Corn Chowder Recipe
Golden, creamy, and brimming with comforting flavors, this Corn Chowder is the very essence of cozy cooking.
Each spoonful blends the natural sweetness of fresh corn with the heartiness of tender potatoes, all wrapped in a rich, velvety broth. Crisp, smoky bacon adds depth and contrast, while fragrant thyme infuses the chowder with an earthy aroma that feels like home.
It’s the kind of recipe that warms you from the inside out — perfect for chilly evenings, lazy weekends, or anytime you crave a bowl of pure comfort.
Why People Will Love This Corn Chowder Recipe:
Comfort in every spoonful – This chowder wraps you in warmth, combining creamy textures with a soothing, home-cooked richness that feels like a gentle hug on a cold day.
Perfect harmony of flavors – Sweet, juicy corn mingles with the earthy tenderness of potatoes, while smoky, crispy bacon adds depth and contrast, creating a flavor profile that’s both rustic and refined.
Velvety yet hearty – The half-and-half gives the broth a luxurious creaminess, while the chunks of potatoes and kernels of corn provide satisfying bites that make it feel like a full, wholesome meal.
A dish for all seasons – Perfect for chilly winter evenings to warm you through, yet just as irresistible in summer when fresh corn is at its peak sweetness.
Nostalgic charm – Brings back memories of farmhouse kitchens, lazy Sunday lunches, and the comforting aroma of a simmering pot on the stove.
Simple ingredients, elevated results – Everyday pantry staples transform into a bowl of restaurant-quality comfort, showing that great cooking doesn’t have to be complicated.
Crowd-pleaser for all ages – Loved by kids for its creamy sweetness, appreciated by adults for its depth of flavor, and cherished by everyone at the table.
Key Ingredients:
Sweet corn – The heart of this chowder, bringing bursts of natural sweetness and a sunny, golden color that brightens every bowl.
Yukon potatoes – Creamy and buttery in texture, they add body and comforting heft to the soup without overpowering the delicate corn flavor.
Thick-cut bacon – Crisp, smoky, and savory, it infuses the broth with depth and adds a satisfying crunch as a finishing touch.
Fresh thyme – A gentle herbal note that laces the chowder with warmth and an earthy fragrance.
Half-and-half – The secret to the chowder’s velvety richness, blending every ingredient into a smooth, indulgent harmony.
Chicken broth – A flavorful foundation that ties the sweet, savory, and creamy elements together into a perfectly balanced base.
Expert Tips:
Layer the flavor from the start – Render the bacon slowly over medium heat to extract every bit of smoky richness. Use the reserved bacon fat to sauté the onions, infusing the base with irresistible depth.
Season in stages – Add salt and pepper gradually as the chowder cooks, allowing the flavors to build naturally without overpowering the corn’s sweetness.
Choose the best corn you can find – Fresh summer corn will give unmatched sweetness and texture, but if using frozen, don’t thaw it first — this preserves its plumpness and prevents a watery broth.
Mind the potato size – Dice potatoes evenly into small, bite-sized cubes so they cook at the same rate and release just enough starch to naturally thicken the chowder.
Add cream at the right time – Stir in the half-and-half at the end over low heat; boiling dairy can cause it to split and lose its silky texture.
Don’t skip the garnish – A sprinkle of crispy bacon and fresh thyme just before serving adds a pop of texture, aroma, and visual appeal that takes the dish from good to unforgettable.
Corn Chowder Recipe
Ingredients
8 slices thick cut bacon chopped
1 yellow onion diced
2 teaspoons kosher salt
1/2 teaspoon coarse ground black pepper
1 sprig fresh thyme
4 cups chicken broth
4 yukon potatoes diced
4 cups sweet corn
2 cups half and half
Instructions
Step 1:
Add the bacon to a large dutch oven on medium heat and cook until crisp, removing the bacon and reserving two tablespoons of bacon fat.
Step 2:
Add the onions to the the pot and cook for 2-3 minutes before adding in the salt, pepper, thyme, broth, potatoes and corn and bringing to a boil before reducing to a simmer and cooking the potatoes for 20 minutes until they’re tender.
Step 3:
Add in the half and half, heat through and serve topped with the bacon crumbles.
Important Notes When Making Corn Chowder Recipe:
Bacon fat is flavor gold – The two tablespoons reserved after cooking the bacon are not just for sautéing onions; they form the smoky backbone of the chowder’s taste.
Thyme matters – Using a fresh sprig rather than dried gives a more vibrant, aromatic lift; remove it before serving to keep the flavor balanced.
Potatoes define the texture – Yukon Golds are ideal for their creamy consistency, but other varieties may alter the chowder’s body — waxy potatoes stay firmer, while starchy ones break down more.
Corn sweetness changes with the season – Fresh summer corn is naturally sweeter, so you may need less salt or sugar balance; off-season frozen corn can benefit from a pinch of sugar to enhance its flavor.
Heat control is key – Keep the simmer gentle after adding dairy to preserve the chowder’s silky texture and prevent curdling.
Rest before serving – Allowing the chowder to sit for 5–10 minutes after cooking helps the flavors meld and slightly thickens the broth for a richer mouthfeel.
How To Enjoy This Corn Chowder After Cooking:
1. Let it breathe before serving
Once the chowder is done, give it a few minutes to rest. This short pause allows the flavors to settle, the heat to mellow slightly, and the texture to become luxuriously creamy.
2. Serve it in warm bowls
Pre-warm your bowls by rinsing them with hot water or placing them in a low oven for a few minutes. A warm bowl keeps the chowder at the perfect temperature from the first spoonful to the last.
3. Garnish with intention
Top each serving with a generous sprinkle of crispy bacon crumbles, a few fresh thyme leaves, and maybe a pinch of freshly cracked black pepper. This final flourish adds texture, aroma, and visual beauty.
4. Pair with the right bread
Serve with a crusty baguette, warm sourdough, or buttery cornbread to soak up the velvety broth. The combination of creamy chowder and rustic bread is pure comfort.
5. Add a fresh element
A side salad with a light vinaigrette or fresh tomato slices can balance the richness and refresh the palate between bites.
6. Create the right atmosphere
Enjoy it while seated at a cozy table, maybe with soft music or candlelight, letting the experience be slow and comforting — this is a dish meant to be savored, not rushed.
7. The next-day magic
Corn Chowder often tastes even better the next day. Store it in the fridge, reheat gently over low heat, and you’ll find the flavors deeper and more harmonious.
Nutrition Information:
For your Corn Chowder recipe (values are approximate, based on one serving out of six portions):
Calories: 320 kcal | Total Fat: 17.8 g | Saturated Fat: 8.4 g | Monounsaturated Fat: 6.0 g | Polyunsaturated Fat: 1.9 g | Cholesterol: 52 mg | Sodium: 780 mg (may vary depending on added salt and broth) | Total Carbohydrates: 34.6 g | Dietary Fiber: 4.1 g | Sugars: 8.2 g | Protein: 10.7 g
Frequently Asked Questions:
Can I make Corn Chowder ahead of time?
Yes. In fact, the flavors deepen beautifully after resting overnight in the refrigerator. Just reheat gently over low heat, stirring often, and avoid boiling once the dairy is added to maintain its silky texture.
Can I use frozen or canned corn instead of fresh?
Absolutely. Frozen corn works wonderfully and doesn’t need to be thawed first. Canned corn can also be used, but be sure to drain it well to prevent watering down the chowder.
How can I make this chowder vegetarian?
Skip the bacon and substitute olive oil or butter for sautéing the onions. Use vegetable broth instead of chicken broth, and you can add a smoked paprika pinch to mimic a subtle smoky note.
How do I thicken the chowder without adding cream?
Mash a small portion of the cooked potatoes and stir them back into the pot. This naturally thickens the broth while keeping it dairy-light.
Can I freeze Corn Chowder?
It’s not ideal due to the dairy, which can separate upon thawing. If you plan to freeze, cook the chowder without the half-and-half, freeze it, and then add the dairy when reheating for the best texture.
How do I keep the bacon crispy when adding it to the chowder?
Cook the bacon until golden and crisp, then remove it from the pot immediately. Reserve it for garnishing just before serving so it stays crunchy rather than becoming soft in the broth.
When should I add the half-and-half to avoid curdling?
Always stir in the half-and-half at the very end, over low heat, after the potatoes are fully cooked. High heat or prolonged boiling can cause dairy to separate and lose its creamy smoothness.
Can I use a slow cooker for this recipe?
Yes. Cook the bacon separately, then add all ingredients except the half-and-half to the slow cooker and cook on low for 6–7 hours (or high for 3–4 hours). Stir in the half-and-half just before serving.
How do I ensure the potatoes cook evenly?
Dice potatoes into uniform, bite-sized cubes. This ensures they cook at the same rate and prevents some from being overcooked while others are still firm.
How can I make the chowder thicker during cooking?
Halfway through cooking, mash about one cup of the cooked potatoes and stir them back in. This releases natural starch, creating a richer, thicker chowder without extra flour or cornstarch.