This creamy corn chowder is loaded with sweet corn, crispy bacon, and tender potatoes, all simmered in a rich and hearty broth. As one of those cozy soup recipes that feels both comforting and satisfying, it’s the kind of one-pot meal everyone happily goes back for seconds.
Every spoonful delivers a delicious balance of flavors and textures. The natural sweetness of the corn pairs perfectly with the savory bacon, while the potatoes become melt-in-your-mouth tender in the thick, creamy chowder base. The result is a robust soup that’s simple, comforting, and hard to resist.
Made with wholesome, everyday ingredients, this chowder doesn’t rely on anything complicated to deliver big flavor. It’s straightforward to prepare and filling enough to serve as a complete meal on its own.
Both fresh and frozen corn work beautifully in this recipe, making it easy to enjoy year-round. Fresh corn brings out the best of summer, while frozen corn offers convenience without sacrificing flavor. Grilled corn is another delicious option that adds a subtle smoky depth to the soup.
Canned corn can be used if necessary, but fresh or frozen corn provides a sweeter flavor and a more pleasant texture with a bit of natural crispness. If using fresh corn, about 4 to 5 ears will provide the amount needed for the chowder.
For an easier cooking experience, all of the ingredients can be chopped and measured before getting started. However, prepping as the soup cooks works just as well and can help save time once you’re comfortable with the recipe.
Creamy Corn Chowder
This creamy corn chowder is loaded with sweet corn, crispy bacon, and tender potatoes, all simmered in a rich and hearty broth. As one of those cozy soup recipes that feels both comforting and satisfying, it's the kind of one-pot meal everyone happily goes back for seconds.
Ingredients
- 4 strips bacon
- 1/2 medium onion chopped small
- 3 sticks celery chopped small
- 2 medium carrots peeled & chopped small
- 2 cloves garlic minced
- 1/4 cup flour
- 4 cups chicken broth or stock
- 1 cup heavy/whipping cream
- 4 cups frozen or fresh corn
- 2 large Russet potatoes peeled & diced
- 1/4 teaspoon Italian seasoning
- 1 pinch cayenne pepper optional
- Salt & pepper to taste
Instructions
- Using kitchen shears or a knife, cut the bacon into small pieces. Add it to a large pot over medium-high heat and cook for about 10 minutes, or until crisp.
- Transfer the cooked bacon to a paper towel-lined plate, reserving about 2 tablespoons of the bacon fat in the pot.
- Add the onion, celery, and carrots to the pot and cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
- Stir in the garlic and cook for 30 seconds, just until fragrant.
- Sprinkle in the flour and cook for about 1 minute, stirring frequently to coat the vegetables evenly.
- Pour in the chicken broth, stirring well to dissolve the flour and scrape up any browned bits from the bottom of the pot.
- Add the cream, corn, potatoes, Italian seasoning, cayenne pepper, and most of the cooked bacon, reserving the remaining bacon for garnish.
- Increase the heat and bring the soup to a boil. Once boiling, reduce the heat to maintain a gentle simmer. Cover the pot with the lid slightly ajar.
- Cook for 15–20 minutes, stirring occasionally, or until the potatoes are tender. The soup will continue to thicken as it cooks.
- Season with salt and pepper to taste, then ladle into bowls and garnish with the reserved bacon before serving.
Notes
- This recipe makes approximately 4–6 servings, depending on portion size.
- To save time, prep the onion, celery, carrots, and potatoes while the bacon is cooking.
- The soup will continue to thicken as it sits. When reheating leftovers, you may need to stir in a little extra broth to loosen the consistency.
- Because the soup is brought to a boil, heavy cream is recommended. Milk or half-and-half are not ideal substitutes, as they have a higher chance of curdling over high heat.
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