Corn Chowder is one of those comforting recipes that you don’t always think of first, but is truly satisfying when you make it. Full of corn, tender potatoes, crispy bacon and onions. Top with some shredded cheese, serve it with some fresh bread and you’ve got a super cozy meal!
I know that if you are a fan of this soup recipe, I have a few more you’ll need to add to your menu. This Chicken Tortilla Soup is a classic in my opinion and I like to serve it with some shredded cheese, crushed tortilla chips and fresh avocado. I don’t know where your thoughts on Chili bing a soup, but I feel like since it’s served a bowl it classifies! I also have a hearty Tortellini Soup that anyone will love! No matter what soup you make, I always think homemade bread is a must. My No Knead Artisan Bread is super easy to put together!
Easy Dinner Idea
I could eat soup any day of the year.
It’s always so comforting.
I love how different every recipe is.
Chowder, bisque, chicken, beans, pasta. I won’t turn any aways.
With all of these super cold days we’ve been having, soup has especially been on my mind and this Corn Chowder is pretty amazing. It’s full of carrots, onions, peppers, potatoes and of course, corn!
Not only is this soup full of flavor with the bacon, potatoes and onions, but it’s super easy to make. This recipe can easily be doubled if needed. It’s one of those soups that would be perfect to take along to a potluck.
Do You Need To Use Fresh Corn In Corn Chowder?
Corn on the cobb is one of my favorite things about summertime. When it goes on sale I like to buy extra, cut the kernels all off and then freeze it for another time.
Fresh corn in any dish just adds another level of flavor when you can use it. There is a certain creaminess to it.
Guess, what? Soup in the summertime isn’t everyone’s favorite. That’s why I like to use frozen corn in this recipe.
It doesn’t have to be corn that you have frozen yourself. Grocery stores carry great frozen “fresh” corn and it works beautifully in a soup like this.
I would really avoid using canned corn when making this. Sometimes canned vegetables overwhelm a recipe when it comes to taste. If that is all you have, feel free. Frozen is always a better option, though.
How To Make Corn Chowder
- Preheat a large heavy bottomed pot over medium high heat.
- Cook bacon slices until just crispy and remove to a paper towel lined plate and crumble up into pieces. Keep bacon grease in pot and leave the heat on medium high.
- Add in 1 tablespoon of butter and once it’s melted add in diced red peppers, diced onions and diced carrots. Stir and cook for 3-4 minutes until vegetables are tender and slightly golden brown.
- Season with salt and pepper.
- Add in remaining butter and let it melt for about 30 seconds.
- Whisk in flour until well incorporated and cook for 1 minute.
- Slowly stir in chicken stock and whisk to combine to prevent lumps from forming.
- Bring soup to a boil.
- Add in potatoes and corn and cook for 12-15 minutes or until potatoes are tender.
- Reduce heat to a simmer and stir in half of the bacon and half and half. Cook for 5 minutes.
I’ve handpicked the recipes below because I think you’ll love them as much as this Corn Chowder. Simply click on the links below.
- Cheesy Artichoke Dip
- Slow Cooked French Dip Sandwiches
- Philly Cheesesteaks with Bell Pepper and Onions
- Easy Beef Bowls recipe by Salt and Lavender
Corn Chowder Recipe
Corn Chowder
Ingredients
- 1 Large Red Bell Pepper Stem and Seeds Removed, Diced
- 2 Medium Carrots Peeled and Diced
- 1/2 Medium Yellow Onion Peeled and Diced
- 2 Cups Frozen Sweet Corn Thawed
- 2 Large Russet Potatoes Peeled and Cubed
- 6 Slices Bacon
- 3 TBSP Butter Divided
- 3 TBSP All Purpose Flour
- 1/2 tsp Kosher Salt
- 1/4 tsp Freshly Cracked Pepper
- 8 Cups Chicken Stock
- 1 Cup Half and Half
- Shredded Colby Jack Cheese Optional
- Green Onions Sliced Optional
Instructions
- Preheat a large heavy bottomed pot over medium high heat.
- Cook bacon slices until just crispy and remove to a paper towel lined plate. Crumble up into pieces. Keep bacon grease in pot and leave the heat on medium high.
- Add in 1 tablespoon of butter. Once it's melted, add in diced red peppers, diced onions and diced carrots.
- Stir and cook for 3-4 minutes until vegetables are tender and slightly golden brown.
- Season with salt and pepper.
- Add in remaining butter and let it melt for about 30 seconds.
- Whisk in flour until well incorporated and cook for 1 minute, stirring constantly.
- Slowly stir in chicken stock and whisk to combine to prevent lumps from forming.
- Bring soup to a boil.
- Add in potatoes and corn and cook for 12-15 minutes or until potatoes are tender.
- Reduce heat to a simmer and stir in half of the bacon and the half and half. Cook for 5 minutes.
- Serve and garnish with reserved crumbled bacon, shredded cheese and sliced green onions if desired.
Nutrition
*Originally posted October 2020 and updated July 2024.
