Corn Chowder is a creamy, flavorful soup that’s absolutely delicious any time of year. Made with fresh sweet corn, russet potatoes, red pepper, and a healthy dose of bacon, it’s packed with the most amazing flavor and sure to keep you coming back for more!
What is it about corn chowder that’s SO incredibly satisfying? It’s one of those meals that’s hearty and comforting and totally craveable – not just in summer, but all year round.
And this recipe is our FAVORITE. It’s creamy without being heavy, loaded with fresh ingredients, and perfectly seasoned with salt, pepper, and a pinch of cayenne pepper.
I made it for my family last week and everyone agreed it was a definite keeper. They especially loved loading it up with all their favorite toppings… which I have to admit is a clear bonus.
If you’re looking for a new go-to soup recipe that everyone will LOVE, this Corn Chowder is guaranteed to hit the spot!
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🌽 Ingredients
One of the things I love most about this recipe is that it uses fresh sweet corn, which makes a huge difference in terms of flavor. If you don’t have access to fresh corn, you can feel free to substitute frozen or even canned corn. That being said, if you can find fresh corn it’s definitely worth it!
- 12 oz. bacon
- 1 red pepper, diced
- 1 large onion, diced
- 1/4 c. all purpose flour
- 1 tsp. salt
- 1/2 tsp. pepper
- 4 c. chicken broth
- 4 c. fresh sweet corn
- 3 c. russet potatoes, cubed
- 1 c. heavy cream
- 1/4 tsp. cayenne pepper
In terms of chowders, this one is on the lighter side. If you prefer a thicker soup, you can achieve that by reducing the amount of chicken broth, using an immersion blender to puree some of the corn, or adding some instant potatoes until the soup is as thick as you’d like it.
📋 Instructions
Since this recipe calls for fresh corn, you’ll first need to cut the corn from the cob. To do so, simply hold the cob upright on a cutting board, use a sharp knife, and cut downward. Fresh kernels will be a bit starchy, so be sure to let them cook a bit before eating.
I decided to cook the bacon separately before adding it to the soup. I did this so I could drain the grease and add only the amount I actually wanted. For more bacon flavor, you could also cook raw, chopped bacon directly in the soup pot before adding onion and red pepper.
- Heat oven to 375°. Cook bacon 10-15 minutes, until cooked through but not crispy.
- Remove from oven and chop (*reserve 2 Tbsp. bacon drippings).
- In large soup pot on medium heat, add bacon drippings, onion, and red pepper. Saute until onion is tender.
- Reduce heat to low. Add flour, salt, and pepper and cook for 4 minutes, stirring constantly.
- Add chicken broth slowly, whisking constantly.
- Add potatoes, corn, and cooked bacon. Bring mixture to a boil.
- Reduce heat to medium, cover, and simmer 20 minutes or until potatoes are tender.
- Stir in heavy cream
- Season with additional salt & pepper.
- Garnish with shredded cheese and chopped green onion.
🧀 Recipe variations
Soups are one of those things that are fun and easy to alter without worrying too much about the end result. Here are some simple adjustments you could make to the original recipe:
- Use canned or frozen corn in place of fresh
- Stir a can of cream style corn into the finished soup
- Use a different kind of potatoes (Yukon gold, red potatoes, or even sweet potatoes) for a slightly different flavor
- Add green pepper, carrots, cauliflower, or any of your favorite veggies and saute with the onion until tender
- Add cubed ham for a heartier meal
- Make it GLUTEN FREE by using almond, brown rice, oat, or any of our other favorite flours
- Thicken soup by adding reducing the amount of chicken broth, using an immersion blender to puree some of the mixture, or stirring instant potatoes into the finished soup until thickened
- Stir 1 c. shredded cheese into finished soup
- Add additional garnishes such as oyster crackers, sour cream, crispy bacon, or diced jalapenos.
♨️ Storing & reheating
Leftover soup should be stored in an airtight container in the refrigerator for up to 5 days. To reheat, transfer to a small saucepan and heat over medium-low heat on the stove top. Leftovers can also be reheated in the microwave.
🥗 Side dishes
When it comes to soups, my favorite side dishes are always salads and breads. You need something to dip IN the soup, and something to eat WITH it! These are my go-to side dishes for this Corn Chowder:
- Cheesy Muffin Tin Biscuits
- Beer Cheese Muffins
- Vanilla Muffins
- BLT Caesar Salad
- Apple Brie Salad
- Grilled Summer Vegetable Salad
🌶 Related recipes
I’m a huge fan of fresh sweet corn, and often use it in my recipes. These ones are some of my favorites!
- Caprese Corn Salad
- Mexican Street Corn Quinoa
- Bacon Blue Cheese Corn Salad
- Corn Salsa
- Jalapeno Corn Dip
- Fresh Corn Salad
Corn Chowder
Ingredients
- 12 oz. bacon
- 1 red pepper chopped
- 1 large onion chopped
- 1/4 c. all purpose flour
- 1 tsp. salt
- 1/2 tsp. pepper
- 4 c. chicken broth
- 4 c. fresh sweet corn
- 3 c. potatoes cubed
- 1 c. heavy cream
- 1/4 tsp. cayenne pepper optional
Instructions
- Heat oven to 375°. Cook bacon 10-15 minutes, until cooked through but not crispy.
- Remove from oven and chop (*reserve 2 Tbsp. bacon drippings).
- In large soup pot on medium heat, add bacon drippings, onion, and red pepper. Saute until onion is tender.
- Reduce heat to low. Add flour, salt, and pepper and cook for 4 minutes, stirring constantly.
- Add chicken broth slowly, whisking constantly.
- Add potatoes, corn, and cooked bacon. Bring mixture to a boil.
- Reduce heat to medium, cover, and simmer 20 minutes or until potatoes are tender.
- Stir in heavy cream
- Season with additional salt & pepper; add cayenne pepper to taste.
- Garnish with shredded cheese and chopped green onion.
Nutrition
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