Place the chopped bacon in a cold 5- to 6-quart Dutch oven. Set the pot over medium heat and cook for 7 to 9 minutes, stirring occasionally, until the bacon is crisp and the fat has rendered.
Step 2: Drain the bacon
Transfer the cooked bacon to a paper towel-lined plate with a slotted spoon. Leave about 2 tablespoons of bacon fat in the pot and carefully discard any excess.
Step 3: Soften the vegetables
Add the onion, celery, and red bell pepper to the pot. Cook over medium heat for 5 to 7 minutes, stirring occasionally, until the onion is translucent and the vegetables begin to soften.
Step 4: Add the garlic
Stir in the garlic and cook for 30 seconds, until fragrant. Do not let it brown.
Step 5: Cook the flour
Sprinkle the flour over the vegetables. Stir continuously for 1 minute, until the vegetables are evenly coated and no dry flour remains.
Step 6: Add the broth gradually
Slowly pour in about 1 cup (240 ml) of the chicken broth while stirring to create a smooth base. Add the remaining broth gradually, scraping the bottom of the pot to release any browned bits.
Step 7: Add the potatoes and seasonings
Stir in the potatoes, 4 cups (600 g) of the corn, thyme, bay leaf, salt, and black pepper. Reserve the remaining 1 cup (150 g) corn for later.
Step 8: Simmer the chowder
Increase the heat to medium-high and bring the soup to a gentle boil. Reduce the heat to medium-low and simmer uncovered for 12 to 15 minutes, stirring occasionally, until the potatoes are easily pierced with a fork but still hold their shape.
Step 9: Blend part of the soup
Remove and discard the bay leaf. Use an immersion blender to blend the soup for 10 to 15 seconds, concentrating on one area of the pot. The broth should become thicker while plenty of whole potato and corn pieces remain.
Step 10: Add the remaining corn
Stir in the reserved 1 cup (150 g) corn. Simmer for 2 to 3 minutes, until the kernels are tender and heated through.
Step 11: Add the dairy
Reduce the heat to low. Stir in the whole milk and heavy cream. Heat for 3 to 5 minutes, stirring frequently, until the chowder is steaming. Do not allow it to boil.
Step 12: Adjust the consistency
If the chowder is too thick, add a small amount of warm broth or milk. If it is thinner than desired, simmer gently for another 2 to 3 minutes, stirring frequently.
Step 13: Season the chowder
Taste and add more salt or black pepper as needed. The chowder should taste savory and mildly sweet, with a creamy broth that coats the back of a spoon.
Step 14: Rest before serving
Remove the pot from the heat and let the chowder stand for 5 minutes. It will thicken slightly as it rests.
Step 15: Garnish and serve
Ladle the chowder into six bowls. Top with the reserved bacon, green onions, cheddar cheese, and additional black pepper as desired.
Storage, Freezing, and Make-Ahead Instructions
- Cool leftover Corn Chowder promptly and transfer it to an airtight container within 2 hours of cooking. Refrigerate for up to 4 days. Store the bacon garnish separately so it remains crisp.
- Reheat the chowder in a saucepan over low to medium-low heat, stirring frequently. Add a splash of milk or broth if it has thickened during storage. Heat until the center reaches 165°F (74°C), but avoid a vigorous boil.
- Freezing is not recommended because potatoes can become grainy and the dairy broth may separate after thawing.
- For make-ahead preparation, cook the bacon and prepare the chowder through the simmering stage without adding the milk, cream, or reserved corn. Refrigerate the cooled soup base for up to 2 days. Reheat gently, then add the remaining corn and dairy shortly before serving.
FAQ
Can I make Corn Chowder ahead of time?
Yes. Prepare the soup base up to 2 days in advance, but wait to add the milk and cream until reheating. Store the cooked bacon separately and add it just before serving.
Can I use frozen corn?
Yes. Add frozen corn directly to the soup without thawing. It may take an additional minute or two for the chowder to return to a simmer.
How can I make this chowder vegetarian?
Omit the bacon and cook the vegetables in 2 tablespoons (28 g) of butter or 2 tablespoons (30 ml) of olive oil. Replace the chicken broth with vegetable broth.
Why is my chowder too thin?
The potatoes may need more cooking time, or too little of the soup may have been blended. Blend another small portion or simmer the chowder gently for several minutes until it thickens.
Can I make Corn Chowder without heavy cream?
Yes. Replace the heavy cream with an equal amount of whole milk or half-and-half. The chowder will be slightly lighter and thinner but will still have a creamy texture.
Ingredients
Method
- Place the chopped bacon in a cold 5- to 6-quart Dutch oven. Set the pot over medium heat and cook for 7 to 9 minutes, stirring occasionally, until the bacon is crisp and the fat has rendered.
- Transfer the cooked bacon to a paper towel-lined plate with a slotted spoon. Leave about 2 tablespoons of bacon fat in the pot and carefully discard any excess.
- Add the onion, celery, and red bell pepper to the pot. Cook over medium heat for 5 to 7 minutes, stirring occasionally, until the onion is translucent and the vegetables begin to soften.
- Stir in the garlic and cook for 30 seconds, until fragrant. Do not let it brown.
- Sprinkle the flour over the vegetables: Stir continuously for 1 minute, until the vegetables are evenly coated and no dry flour remains.
- Slowly pour in about 1 cup (240 ml) of the chicken broth while stirring to create a smooth base. Add the remaining broth gradually, scraping the bottom of the pot to release any browned bits.
- Stir in the potatoes, 4 cups (600 g) of the corn, thyme, bay leaf, salt, and black pepper. Reserve the remaining 1 cup (150 g) corn for later.
- Increase the heat to medium-high and bring the soup to a gentle boil. Reduce the heat to medium-low and simmer uncovered for 12 to 15 minutes, stirring occasionally, until the potatoes are easily pierced with a fork but still hold their shape.
- Remove and discard the bay leaf: Use an immersion blender to blend the soup for 10 to 15 seconds, concentrating on one area of the pot. The broth should become thicker while plenty of whole potato and corn pieces remain.
- Stir in the reserved 1 cup (150 g) corn. Simmer for 2 to 3 minutes, until the kernels are tender and heated through.
- Reduce the heat to low: Stir in the whole milk and heavy cream. Heat for 3 to 5 minutes, stirring frequently, until the chowder is steaming. Do not allow it to boil.
- If the chowder is too thick, add a small amount of warm broth or milk. If it is thinner than desired, simmer gently for another 2 to 3 minutes, stirring frequently.
- Taste and add more salt or black pepper as needed. The chowder should taste savory and mildly sweet, with a creamy broth that coats the back of a spoon.
- Remove the pot from the heat and let the chowder stand for 5 minutes. It will thicken slightly as it rests.
- Ladle the chowder into six bowls: Top with the reserved bacon, green onions, cheddar cheese, and additional black pepper as desired.
