Using either, fresh, canned, or frozen corn, this easy Corn Chowder recipe is a great year-round soup! With added potato, bacon, and cheese, you’ll want a big bowl!
Really love corn? Serve this with a little cornbread on the side!
A Year-Round Chowder
We’re in what we call “false spring” – where it’s chilly, then the weather gets super hot and we start thinking it’s time for flip flops…and then it’s cold and rainy again. Mother Nature likes to toy with us! But my husband said, “well, at least you have a reason to make your corn chowder again.”
There are so many soups I absolutely love, but if given the choice between a brothy soup and a thick creamy chowder, I’ll go for the chowder. This easy homemade corn chowder gets made all year. It’s everything a chowder should be – thick, creamy, hearty, flavorful, and simple. The rich broth pairs perfectly with the sweet corn. Pure comfort food.
Corn Chowder Recipe
Here’s what you’ll need to make this corn and potato chowder:
(Scroll below to the printable recipe card for details and measurements.)
- Corn: Fresh, frozen, or canned corn can be used, making this chowder recipe great any time of year. I find that fresh corn is the sweetest, so it’s my preference, but there’s a simple fix to that if using canned or frozen – add a bit of honey! A little drizzle helps replace the missing corn “milk.”
- Potatoes: Either Russet or Yukon gold. If using Yukon gold, no need to peel. Your choice.
- Aromatics: Onion, celery, garlic, and scallions.
- Liquid: low-sodium chicken broth and heavy cream.
- Bacon: for flavor…because BACON. Ha.
- Flour: to thicken the soup.
- Butter: to sauté the vegetables and for richness and flavor.
- Cheese: shredded cheddar cheese
- Seasonings: Kosher salt, freshly ground pepper, dried thyme, and bay leaves.
- Honey: this is recommended if using using canned or frozen corn, since they don’t carry the same sweetness as fresh corn.
- Add in some chicken: Diced or shredded cooked chicken can be added in for extra protein and flavor.
- Vary the seasoning: Replace the thyme with dried oregano.
- Kick up the spice: Add in some paprika for a smoky flavor or cayenne pepper for a little heat.
- Change the cheese: The cheddar cheese can be swapped out for pepper jack.
How to Make Corn Chowder
To make this Potato Corn Chowder recipe, follow the detailed steps below included in the printable recipe card and don’t miss the video below.)
Crockpot Corn Chowder
This chowder is really easy and all made in one pot, but if you still need (or prefer) to make it in your crock pot, you certainly can!
- Cook bacon in a skillet.
- Add all ingredients (except the cream and cheese) to a 6-quart or larger slow cooker. Stir well, cover and cook on LOW for 7-8 hours.
- Use an immersion blender to blend about half the soup (or add 3 cups of soup to a blender and puree then add back to the slow cooker).
- Stir in cream, cover and cook another 10 minutes or so to heat through, then stir in the cheese until melted.
How to Store
Leftovers: Leftovers will keep in a tightly sealed container in the refrigerator up to 3 days.
To reheat: Reheat on the stove or in the microwave over low heat until warmed through. If it seems too thick, you can add a little chicken broth to thin it out.
Can you freeze corn chowder? I’m not a fan of freezing this soup since the heavy cream tends to separate once thawed and the potatoes break down creating a weird texture – the overall soup just doesn’t taste all that great. If you simply must freeze it, omit the cream initially and add it once thawed and when reheating the soup. Freeze up to 1 month. Thaw in the fridge overnight.
What to Serve with Corn Chowder?
This soup is pretty substantial all on its own, but here are some great additions I serve with it sometimes:
Easy Corn Chowder
- 4 slices thick-cut bacon , diced
- 2 tablespoons unsalted butter
- 1 small sweet onion , finely diced
- 2 stalks celery , finely diced
- 3 cloves garlic , diced
- Kosher salt and freshly ground pepper , to taste (I usually add about 2-3 teaspoons)
- 1/4 cup all-purpose flour
- 5 cups low-sodium chicken broth
- 2 medium russet potato , peeled and cut into 1/2-inch cubes
- 3 cups corn kernels (fresh from 5 ears of corn, canned and drained, or frozen thawed and drained)
- 1 tablespoon honey (if using canned or frozen corn)
- 1/4 teaspoon dried thyme
- 2 bay leaves
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 2 scallions , diced small
- Add the bacon to the bottom of a large heavy soup pot set over medium heat. Stir until the bacon is browned and crispy. Remove to a paper-towel-lined plate with a slotted spoon.
- Drain or spoon off all but 3 tablespoons of the fat in the pot. Stir in the butter until melted.
- Add in the onion and celery; cook, stirring occasionally, until the vegetables just begin to become tender, about 5 minutes.
- Add in the garlic and saute until fragrant, about 30 seconds. Season with salt and pepper, to taste.
- Sprinkle the flour into the vegetables to coat them evenly and make a paste. Cook a minute or two to get rid of the raw flour flavor.
- Pour in the chicken broth along with the potato, corn, honey, thyme, and bay leaves; bring to a boil, then reduce heat to a gentle simmer. Cook until the potatoes are tender but not mushy, stirring occasionally, about 10-12 minutes.
- Discard the bay leaves from the soup.
- Add in the heavy cream.
- Using an immersion blender, puree the soup until the desired consistency is reached (alternatively, transfer about 3 cups of the soup in a food processor or blender and stir it back into the soup.)
- Stir in the shredded cheese until melted.
- Stir in most of the cooked bacon, reserving some for garnish.
- Taste and adjust seasonings, if necessary.
- Ladle the soup into bowls and garnish with the some cooked bacon and diced scallions.