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Home / Main Dishes / Soup

Hearty Homemade Corn Chowder

4.84
/5
50 minutes minutes
376 Comments
Jump to Recipe Print Pin
By: The Chunky Chefpublished: 09/16/2018

This post may contain affiliate links. Please read my disclosure policy.

Cozy up to a big bowl of this homemade corn chowder! Easy to make with either fresh or frozen corn, it’s a great year-round soup!

Cozy corn chowder, made with tender potatoes, salty bacon and sweet corn!  Perfect as a weeknight meal!  Crockpot directions too! #soup #chowder #cornchowder #fall #souprecipe #weeknightmeal #crockpot #slowcooker

I cannot wait to get into soup season!  Normally we eat soup year round, but this summer has been insanely hot.  And sadly, it still is.  Here is is mid-September, and we’ve only had 2 semi-cool days.  I say bring on the chilly weather!

There’s not a whole lot I love more than a thick and hearty soup… actually, a chowder.  Chowders are so rich and stick-to-your-ribs fantastic!

Ladle full of corn chowder

CAN YOU FREEZE CORN CHOWDER?

I love freezing soups, but due to the dairy and potatoes in this one, I don’t recommend freezing it as is.  If you REALLY want to try it, here’s what I would try:

  • Skip adding the half and half during step #8.  Instead, add it in when reheating the soup.
  • Cool soup completely, then add to freezer-safe containers and freeze 1-2 months.
  • To thaw, place containers in the refrigerator overnight or until thawed completely.  
  • Reheat in dutch oven or soup pot and once heated through, add half and half and stir to heat.  Serve as directed.

HOW CAN YOU MAKE CORN CHOWDER THICKER?

I would say this chowder is about a medium thickness, but if you’d like it thicker, there are a few options.

  • Puree more of the soup in the blender, or alternatively, mash some with a potato masher.
  • Before adding in the half and half, whisk a tablespoon or so of cornstarch into the half and half, then add to the soup as directed.
  • Add equal parts softened butter and flour and knead together with your fingers or a wooden spoon until a thick paste has formed.  Add to the finished soup and stir until the heat has melted the butter.  This is called a Buerre Manie and it’s a great way to thicken sauces, soups, roasts, etc.

Overhead view of corn chowder in white bowl

CAN CORN CHOWDER BE MADE IN THE SLOW COOKER?

Absolutely!  I get it, some days the last thing you want to do is stand by the stove for 30 minutes.  On those days, the slow cooker is my best friend!  Slow cooker directions are listed below the recipe.

CAN YOU ADD CHICKEN OR CHEESE TO THIS CORN CHOWDER?

Sure can!  Sometimes I add about a cup or so of shredded cheddar cheese to the soup, or add a sprinkling of cheese when serving.  Chicken is also a fabulous addition!  For this, I like to use shredded chicken, from leftovers or a rotisserie chicken.

Holding a bowl of creamy corn chowder

WHAT TO SERVE WITH CORN CHOWDER

  • Ultimate Grilled Cheese
  • Cheesy Garlic Crescents
  • No-Knead Artisan Bread
  • Simple Green Salad with Shallot Vinaigrette

Spoonful of corn chowder

HELPFUL TOOLS:

  • Dutch Oven – My favorite soup pot!
  • Immersion Blender – If you don’t have one, these are incredibly handy!  No need to transfer hot soups to a blender.
  • Traditional Blender – This is my favorite traditional blender!

Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!

Cozy corn chowder, made with tender potatoes, salty bacon and sweet corn!  Perfect as a weeknight meal!  Crockpot directions too! #soup #chowder #cornchowder #fall #souprecipe #weeknightmeal #crockpot #slowcooker

Hearty Homemade Corn Chowder

4.84 from 161 votes
Author: The Chunky Chef
Prep Time: 15 minutes minutes
Cook Time: 35 minutes minutes
Total Time: 50 minutes minutes
Servings: 6 servings
(hover over # to adjust)
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Cozy up to a big bowl of this homemade corn chowder! Easy to make with either fresh or frozen corn, it's a great year-round soup!

Ingredients

  • 8 slices bacon, diced
  • 2 Tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 1/4 cup all-purpose flour
  • 2 cloves garlic, minced
  • 5 cups water (chicken broth or vegetable broth may be substituted)
  • 8 ears yellow sweet corn (husks and silks removed)
  • 1 lb. yukon gold or baby red potatoes , sliced into 1/2 inch pieces
  • 1/4 tsp dried thyme
  • 1/4 tsp smoked paprika
  • salt and black pepper, to taste
  • 1 cup half and half or heavy cream
  • handful of chopped fresh chives

Instructions

  • Slice corn kernels off the cob and set aside.  Take each ear of corn and hold it over a bowl.  Use either the back of your knife or a spoon and scrape any remaining pulp and juice from the cobs.
  • Cook bacon pieces in large heavy bottomed pot (like a dutch oven) over MED heat.  Cook about 5-8 minutes, or until bacon is crisp.  Use a slotted spoon to remove to a paper towel lined plate and set aside.
  • Use a clean paper towel to absorb some of the bacon grease, reserving about 1 Tbsp of grease in the pot.  Add butter and melt over MED heat.
  • Add diced onions and cook about 5 minutes, until soft and translucent.  Add garlic and flour and cook about 1 minute, stirring often.
  • While whisking, pour in water and increase heat to MED-HIGH.  Add in corn, potatoes, thyme, smoked paprika, and salt and pepper.  Stir and bring to a low boil, then reduce heat to MED-LOW and simmer.
  • Simmer, stirring every so often, for 15-20 minutes, until potatoes are fork tender.
  • Use an immersion blender to blend about half the soup until smooth.  Alternatively, remove about 3 cups of the soup to a blender and blend until smooth.  Stir the blended soup back into the pot.
  • Add in half and half, reserved corn juice, and about half the chives.  Stir in and heat through.
  • Serve sprinkled with remaining chives and cooked bacon pieces, if desired.

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Chef Tips

Recipe adapted from Cooks Illustrated magazine (August 2011)

SLOW COOKER DIRECTIONS:

  • Cook bacon in skillet.  Set aside to drain on a paper towel-lined plate (this will be used as a garnish).
  • Add all ingredients (except half and half, chives, and cooked bacon) to a 6 qt or larger slow cooker.  Stir well, cover and cook on LOW for 7-8 hours.
  • Use immersion blender to blend about half the soup (or add 3 cups of soup to a blender and puree then add back to the slow cooker).
  • Stir in half and half and chives, cover and cook another 10 minutes or so to heat through.
If using frozen or canned corn, add a drizzle of honey to replace the corn "milk".
  • use approximately 4 cups of frozen or canned corn (32 oz)

Nutrition Disclaimer

The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.

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Cozy corn chowder, made with tender potatoes, salty bacon and sweet corn!  Perfect as a weeknight meal!  Crockpot directions too! #soup #chowder #cornchowder #fall #souprecipe #weeknightmeal #crockpot #slowcooker

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Meet The Chunky Chef

Hey there! I'm Amanda. Wife, mother, photography nerd, and bacon lover! I believe that delicious meals should be easy to make. Now that you’re here, stay a bit, browse a few recipes, and let’s get cookin’!

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4.84 from 161 votes (3 ratings without comment)

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Recipe Rating




  1. JavaGirl says

    Posted on 11/18 at 10:53 am

    I have made this several times and we love it. I use frozen corn and broth. If I don’t have cream in the house, I use sour cream. I also use an emulsifier rather than the blender to make things easy. A wonderful choice for a cold fall/winter dinner.

    Reply
  2. Karen Freitas says

    Posted on 11/14 at 1:46 pm

    How long will this keep in the refrigerator?

    Reply
    • The Chunky Chef says

      Posted on 11/14 at 9:16 pm

      About 5 days or so 🙂

      Reply
  3. Debbie says

    Posted on 11/14 at 10:58 am

    Best corn chowder I have ever had. Flavor, Texture, Presentation
    excellent. My family loves this recipe

    Reply
  4. Rebecca says

    Posted on 11/10 at 2:10 pm

    I have made this recipe many times now and it’s incredible. Such good comfort food and scaled up nicely. I use pancetta instead of bacon and use stock instead of water. ❤️

    Reply
  5. jon says

    Posted on 11/5 at 2:47 pm

    I have that pesky gluten problem so I’m always looking for alternatives to flour without always using GF flour, cornstarch, potato starch, ect. and a good substitute in this chowder is a can of creamed corn…
    Actually, a few years ago -cooking with my brother, during the Tomato Harvest we made Fresh Tomato soup and to thicken, I shredded a potato and cooked along with the tomatoes, onions, and garlic before blending, after adding the ½ & ½ and butter, was still a little thin so we whisked into the blended soup some instant potato flakes. To this day my bro still uses the instant potato flakes to thicken many of his soups.

    Reply
  6. LolitaV says

    Posted on 10/27 at 9:51 pm

    Great recipe! Used up some of frozen and added our just dug-up potatoes. But the bacon, mm-mm! What a hit it was! I did have the half & half sit out to room temperature though to prevent curdling. Thank you for the recipe. I will definitely make it again!

    Reply
  7. Marliene says

    Posted on 10/27 at 1:25 pm

    I have. no blender. What can I do instead?

    Reply
    • The Chunky Chef says

      Posted on 10/29 at 2:37 pm

      You don’t have the blend it, it’ll just have a different texture. You could also use a potato masher if you have one.

      Reply
  8. Barbara says

    Posted on 10/24 at 5:35 pm

    I used this recipe to use left over mashed potatoes with frozen white corn. Used whole milk, put the chopped bacon into the soup and had a heavy hard with thyme, smoked paprika and added cayenne. Turned out great!

    Reply
  9. Karen S Rodgers says

    Posted on 10/21 at 10:25 pm

    This is a delicious soup. I don’t put corn starch in it I put instant mashed potatoes to thicken the soup. It gives it a much better flavor.

    Reply
  10. Cassie says

    Posted on 10/21 at 5:47 pm

    I make this for me & my boyfriend all the time & we love it

    Reply
  11. Jeanne says

    Posted on 10/21 at 1:11 pm

    Yummy soup. Great recipe. Nice and creamy using the immersion blender.

    Reply
    • Ellen says

      Posted on 11/4 at 7:23 pm

      We found 4 cups frozen corn way too much. Full pot of nasty and wasted ingredients.

      Reply
  12. Maryann says

    Posted on 10/19 at 8:01 pm

    I love to cook and recently discovered this website/blog. This was delicious. It is just my husband and I so much of what I cook I share with others in my congregation. I will be delivering this to my friends as well and am sure they will enjoy it as much as we did.

    Reply
  13. Hallie Brown says

    Posted on 10/14 at 9:51 pm

    Most delicious soup ever! I added a bunch of diced red yellow and orange peppers for an extra zing!

    Reply
  14. Sarah Reitzel says

    Posted on 10/11 at 9:04 pm

    Sooo good!
    Not super hard to make either which I love. I used a little extra bacon and chicken broth.
    Definitely gonna make again.

    Reply
  15. Angel says

    Posted on 10/8 at 12:50 pm

    Great recipe! A new family favorite!

    Reply
  16. DC says

    Posted on 10/7 at 6:55 pm

    I used 4 cup chicken broth+1 cup water; I waited to add salt at serving. Yukon gold potatoes cook up prior to the 20 minutes.
    This is a perfect fall soup and this recipe works for any level. The immersion blender transform this to chowder perfectly…start with small increments. I would suggest extra corn reserved for topping, and for flair sprinkle Old Bay on top! We paired with MD crab cakes!

    Reply
  17. Taylor says

    Posted on 9/30 at 8:07 pm

    With how cold its been ive really been wanting a soup or chowder and this corn chowder hit the spot! This was delicious!! The only thing I changed was adding a red bell pepper and it was so good.

    Reply
  18. Kayla says

    Posted on 9/30 at 2:08 pm

    Hi Amanda I wanted to know if I could use frozen or can corns?

    Reply
  19. Tamara says

    Posted on 9/28 at 12:53 am

    What can I use as a dairy free alternative for the half and half? Can I use unsweetened coconut milk?

    Reply
    • The Chunky Chef says

      Posted on 10/5 at 9:24 pm

      We’re not dairy free, so I can’t say for sure, but I think any unsweetened and plain dairy free milk would work.

      Reply
    • Jennifer says

      Posted on 10/16 at 6:30 pm

      I used full fat oat milk instead of half and half and it worked perfectly!

      Reply
      • Jennifer says

        Posted on 10/16 at 6:34 pm

        I also used measure for measure gluten free flour to make it gluten free.

        Reply
  20. Diana says

    Posted on 9/24 at 2:46 pm

    What would you serve with this soup?

    Reply
    • The Chunky Chef says

      Posted on 9/25 at 9:09 pm

      We like to serve a crusty bread (https://www.thechunkychef.com/homemade-artisan-no-knead-bread/) and a salad.

      Reply
      • Amy says

        Posted on 10/18 at 5:43 pm

        Corn bread~

        Reply
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