Name: Corn Chowder
Yield: 6

This Corn Chowder Recipe is loaded with tender potatoes, smoky bacon, and sweet corn, is the reliable creamy and comforting meal!

The BEST Corn Chowder Recipe!

Corn chowder was always a family favorite growing up, and with nine people to please, that was a big deal!

Turns out, many of you love it too—my Chicken Corn Chowder is one of my most popular recipes. Today, I’m swapping the chicken for bacon, cooking it on the stovetop, and using a simple trick to boost the flavor. It’s the best corn chowder I’ve ever tasted and I can’t wait for you to try it!

The Secret To A Great Corn Chowder Recipe?

Use the bare corn cobs to make a quick corn stock! Just toss them into the pot while the chowder simmers. No extra time or ingredients needed—it’s an straightforward way to add loads of flavor! Thanks Saveur for introducing me to this idea!

Quick Tip

What is Chowder? A thick, creamy soup with milk or cream, often featuring potatoes and more veggies than a bisque.

Ingredients

Corn: Fresh is best (use the cobs for extra flavor), but frozen works too.
Bacon: Thick-cut gives the best flavor and enough grease to cook the veggies.
Potatoes: Baby golds work great. You can skip peeling them for easier prep.
Broth and Milk: Chicken broth adds richness. Whole milk keeps it creamy without being too heavy.
Seasonings: Italian seasoning, thyme, and a bay leaf add flavor. Be sure to remove the bay leaf before serving.
Other basics: Onion, carrots, garlic, butter, and flour help build the base of the chowder.

Quick Tip

Thick-cut bacon means more flavor and grease. If using regular bacon, just add a bit more to compensate!

Brown the bacon in the pot, then sauté the veggies and seasonings.

Frozen vs. Fresh Corn:

I tried this corn chowder recipe with both fresh and frozen corn. Both were great, but fresh sweet corn won out for flavor. Though it takes a bit more effort (shucking and cutting), the taste is worth it.

Cook fresh corn as soon as possible to keep it sweet. If you can’t, store it in the fridge to slow down the sugar-to-starch conversion.

How To Make Corn Chowder Recipe

Cook Bacon: Dice and cook until crispy; remove, leaving grease in the pot.
Sauté Veggies: Add butter, garlic, onion, and carrots; cook until the edges turn golden.
Thicken: mix in flour and cook briefly.
Add Potatoes & Herbs: mix in potatoes, Italian seasoning, and thyme.
Add Broth & Milk: Pour in broth, scrape up bits, add milk and bay leaf.
Simmer: Add corn cobs and simmer until potatoes are tender.
Finish: Remove cobs and bay leaf. mix in corn, cream, and half the bacon.

Add the potatoes and seasonings along with the broth, then mix in the corn to cook for the corn chowder.

Corn Chowder Recipe Variations

slow cooker: Avoid using a slow cooker for this recipe—all the dairy will curdle.
Vegetarian: Skip the bacon and replace it with 3 tablespoons of butter. Use vegetable stock instead of chicken stock, and add extra seasoning for flavor.
straightforward: Try this Potato Corn Chowder for a simpler recipe!

Add the fresh corn to the corn chowder and mix it together.

Storage

Store leftover Corn Chowder recipe in the fridge for 3-5 days in an airtight container. Reheat on low, stirring often. Don’t boil or use a hot burner to avoid curdling. If it’s too thick, thin with a bit of chicken stock.