There’s just something about a warm, creamy bowl of corn chowder that feels like a hug in a bowl. It’s simple, cozy, and packed with flavor. You’ll love how easy this one is to whip up, especially on a chilly day. It’s thick, hearty, and naturally sweet from the corn — perfect with a slice of crusty bread.
This is one of those recipes I grew up on. My mom made it every fall, usually when she had leftover corn from the weekend. The smell of it cooking always filled the kitchen, and it was one of the few soups we’d all actually get excited about.
Whether you’re using fresh, frozen, or canned corn, it works — and it’s always delicious.
What You’ll Need
- 4 slices of thick-cut bacon, chopped
- 1 tablespoon butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 4 cups chicken broth
- 3 cups corn (fresh, frozen, or canned and drained)
- 2 medium russet potatoes, peeled and diced small
- 1 cup half-and-half
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- Optional: chopped fresh parsley or green onions for topping
Why I Love This Recipe
This soup brings back memories of family dinners and slow Sunday nights. It’s one of those recipes that always turns out right and warms you up from the inside.
- Super creamy and comforting without being too heavy
- Easy to adapt based on what you have — canned corn or frozen both work great
- Comes together in under an hour
- Tastes even better the next day
- One pot, easy cleanup
Servings + Time
Servings: 4 to 6
Cook Time: 45 minutes
Prep Time: 15 minutes
Total Time: 1 hour
Macros (Per Serving, based on 6 servings)
- Calories: 320
- Protein: 10g
- Fat: 18g
- Carbs: 30g
- Fiber: 3g
- Sugar: 5g
Why This Recipe Works (Quick Science)
Corn starches naturally thicken when simmered, so when paired with potatoes (which release starch) and flour, it creates a creamy texture without needing cream cheese or heavy cream. The bacon fat adds deep flavor, and sautéing the onions and garlic in that base makes every bite more savory. Half-and-half keeps it rich but not too heavy.
Common Mistakes
- Skipping the flour: This helps thicken the chowder, so don’t skip it.
- Undercooking the potatoes: Dice them small so they cook faster and soften properly.
- Boiling the dairy: Keep it at a gentle simmer after adding the half-and-half to avoid curdling.
- Not seasoning enough: Always taste and adjust salt and pepper at the end!
What to Serve With
- Crusty bread or a warm baguette
- Grilled cheese sandwich
- Simple green salad
- A side of roasted vegetables
FAQ
Can I make this vegetarian?
Yes! Just skip the bacon and use a little olive oil to sauté the veggies. Use veggie broth instead of chicken broth.
Can I freeze it?
This soup freezes okay, but the dairy might separate a little. Stir it well when reheating.
Can I use milk instead of half-and-half?
You can, but it’ll be thinner. Use whole milk for best results.
Can I use canned corn?
Absolutely. Just make sure to drain it first.
Make Ahead Tips
- Dice the potatoes and onions a day ahead and store them in the fridge.
- Make the soup up to 2 days ahead and reheat gently on the stove.
- Cook and crumble the bacon in advance to save a step later.
How to Make Creamy Corn Chowder
Step 1: Cook the Bacon
Ingredients Used: 4 slices of thick-cut bacon, chopped
Add the chopped bacon to a large pot and cook over medium heat until crispy. Stir often. Once browned, remove with a slotted spoon and set aside. Leave about 1 tablespoon of bacon fat in the pot.
Step 2: Sauté Onion and Garlic
Ingredients Used: 1 tablespoon butter, 1 small onion (diced), 2 cloves garlic (minced)
Add butter to the bacon fat in the pot. Once melted, stir in the diced onion and cook for 4–5 minutes until soft. Add the minced garlic and cook 1 minute more.
Step 3: Add Flour
Ingredients Used: 2 tablespoons all-purpose flour
Sprinkle in the flour and stir constantly for about 1 minute to cook out the raw taste. It’ll form a thick paste with the veggies.
Step 4: Pour in Broth
Ingredients Used: 4 cups chicken broth
Slowly pour in the chicken broth while stirring. This helps prevent lumps. Stir until smooth and starting to thicken.
Step 5: Add Corn and Potatoes
Ingredients Used: 3 cups corn, 2 medium russet potatoes (peeled and diced)
Stir in the corn and diced potatoes. Bring everything to a low boil, then reduce to a simmer. Cover and cook 15–20 minutes, or until potatoes are soft.
Step 6: Add Half-and-Half and Seasonings
Ingredients Used: 1 cup half-and-half, 1/2 teaspoon dried thyme, salt and pepper to taste
Once the potatoes are soft, stir in the half-and-half and thyme. Season with salt and pepper. Simmer gently for 5 minutes. Don’t let it boil.
Step 7: Finish and Serve
Ingredients Used: Cooked bacon (from Step 1), optional chopped parsley or green onions
Stir in most of the cooked bacon (crumbled if needed), and save some finely chopped or crumbled bacon for topping. Ladle into bowls and garnish with more bacon, parsley, or green onions if you like.
Leftovers + Storage
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat on the stove over medium-low heat. Add a splash of broth or milk if it gets too thick.
- Freezing is possible, but the texture may change a bit. Stir well after thawing.
Now It’s Your Turn
This creamy corn chowder is one of those cozy meals that brings comfort with every spoonful. I hope you give it a try and make it your own. If you do, leave a comment and let me know how it turned out — or if you have any questions along the way!
