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This Corn Chowder is a classic and comforting soup that can be made with either fresh or frozen corn all year round. This soup is hearty, rich and creamy made with lots of corn, potatoes and delicious bacon!
There is nothing like cozying up with a big bowl of this comforting homemade Corn Chowder! This classic, creamy soup could not be any easier to prepare. Using either fresh or frozen corn, it’s a delicious chowder you can make anytime of the year!
Loaded with chunks of bacon, potatoes, and heaps of fresh corn, this thick and hearty soup is full of rich and fantastic flavor! Made all in one pot, this is a quick recipe that will never let you down at dinner time, especially when it comes to doing the dishes.
Why Make This Corn Chowder
- Easy to make
- Only One Pot required
- Simple ingredients
- Ready in just 45 minutes
- Makes for great leftovers
I don’t know about you, but I can’t help but say the word “chowder” with a Boston accent half the time, “chowda” – don’t ask me why. When it comes to this soup though, you won’t have time to even utter any words while you eat, you’ll be so engulfed in how delicious it is! Corn chowder is similar in consistency to the ever popular New England clam chowder, except with corn.
Ingredient Notes
- Bacon – Bacon really does make everything better and this is especially true in this soup, especially when you leave some extra for topping.
- Butter – I always like to use unsalted butter, this way I can control the sodium content in my dishes.
- Onion and garlic – Essential flavor enhancers in all soups.
- Flour – We need a bit of all purpose flour to thicken the soup.
- Vegetable Broth – I prefer to use a low sodium soup, you can also replace this with chicken broth.
- Corn – Freshly sliced off the cob or frozen.
- Potatoes – I love a Yukon gold or russet potato in this soup. Other waxy potatoes work as well such as red potatoes.
- Herbs – I used fresh thyme and some chives for garnish.
- Cream – I used half & half cream or half milk half cream, about 10%MF.
How to make corn chowder
- Cook the Bacon: Add the bacon to a dutch oven over medium-high heat. Cook for 5-6 minutes or until the bacon is crisp. Remove the bacon with a slotted spoon and transfer it to a paper towel lined plate.
- Cook Onion: Reserve 2 tbsp of the bacon fat in the pot and discard the rest. Add the butter and onion to the pot and cook for 3-4 minutes, until the onion is softened and translucent.
- Make the Soup: Stir in the garlic and flour. Cook for 1-2 minutes, stirring often, removing the raw flour taste. Pour the vegetable broth in slowly, while whisking, then continue the whisk until smooth, bubbling, and thickened.
- Cook: Add the corn, potatoes, and thyme. Reduce the heat to a simmer, and cook for 20 minutes or until the potatoes are fork tender. Sir occasionally.
- Finish and Serve: Remove the thyme sprigs. Stir in the half and half, 3/4 of the bacon, and season with salt and pepper. Serve garnished with chives and remaining bacon.
FAQs and Expert Tips
FAQs
Frequently Asked Questions
What If Corn Is Not In Season
Never fear! This soup can be made year round! You can use fresh, frozen or canned corn for this recipe! To substitute canned corn: Use one 15 oz can corn and one 15 oz can creamed corn. Add the cans in at step 3 without pre-cooking them. The liquid from the canned corn will add an extra hint of corn flavor.
What Else Can I Add To This Soup?
Try adding these ingredients for added flavor: chicken, seafood, bell peppers, jalapeños, hot sauce or sriracha. You can also top it with shredded cheese or cilantro.
What Do You Serve With Corn Chowder?
Corn chowder calls for either a nice piece of crusty bread, or a fluffy dinner roll to soak up all that extra goodness the spoon can’t reach. This soup is so good, you’ll want to eat every last drop. *Warning* Licking your bowl is highly probable.
Tips
- Make it vegan! Omit the bacon and try coconut milk instead! It’ll be extra creamy and extra delicious!
- Want a thicker corn chowder? Mash half of the potatoes with a potato masher or use an immersion blender.
- If using frozen corn, puree half the corn with half of the half and half cream and add as instructed.
- Pair this corn chowder with a good bottle of Chardonnay.
Storing leftover Corn Chowder
Store leftover corn chowder in an airtight container in the fridge for 3-4 days.
Reheating
You can reheat corn chowder on the stove or in the microwave.
Freezing
Due to the dairy and potatoes in this corn chowder, I don’t recommend freezing it as is. You still can by all means, but to save the texture of the soup, if you REALLY want to try it, here’s what I would do:
Skip adding the half and half during the final step, add it in when you are reheating the soup. Cool soup completely, then add to freezer-safe containers and freeze 1-2 months.
To thaw, place in the refrigerator overnight or until thawed completely. Reheat in dutch oven or soup pot, once heated through, add half and half and stir until hot.
More Related Recipes
Corn Chowder
Equipment
Ingredients
- 8 slices bacon sliced into ¼" – ½" pieces
- 2 tablespoon butter
- 1 medium yellow onion diced
- 2 cloves garlic minced
- ¼ cup flour all-purpose
- 6 cups vegetable broth low sodium
- 6 cups corn freshly sliced off the cob or frozen
- 1 pound Yukon gold potatoes peeled and cubed ½" pieces
- 4 sprigs fresh thyme
- 2 cups half and half half milk half cream, about 10%MF
- ½ teaspoon salt or to taste
- ¼ teaspoon pepper or to taste
- 2 tablespoon chives chopped fine
Instructions
- Cook the Bacon: Add the bacon to a dutch oven over medium-high heat. Cook for 5-6 minutes or until the bacon is crisp. Remove the bacon with a slotted spoon and transfer it to a paper towel lined plate.
- Cook Onion: Reserve 2 tbsp of the bacon fat in the pot and discard the rest. Add the butter and onion to the pot and cook for 3-4 minutes, until the onion is softened and translucent.
- Make the Soup: Stir in the garlic and flour. Cook for 1-2 minutes, stirring often, removing the raw flour taste. Pour the vegetable broth in slowly, while whisking, then continue the whisk until smooth, bubbling, and thickened.
- Cook: Add the corn, potatoes, and thyme. Reduce the heat to a simmer, and cook for 20 minutes or until the potatoes are fork tender. Sir occasionally.
- Finish and Serve: Remove the thyme sprigs. Stir in the half and half, ¾ of the bacon, and season with salt and pepper. Serve garnished with chives and remaining bacon.
Tips & Notes:
- Store leftover corn chowder in an airtight container in the fridge for 3-4 days.
- You can reheat corn chowder on the stove or in the microwave.
- To freeze, skip adding the half and half during the final step, add it in when you are reheating the soup. Cool the soup completely, then add to freezer-safe containers and freeze 1-2 months.To thaw, place in the refrigerator overnight or until thawed completely. Reheat in dutch oven or soup pot, once heated through, add half and half and stir until hot.
