Creamy, cozy, and bursting with summer flavor, this corn chowder recipe brings together sweet corn, hearty vegetables, and smoky bacon in every delicious spoonful.
Whether you’re savoring the last of summer or need a comforting bowl on a chilly evening, this easy chowder is rich, satisfying, and perfect for feeding a crowd.
What You’ll Need for the Best Corn Chowder
- Corn kernels – Fresh off the cob, these bring natural sweetness and vibrant texture to the chowder.
- Yukon Gold potatoes – Creamy and tender, they add hearty substance without overpowering the corn.
- Bacon – Adds a smoky, savory depth that perfectly contrasts with the sweetness of the corn.
- Onion, carrot, and celery – The classic aromatic trio infuses the soup with flavor right from the start.
- Corn stock (with milk and cream) – Simmered with reserved corn cobs, this makes a subtly sweet, creamy base that enhances every bite.
- Cayenne pepper – Just a pinch adds gentle warmth and balances the natural sweetness of the corn.
- Chives – A bright, fresh garnish that lifts the whole dish.
How to Make This Creamy Corn Chowder
Start by making your corn stock: simmer the corn cobs in a mix of chicken broth, milk, and cream to draw out every last drop of sweet flavor.
While the stock simmers, brown the bacon in a large Dutch oven, then sauté your onions, celery, and carrots in the flavorful drippings. Add the potatoes, fresh corn, seasonings, and pour in the homemade corn stock.
Let it simmer until the potatoes are perfectly tender. Finish with reserved bacon and a sprinkle of chives, then ladle into bowls and enjoy.
Kitchen Notes & Tasty Variations
For an extra-luxurious texture, blend a portion of the chowder and stir it back into the pot. This gives you a creamier base without losing the chunkiness that makes chowder so satisfying.
When corn isn’t in season, don’t hesitate to use frozen or canned corn. Adding a can of creamed corn is a great trick for mimicking that fresh-summer taste.
To lighten the chowder, you can swap the cream for additional milk or a plant-based alternative, though the richness may be slightly reduced.
How to Store & Reheat Corn Chowder Like a Pro
Corn chowder keeps beautifully in the fridge for up to 4 days. Let it cool completely before transferring to airtight containers.
To freeze, portion into freezer-safe containers, leaving space for expansion. Thaw in the fridge overnight before reheating gently on the stovetop. Stir well and add a splash of cream or broth to restore consistency.
Avoid boiling when reheating to maintain the smooth, creamy texture and prevent separation.
Ready to cozy up with this bowl of comfort? This corn chowder recipe is a staple that never goes out of season.
Hearty Homemade Corn Chowder
Ingredients
For the Corn Stock:
- 1 cup heavy cream
- 4 cups low-sodium chicken broth
- 1 1/2 cups whole milk
For the Corn Chowder:
- 1 lb Yukon Gold potatoes about 3 medium, peeled and sliced into 1/4-inch rounds
- 1/4 tsp ground cayenne pepper or as preferred
- 4 oz bacon 4 slices, chopped
- 2 –3 tsp sea salt to taste
- 3 celery stalks finely chopped (1 cup)
- 2 Tbsp finely chopped chives for garnish
- 1 large carrot diced into 1/4-inch cubes (1 cup)
- 4 cups corn kernels cut from 4–5 fresh ears (reserve cobs for stock)
- 1/4 tsp freshly ground black pepper
- 1 large yellow onion finely chopped (1 1/2 cups)
Instructions
To Prepare the Corn Stock:
- Separate the kernels from the corn cobs and set the kernels aside for later. Place the stripped cobs into a stockpot. Add the chicken broth, milk, and cream, then bring the mixture to a boil. Lower the heat and let it simmer uncovered for 20 minutes while preparing the chowder. Remove and discard the cobs using tongs before incorporating the stock into the soup.
To Make the Corn Chowder:
- Heat a 5-quart Dutch oven over medium-high heat. Add the chopped bacon and cook, stirring intermittently, until crisp and browned. Use a slotted spoon to remove the bacon and reserve it.
- In the rendered bacon fat, sauté the onion, carrot, and celery without covering, stirring occasionally, until the onions become tender, approximately 7–8 minutes.
- Add the potatoes, reserved corn kernels, sea salt, black pepper, and cayenne. Pour in the prepared corn stock. Bring the contents to a gentle boil, then reduce to a simmer and continue cooking uncovered for 10–15 minutes until the potatoes are fork-tender. Adjust seasoning as needed. Serve hot, garnished with the crispy bacon and a scattering of chopped chives.
Notes
When fresh corn is unavailable, substitute with 3 cups frozen corn plus one 15 oz can creamed corn or two 15 oz cans of corn and one can of creamed corn. Add these at the same point as fresh kernels in the recipe.
Adjust seasoning depending on the natural sweetness of the corn.
For a richer texture, blend one-fourth of the soup and mix it back into the pot before serving.
