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!
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!
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.”
This corn chowder is everything a chowder should be – thick, creamy, hearty, flavorful, and simple. The rich broth pairs perfectly with the sweet corn. Pure comfort food.
What type of corn to use for Corn Chowder
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.”
- Diced or shredded cooked chicken can be added in for extra protein and flavor.
- Replace the thyme with dried oregano.
- Add in some paprika for a smoky flavor or cayenne pepper for a little heat.
- The cheddar cheese can be swapped out for pepper jack.
Can Corn Chowder be made in the slow cooker?
Yep! 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.
Can you freeze corn chowder?
Unfortunately, this soup does not freeze well due to the dairy and potatoes, so I don’t recommend it. But if you must, follow these tips:
- Omit the cream initially and add it when reheating the soup.
- Cool soup completely, then add to freezer-safe sealed containers and freeze up to 1 month.
- To thaw, place containers in the refrigerator overnight or until thawed completely.
- Reheat in dutch oven or soup pot and once heated through, add cream and stir to heat. Serve as directed.
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:
Watch the video for corn chowder
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)
- 1/2 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.