Easy Corn Chowder

This easy corn chowder is made with corn, creamed corn, tender potatoes and crispy bacon in a creamy, savory broth that’s warm and comforting.

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Easy Corn Chowder Recipe

There’s nothing better than a cozy bowl of soup on a chilly fall day, and this easy corn chowder is one we make on repeat. It’s thick, creamy and full of tender potatoes, sweet corn and crispy bacon. If you love comforting soups like my ham and potato soup, chicken and corn chowder or chicken pot pie soup, this one will fit right in.

You can easily make it your own by adding extra veggies like carrots, bell peppers or celery. Load up your bowl with bacon, cheese and green onions and serve with crusty bread or in a homemade bread bowl for the perfect hearty meal.

Recipe Ingredients

Find the full printable recipe with specific measurements below.

• Corn: I like to use a mixture of corn and creamed corn to add to the overall flavor and texture. It’s a great way to use leftovers of my quick and easy creamed corn!
• Bacon: The fat from the bacon is the perfect base to cook the onions and impart more of that salty goodness.
• Potatoes: Red potatoes hold their shape well and still absorb the soup flavors.
• Butter: This adds just a little but more creaminess and fat.
• Onion: The onion is cooked in the bacon fat which helps balance the sweetness.
• Chicken broth: Chicken broth adds a nice richness to the soup, but vegetable broth will work as well.
• Milk: This is where the chowder gets its creaminess from, and I like to use a 2% or whole.
• Flour: This is necessary to thicken the chowder and give it the right consistency.
• Toppings: I love to add cheese and green onions to the top, but it is completely up to you.

How to Make Corn and Potato Chowder

1. Cook. Brown the bacon in a large pot, then place on a paper towel lined plate. Leave about 1/2 Tablespoon of the grease in the pan and add in the butter and onions. Cook for about 3 minutes, then stir in the flour. Slowly stir in the chicken broth.
2. Simmer. Next mix in the red potatoes, drained corn, creamed corn, salt and nutmeg. Bring to a light bowl and then let simmer until the potatoes are tender, about 20 minutes.
3. Thicken. Stir in the milk and continue simmering until the soup begins to thicken. Then remove from heat and season with salt and pepper to taste.

Cooking Tips

• Type of corn. I love using corn and creamed corn for the perfect creamy texture, but you could use one or the other if preferred. Fresh, frozen corn or even grilled corn all work for more flavor.
• Bacon grease. After cooking the bacon, make sure to keep some of the bacon grease in the pan. It adds amazing flavor to the soup. I usually keep about 1/2 Tablespoon in the pan, but feel free to use a little more or less.
• Make creamier. For a creamier consistency, try blending some of the soup. Start with blending about 1/4 cup, then add blended portion back in. Continue to blend in 1/4 increments until desired texture is reached.
• Cheese. I like to add shredded cheese on top of my soup, however you can mix it into the whole pot to make it a cheesy corn chowder.
• Extra veggies. To sneak in more veggies, try including shredded carrots, bell peppers or celery. Simply mix them in with the onions and butter.
• I like to top my bowl of soup with bacon pieces, shredded cheese and green onions then serve with crusty French bread.