Corn Chowder Recipe

This easy corn chowder recipe is a creamy, comforting soup with sweet corn, tender potatoes, and optional smoky bacon—ready in under an hour. When I first tested this corn chowder recipe at a chilly autumn gathering in Georgia, friends raved about its balance of sweet, savory, and oh-so-creamy flavors. With each spoonful delivering hearty chunks of corn and potato, it doubles as a main dish or a cozy side to warm cornbread.

Who doesn’t love a bowl of homemade soup to drive away the chill? Here’s what makes this soup special: it leans on pantry staples, yet feels indulgent—plus, you can whip it up without even touching the oven. A 2024 survey by the National Soup Association found corn chowder to be among the top ten most sought-after comfort soups in Southern kitchens. Let me share why it’s become a weeknight staple in my home.

Why You’ll Love This Recipe

• No oven needed—stovetop magic only
• Ready in under 60 minutes—perfect for busy evenings
• Creamy texture—thanks to a gentle blend of milk and a dash of flour
• Vegetarian-friendly option with an easy bacon swap
• Uses fresh or frozen corn—year-round comfort food
• Paleo twist achievable with coconut milk & arrowroot powder
• Gluten-free when served with corn tortillas or fresh cornbread
• Great for meal prep—a fridge-friendly lunch or dinner

Ingredients

• 4 cups corn kernels (about 6 ears fresh or 1 lb frozen; sweet white or bi-color)
• 3 tbsp unsalted butter (or olive oil for dairy-free)
• 1 medium yellow onion, diced (about 1 cup)
• 3 garlic cloves, minced
• 2 cups Yukon Gold potatoes, peeled and diced (½-inch cubes)
• 4 cups low-sodium vegetable or chicken stock (see note for water swap)
• 1 cup whole milk or half-and-half (for vegan, use canned coconut milk)
• 2 tbsp all-purpose flour (sub arrowroot for grain-free)
• 4 slices bacon, chopped (optional for vegetarian)
• 1 tsp smoked paprika (or sweet paprika)
• ½ tsp dried thyme (fresh sprigs work too)
• Sea salt and freshly ground black pepper, to taste
• 2 tbsp fresh chives or green onions, sliced (for garnish)

(Tip: Choose firm, waxy potatoes—they hold their shape and add creaminess.)

Directions

1. Cook the bacon (if using) in a large Dutch oven over medium heat until crisp. Scoop out bacon and drain on paper towels, leaving fat in the pot—again, skip this if you prefer vegetarian.
2. Add butter to the pot; once melted, sauté onion 4 minutes until translucent. Stir in garlic and cook 30 seconds until fragrant.
3. Sprinkle in flour and smoked paprika, stirring constantly to make a light roux—this is your secret to a silky chowder.
4. Pour in stock, scraping the bottom to release browned bits, then add potatoes. Bring to a gentle boil, reduce heat, and simmer 12–15 minutes until potatoes are fork-tender.
5. Stir in corn kernels and milk; heat on low for 5 minutes—you want it hot, not boiling, or the milk may separate.
6. For extra creaminess, ladle about 1 cup of soup into a blender, pulse twice, and stir back in. (Alternatively, use an immersion blender to keep it rustic.)
7. Season with salt, pepper, and thyme; top with chopped bacon and chives. Serve immediately with warm cornbread or crisp salad.

(Hint: If chowder feels too thick, whisk in a splash of stock to reach your perfect consistency.)

Servings & Timing

Makes about 6 generous bowls
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Variations

• Spicy Southwest: Add 1 diced jalapeño and a squeeze of lime juice.
• Vegan Comfort: Swap butter for coconut oil and dairy for full-fat coconut milk.
• Loaded Potato Style: Stir in ½ cup shredded cheddar and ¼ cup cooked ham.
• Smoky Chipotle: Use chipotle powder instead of paprika for a smoky kick.
• Lighter Version: Replace milk with plain unsweetened almond milk and use less flour.
• Slow-Cooker Friendly: Follow steps 1–4, then transfer to slow cooker on low for 3 hours.

Storage & Reheating

Refrigerate in an airtight container up to 4 days.
Freeze in portions for up to 2 months—leave out the milk when freezing; add it when reheating.
To reheat, warm gently on stove over low heat, stirring occasionally and adding broth if needed.

Make-ahead tip: You can chop veggies and cook bacon up to a day ahead—just cover and chill until ready to finish.

Notes

• I learned that fresh corn from the farmers’ market gives a sweeter punch, but frozen works marvelously and saves prep time.
• Avoid boiling after adding milk—keep the heat low to prevent curdling.
• A heavy-bottomed pot prevents sticking and scorching.
• For an ultra-smooth finish, blend half the chowder and leave the rest chunky.
• Feel free to swap thyme for rosemary or tarragon to shift the flavor profile.

FAQs

Q: Can I use canned corn instead of fresh or frozen?
A: Absolutely—drain two 15-oz cans, rinse, and add in step 5 for a quick shortcut.

Q: How can I make this chowder dairy-free?
A: Swap butter for vegan margarine and milk for unsweetened almond or coconut milk.

Q: Why is my chowder too thin?
A: Stir in an extra tablespoon of flour or simmer a bit longer to reduce liquid.

Q: Can I cook this in a slow cooker?
A: Yes—after step 3, transfer everything to a slow cooker on low for 3–4 hours.

Q: What’s the best way to reheat frozen chowder?
A: Thaw overnight in the fridge, then reheat on the stove, adding broth if it’s too thick.

Q: Is corn chowder vegetarian?
A: You can easily make it vegetarian by skipping bacon and using vegetable stock.

Q: My potatoes are mushy—help!
A: Use firmer waxy potatoes (like Yukon Gold), and avoid over-simmering.

Q: How do I boost the flavor?
A: A dash of hot sauce or smoked sea salt can elevate the savory notes.

Conclusion

This corn chowder recipe is pure comfort—creamy, easy, and customizable for every diet or season. Whether you’re looking for a quick weeknight meal or a cozy weekend project, this homemade soup has your back. Give it a try, leave a comment below to share your tweaks, and don’t forget to pair it with fluffy cornbread for the ultimate Southern-inspired side dish.