Corn Chowder is a rich and hearty dish featuring a creamy and flavorful base with crispy bacon, tender potatoes, creamed corn, and sweet corn. It is a comforting and satisfying thick soup that is substantial enough to be a main course on its own! I also have Zucchini Corn Chowder that you may want to try!

Ladle full of Corn Chowder hovering above the pot.

Ingredients & Substitutions

Bacon: I prefer thick-cut bacon for a heartier and more pronounced flavor, but regular-cut bacon would also work. Or, for a leaner option, use turkey bacon. Leave about a tablespoon of grease in the pot after you have cooked the diced bacon.

Chicken Broth: Chicken broth provides a savory liquid base for the chowder. It combines with the milk to create the soup’s creamy texture. You could also use chicken stock.

Potatoes: Yukon potatoes are a good choice for this chowder because of their buttery and creamy texture. Other potato options are Russett, red, or even fingerling potatoes. I peeled the potatoes, but you could leave the skins on if you don’t mind that.

Pouring pureed corn into a pot of Corn Chowder.

Corn: Both creamed corn and sweet corn kernels are added to the chowder. The creamed corn adds creaminess and the corn kernels add some texture and sweet corn flavor. If using frozen corn, let it thaw before adding it to the chowder.

Red Pepper Flakes: Red pepper flakes (crushed red pepper) add just a subtle bit of heat to each bite of the chowder. For more of a kick, add more red pepper flakes. Or, leave it out if preferred.

Overhead looking down on pot of Corn Chowder on a wooden table.

Variations To Corn Chowder

Corn chowder is a versatile dish that can be customized with various variations and toppings to suit your taste. Here are some ideas:

  • Add cooked seafood such as shrimp, crab, or scallops for a seafood twist.
  • Add cooked chicken like rotisserie chicken.
  • Make it spicier by adding more red pepper flakes or diced jalapeno peppers. Or, try drizzling a little hot sauce in the chowder for an extra kick!
  • Stir in shredded cheddar cheese or Pepper Jack cheese for a rich and cheesy version.
  • Serve with a variety of optional toppings like shredded cheese, avocado slices, homemade croutons, green onions, and diced tomatoes.
Bowls of Corn Chowder.

Can I Make Corn Chowder Without A Blender?

Blending half of the chowder mixture in the blender results in a creamier soup, but you could skip this step if you prefer. If you do skip the blending, the chowder will be much heartier and chunkier, which some people love! So, it is about personal preference.

Spoon in a bowl of Corn Chowder.

How To Store Corn Chowder

To store corn chowder, first, let it cool completely. Then, store it in an airtight container in the refrigerator. It will last up to 3-4 days. I like to portion it out for easy-to-grab and heat lunches! Reheat the chowder on the stovetop over low to medium heat or in the microwave.

Overhead looking down on pot of Corn Chowder on a wooden table.
5 from 1 vote

Corn Chowder

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Corn Chowder is a rich and hearty dish featuring a creamy and flavorful base with crispy bacon, tender potatoes, and corn. It is a comforting and satisfying thick soup that is substantial enough to be a main course on its own!


  • 8 slices thick-cut bacon, diced
  • 1 small yellow onion, diced (about ½ cup)
  • 1 tablespoon garlic, minced
  • ¼ cup (31 g) all-purpose flour
  • 2 cups (480 g) chicken broth
  • 2 cups (490 g) whole milk
  • 1 pound Yukon gold potatoes, peeled, diced
  • 2 cans (14.75 ounces each) creamed corn
  • 1 can (15.25 ounces) sweet corn, drained
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • teaspoon crushed red pepper
  • chives or green onion, diced for garnish
  • salt, to taste


  • In a large pot or Dutch oven over medium heat, cook the diced bacon for 8-10 minutes, or until crispy. Using a slotted spoon, transfer the cooked bacon to a paper towel-lined plate. Reserve about 1 tablespoon of bacon grease in the pot, discarding the rest.
  • Add the onions and cook for 3-5 minutes, or until softened. Add garlic. Cook for 1 minute.
  • Whisk in flour and continue cooking, stirring constantly for 1 minute. Slowly drizzle in chicken broth and milk. Whisk until no flour lumps remain.
  • Add potatoes. Cover and simmer for 15-18 minutes, or until potatoes are fork-tender.
  • Add creamed corn, sweet corn, salt, pepper, and crushed red pepper flakes. Stir to combine.
  • Carefully transfer ½ of the soup to a blender and blend until smooth. (Be careful, the liquid will be hot.)
  • Return the blended soup to the pot. Add half of the cooked bacon. Stir to combine and cook for 3-5 more minutes, or just until heated through.
  • Serve hot, garnished with chives or green onions and the remaining bacon.


Did you make this recipe?

You can tag me at @iamhomesteader.

What the Test Kitchen had to say about this recipe:


This is my kind of soup! The chowder is creamy with bits of corn and bacon in every bite. Comfort in a bowl!


I really enjoyed this corn chowder! It was thick and flavorful with a nice crunch from pieces of crispy bacon.


Creamy and flavorful chowder! I love it with green onion or chives on top!


This chowder is creamy, hearty, and flavorful!


The corn is deliciously sweet and crunchy which pairs very well with the creamy chowder!


This is so good, creamy, and flavorful. I adore the bacon in it.

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Reader Comments

  1. Can I freeze this completed soup? I live alone, and end up giving most of the food I make away, because at 80 my appetite is getting smaller, but I like my food fresh. Some recipes I put into smaller containers and enjoy maybe one a week. Can I do this with your corn chowder?

    1. Milk based broths don’t always freeze the best, so if you wanted you could replace the milk with more chicken broth. It will be slightly less creamy, but it will freeze great.

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