Corn Chowder Recipe With Fresh Corn And Bacon
A creamy corn chowder recipe made with fresh corn, smoky bacon, and tender potatoes. Easy to make and even better the next day.
Corn chowder is the perfect soup for late summer into fall when fresh corn is at its best, but it is just as delicious any time of year, made with frozen corn too. This is the kind of soup that tastes like it simmered all day, even though it comes together in under an hour.
You can tell you are in Lancaster County this time of year by the fields upon fields of corn. We take corn very personally here, and this has been one of the sweetest years for corn I can remember. If you live anywhere near Meck’s, my favorite farmer’s market, you know exactly what I mean; I think it’s the best. This morning, while running errands, I stopped by, and the corn had just been cut. It was so tempting; I grabbed a dozen ears and knew right away I had to make corn chowder.
I love making this in late summer when corn is at its best, but honestly, I make it well into fall too. There is something about a warm bowl of corn chowder that just feels right no matter the season.
If you love a good chowder, you may also want to try my Scrumptious and Easy Clam Chowder. It is another one of my favorite ways to warm up on a cool day.
What Is Corn Chowder
Corn chowder is a thick, creamy soup built around sweet corn, potatoes, and a rich broth. This version starts with bacon and butter for a savory base, then adds celery, bell pepper, and a touch of cream to bring everything together. Using fresh corn cobs while the soup simmers adds even more corn flavor to the broth, making every bite taste like summer.
Why You Will Love It
- Sweet and savory: Fresh corn and smoky bacon balance each other perfectly in every bite.
- Creamy without being heavy: The broth is rich and satisfying, but never feels like too much.
- Simple ingredients: Everything you need is likely already at your grocery store or farm market.
- Great for a crowd: This recipe makes a big pot, perfect for a family dinner or when you have friends over.
- Freezer-friendly: Make a double batch and tuck some away for a busy night later.
- Naturally gluten-free: No flour or thickeners needed, just good ingredients and a little patience.
Ingredient Notes
Fresh corn: Cut the kernels off the cob and save the cobs. Simmering the cobs in the broth releases natural starches and sweetness that make the chowder extra flavorful.
Bacon: Adds a smoky, savory base to the soup. Cook it until crisp, then set it aside to add back in at the end.
Butter: The starting point for a good chowder. It builds flavor right from the first step.
Green onions: Used two ways here, the white parts cook into the base, and the green parts are stirred in at the end for fresh flavor.
Celery and bell pepper: This simple vegetable combination adds texture and a little sweetness.
Garlic and bay leaf: Just enough seasoning to round out the broth without overpowering the corn.
Potatoes: Yukon Gold potatoes hold their shape well and add heartiness to the chowder. But any potato will work.
Creamed corn: A canned pantry staple that makes the broth extra creamy without any extra work.
Chicken stock: Adds depth of flavor to the soup base.
Heavy cream: Stirred in at the end for a rich, velvety finish.
Cayenne pepper: Just a pinch for a little background warmth. It is not spicy, just cozy.
🌿 TIP BOX: Save your corn cobs. Simmering them in the broth is the secret to a chowder that tastes truly corn-forward.
Using Frozen Corn Instead Of Fresh
Fresh corn is my favorite way to make this chowder, especially in late summer when it is sweet and plentiful. But I know fresh corn is not always available, so frozen corn works well too.
If you use frozen corn, substitute it for the fresh kernels in the same amount. Skip simmering the corn cobs in the broth, since you will not have any. The chowder will still be delicious and creamy, just slightly less corn-forward than the fresh version. You can add a little extra creamed corn if you want to boost the corn flavor.
No need to thaw the corn first. Add it straight from the freezer during the same step you would add fresh kernels.
How To Make Corn Chowder
1. Cook the bacon
Melt the butter in a large pot over medium heat. Add the chopped bacon and cook, stirring occasionally, until crisp and the fat has rendered, about 8 minutes. Remove the bacon with a slotted spoon and set it aside, leaving the fat in the pot.
2. Build the base
Add the white parts of the green onions, celery, garlic, and bay leaf to the pot. Cook, stirring, until softened, about 3 minutes.
3. Simmer the broth
Add the reserved corn cobs, chicken stock, and potatoes to the pot. Bring to a simmer, then reduce the heat, cover, and cook for 15 minutes so the broth has time to soak up all that corn flavor.
4. Add the corn and seasonings
Remove the corn cobs and bay leaf and discard. Stir in the corn kernels, bell pepper, creamed corn, salt, pepper, and cayenne. Increase the heat slightly and simmer until the bell pepper is tender, about 8 minutes.
5. Finish the soup
Stir in the cooked bacon, the green parts of the green onions, and the heavy cream. Warm through and serve right away, topped with extra green onion and a crack of black pepper.
Tips for Success
- Cut the corn off the cob by standing it on its wide end in a large bowl. This keeps the kernels contained and makes cleanup much easier.
- Do not skip the corn cobs. Letting them simmer in the broth is what gives this chowder its rich corn flavor.
- Cook the bacon until truly crisp. It adds so much depth of flavor to the finished soup.
- Cut the potatoes into even, small pieces so they cook evenly.
- Taste before serving and adjust the salt and pepper as needed, since the creamed corn can vary a bit by brand.
Simple Variations
This chowder is easy to make your own depending on what you have on hand or what your family prefers.
- Make it vegetarian: Leave out the bacon and use vegetable stock instead of chicken stock. A pinch of smoked paprika adds a little of that smoky flavor back in.
- Add a little heat: A touch more cayenne, or a diced jalapeno cooked with the vegetables, gives the chowder a nice kick.
- Use different vegetables: Diced carrots or a handful of corn kernels roasted first for extra flavor are lovely additions.
- Try grilled corn: If you have leftover grilled corn on the cob, it is a wonderful addition to this soup and adds a little smoky flavor of its own.
Storage Ideas
Store leftover chowder in an airtight container in the refrigerator for up to four days. Reheat gently on the stove over low heat, stirring occasionally.
This soup freezes beautifully, even with the cream. Cool it completely, then store it in freezer-safe containers for up to four months. Thaw overnight in the refrigerator and reheat slowly on the stove.
Serving Suggestions
Corn chowder is hearty enough to serve as a full meal on its own. I love pairing it with a crusty loaf of bread for dipping and a simple green salad on the side.
For a summer dinner, serve it alongside a caprese salad and grilled chicken for a meal that feels like the season on a plate. In cooler months, it pairs beautifully with a warm baguette and a glass of white wine.
This is one of those soups that tastes even better the next day, so do not be afraid to make it ahead of time. It is a wonderful way to use up all that good fresh summer corn, and just as comforting when made in the middle of winter with frozen corn instead.
Corn Chowder Recipe
A creamy, sweet corn chowder made with fresh corn, smoky bacon, and tender potatoes in a rich broth. Simple to make and even better the next day.
Ingredients
Chowder
- 2 tablespoons salted butter
- 4 slices thick-cut bacon, chopped
- 6 green onions, white and green parts chopped and separated, plus more for serving
- 4 celery ribs, chopped
- 2 garlic cloves, minced
- 1 bay leaf
- 4 cups fresh corn kernels (from 4 to 5 ears of corn), cobs reserved
- 1 quart chicken stock
- 1 pound Yukon gold potatoes, peeled and cut into half-inch pieces
- 1 red bell pepper, chopped
- 1 can (14.75-ounce) creamed corn
- 2 teaspoons kosher salt
- 1/4 teaspoon black pepper, plus more for serving
- 1/4 teaspoon cayenne pepper
- 3/4 cup heavy cream
Instructions
- Melt the butter in a large, heavy pot over medium heat. Add the bacon and cook, stirring often, until crisp and the fat has rendered, about 8 minutes. Remove the bacon with a slotted spoon and set aside, leaving the fat in the pot.
- Add the white parts of the green onions, celery, garlic, and bay leaf. Cook, stirring, until softened, about 3 minutes.
- Add the reserved corn cobs, chicken stock, and potatoes. Bring to a simmer, then reduce heat, cover, and cook for 15 minutes.
- Remove the corn cobs and bay leaf and discard. Stir in the corn kernels, bell pepper, creamed corn, salt, pepper, and cayenne. Increase the heat slightly and simmer until the bell pepper is tender, about 8 minutes.
- Stir in the cooked bacon, green parts of the green onions, and heavy cream. Warm through and serve topped with extra green onion and black pepper.
Tips for Success
Taste before serving and adjust the salt and pepper as needed, since the creamed corn can vary a bit by brand.
Cut the corn off the cob by standing it on its wide end in a large bowl. This keeps the kernels contained and makes cleanup much easier.
Do not skip the corn cobs. Letting them simmer in the broth is what gives this chowder its rich corn flavor.
Cook the bacon until truly crisp. It adds so much depth of flavor to the finished soup.
Cut the potatoes into even, small pieces so they cook evenly.
Simple Variations
This chowder is easy to make your own depending on what you have on hand or what your family prefers.
- Make it vegetarian: Leave out the bacon and use vegetable stock instead of chicken stock. A pinch of smoked paprika adds a little of that smoky flavor back in.
- Add a little heat: A touch more cayenne, or a diced jalapeno cooked with the vegetables, gives the chowder a nice kick.
- Use different vegetables: Diced carrots or a handful of corn kernels roasted first for extra flavor are lovely additions.
- Try grilled corn: If you have leftover grilled corn on the cob, it is a wonderful addition to this soup and adds a little smoky flavor of its own.
Storage Ideas
Store leftover chowder in an airtight container in the refrigerator for up to four days. Reheat gently on the stove over low heat, stirring occasionally.
This soup freezes beautifully, even with the cream. Cool it completely, then store it in freezer-safe containers for up to four months. Thaw overnight in the refrigerator and reheat slowly on the stove.
Serving Suggestions
Corn chowder is hearty enough to serve as a full meal on its own. I love pairing it with a crusty loaf of bread for dipping and a simple green salad on the side.
For a summer dinner, serve it alongside a caprese salad and grilled chicken for a meal that feels like the season on a plate. In cooler months, it pairs beautifully with a warm baguette and a glass of white wine.
This is one of those soups that tastes even better the next day, so do not be afraid to make it ahead of time. It is a wonderful way to use up all that good fresh summer corn, and just as comforting when made in the middle of winter with frozen corn instead.
Corn Chowder Using Fresh (Or Frozen Corn)
Ingredients
- 2 Tbsp butter
- 6 pieces of bacon
- 6 green onions, chopped separate the green tops from the white bottoms
- 4 ribs celery, diced
- 3 cloves of garlic, finely chopped
- 1 bay leaf, whole
- 4-5 cups blanched corn, cut off the cob 4-5 cups
- 1 quart chicken stock
- 1 lb potatoes I use Yukon Gold
- 1 red pepper, chopped
- 1 14.75 oz can of creamed corn
- 2 tsp salt
- 1/2 tsp pepper
- 1/4 tsp cayenne pepper
- 1 cup heavy cream or half and half
Instructions
- Melt the butter in a large pot over medium heat. Add the chopped bacon and cook, stirring occasionally, until crisp and the fat has rendered, about 8 minutes. Remove the bacon with a slotted spoon and set it aside, leaving the fat in the pot.
- Add the white parts of the green onions, celery, garlic, and bay leaf to the pot. Cook, stirring, until softened, about 3 minutes.
- Add the reserved corn cobs, chicken stock, and potatoes to the pot. Bring to a simmer, then reduce the heat, cover, and cook for 15 minutes so the broth can soak up all that corn flavor.
- Remove the corn cobs and bay leaf and discard. Stir in the corn kernels, bell pepper, creamed corn, salt, pepper, and cayenne. Increase the heat slightly and simmer until the bell pepper is tender, about 8 minutes.
- Stir in the cooked bacon, the green parts of the green onions, and the heavy cream. Warm through and serve right away, topped with extra green onion.
Everything You Are Wondering About This Corn Chowder
Yes. Frozen corn works well in this recipe, and you can add it straight from the freezer; no need to thaw first. Just skip the step of simmering corn cobs in the broth, since you will not have them with frozen corn. The chowder will still be creamy and delicious.
They are not essential, but I highly recommend using them if you have fresh corn on hand. Simmering the cobs in the broth releases natural sweetness and starch, which gives the chowder much more corn flavor. If you do not have them, the soup will still turn out well.
Yes, this is a great make-ahead soup. Make it a day in advance, cool it, and store it in the refrigerator. Reheat gently on the stove before serving. Like most chowders, the flavor only gets better as it sits.
Yes, even with the cream, this soup freezes well. Let it cool completely, then store it in freezer-safe containers for up to four months. Thaw overnight in the refrigerator and reheat slowly on the stove, stirring occasionally.
Some stores label it cream style corn, so check for that if creamed corn is hard to find. If you truly cannot find it, you can leave it out, though the broth will be a bit thinner and less creamy.
Chowder should be thick but pourable, not stiff. If yours seems thin, let it simmer a few extra minutes uncovered to reduce slightly, or mash a few of the potato pieces against the side of the pot to naturally thicken the broth.
This corn chowder has quickly become one of my favorite ways to use up all that good summer corn. There is something so satisfying about a big pot simmering on the stove, filled with sweet corn, crispy bacon, and tender potatoes.
Whether you are making this with corn fresh off the cob from your own farmers market, or reaching for a bag of frozen corn on a cold winter night, this chowder always delivers. It is the kind of soup that brings everyone back for seconds.
I hope this recipe finds its way into your kitchen soon, whether that is this week while corn season is still going strong, or months from now when you are craving something warm
More Cozy Recipes To Warm Up Your Table
If you love this corn chowder, here are a few more recipes from the blog worth adding to your rotation.
The Best Loaded Potato Soup
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This bread is the perfect partner for a bowl of chowder. No yeast or kneading required, just a warm, buttery loaf ready to dip and enjoy.
Roasted Butternut Squash Soup With Sausage And Sage
Sweet and savory with a deep, roasted flavor, this soup is perfect for the cooler months ahead. Sage sausage and apple add extra layers of flavor to every bowl.
Rigatoni And Meatball Soup
A hearty, Italian-inspired soup packed with rigatoni and tender meatballs. It freezes beautifully, so it is worth making a double batch.
7 Delicious Fall Soup Recipes That Make A Hearty Meal
Looking for more soup inspiration? This roundup has seven cozy recipes perfect for the fall season ahead.
Happy Cooking, friend…
