This Hearty Homemade Corn Chowder is creamy, comforting, and packed with sweet corn, potatoes, and crispy bacon. Perfect for chilly nights, this one-pot soup is easy to make and full of rich, savory flavors.
Why You’ll Love This Recipe
- Thick and creamy – A cozy, filling soup.
- One-pot meal – Easy cleanup and minimal effort.
- Customizable – Add chicken, seafood, or extra veggies.
- Great for leftovers – Tastes even better the next day.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Bacon (chopped)
- Onion (diced)
- Garlic (minced)
- Potatoes (diced)
- Corn (fresh, canned, or frozen)
- Chicken broth
- Heavy cream (or milk)
- Butter
- Flour (for thickening)
- Salt and pepper
- Green onions (for garnish)
Directions
- Cook the bacon – In a large pot, cook bacon until crispy, then remove and set aside.
- Sauté the aromatics – In the bacon grease, cook onion and garlic until soft.
- Add potatoes and corn – Stir in diced potatoes, corn, and chicken broth. Simmer until potatoes are tender.
- Thicken the soup – In a separate pan, melt butter and whisk in flour to create a roux. Stir into the soup.
- Add cream – Pour in heavy cream, season with salt and pepper, and simmer for 5 more minutes.
- Serve – Garnish with bacon and green onions.
Servings and Timing
- Servings: 6
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Variations
- Chicken corn chowder – Add shredded rotisserie chicken.
- Spicy version – Stir in diced jalapeños or cayenne pepper.
- Seafood chowder – Add shrimp or crab meat.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 4 days.
- Freezing: Freeze for up to 2 months (without the cream).
- Reheating: Warm on the stovetop, adding extra broth if needed.
FAQs
Can I use milk instead of heavy cream?
Yes, but the chowder will be less rich.
Can I make this in a slow cooker?
Yes! Cook on low for 6-7 hours or high for 3-4 hours, adding the cream at the end.
What’s the best potato for chowder?
Russet or Yukon Gold potatoes work best for a creamy texture.
Conclusion
This Hearty Homemade Corn Chowder is a rich, creamy, and comforting dish that’s perfect for chilly nights or when you need a satisfying meal. Packed with sweet corn, tender potatoes, crispy bacon, and a flavorful broth, every bite is warm and delicious.
Easy to make in one pot, this chowder is great for meal prep and tastes even better the next day. Whether you serve it with crusty bread, a fresh salad, or on its own, this cozy soup is sure to become a family favorite!
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Hearty Homemade Corn Chowder
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This homemade corn chowder is a warm and comforting dish filled with sweet corn, tender potatoes, crispy bacon, and a rich, creamy broth. It’s easy to make in one pot and perfect for chilly nights. Serve it with crusty bread for the ultimate comfort food!
Ingredients
- 6 slices bacon, chopped
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 cups potatoes, diced (Yukon Gold or Russet)
- 4 cups chicken broth (or vegetable broth)
- 3 cups corn (fresh, frozen, or canned – drained)
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika (optional, for depth)
- 1/2 teaspoon dried thyme
- 1 cup heavy cream (or half-and-half for a lighter option)
- 1 cup shredded cheddar cheese (optional, for extra creaminess)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour (for thickening)
- 2 green onions, chopped (for garnish)
Instructions
- Cook the Bacon:
- In a large pot or Dutch oven over medium heat, cook the chopped bacon until crispy. Remove and set aside, leaving about 1 tablespoon of bacon grease in the pot.
- Sauté the Aromatics:
- Add butter and onion to the pot. Sauté for 3–4 minutes until the onion is soft.
- Stir in garlic and cook for 30 seconds until fragrant.
- Cook the Potatoes:
- Sprinkle in flour and stir to coat everything. Cook for 1 minute to remove the raw flour taste.
- Slowly pour in the chicken broth, stirring constantly. Add the diced potatoes, corn, salt, pepper, paprika, and thyme.
- Bring to a simmer and cook for 15–20 minutes, until the potatoes are tender.
- Make it Creamy:
- Reduce heat to low. Stir in heavy cream and cheddar cheese (if using). Let it heat through for 2–3 minutes.
- Serve & Enjoy:
- Ladle into bowls and top with crispy bacon and chopped green onions. Serve warm with crusty bread!
Notes
- Make It Thicker: Mash some of the potatoes or add an extra tablespoon of flour.
- Dairy-Free Option: Use coconut milk instead of heavy cream and omit the cheese.
- Spicy Twist: Add 1/4 teaspoon cayenne pepper for a little kick!
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.
- Freezing: Freeze without the cream and cheese for up to 2 months. Add them after reheating.
Nutrition
- Calories: 410
- Sugar: 6g
- Sodium: 880mg
- Fat: 24g
- Saturated Fat: 12g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 50mg
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