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The Ultimate Comfort Creamy Corn Chowder with Bacon and Potatoes

A close-up view of a bowl of creamy corn chowder loaded with corn kernels, potatoes, and crispy bacon bits.
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You need this hearty, thick and creamy soup recipe for a satisfying, homestyle chowder. This easy corn chowder uses fresh corn and bacon for deep flavor, making it a perfect quick dinner soup for chilly nights.

Ingredients

Scale
  • 6 slices thick-cut bacon, chopped
  • 1 large yellow onion, diced
  • 2 celery stalks, diced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 3 medium Yukon Gold potatoes, peeled and diced
  • 4 cups fresh or frozen sweet corn kernels
  • 1 cup heavy cream
  • 1/2 cup milk (whole or 2%)
  • Optional: 1 cup shredded sharp cheddar cheese

Instructions

  1. Cook the chopped bacon in a large pot or Dutch oven over medium heat until crisp. Remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate, leaving about 2 tablespoons of bacon grease in the pot.
  2. Add the diced onion and celery to the pot with the bacon grease. Cook over medium heat until softened, about 5 to 7 minutes.
  3. Stir in the thyme, salt, and pepper. Cook for 1 minute until fragrant.
  4. Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste. This creates your roux base.
  5. Slowly whisk in the chicken broth until the mixture is smooth and there are no lumps.
  6. Add the diced potatoes to the pot. Bring the mixture to a simmer, then reduce the heat to medium-low, cover, and cook for 10 to 12 minutes, or until the potatoes are tender when pierced with a fork.
  7. Stir in the corn kernels. Continue to simmer, uncovered, for another 5 minutes to heat the corn through.
  8. Reduce the heat to low. Stir in the heavy cream and milk. Heat gently until the chowder is hot, but do not let it boil after adding the cream.
  9. If using, stir in the shredded cheddar cheese until it melts completely into the soup, making it extra thick and creamy.
  10. Taste and adjust salt and pepper as needed. Ladle the creamy corn chowder into bowls. Top each serving with the reserved crispy bacon pieces.

Notes

  • For a thicker soup, mash about 1 cup of the potatoes against the side of the pot before adding the cream.
  • If you do not have fresh corn, frozen corn works well. If using canned corn, drain it well before adding.
  • You can substitute half-and-half for the heavy cream for a slightly lighter result.
  • Add 1 cup of cooked, shredded chicken breast during step 6 if you want a chicken corn chowder variation.

Nutrition

Find it online: https://rosatasty.com/creamy-corn-chowder-recipe-hearty-soup/