Hearty Homemade Corn Chowder is a rich, creamy, and comforting soup packed with sweet corn, tender potatoes, and smoky bacon. This easy-to-make chowder is perfect for chilly nights, family dinners, or anytime you crave a cozy, flavorful bowl of goodness.
Why You’ll Love This Recipe
- Creamy and comforting – A thick, velvety texture with deep, rich flavors.
- Easy to make – Simple ingredients and minimal prep time.
- Versatile – Can be made vegetarian, spicy, or even dairy-free.
- Great for leftovers – Tastes even better the next day!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Bacon, chopped (or butter for a vegetarian option)
- Onion, diced
- Garlic, minced
- Potatoes, diced (Yukon Gold or Russet work best)
- Corn (fresh, frozen, or canned)
- Chicken broth (or vegetable broth for vegetarian)
- Heavy cream (or half-and-half for a lighter version)
- Milk
- All-purpose flour (to thicken)
- Butter
- Thyme (dried or fresh)
- Smoked paprika (optional for a deeper flavor)
- Salt and pepper
- Green onions or parsley (for garnish)
Directions
- Cook the Bacon: In a large pot over medium heat, cook chopped bacon until crispy. Remove and set aside, leaving some bacon fat in the pot.
- Sauté the Aromatics: Add butter, onion, and garlic to the pot. Sauté until softened.
- Add Potatoes and Corn: Stir in potatoes, corn, thyme, paprika, salt, and pepper.
- Simmer the Soup: Pour in chicken broth and bring to a boil. Reduce heat and simmer for 15-20 minutes, or until potatoes are tender.
- Make it Creamy: In a small bowl, whisk flour with milk until smooth. Stir into the soup along with heavy cream, cooking for another 5 minutes until thickened.
- Serve: Ladle into bowls, top with crispy bacon, and garnish with green onions or parsley.
Servings and Timing
- Servings: 6
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Variations
- Spicy Kick: Add diced jalapeños or red pepper flakes.
- Cheesy Corn Chowder: Stir in shredded cheddar cheese before serving.
- Vegetarian Version: Skip bacon and use vegetable broth.
- Dairy-Free: Use coconut milk instead of cream.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 4 days.
- Freezing: Freeze in portions for up to 2 months (without the dairy, which should be added after reheating).
- Reheating: Warm over low heat on the stove, stirring occasionally.
FAQs
Can I use canned corn?
Yes! Drain it first and add it directly to the soup.
How do I make it thicker?
Mash some of the potatoes or add more flour mixed with milk.
Can I make this in a slow cooker?
Yes! Cook on low for 6-7 hours or high for 3-4 hours, then stir in cream at the end.
Can I add protein?
Yes! Add cooked chicken, shrimp, or sausage for extra heartiness.
What’s the best way to serve this soup?
With crusty bread, biscuits, or a side salad.
Can I use frozen potatoes?
Yes, just adjust the cooking time since they’ll cook faster.
Does this soup get thicker as it sits?
Yes! It will thicken, so add extra broth when reheating if needed.
Can I use a different herb besides thyme?
Yes! Basil, oregano, or rosemary work well.
How can I make this gluten-free?
Use cornstarch instead of flour to thicken the soup.
What’s the best bacon for this recipe?
Thick-cut bacon adds great texture and flavor.
Conclusion
Hearty Homemade Corn Chowder is the perfect balance of creamy, savory, and slightly sweet flavors. Whether you enjoy it as a cozy meal, a side dish, or a make-ahead option, this comforting chowder is easy to customize and always delicious. Serve with warm bread and enjoy a bowl of rich, homemade goodness!
PrintHearty Homemade Corn Chowder
This Corn Chowder is a thick and comforting soup loaded with sweet corn, tender potatoes, crispy bacon, and a creamy broth. Perfect for chilly days, this one-pot meal is easy to make and full of flavor!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
For the Chowder:
- 6 slices bacon, chopped (or 2 tablespoons butter for a vegetarian version)
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 cups corn (fresh, frozen, or canned & drained)
- 3 medium potatoes, peeled and diced (Yukon Gold or Russet)
- 2 celery stalks, chopped
- 4 cups chicken broth (or vegetable broth)
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika (optional, for depth)
- ½ teaspoon dried thyme
- 1 cup heavy cream (or half-and-half for a lighter version)
- 1 cup shredded cheddar cheese (optional, for extra creaminess)
- 2 tablespoons cornstarch + 3 tablespoons water (for thickening, optional)
For Garnish:
- Chopped green onions or fresh parsley
- Extra crispy bacon bits
- A sprinkle of shredded cheese
Instructions
-
Cook the bacon:
- In a large pot or Dutch oven, cook chopped bacon over medium heat until crispy.
- Remove bacon with a slotted spoon and set aside. Leave 1-2 tablespoons of bacon grease in the pot. (If skipping bacon, melt 2 tbsp butter instead.)
-
Sauté the veggies:
- Add onion and celery to the pot and cook for 3-4 minutes until softened.
- Stir in garlic and cook for 30 seconds until fragrant.
-
Simmer the soup:
- Add corn, potatoes, chicken broth, salt, pepper, smoked paprika, and thyme.
- Bring to a boil, then reduce heat and simmer for 15-20 minutes, until potatoes are tender.
-
Make it creamy:
- Stir in heavy cream and cheddar cheese (if using), letting it melt into the soup.
- For a thicker chowder, mix cornstarch with water, stir it in, and let simmer for 5 more minutes.
-
Serve & enjoy:
- Ladle into bowls and top with crispy bacon, green onions, and extra cheese.
- Serve warm with crusty bread or biscuits!
Notes
- Make it Spicy: Add diced jalapeños or a dash of cayenne.
- Vegetarian Option: Skip the bacon and use butter & vegetable broth.
- Extra Protein: Stir in shredded chicken or cooked shrimp at the end.
- Make Ahead: Refrigerate for 3-4 days or freeze for 2 months.