This corn chowder recipe transforms fresh summer corn into a rich, creamy soup that warms your soul. After making this comforting chowder for my family countless times over the past decade, I can confidently say it’s the perfect balance of sweet corn, tender potatoes, and smoky bacon in every spoonful.
Fresh corn chowder delivers restaurant-quality flavor right from your kitchen. The secret lies in using whole corn cobs to create an incredibly flavorful base that elevates this simple soup into something extraordinary.
Essential Ingredients for Perfect Corn Chowder
Sweet corn soup starts with quality ingredients that work together beautifully. Here’s what you’ll need for this homemade corn chowder:
- 4-5 ears of fresh corn (about 4 cups kernels)
- 4 slices of bacon, chopped
- 1 large onion, diced
- 1 large carrot, diced small
- 3 celery stalks, diced
- 1 pound Yukon potatoes, cubed
- 4 cups chicken broth
- 1½ cups whole milk
- 1 cup heavy cream
- Salt, pepper, and cayenne to taste
- Fresh chives for garnish
The beauty of this creamy corn soup lies in using every part of the corn. The kernels provide sweetness and texture, while the cobs infuse the broth with deep corn flavor.
Step-by-Step Corn Chowder Instructions
Making corn soup from scratch takes about 45 minutes. I’ve perfected this method through years of testing in my own kitchen.
Prepare the corn stock first:
- Cut kernels from corn cobs and set aside
- Place bare cobs in a large pot
- Add broth, milk, and cream
- Simmer for 20 minutes
- Remove cobs with tongs
Build the chowder base:
- Cook bacon in a Dutch oven until crispy
- Remove bacon, keep 2-3 tablespoons of fat
- Sauté onion, celery, and carrot until soft
- Add potatoes and corn kernels
- Season with salt, pepper, and cayenne
- Pour in the corn stock
- Simmer until potatoes are tender
This potato corn chowder method ensures every ingredient develops maximum flavor while maintaining the perfect creamy texture.
Fresh vs. Frozen Corn Options
Corn chowder with fresh corn delivers the best taste, but you have options year-round. During peak summer season, I always choose fresh corn from local farmers markets.
For fresh corn:
- Select ears with bright green husks
- Kernels should feel plump and milky
- Use within 2-3 days for best flavor
Winter alternatives:
- Frozen corn works well (add 15 oz creamed corn for richness)
- Canned corn creates convenience (use regular plus creamed varieties)
- Both maintain good texture in the finished soup
My family actually prefers this hearty corn chowder made with fresh corn, but the convenience options never disappoint during busy weeknights.
Pro Tips for Creamy Corn Chowder Success
Bacon corn chowder requires a few techniques to achieve restaurant-quality results. These tips come from my years of perfecting this recipe.
Corn preparation secrets:
- Remove all silk threads for smooth texture
- Cut corn over nested bowls to catch kernels
- Save every drop of corn milk from the cobs
Texture enhancements:
- Blend ¼ of the finished soup for extra creaminess
- Don’t skip the corn cob simmering step
- Keep heat at gentle simmer to prevent curdling
Flavor boosters:
- Cook vegetables in bacon fat for depth
- Season gradually and taste frequently
- Balance sweetness with salt as needed
These simple techniques transform basic ingredients into an impressive corn and potato chowder that rivals any restaurant version.
Storage and Reheating Guidelines
Summer corn chowder keeps well for meal planning. Store cooled soup in the refrigerator for up to 4 days in airtight containers.
Reheating methods:
- Stovetop: warm slowly over low heat, stirring frequently
- Microwave: heat in 30-second intervals, stirring between
- Add splash of milk if soup thickens too much
I don’t recommend freezing this dairy-based soup since the cream can separate and potatoes become grainy.
Serving Suggestions and Variations
This easy corn chowder pairs beautifully with crusty bread or warm biscuits. For entertaining, I serve it as a starter before grilled meats or as a light dinner with salad.
Popular variations:
- Add diced jalapeños for heat
- Include cooked chicken for protein
- Stir in fresh herbs like thyme or parsley
- Top with shredded cheese
My guests always request seconds when I serve this comforting bowl of goodness. The combination of sweet corn, smoky bacon, and creamy broth creates an irresistible flavor profile that defines summer comfort food.
Whether you’re using garden-fresh corn or convenient alternatives, this reliable recipe delivers consistent, delicious results every time you make it.
Easy Corn Chowder Recipe
Ingredients
Equipment
Method
- Make the corn stock: Cut the kernels from the corn cobs and set kernels aside. Place the bare cobs in a large stockpot.
- Add 4 cups chicken broth, 1½ cups milk, and 1 cup heavy cream to the pot with the cobs. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes while preparing the chowder.
- Use tongs to remove and discard the corn cobs before using the corn stock in the chowder.
- Start the chowder: Place a 5-quart Dutch oven over medium-high heat. Add chopped bacon and cook, stirring occasionally, until browned and crispy. Remove bacon with a slotted spoon and set aside.
- In the same pot with the bacon fat, add diced onion, celery, and carrot. Cook uncovered, stirring occasionally, until onion is soft and translucent, about 7-8 minutes.
- Add the cubed potatoes, 4 cups corn kernels, 2 teaspoons salt, ¼ teaspoon black pepper, and ¼ teaspoon cayenne pepper to the pot.
- Pour the prepared corn stock into the pot and bring to a light boil. Reduce heat and simmer uncovered for 10-15 minutes, or until potatoes are fork-tender.
- Season with additional salt and pepper to taste. Ladle into warm bowls and garnish with the reserved crispy bacon and chopped fresh chives before serving.