This Corn Chowder Recipe is a true masterpiece of comfort food, bursting with flavor from tender potatoes, crisp, smoky bacon, and the natural sweetness of corn. It’s the perfect creamy and deeply satisfying meal, guaranteed to warm you from the inside out and become an instant family favorite!
The BEST Homemade Corn Chowder Recipe!
There’s nothing quite like a steaming bowl of homemade chowder to bring warmth and joy to any meal, and this Corn Chowder recipe is no exception. Growing up, this dish was a regular request in our house, a hearty and satisfying meal that effortlessly pleased all nine members of our family – a true testament to its widespread appeal! You know a recipe is special when it brings everyone to the table, and this particular version does exactly that.
It seems many of you share my love for creamy corn dishes, as evidenced by the incredible popularity of my Chicken Corn Chowder. Building on that foundation of flavor and comfort, today we’re elevating the classic. We’re swapping the chicken for delectable, smoky bacon, perfecting the cooking process on the stovetop, and incorporating a simple yet ingenious trick to unlock an unparalleled depth of flavor. Prepare yourself, because this is hands-down the best corn chowder I have ever tasted, and I am absolutely thrilled for you to experience it!
Unlocking Unrivaled Flavor: The Secret to an Amazing Corn Chowder
What sets this corn chowder apart from all others? The secret lies in a wonderfully simple, yet incredibly effective technique: leveraging the bare corn cobs to craft a quick, flavorful corn stock right in your soup pot! Instead of discarding them, simply toss the stripped cobs into the pot while your chowder simmers. This ingenious method infuses the entire dish with a profound, sweet, and authentic corn flavor that you simply cannot achieve with just kernels alone.
This brilliant trick requires no extra time, no additional ingredients, and absolutely no complex steps. It’s an effortless way to transform your chowder from good to absolutely extraordinary, adding a layer of depth and richness that truly makes a difference. A huge thank you to Saveur for introducing me to this game-changing idea – it’s a culinary revelation!
What Exactly is Chowder?
A chowder is a rich, thick, and creamy soup, traditionally prepared with milk or cream as its base. It’s often distinguished by its chunky texture, featuring generous amounts of seafood or meat, along with various vegetables—most commonly potatoes. Unlike a bisque, which is typically puréed and smoother, chowder prides itself on its substantial, wholesome consistency, offering a satisfying bite in every spoonful. It’s the ultimate hearty one-pot meal, perfect for chilly evenings or any time you crave a comforting, full-bodied dish.
Key Ingredients for a Sensational Corn Chowder
Crafting the perfect corn chowder begins with selecting high-quality ingredients. Here’s a breakdown of what you’ll need and why each component is vital:
- Corn: For the most vibrant flavor, fresh sweet corn is always the top choice. Remember to save those cobs for our secret flavor-boosting step! If fresh corn isn’t in season or readily available, high-quality frozen corn works beautifully as a convenient alternative, offering excellent taste and texture.
- Bacon: Thick-cut bacon is highly recommended. It not only delivers a rich, smoky flavor that permeates the entire chowder but also renders enough delicious grease to sauté your vegetables, building a fantastic flavor foundation. Its crispy texture also makes a wonderful garnish.
- Potatoes: Baby gold potatoes are ideal for this recipe. Their creamy texture holds up well during simmering, and their thin skins mean you can skip peeling them, saving you valuable prep time without sacrificing quality. Yukon Golds are another excellent choice for their buttery flavor.
- Broth and Milk: Chicken broth adds a savory depth and richness to the chowder, complementing the bacon and vegetables. Whole milk is crucial for achieving that signature creamy consistency without making the soup overly heavy. For an even richer chowder, you can adjust the milk-to-cream ratio.
- Seasonings: A harmonious blend of Italian seasoning and dried thyme provides an aromatic backbone to the chowder, enhancing the natural flavors of the corn and vegetables. A bay leaf is added for an extra layer of subtle herbaceousness; just remember to remove it before serving!
- Other Basics: A foundational mirepoix of onion and carrots creates a sweet and savory base. Fresh garlic adds a pungent kick. Butter and flour are combined to form a roux, which thickens the chowder to its perfect, velvety consistency.
Pro Tip for Bacon!
Opting for thick-cut bacon truly makes a difference in this chowder, providing superior flavor and yielding plenty of rendered fat to cook your vegetables. If you only have regular bacon on hand, don’t worry! Simply add a tablespoon or two of butter or a neutral oil to the pot after cooking the bacon to ensure you have enough fat to properly sauté the aromatics.
Fresh vs. Frozen Corn: Which is Best for Your Chowder?
When it comes to corn chowder, the quality of your corn truly shines through. I’ve tested this recipe extensively with both fresh and frozen corn, and while both yield a delicious result, fresh sweet corn invariably takes the lead for its vibrant, unparalleled flavor. The natural sugars in fresh corn create a brighter, more pronounced sweetness that elevates the entire dish.
Admittedly, preparing fresh corn involves a little more effort—shucking the ears and carefully cutting the kernels off the cob. However, I assure you, the superior taste is absolutely worth that extra step. To maximize the sweetness and crispness of fresh corn, it’s best to cook it as soon as possible after purchasing. If you can’t use it immediately, store the corn in the refrigerator. This slows down the natural conversion of its sugars to starch, helping to preserve that wonderful sweet flavor.
If fresh corn isn’t an option, high-quality frozen corn is a fantastic pantry staple. It’s picked and flash-frozen at its peak, locking in much of its flavor and nutrition. For best results with frozen corn, allow it to thaw slightly before adding it to the chowder to ensure even cooking and optimal texture.
Step-by-Step Guide: How to Make This Delicious Corn Chowder Recipe
Making this incredible corn chowder is a straightforward process, built on layers of flavor. Follow these simple steps for a truly rewarding culinary experience:
- Prepare Your Corn: If using fresh corn, carefully cut the kernels off the cobs. Measure out 4-1/2 cups of kernels and set aside. Crucially, save the bare cobs – these are essential for our secret flavor-boosting step! If using frozen corn, measure out 4-1/2 cups and allow it to thaw while you begin cooking.
- Cook the Bacon: Begin by dicing your thick-cut bacon into small, even pieces. Add the diced bacon to a large, heavy-bottomed pot or Dutch oven over medium-high heat. Cook, stirring occasionally, until the bacon is beautifully golden brown and delightfully crispy, and its fat has rendered into the pot. Using a slotted spoon, transfer the crispy bacon bits to a paper-towel-lined plate, leaving all that precious bacon grease in the pot.
- Sauté the Aromatics: Reduce the heat to medium. Add the unsalted butter to the bacon grease in the pot. Once melted, add the minced garlic, diced yellow onion, and diced carrots. Season generously with a pinch of salt and black pepper. Sauté for 5 to 7 minutes, stirring periodically, until the onions become translucent and slightly golden, and the carrots have softened. This step builds a critical aromatic base for your chowder.
- Build the Roux and Add Potatoes: Sprinkle the flour evenly over the sautéed vegetables. Cook, stirring constantly, for just 1 minute. This allows the flour to cook out its raw taste and combine with the fat to form a roux, which will thicken the chowder. Next, stir in the diced baby gold potatoes, Italian seasoning, and dried thyme. Continue to cook for another 30 seconds, stirring consistently to coat all the ingredients.
- Simmer to Perfection: Slowly pour the chicken broth into the pot, stirring continuously. Make sure to scrape up any flavorful browned bits from the bottom of the pot, as these add incredible depth to the soup. The mixture should begin to thicken slightly. Stir in the whole milk and add the bay leaf. Now, add the reserved corn cobs (you can cut them in half if they’re too long) and gently press them into the liquid. Increase the heat to medium-high and bring the soup to a gentle simmer. Once simmering, reduce the heat to medium-low, cover the pot, and let it cook for 20 to 25 minutes. Stir occasionally to prevent sticking and ensure even cooking, until the chowder has thickened to your desired consistency and the potatoes are perfectly tender.
- Finish with Freshness: Once the potatoes are tender, remove the lid. Carefully discard the cooked corn cobs and the bay leaf. Stir in the fresh or thawed corn kernels. Continue to cook for another 5 to 7 minutes, or until the corn kernels are heated through and tender-crisp. Finally, stir in the heavy cream, allowing it to gently warm through without boiling. Taste and adjust the seasonings, adding more salt and pepper as needed to achieve your perfect flavor balance.
- Serve and Garnish: Stir about half of your crispy cooked bacon into the chowder for an added burst of smoky flavor and texture within the soup itself. Ladle the hot chowder into individual bowls. Garnish each serving generously with the remaining crispy bacon bits and a sprinkle of finely diced fresh herbs, such as parsley or thyme, for a pop of color and freshness. Serve immediately with warm, crusty bread for dipping, and enjoy this ultimate comforting meal!
Delicious Corn Chowder Recipe Variations to Try
This classic corn chowder recipe is fantastic as is, but it also serves as an excellent base for various delicious twists. Here are a few ways you can adapt it to suit different dietary needs or flavor preferences:
- Crockpot Caution: While slow cookers are wonderful for many soups, it’s generally best to avoid them for this particular recipe, especially due to the high dairy content. Dairy products, such as milk and cream, can curdle when cooked at low temperatures for extended periods in a slow cooker, resulting in an undesirable texture. This chowder is best made on the stovetop where you can control the heat and ensure a smooth, creamy finish.
- Vegetarian Delight: To make this corn chowder vegetarian, simply omit the bacon entirely. Instead, begin by melting 3 tablespoons of unsalted butter (or your preferred cooking oil) in the pot before adding the vegetables. Crucially, replace the chicken broth with a high-quality vegetable stock. You might also want to add a bit more seasoning, such as a pinch of smoked paprika or a dash of nutritional yeast, to compensate for the savory depth that bacon provides.
- Vegan Adaptation: For a delicious vegan version, follow the vegetarian modifications: omit bacon and use vegetable broth. For the creamy elements, substitute the whole milk and heavy cream with full-fat coconut milk or a high-quality, unsweetened plant-based milk (like oat milk) and plant-based cream. Keep in mind that coconut milk will impart a subtle tropical sweetness, which can be a delightful addition, but may alter the traditional flavor profile slightly.
- Spice It Up: If you enjoy a bit of heat, consider adding a pinch of cayenne pepper, a dash of hot sauce, or some finely diced jalapeños (remove seeds for less heat) along with the other vegetables.
- Add Seafood: For a delightful seafood corn chowder, incorporate cooked shrimp, crab meat, or flaky white fish during the final minutes of cooking, just enough to heat through.
- Easy Potato Corn Chowder: Looking for an even simpler rendition? Try this comforting Potato Corn Chowder recipe, which focuses on the hearty goodness of potatoes and corn in a creamy broth.
Storage and Reheating Tips for Corn Chowder
Proper storage and reheating are key to enjoying your delicious Corn Chowder leftovers. Store any remaining chowder in an airtight container in the refrigerator for 3 to 5 days. For best quality and safety, ensure it cools completely before refrigerating. When reheating, always use low to medium-low heat on the stovetop, stirring frequently. It’s crucial not to boil the chowder or use high heat, as this can cause the dairy (milk and cream) to curdle, resulting in a grainy or separated texture. If your chowder has thickened considerably in the fridge, you can thin it out to your desired consistency by stirring in a bit of extra chicken stock or milk during reheating.
While you can freeze corn chowder, dairy-based soups can sometimes change texture upon thawing, becoming slightly grainy. If you plan to freeze, it’s best to do so before adding the cream. Add the cream upon reheating. Store in freezer-safe containers for up to 2-3 months. Thaw overnight in the refrigerator before gently reheating.
What to Serve Alongside Your Creamy Corn Chowder: Complementary Pairings
A hearty bowl of corn chowder is satisfying on its own, but pairing it with the right accompaniments can elevate your meal to a truly memorable experience. Here are some fantastic serving suggestions:
Appetizers
Crusty French Bread Recipe
There’s nothing quite like warm, crusty bread for soaking up every last drop of creamy chowder. Our French Bread recipe offers a delightful crunch outside and a soft, fluffy interior, perfect for dipping.
Sandwiches
Classic Grilled Cheese Sandwich Recipe
A classic pairing with any soup, a perfectly melted grilled cheese sandwich provides a comforting contrast to the chowder’s creamy texture. It’s a nostalgic combination that always satisfies.
Salads
Simple Side Salad Recipe
Balance the richness of the chowder with a light and refreshing side salad. A crisp green salad with a vinaigrette dressing offers a delightful counterpoint, adding freshness and crunch to your meal.
Salads
My Favorite Fruit Salad Recipe
For a lighter, sweeter accompaniment, a fresh fruit salad provides a palate-cleansing finish. This Blackberry Lime Fruit Salad with Orange Zest offers a burst of bright, tangy flavors.
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Homemade Corn Chowder Recipe
Chelsea Lords
30
25
55
6 servings
Recipe Video
Equipment
- Large pot 5.5 quart, with a lid (a Dutch oven works perfectly)
Ingredients
- 4-1/2 cups corn (fresh is best, save cobs; or frozen, thawed)
- 7-1/2 ounces thick-sliced bacon (diced, approximately 5–6 slices)
- 2 tablespoons unsalted butter
- 1 tablespoon minced garlic (about 3 cloves)
- 1-1/2 cups diced yellow onion (about 1 medium onion)
- 1 cup diced carrot (about 3 large carrots)
- 1/4 cup all-purpose flour
- 1 teaspoon Italian seasoning
- 1/4 teaspoon dried thyme
- 3 cups diced baby gold potatoes (unpeeled, about 19 ounces)
- 2 cups chicken broth (or vegetable stock for vegetarian)
- 3 cups whole milk
- 1 large bay leaf
- 1/2 cup heavy cream (for extra richness, see note)
- 1 teaspoon salt (or to taste)
- 1 teaspoon black pepper (freshly ground, or to taste)
- Fresh herbs (such as parsley or thyme, optional, for serving)
Instructions
- If using fresh corn, carefully cut the kernels off 5–6 large ears of corn to yield approximately 4-1/2 cups. Be sure to save the bare corn cobs to use in the soup for extra flavor! If using frozen corn, set out 4-1/2 cups to thaw while you prepare other ingredients.
- Dice the thick-cut bacon into small pieces. Add the diced bacon to a large, heavy-bottomed pot or Dutch oven over medium-high heat. Cook, stirring occasionally, until the bacon is golden brown and crispy, and its fat has rendered out. Using a slotted spoon, transfer the crispy bacon bits to a paper-towel-lined plate, leaving all the bacon fat in the pot. This rendered fat will be the flavorful base for your vegetables.
- Reduce the heat to medium. Add the unsalted butter to the bacon fat in the pot. Once the butter has melted, add the minced garlic, diced yellow onion, and diced carrots. Season with a generous pinch of salt and black pepper. Cook for 5–7 minutes, stirring occasionally, until the onion becomes translucent and begins to turn golden, and the carrots have softened slightly.
- Sprinkle the flour evenly over the sautéed vegetables. Cook, stirring constantly, for 1 minute. This step cooks out the raw flour taste and creates a roux that will thicken your chowder. Next, stir in the diced baby gold potatoes, Italian seasoning, and dried thyme. Continue to cook for an additional 30 seconds, stirring constantly to ensure the seasonings are well distributed and fragrant.
- Slowly pour in the chicken broth, stirring continuously to prevent lumps and to scrape up any browned bits (fond) from the bottom of the pot. These bits add tremendous flavor. The mixture should begin to thicken slightly. Stir in the whole milk and add the large bay leaf. Now, add the reserved bare corn cobs (cut in half if necessary to fit) and press them down into the liquid. Increase the heat to medium-high and bring the soup to a gentle simmer. Once simmering, reduce the heat to medium-low and cover the pot. Maintain a steady, gentle simmer (avoid a vigorous boil) and cook for 20–25 minutes, stirring occasionally, until the chowder has thickened to your preference and the potatoes are perfectly tender when pierced with a fork.
- Once the potatoes are tender, remove the lid. Carefully discard the cooked corn cobs and the bay leaf. Stir in the corn kernels (fresh or thawed frozen). Cook for another 5–7 minutes, or until the corn is tender-crisp and heated through. Stir in the heavy cream and allow it to warm through for a minute or two. Taste the chowder and adjust seasonings (salt and pepper) to your preference.
- Stir about half of the cooked crispy bacon into the chowder. Ladle the hot chowder into bowls and top each serving with the remaining crispy bacon. For an extra touch of freshness and color, garnish with a handful of finely diced fresh herbs, such as parsley or thyme, if desired. Serve immediately with warm, hearty bread for dipping, and enjoy!
Recipe Notes
Note 2: For a Richer Chowder – If you desire an even richer and thicker chowder, you can increase the amount of heavy cream by adding an extra 1/2 cup during the final step.
Note 3: Dicing Bacon Easily – For easier dicing, try popping your bacon in the freezer for about 20 minutes until it’s super cold but not completely frozen. Then, use a very sharp knife to cut it into small, even pieces.
Troubleshooting: Thin Chowder – If your chowder isn’t as thick as you’d like, you can simmer it uncovered for a bit longer at a slightly higher temperature to allow more liquid to evaporate. As a last resort, remove 1 tablespoon of liquid from the pot, whisk it with 2 teaspoons of cornstarch until smooth, then stir this mixture back into the chowder. Cook for another minute or two until it thickens.
Vegetarian/Vegan Option – To make this chowder vegetarian, simply omit the bacon and use vegetable broth instead of chicken broth. To make it vegan, additionally replace the whole milk and heavy cream with full-fat coconut milk or a suitable plant-based milk/cream. Be aware that coconut milk may impart a subtle sweetness.
Nutrition Note – The provided nutrition information is for the original recipe. Nutritional values will vary for vegetarian and vegan versions of this Corn Chowder.
Storage & Reheating – Store leftovers in an airtight container in the refrigerator for 3–5 days. Reheat gently on low heat, stirring often, to prevent curdling. Do not boil. If too thick, thin with a splash of broth or milk.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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