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.
Recipe at a Glance
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Additional Time: 5 minutes
- Total Time: 1 hour
- Yield: About 9 cups
- Servings: 6
- Difficulty: Easy
Why You'll Love This Recipe
- 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 You'll Need
- 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
How to Make Creamy Corn Chowder with Potatoes and Bacon
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. This initial cooking method allows the bacon to crisp evenly while releasing its flavorful fat, which will enhance the overall taste of the chowder.
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. This step helps maintain the right amount of fat for cooking the vegetables while keeping the chowder from becoming too greasy.
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. This process builds the flavor base for the chowder, allowing the vegetables to release their natural sweetness.
Add the Garlic
Stir in the garlic and cook for 30 seconds, until fragrant. Do not let it brown. Garlic adds a wonderful aroma and depth of flavor to the chowder, but overcooking it can lead to bitterness.
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. This step helps thicken the chowder, creating a creamy texture once the liquid is added.
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. This technique ensures a rich flavor and prevents lumps from forming in the chowder.
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. This combination of ingredients will create a hearty and flavorful chowder.
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. This simmering process allows the flavors to meld and the potatoes to cook through without becoming mushy.
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. This step creates a creamy consistency while maintaining texture in the chowder.
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. Adding the corn at this stage ensures it retains its texture and sweetness in the finished chowder.
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. This gentle heating helps incorporate the dairy without risking curdling or scorching.
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. This flexibility allows you to achieve the perfect texture for your chowder.
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. Proper seasoning is crucial for enhancing the flavors of the dish.
Rest Before Serving
Remove the pot from the heat and let the chowder stand for 5 minutes. It will thicken slightly as it rests. This resting period allows the flavors to develop further and the chowder to reach the ideal serving consistency.
Garnish and Serve
Ladle the chowder into six bowls. Top with the reserved bacon, green onions, cheddar cheese, and additional black pepper as desired. These garnishes add a fresh touch and enhance the overall presentation of the dish.
Tips for Success
- Cut the potatoes into uniform cubes so they become tender at the same rate.
- Blend only a small portion of the chowder. Overblending can make the potatoes gummy.
- Keep the heat low after adding the milk and cream because rapid boiling can cause separation.
- Add the crisp bacon at serving time so it retains its texture.
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
- 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.
- 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.
- 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.
- Add the garlic: Stir in the garlic and cook for 30 seconds, until fragrant. Do not let it brown.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Rest before serving: Remove the pot from the heat and let the chowder stand for 5 minutes. It will thicken slightly as it rests.
- Garnish and serve: Ladle the chowder into six bowls. Top with the reserved bacon, green onions, cheddar cheese, and additional black pepper as desired.
