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Home » Soups

Creamy Corn Chowder

Published: Sep 28, 2020 · Modified: Oct 17, 2022 by Scott · This post may contain affiliate links where I earn a commission, at no charge to you, if you make a purchase using my link. As an Amazon Associate I earn from qualifying purchases.

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Perfect for using up that last bit of fresh, sweet corn in late summer and early fall, this creamy corn chowder is a delicious sweet and savory soup, with a little added smokiness from the crumbled bacon topping.

Overhead image of a bowl of corn chowder topped with crumbled bacon beside a large pot of corn chowder.
Jump to:
  • Why this recipe works
  • Corn Chowder Ingredients
  • How to make creamy corn chowder
  • Vegetarian and Vegan Corn Chowder
  • Recipe Variations
  • Recipe Tips and FAQs
  • More corn recipes to try
  • 📖 Recipe
  • Try my other soup recipes!

Why this recipe works

This sweet corn chowder is rich and creamy and packed with corn, potatoes, and other flavorful vegetables. It's a perfect transition to soup season in late summer and early fall when the weather starts to cool and fresh local produce is still abundant.

Corn Chowder Ingredients

  • Fresh Corn - I like to use both yellow corn and white corn in this soup. The key is to find the freshest corn possible as it begins to lose sweetness in storage. If you want a smokier flavor you can grill the corn beforehand.
  • Potatoes - Yukon gold work great in soups but any kind will do.
  • Onion
  • Carrots
  • Bell peppers
  • Garlic
  • Bacon - you can omit the bacon for vegetarian corn chowder
  • Chicken broth - water or vegetable broth will also work if preferred.
  • Heavy cream - Avoid substituting milk as your soup may curdle. Substitute 1 can of coconut milk for vegan corn chowder.
  • Flour
  • Butter - or olive oil for vegan
  • Bay leaf
  • Thyme
Pot of corn chowder being stirred with a wooden spoon.

How to make creamy corn chowder

  • Begin by sauteing your bacon strips in a large dutch oven or stock pot over medium heat until crisp then remove and set aside on paper towels to drain. Reserve 1 tablespoon of bacon fat in the pot then add 2 tablespoons of butter and melt.
  • Add your onion, carrots, and peppers and cook until softened, around 5 minutes. Add the garlic and cook for around 1 minute, stirring frequently to avoid burning. Add the flour and cook for 2-3 minutes until lightly golden brown.
  • Next add in the cream and broth and stir for around 30 seconds, scraping up any brown bits on the bottom of the pot. Then add in the corn, potatoes, half of the cooked bacon, thyme, and bay leaf and bring to a simmer. Cook for about 20 minutes, stirring occasionally, until the potatoes are soft and fork tender.
  • Ladle around 2 cups of the chowder into a blender and blend until smooth then add back to the pot. Season with salt and pepper to taste then serve in bowls garnished with the remaining bacon.
A ladle full of creamy corn chowder soup being scooped from the pot.

Vegetarian and Vegan Corn Chowder

This corn chowder can easily be made vegetarian and vegan friendly with a few substitutions. The bacon can be omitted entirely. If you still would like a little of the smoky flavor the bacon brings, you can grill the corn until lightly charred.

The chicken broth can be replaced with vegetable broth or water. Coconut milk works well for replacing the cream. The flavor works very well with the sweetness of the corn. The butter and reserved bacon fat can be replaced with a mild olive oil or vegetable oil when sauteing the vegetables.

Recipe Variations

  • Chicken Corn Chowder -Shredded chicken is a great addition to make this a chicken corn chowder. Add around 2 cups of shredded cooked chicken when adding the corn and potatoes.
  • Cheesy Corn Chowder - Shredded cheddar cheese is another good addition to turn this into a cheesy corn chowder. For this stir in 2 cups of cheese towards the end of cooking.
  • Southwestern Corn Chowder - Add 1-2 seeded and diced jalapenos when sauteing the veggies. Add 2 teaspoons of cumin and 1 teaspoon of chili powder when adding the thyme. You can also add in ⅛ teaspoon of cayenne if you like it spicy. Towards the end of cooking add 1 can of black beans, drained and rinsed. For this version grilled corn is fantastic!
Side angle view of a bowl of corn chowder topped with crumbled bacon.

Recipe Tips and FAQs

Storage and Reheating Instructions

The flavor of this soup is even better the next day as the flavors have longer to combine and meld. Store leftovers refrigerated in an airtight container for 3 to 4 days.

Reheat on the stove over medium-low heat until warmed through.

Can I freeze this soup?

Because of the cream this soup does not freeze well. If you want to make this soup to freeze, I would recommend making it without the cream. Then add in the cream later when you are ready to use the soup.

Can I use canned or frozen corn?

If not using fresh corn I highly recommend frozen over canned corn for the best flavor. If you do use canned or frozen corn I add a little honey or sugar to the soup to give you little more of the sweetness that fresh corn offers.

If you try this recipe don't forget to leave a RATING or COMMENT below. I would love to hear from you!!! And FOLLOW me on Pinterest, Facebook, and Instagram for all the latest recipes!

More corn recipes to try

  • Mexican Street Corn Salad
  • Corn and Avocado Salad
  • Corn Casserole from Cooking Classy

📖 Recipe

Overhead image of a bowl of corn chowder topped with crumbled bacon beside a large pot of corn chowder.

Creamy Corn Chowder

A delicious sweet and savory soup that's perfect for the first few cold night of the year in late summer and early fall.
4.50 from 4 votes
Print Pin Share Rate
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Servings: 8
Calories: 353kcal

Equipment

  • Cutting board
  • Chefs Knife
  • Measuring Spoons
  • Liquid Measuring Cup
  • Dutch Oven
  • Wooden Spoon
  • Soup Ladle

Ingredients

  • 6 slices thick cut bacon, cut into 1 inch strips
  • 2 Tablespoons unsalted butter
  • 1 medium onion, diced
  • ½ medium red bell pepper, diced
  • ½ medium green bell pepper, diced
  • 2 medium carrots, shredded or diced
  • 3 cloves garlic, minced
  • 2 Tablespoons all-purpose flour
  • 1 cup heavy cream
  • 5 cups chicken broth
  • 6 ears corn, husked and kernels cut from cob
  • 1 pound yukon gold potatoes , peeled and diced
  • ½ teaspoon dried thyme
  • 1 bay leaf
  • salt and pepper to taste

Instructions

  • Saute bacon strips in a large dutch oven or stock pot over medium heat until crisp then remove and set aside on paper towels to drain. Reserve 1 tablespoon of bacon fat in the pot then add 2 tablespoons of butter.
  • Add onion, carrots, and peppers and cook until softened, around 5 minutes. Add the garlic and cook for around 1 minute, stirring frequently to avoid burning the garlic. Add the flour and cook for 2-3 minutes until lightly golden brown.
  • Add cream and broth and stir for around 30 seconds, scraping up any brown bits on the bottom of the pot. Add corn, potatoes, half of the cooked bacon, thyme, and bay leaf and bring to a simmer. Cook for about 20 minutes, stirring occasionally, until the potatoes are soft and fork tender.
  • Ladle around 2 cups of the chowder into a blender and blend until smooth then add back to the pot. Season with salt and pepper to taste.
  • To serve ladle into bowls and garnish with the remaining bacon.

Nutrition Facts

Calories: 353kcalCarbohydrates: 30gProtein: 10gFat: 20gCholesterol: 62mgSodium: 561mgPotassium: 515mgFiber: 3gSugar: 9g

* All nutrition information we provide are estimates based on third party calculators. We encourage you to calculate these on your own for accurate results.

Course: Soup
Cuisine: American
Keyword: corn chowder, corn soup, fall soup
Tried this recipe?Don't forget to leave a rating above and mention @disheswithdad or tag #disheswithdad on social media!

Try my other soup recipes!

  • Instant Pot Split Pea Soup
  • Instant Pot Loaded Potato Soup
  • Easy Instant Pot Chicken Stew
  • Creamy Instant Pot White Chicken Chili
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  1. 경기

    November 10, 2020 at 12:44 pm

    Best view i have ever seen !

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Hello, I'm Scott! ! I'm a former professional cook and a long-time home cook. I created this space to share my favorite quick and easy, family-friendly recipes and hopefully inspire you to try some of them for yourself!

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About Me

Hello, I'm Scott! ! I'm a former professional cook and a long-time home cook. I created this space to share my favorite quick and easy, family-friendly recipes and hopefully inspire you to try some of them for yourself!

Read More →

Lighter Favorites

  • Grilled Balsamic Steak Salad
  • Asian Chicken Meatballs
  • Kale and Farro Salad with Roasted Butternut Squash
  • Greek Chicken Souvlaki Kebabs
  • Tropical Green Smoothie
  • Baked Lemon Dill Salmon

See More →

Featured Recipes

  • Cheesy Chicken and Rice Casserole (Without Soup!)
  • Enchiladas with Green Sauce
  • Lasagna with Homemade Noodles
  • Instant Pot Pork Roast and Potatoes
  • Brioche French Toast Casserole
  • Creamy Tuscan Chicken Pasta

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