Name: Corn Chowder Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 6 slices bacon (chopped); ½ medium onion (diced); ½ cup sliced celery; 1½ cups potato (peeled and diced); ¾ teaspoon dried thyme leaves; 1 bay leaf; black pepper (to taste); 2 cups chicken broth; 3 cups corn kernels (fresh or frozen); 1 cup milk; ½ cup heavy whipping cream

This Corn Chowder Recipe combines sweet corn, smoky bacon, and tender potatoes in a creamy, comforting soup that’s ready in about 45 minutes.

I love blending just part of the chowder so the base turns thick and creamy while plenty of corn and potatoes stay intact, making it filling enough for dinner with a slice of no knead bread or warm homemade biscuits.

taking a ladle of Corn Chowder Recipe out of the pot.

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Holly’s Recipe Highlights: Corn Chowder Recipe

Why It Works: Blending a portion of the finished soup naturally thickens the broth without adding flour, while leaving plenty of corn and potato pieces for texture.
Skill Level: Easy stovetop cooking with simple chopping, simmering, and blending.
Technique: Cook the onion and celery in the reserved bacon drippings to carry that smoky, savory bacon flavor throughout the entire pot.

For those busy days, try my slow cooker corn chowder for dinner that’s ready when you are.

Total Time:: 45 mins
Serves:: 6
Rating:: 5.0/5

Ingredient Notes

corn , cream, potatoes , onion , bay leaf , celery , broth , bacon , milk , thyme , salt and pepper with labels to make Corn Chowder Recipe.

Bacon: Cook until crisp, then reserve some of the drippings. They replace additional cooking fat and add smoky, savory flavor to the vegetables and broth.
Potatoes: Cut them into small, even pieces so they cook quickly and evenly. Starchy potatoes break down more readily and help thicken the chowder, while Yukon Golds hold their shape better.
Corn: Fresh or frozen corn both work well. Frozen corn can go straight into the pot without thawing, but may need a few extra minutes to heat through, while fresh corn has a slightly crisper texture.
Milk & Heavy Cream: Using both creates a creamy, rich broth without making the chowder overly heavy. For a lighter version, replace the cream with additional whole milk, though the broth will be less rich.

Variations

Add Protein: Stir in diced cooked ham to make ham and corn chowder or shredded chicken to make the chowder even more substantial.
Make It Cheesy: Stir in shredded cheddar at the end for a creamy, cheesy corn chowder.
Add Some Heat: Add diced jalapeño or a pinch of cayenne for a little kick.
Make It Meatless: Omit the bacon, sauté the vegetables in butter, and use vegetable broth.
Add More Vegetables: Stir in diced carrots or red bell pepper with the celery for extra vegetables and color.

How to Make Corn Chowder

adding onion and celery to pot to make Easy Homemade Corn Chowder.

Cook the bacon in a pot. Remove. In the same pot, sauté the onion and celery.

cookin potatoes with onion , celery , broth and seasonings to make Easy Homemade Corn Chowder

Add the potatoes, broth, thyme, and bay leaf.

adding corn to pan to make Easy Homemade Corn Chowder

Add the corn and simmer (full recipe below).

blending ingredients together to make Easy Homemade Corn Chowder

Whisk together the milk and the cream. Add to the soup mixture.

pot of Easy Homemade Corn Chowder with bacon on top

Remove some of the soup, blend, and return to the pot. Add the bacon and serve.

Blend Partially: Blend only part of the chowder to thicken the broth while keeping plenty of corn and potato pieces in every bowl.
Use an Immersion Blender: An immersion blender can be used right in the pot. Pulse carefully and stop before the soup becomes completely smooth.
Stir the Dairy: Once the milk and cream are added, stir frequently to prevent the dairy from scorching on the bottom of the pot.
Thin When Reheating: If the chowder thickens after chilling, add a splash of milk or broth as it reheats to bring it back to the desired consistency.

bowls of Easy Homemade Corn Chowder with a spoon.

Save Some for Later

Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat it on the stovetop over medium-low heat, stirring occasionally, or warm individual portions in the microwave. If it has thickened while sitting, add a splash of milk or chicken broth while reheating.
For freezing, prepare the chowder without the milk and cream. Cool completely and freeze in airtight containers for up to 3 months. Thaw in the refrigerator, reheat, and stir in the dairy while the soup is simmering.