A comforting and delicious corn chowder soup packed with corn, potatoes and bacon. Full of flavor and simple to make. This is the perfect recipe for the fall or winter!
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Easy Corn Chowder Recipe
All I crave during the fall season are soup recipes. Sometimes I’ll even make homemade bread bowls to serve them in. This recipe has amazing flavor and a thick and creamy texture. It’s one of my favorites to make, as well as ham and potato soup and chicken pot pie soup.
We love this delicious corn chowder on a chilly fall day. This corn chowder is very filling and a recipe that the whole family will enjoy. I love this time of year and making lots of soups for dinner.
If you’d like to add in more veggies, you can also add in some shredded carrots, bell peppers and chopped celery. I like to top my bowl of soup with extra bacon pieces, shredded cheese and green onions and serve with a piece of crusty french bread.
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.
- 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
- 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.
- 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.
- 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.
- Type of corn. I love using a mix of both plain corn and creamed corn as it gives the perfect creamy texture, but you could definitely use one or the other if you prefer. Fresh or frozen corn will also work. Sometimes I’ll mix in some grilled corn 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.
Absolutely! Simply skip the bacon and swap the chicken broth for a vegetable broth.
Sure, you will need 1 1/2 cups fresh corn kernels instead of the 1 can of corn. I would still keep the creamed corn to give the chowder its creaminess and enhance the corn flavor.
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- 6 strips bacon
- 1 Tablespoon unsalted butter
- ½ cup chopped onion
- 2 Tablespoons all-purpose flour
- 2 cups chicken broth
- 6 small red potatoes , chopped and peeled, if desired
- 1 (15-ounce) can corn
- 1 (15-ounce) can creamed corn
- 1 ½ teaspoons Kosher salt
- ⅛ teaspoon ground nutmeg
- 2 cups whole milk , warmed
- Ground black pepper , to taste
Optional toppings: Shredded cheese and Sliced green onions
- In a large pot, cook the bacon over medium-high heat. Once cooked, remove and place on a paper towel-lined plate. Leave about 1/2 Tablespoon grease in the pot.
- Add the butter and onions. Cook 3 minutes then whisk in the flour. Slowly whisk in the chicken broth.
- Add the potatoes, corn, creamed corn, salt, and nutmeg. Bring to a light boil and simmer 20 minutes, or until the potatoes are fork tender.
- Stir in the milk and simmer until it begins to thicken. Remove from heat and season with salt and pepper, to taste.
- Top with cheese and green onions, if desired, for serving.
Nutrition provided is an estimate. It will vary based on specific ingredients used.
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