Creamy Corn Chowder Recipe

I’m sharing my Corn Chowder Recipe that joins sweet corn, crispy bacon, and hearty potatoes into a creamy one pot soup with an unexpected twist that deepens the flavor.

I love how a simple bowl can feel like a little discovery. My Creamy Corn Chowder is all about big, honest flavors, with crispy bacon and tender potatoes that keep pulling you back for just one more bite.

Folks call this the Best Corn Chowder Recipe and once someone even labeled it Bacon Potato Corn Chowder Taste Of Home, which made me laugh. I didn’t expect so much fuss over a soup, but there’s something about the way the textures play together that makes it oddly addictive.

If you’re the curious type, this one will make you want to taste and tinker.

Ingredients

Ingredient Quantities

• 6 slices bacon, chopped (plus more for topping if you want)
• 2 tablespoons unsalted butter
• 1 medium yellow onion, diced
• 2 celery stalks, diced
• 2 garlic cloves, minced
• 2 tablespoons all purpose flour
• 1 1/2 pounds russet or Yukon Gold potatoes peeled and diced
• 4 ears fresh corn kernels cut off or about 3 cups frozen corn
• 4 cups low sodium chicken broth or vegetable broth
• 1 cup whole milk
• 1/2 cup heavy cream
• 1 bay leaf
• 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
• 1 to 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh chives or green onions for garnish
• 1/2 teaspoon smoked paprika or a pinch of cayenne, optional

How to Make this

1. Cook the chopped bacon in a large pot over medium heat until crisp, about 6 to 8 minutes; remove with a slotted spoon and drain on paper towels, leaving about 2 tablespoons bacon fat in the pot (reserve extra bacon for topping if you want).

2. Add the butter to the pot with the bacon fat, then sauté the diced onion and celery over medium heat until soft and translucent, 5 to 7 minutes; add the minced garlic and cook 30 seconds more, dont let it burn.

3. Sprinkle the flour over the vegetables and stir constantly for 1 to 2 minutes to cook the raw flour taste out and make a light roux.

4. Add the diced potatoes, most of the corn (reserve about 1 cup of kernels for texture), the chicken or vegetable broth, bay leaf and thyme. If you used fresh corn, toss the cobs into the pot while it simmers for extra corn flavor then remove them before serving. Bring to a boil, then reduce to a simmer and cook until potatoes are fork tender, about 12 to 15 minutes.

5. Remove and discard the bay leaf. For a creamy texture without ruining the chunks, mash about 1 to 2 cups of the potatoes against the side of the pot with a spoon, or blend 1/3 of the soup briefly with an immersion blender. Dont puree everything; you want some bite.

6. Stir in the whole milk and heavy cream, warm gently over low heat until heated through, about 2 to 3 minutes. Do not boil or the dairy can separate.

7. Add the reserved bacon, the reserved corn kernels, thyme if needed, and season with 1 to 1 1/2 teaspoons kosher salt and 1/2 teaspoon black pepper; taste and adjust. If you like smoky heat add 1/2 teaspoon smoked paprika or a pinch of cayenne.

8. If the chowder is too thick, thin with a splash more broth or milk; if too thin, simmer a few minutes uncovered to reduce. Its ok to tweak texture.

9. Ladle into bowls and garnish with chopped chives or green onions and extra crisp bacon. Serve warm, with crusty bread for dunking.

Equipment Needed

FAQ

Creamy Corn Chowder Recipe Substitutions and Variations

• Bacon: swap with equal amount diced pancetta or smoked ham for the same salty, meaty punch. For a vegetarian option, use 1 cup sautéed mushrooms plus 1 teaspoon smoked paprika to add umami and smokiness.
• Unsalted butter: use extra-virgin olive oil or 2 tablespoons ghee instead, same quantity. Olive oil gives a lighter, slightly fruity flavor, ghee keeps that rich, buttery mouthfeel.
• Russet/Yukon potatoes: use sweet potatoes or 1 1/2 pounds peeled parsnips for a twist. Sweet potatoes add sweetness and a softer texture so cook a little less, parsnips keep it hearty but earthier.
• Whole milk / heavy cream: replace with 1 1/4 cups half-and-half or 1 cup evaporated milk plus 1/4 cup water for lower fat. For dairy-free, use 1 1/2 cups canned coconut milk or 1 1/2 cups cashew cream; note coconut will add a subtle tropical note.

Pro Tips

– Save that bacon fat, dont throw it away. Use about 2 tablespoons to cook the onions and celery for extra depth, and save a few crisped slices to re-crisp in a hot oven or skillet right before serving so the topping stays crunchy not soggy.

– If you used fresh corn, toss the cobs into the simmering pot for 10 to 15 minutes then fish them out, you get way more corn flavor. If using frozen, thaw and pat dry or quick-sauté the kernels first so they arent watery and taste fresher.

– Get the texture right by mashing 1 to 2 cups of the potatoes against the pot or blitzing about a third with the immersion blender, but dont puree everything. Do this while the potatoes are hot so the starches thicken the soup, then gently stir in warmed milk and cream.

– Warm the dairy before adding and never let the chowder boil or it can separate. Finish with a little acid like a splash of lemon juice or a teaspoon of vinegar to brighten the whole bowl, and add smoked paprika or cayenne at the end so the heat doesnt get lost.