Best Corn Chowder Recipe
This creamy corn chowder is packed with sweet corn kernels, tender potatoes, and smoky bacon in a rich, velvety broth. It's comfort food at its finest—naturally sweetened by fresh corn and ready in under an hour for the perfect weeknight dinner or cozy weekend meal.
Equipment
- Large Dutch oven or heavy-bottomed pot at least 6-quart capacity
- Sharp chef's knife
- Cutting board
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Ladle
- Immersion blender optional, for creamier texture
Ingredients
- 6 slices bacon about 170g, diced
- 2 tablespoons butter 28g
- 1 large onion about 1 cup or 150g, diced
- 2 stalks celery about ¾ cup or 100g, diced
- 3 cloves garlic minced
- ¼ cup all-purpose flour 30g
- 4 cups chicken broth 950ml, or vegetable broth
- 1½ pounds Yukon Gold potatoes 680g, peeled and diced into ½-inch cubes
- 4 cups fresh corn kernels about 6-8 ears of corn, or 4 cups frozen corn
- 2 corn cobs reserved after cutting kernels, if using fresh corn
- 1½ cups heavy cream 360ml
- 1 teaspoon dried thyme
- 2 bay leaves
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper adjust to taste
- salt and black pepper to taste
For Garnish
- fresh chives or green onions chopped
Instructions
- Cook diced bacon in a large Dutch oven over medium heat until crispy (8-10 minutes). Transfer to a paper towel-lined plate and leave 2 tablespoons bacon fat in the pot.
- Add butter to the bacon fat. Once melted, add onion and celery, cooking until soft and translucent (5-7 minutes). Add garlic and cook for 30 seconds.
- Sprinkle flour over the vegetables and stir constantly for 2-3 minutes until the mixture turns light golden and smells nutty.
- Gradually whisk in the chicken broth, then add potatoes, thyme, bay leaves, smoked paprika, cayenne, and corn cobs (if using fresh). Bring to a boil, then reduce heat and simmer 15-20 minutes until potatoes are tender.
- Remove corn cobs and bay leaves. Add corn kernels and simmer for 5-10 minutes to cook the corn and meld flavors.
- Stir in heavy cream and half the bacon. Season with salt and pepper to taste. Simmer on very low heat for 3-5 minutes without boiling. Optional: use immersion blender to puree 1-2 cups for extra creaminess.
- Ladle into bowls and top with remaining crispy bacon and chopped chives. Serve immediately while hot.
Notes
- Fresh corn is best when in season, but frozen corn works beautifully year-round—add directly without thawing.
- For thicker chowder, simmer uncovered longer, puree a portion with an immersion blender, or add a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water).
- Make it vegetarian by omitting bacon, using vegetable broth, and adding extra smoked paprika for depth.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Flavors deepen overnight.
- Freezer-friendly for up to 2 months, though cream may separate slightly—stir well when reheating.
- Reheat gently on low heat, stirring frequently. Add a splash of broth or cream if too thick.
- Make ahead up to 2 days in advance and reheat before serving for even better flavor.
- For a lighter version, substitute heavy cream with half-and-half or whole milk.
- Add seafood (shrimp, crab) in the last 5 minutes for a seafood corn chowder variation.
- Top with shredded cheddar cheese, sour cream, or crushed oyster crackers for extra indulgence.
Nutrition
Serving: 1BowlCalories: 385kcalCarbohydrates: 35gProtein: 10gFat: 24gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 680mgPotassium: 820mgFiber: 4gSugar: 6gVitamin A: 15IUVitamin C: 25mgCalcium: 8mgIron: 10mg
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