Thick and creamy and full of comfort, this corn chowder is packed with tender potatoes, sweet corn, ham, and smoky bacon. It’s quick enough for a weeknight and versatile — make it with fresh, frozen, or canned corn any time of year.
Why I love this recipe
This creamy corn chowder balances a silky base with chunky potato, corn kernels, salty ham, and crisp bacon for a satisfying bowl that’s both simple and flavorful.
- Hearty and filling: Serve it as a main course or alongside a sandwich or salad for a complete meal.
- Comforting: Warm and rich, with familiar flavors that make it a comfort-food favorite.
- Fast and flexible: Comes together on the stove in about 30 minutes and can be made with fresh, frozen, or canned corn.
Ingredients
- Corn: Fresh, frozen, or canned sweet corn works. If using fresh corn, cut the kernels from the cob and add them directly — no precooking needed.
- Potatoes: Yukon Gold or yellow potatoes hold their shape and give a creamy texture when partially blended.
- Flour or thickener: All-purpose flour helps thicken the chowder. For a gluten-free or dairy-sensitive option, use a cornstarch or arrowroot slurry added near the end of cooking.
How to make corn chowder
- Cook the bacon: Fry until crisp, remove and set aside, leaving about 2 tablespoons of bacon fat in the pot. Sauté the diced onion in the fat until soft, add minced garlic for the last 30 seconds, then stir in the flour and cook 1–2 minutes to remove the raw taste.
- Add liquids and potatoes: Stir in salt, pepper, paprika, then pour in chicken broth and add diced potatoes. Bring to a simmer, cover, and cook 10–15 minutes until potatoes begin to soften.
- Add corn: Stir in corn and continue cooking until the corn is warmed through and potatoes are fork-tender, about 8–10 minutes.
- Blend for thickness: Remove from heat and use an immersion blender to puree a portion of the soup to your preferred consistency, leaving some chunks for texture. Alternatively, blend a portion in a blender and return it to the pot.
- Finish with meat and cream: Add diced ham and most of the cooked bacon (reserve some for garnish). Warm the meat through if needed, then stir in half-and-half or milk to make the chowder creamy. Taste and adjust seasoning with salt and pepper.
Flavor variations
- Cheesy: Stir in shredded sharp cheddar or pepper jack at the end for richness and a little bite.
- Herbs: Garnish with fresh chives, parsley, or cilantro. Dried thyme or parsley added while cooking also works well.
- Spicy: Add diced jalapeño or canned green chiles for a Tex-Mex twist.
Storage
- Refrigerator: Keep in an airtight container for 3–4 days.
- Freezer: Cool to room temperature, transfer to a freezer-safe container, and freeze up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm gently on the stovetop over medium heat for 10–15 minutes, stirring occasionally. Avoid high heat to prevent the dairy from separating.
Serving suggestions
This chowder stands on its own, but pairs nicely with warm rolls, cornbread, or a simple green salad. Garnish with reserved bacon, fresh herbs, and freshly ground pepper for a finishing touch.
Tips: thickening, make-ahead, and differences
How do you thicken corn chowder?
Blend more of the soup to naturally thicken it. If needed after adding the meat, mix 2 tablespoons cornstarch with a small amount of hot broth to make a slurry, stir it into the soup, and simmer a few minutes until thickened.
Can I make corn chowder in advance?
Yes. Cook the soup, cool it, and refrigerate up to 3 days. Reheat gently on the stovetop before serving.
What’s the difference between corn soup and corn chowder?
Soup is typically thinner and broth-based. Chowder is richer and heartier, with a creamier texture and chunkier ingredients.
Corn Chowder Recipe
Quick and easy: a hearty corn chowder loaded with bacon, ham, and potatoes. Ready in about 30 minutes on the stovetop. Instructions included for Instant Pot and slow cooker variations.
Ingredients
- 4 strips bacon
- 1/2 cup onion, diced
- 3 cloves garlic, minced
- 2 tbsp all-purpose flour
- 32 ounces corn, frozen or canned (approx. 9 ears)
- 1 lb gold (Yukon) potatoes, diced 1/2-inch
- 2 tsp salt
- 1/4 tsp ground black pepper
- 1/4 tsp paprika
- 4 cups unsalted chicken broth
- 1 cup half-and-half (or milk of choice)
- 1 lb ham, diced into 1/2-inch cubes
Instructions
- In a large Dutch oven or pot, cook the bacon until crisp. Remove bacon and set aside, leaving about 2 tablespoons of fat in the pot; drain excess.
- Add diced onion and cook until soft and translucent. Add garlic and cook 30 seconds more.
- Stir in the flour and cook 1–2 minutes to remove the raw taste.
- Add salt, pepper, and paprika, then pour in the chicken broth and stir to combine.
- Add diced potatoes, bring to a low simmer, cover, and cook 10–15 minutes until potatoes begin to soften.
- Remove lid, stir in the corn, and cook an additional 8–10 minutes until corn is heated and potatoes are tender.
- Turn off heat and blend part of the soup with an immersion blender to reach the desired consistency, leaving some chunks. If using a blender, blend a portion then return it to the pot.
- Optional: sear the ham in a skillet for a few minutes for extra color, then add ham and cooked bacon (reserve some bacon for garnish) to the pot and warm through.
- With the heat off, stir in the half-and-half. Adjust seasoning as needed.
- Serve warm, topped with reserved bacon, fresh chives or parsley, and freshly ground pepper.
Notes
- Fresh corn: Cut kernels from the cob and add directly; no precooking necessary.
- Frozen corn: Thaw while you prepare the soup, then add as directed.
- Canned corn: Drain before adding. For a sweeter, thicker texture, add a can of creamed corn.
- Instant Pot: Sauté bacon, remove, then sauté onion and garlic. Add broth, seasonings, potatoes, and corn. Pressure cook 15 minutes and quick release. Blend a portion, thicken if needed, then add meats and cream.
- Slow cooker: Add all ingredients except bacon, ham, flour, and half-and-half. Cook low for 6 hours, blend, thicken with a flour slurry if desired, then stir in meats and dairy and warm before serving.
Nutrition
Serving: 1 | Calories: 374 kcal | Carbohydrates: 39 g | Protein: 21 g | Fat: 17 g | Saturated Fat: 6 g | Sodium: 1780 mg | Fiber: 4 g | Sugar: 8 g
Nutrition information is an estimate and should be used as a guideline.
Recipe first published December 18, 2018. Updated September 16, 2022 with new images and information. The recipe was later updated to include bacon.
Photography by @KJandCompany.co