Simple Corn Chowder – Cozy, Creamy, and Easy to Make

Corn chowder is the kind of soup that feels like a warm hug. It’s creamy, comforting, and full of sweet corn flavor that works year-round. Whether you’re using fresh summer corn or a bag of frozen kernels, this recipe keeps things straightforward without skimping on taste.

It’s great for a quick weeknight dinner or a relaxed weekend lunch. Serve it with crusty bread, and you’ve got a complete, satisfying meal.

Simple Corn Chowder - Cozy, Creamy, and Easy to Make

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings 6 servings

Ingredients

  

• Corn: 4 cups kernels (fresh, frozen, or canned; if using canned, drain well)
• Potatoes: 2 medium Yukon Gold or Russet, peeled and diced
• Bacon: 4 slices, chopped (optional; substitute 2 tablespoons butter or olive oil for vegetarian)
• Onion: 1 medium, finely chopped
• Celery: 2 ribs, finely chopped
• Garlic: 3 cloves, minced
• Flour: 2 tablespoons (for thickening)
• Chicken or Vegetable Broth: 4 cups, low-sodium
• Milk or Half-and-Half: 1 to 1 1/2 cups (adjust to taste)
• Butter: 1 tablespoon (if not using bacon fat)
• Bay Leaf: 1
• Thyme: 1 teaspoon dried or 1 tablespoon fresh, chopped
• Paprika: 1/2 teaspoon (smoked or sweet)
• Salt and Pepper: To taste
• Green Onions or Chives: For garnish
• Optional add-ins: 1 cup diced red bell pepper, 1 cup ham, a pinch of cayenne, or 1/2 cup shredded cheddar

Instructions

 

• Prep your ingredients. Dice the potatoes, chop the onion and celery, mince the garlic, and slice the bacon if using. Have your corn measured and ready.
• Crisp the bacon. In a large pot or Dutch oven over medium heat, cook the bacon until browned and crisp. Remove to a paper towel–lined plate. Leave about 1 tablespoon of fat in the pot. If skipping bacon, melt 1 tablespoon butter or warm olive oil instead.
• Soften the aromatics. Add onion and celery to the pot with a pinch of salt. Cook 4–5 minutes until translucent. Stir in garlic and cook 30 seconds, just until fragrant.
• Build the base. Sprinkle the flour over the veggies and stir for 1 minute to cook it off. This helps thicken the chowder later.
• Add potatoes and broth. Stir in the diced potatoes, bay leaf, thyme, paprika, and broth. Bring to a gentle boil, then reduce to a simmer. Cook 10–12 minutes, until potatoes are tender.
• Add corn. Stir in the corn and simmer 5–7 minutes more. If using fresh corn, cook until just tender. If using frozen, there’s no need to thaw first.
• Blend slightly for creaminess. For that classic chowder texture, use an immersion blender to blend the soup 2–3 quick pulses, leaving plenty of chunks. Alternatively, scoop out 2 cups, blend until smooth, and stir back in.
• Stir in milk or half-and-half. Lower the heat and add your dairy. Simmer gently for 2–3 minutes to warm through. Do not boil after adding dairy.
• Season and finish. Taste and add salt and pepper as needed. Stir in some of the bacon and save a bit for garnish. If you like, finish with a small pat of butter for extra gloss.
• Serve. Ladle into bowls and top with bacon, chopped chives or green onions, and a pinch more paprika. Add shredded cheddar if you want it extra cozy.

What Makes This Special

This chowder hits that perfect balance: rich and creamy, but not heavy. It builds flavor with a simple base of onion, garlic, celery, and bacon (or butter if you’re keeping it vegetarian).

Potatoes add body without needing loads of cream, so the soup feels hearty while staying light enough for seconds. Plus, it’s endlessly adaptable, which means you can level it up with add-ins or keep it classic. Best of all, it’s ready in about 35–40 minutes.

What You’ll Need

• Corn: 4 cups kernels (fresh, frozen, or canned; if using canned, drain well)
• Potatoes: 2 medium Yukon Gold or Russet, peeled and diced
• Bacon: 4 slices, chopped (optional; substitute 2 tablespoons butter or olive oil for vegetarian)
• Onion: 1 medium, finely chopped
• Celery: 2 ribs, finely chopped
• Garlic: 3 cloves, minced
• Flour: 2 tablespoons (for thickening)
• Chicken or Vegetable Broth: 4 cups, low-sodium
• Milk or Half-and-Half: 1 to 1 1/2 cups (adjust to taste)
• Butter: 1 tablespoon (if not using bacon fat)
• Bay Leaf: 1
• Thyme: 1 teaspoon dried or 1 tablespoon fresh, chopped
• Paprika: 1/2 teaspoon (smoked or sweet)
• Salt and Pepper: To taste
• Green Onions or Chives: For garnish
• Optional add-ins: 1 cup diced red bell pepper, 1 cup ham, a pinch of cayenne, or 1/2 cup shredded cheddar

How to Make It

1. Prep your ingredients. Dice the potatoes, chop the onion and celery, mince the garlic, and slice the bacon if using.

   Have your corn measured and ready.

2. Crisp the bacon. In a large pot or Dutch oven over medium heat, cook the bacon until browned and crisp. Remove to a paper towel–lined plate. Leave about 1 tablespoon of fat in the pot.

   If skipping bacon, melt 1 tablespoon butter or warm olive oil instead.

3. Soften the aromatics. Add onion and celery to the pot with a pinch of salt. Cook 4–5 minutes until translucent. Stir in garlic and cook 30 seconds, just until fragrant.
4. Build the base. Sprinkle the flour over the veggies and stir for 1 minute to cook it off.

   This helps thicken the chowder later.

5. Add potatoes and broth. Stir in the diced potatoes, bay leaf, thyme, paprika, and broth. Bring to a gentle boil, then reduce to a simmer. Cook 10–12 minutes, until potatoes are tender.
6. Add corn. Stir in the corn and simmer 5–7 minutes more.

   If using fresh corn, cook until just tender. If using frozen, there’s no need to thaw first.

7. Blend slightly for creaminess. For that classic chowder texture, use an immersion blender to blend the soup 2–3 quick pulses, leaving plenty of chunks. Alternatively, scoop out 2 cups, blend until smooth, and stir back in.
8. Stir in milk or half-and-half. Lower the heat and add your dairy.

   Simmer gently for 2–3 minutes to warm through. Do not boil after adding dairy.

9. Season and finish. Taste and add salt and pepper as needed. Stir in some of the bacon and save a bit for garnish.

   If you like, finish with a small pat of butter for extra gloss.

10. Serve. Ladle into bowls and top with bacon, chopped chives or green onions, and a pinch more paprika. Add shredded cheddar if you want it extra cozy.

How to Store

Cool the chowder to room temperature, then store in an airtight container in the fridge for up to 4 days. Reheat gently over low to medium heat, stirring often.

If it thickens in the fridge, add a splash of milk or broth to loosen it.

For freezing, skip the dairy during the initial cook. Freeze the chowder base (broth, potatoes, corn) for up to 2 months. Reheat, then stir in milk or half-and-half right before serving to keep the texture smooth.

Benefits of This Recipe

• Quick and approachable: Weeknight-friendly and doesn’t need special equipment.
• Flexible: Works with fresh, frozen, or canned corn and your choice of broth.
• Balanced comfort: Creamy without being heavy, thanks to potatoes doing much of the thickening.
• Budget-friendly: Uses affordable pantry staples and simple produce.
• Customizable: Easy to make vegetarian, dairy-light, or fully indulgent.

What Not to Do

• Don’t boil after adding dairy. High heat can cause curdling or a grainy texture.
• Don’t skip seasoning in layers. Add small pinches of salt as you go to build flavor.
• Don’t over-blend. You want a creamy base with visible chunks of potato and corn.
• Don’t use watery broth without adjusting. If your broth is thin, simmer a bit longer before adding dairy to concentrate flavor.
• Don’t overcrowd with too many add-ins. Choose one or two extras so the corn still shines.

Alternatives

• Vegetarian: Skip the bacon, use butter or olive oil, and choose vegetable broth.

  A drop of liquid smoke can add subtle depth.

• Dairy-free: Swap dairy with unsweetened oat milk or a splash of coconut milk. Stir in 1–2 tablespoons cashew cream for richness.
• Smoky and spicy: Use smoked paprika, a pinch of cayenne, and add diced roasted poblano or jalapeño.
• Seafood twist: Stir in 8–10 ounces of cooked shrimp or crab at the end and warm gently.
• Cheddar-corn chowder: Add 1/2 to 1 cup shredded sharp cheddar off the heat, stirring until melted.
• Herb-forward: Finish with fresh thyme, parsley, or dill for a bright lift.

FAQ

Can I use canned corn?

Yes. Drain it well and rinse to remove extra starch and salt.

It won’t be quite as sweet as fresh or frozen, but it still makes a delicious chowder.

What potatoes work best?

Yukon Gold hold their shape and add a creamy texture, while Russets break down a bit more and thicken the soup. Either works—choose based on the texture you prefer.

How can I thicken the chowder without flour?

Blend a portion of the soup and stir it back in, or mash some of the potatoes with a spoon. You can also stir in a tablespoon of cornstarch mixed with cold milk before adding it to the pot.

Is this gluten-free?

It can be.

Replace the flour with 1 tablespoon cornstarch whisked into cold milk, or skip thickener and rely on blending some of the potatoes.

Can I make it in advance?

Absolutely. It reheats well. For the best texture, add the dairy when you reheat rather than during the initial cook, especially if you plan to freeze the base.

What if I don’t have an immersion blender?

Carefully transfer a few cups of the chowder to a regular blender, blend until smooth, and return it to the pot.

Work in small batches and never fill the blender more than halfway with hot liquid.

How do I keep the bacon crisp?

Stir some bacon into the chowder for flavor, but save a portion to sprinkle over each bowl right before serving. This keeps the texture crisp.

What pairs well with corn chowder?

Crusty bread, cornbread, a simple green salad, or a tomato-cucumber salad all work nicely. If you want protein on the side, try grilled chicken or a slice of smoked ham.

Final Thoughts

Simple Corn Chowder is one of those reliable recipes you’ll come back to whenever you want something warm, satisfying, and uncomplicated.

It’s easy to make, tastes great with basic pantry ingredients, and adapts to whatever you have on hand. Keep it classic, or make it your own with spices, cheese, or a handful of fresh herbs. Either way, it’s the kind of meal that makes the table feel welcoming every single time.