Corn Chowder is the perfect way to use end-of-season corn to make something cozy, creamy, and absolutely delicious. This is a hearty soup that eats like a meal, with lots of veggies, potatoes, bacon, and glorious fresh sweet corn.

Bowl of hearty corn chowder soup


Do you ever reach the end of summer and realize that you haven’t eaten enough corn on the cob? It’s kind of like the foodie version of realizing it’s September and you’ve only gone to the beach once. Lucky for you, this time of year is the BEST time to make corn chowder from scratch.

Although some people move onto PSLs and apple pie this time of year, corn is still in season, but since the weather is starting to cool, soup is finally on the menu again. You can see where I’m going with this! It’s true that you can make corn chowder year round with frozen corn, but it’s extra special when you make it with fresh because both the flavor and texture of the corn is so superior to frozen.

While some vegetable-based soups leave you wanting more, corn chowder is more like a stew in that it will fill! you! up! You’d be hard-pressed to find a heartier soup than this. (Okay, it definitely ties with slow cooker split pea soup.) It starts with bacon, which adds a nice smokiness and richness to the whole thing. There are LOTS of veggies in here, plus potatoes and loads of fresh corn. My corn chowder recipe gets its creaminess from a combination of half-and-half and just a bit of sour cream, which makes for a thick, luxurious broth that’s not quite as heavy as one made with heavy cream.

The combination of end-of-season corn and cozy, warm soup is the perfect way to say so long to summer and welcome fall!

Overhead view of corn chowder ingredients

Ingredients for Corn Chowder

Here’s a quick rundown of what you’ll need for this recipe. For the full measurements, scroll down to the recipe card.

  • Bacon – Chop the bacon before cooking, not after.
  • Butter – You can use salted or unsalted, since you’ll be seasoning this corn chowder to taste.
  • Vegetables – We’ve got your traditional mirepoix ingredients here—onion, celery, and carrot—plus red bell pepper, which adds a pop of color and flavor to the soup.
  • Garlic – This adds some dimension to the broth.
  • Fresh Sweet Corn – You’ll need about 6 decent-sized ears of corn. We love to freeze corn on the cob to enjoy this soup all year long.
  • Baby Yukon Gold Potatoes – Other potato varieties also work, but I love the buttery flavor of Yukon golds in this recipe.
  • Fresh Thyme – An excellent pairing with corn and the usual herb of choice for corn chowder.
  • Dry White Wine – This is optional, but it will add some depth. Pinot Grigio and Sauvignon Blanc are good choices.
  • Half-and-Half and Chicken Stock – These form the base of the soup, making it both creamy and flavorful.
  • Spices – Smoked paprika amps up the smoky flavor from the bacon, plus cayenne for some heat and ground nutmeg.
  • Sour Cream – For a creamy finish. I recommend full-fat sour cream.
  • Salt and Pepper – I use kosher salt for cooking unless a recipe says otherwise, and always freshly cracked black pepper.
  • Chives – For some visual interest and mellow onion-y flavor.
Overhead view of corn chowder in Dutch oven

How to Make Corn Chowder

This is just a quick summary of the steps for making corn chowder. Scroll down to the recipe card below for the full instructions.

  1. Cook the bacon. Crisp it in a large pot over medium-high heat, then transfer to paper-towel-lined plate.
  2. Sweat the veggies. Add the butter to a tablespoon of the bacon fat, and once it melts, stir in the veggies and cook until softened.
  3. Add the garlic. Stir in the garlic and cook until fragrant.
  4. Add the corn, potatoes, and thyme. Stir them in and cook for 3 to 4 minutes.
  5. Deglaze the pan. Pour in the wine and scrape the bottom of the pot.
  6. Simmer. Add the liquids and spices. Bring to a boil, then reduce to low and cook until the potatoes are tender.
  7. Finish. Stir in the sour cream and season to taste, then add the chives and bacon.
Overhead view of corn chowder in bowl

Tips for Making Corn Chowder

These tips will help make sure your corn chowder turns out perfect!

  • Use a corn zipper. Or another tool for removing corn from the cob. Tools specifically for this purpose are totally worth it because they’re slightly curved, which means they do a better job removing the entire kernel than a straight knife blade.
  • Cut the veggies into even sizes. This ensures that they’re all softened at the same time. No one wants big crunchy chunks of onion or potato in their corn chowder!
  • Know how to deglaze the pan. Pour the wine all around the pot, not just in one place. Let it sit for a moment so the acid in the wine can help loosen all those browned bits, then scrape until there’s nothing stuck on the bottom of the pot. Those browned bits are also known as FLAVOR and they’ll make your corn chowder extra delicious.
  • Not using wine? You can still deglaze. Pour some of the broth in instead. Broth isn’t as good for deglazing because it doesn’t have the same acidity, but it does work.
  • Store it smart. I don’t recommend freezing this recipe; potatoes tend not to freeze well in soups. You can, however, store leftovers in the refrigerator for up to 4 days. Reheat on the stovetop over medium heat.
Bowl of corn chowder in bowl set next to Dutch oven

Corn Chowder Variations

Here are a few ways to switch up this easy corn chowder recipe:

  • Make it vegetarian. You can skip the bacon if you’d like and add an extra tablespoon of butter for cooking the vegetables. Swap in vegetable broth for the chicken stock.
  • Use Greek yogurt. Swap the sour cream for plain Greek yogurt for a tangier alternative.
  • Add chicken. Shredded chicken is an excellent addition to corn chowder and it makes it even heartier. Stir it in during the last few minutes of cooking time, just enough to heat it up.

What to Serve With This Recipe

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Bowl of hearty corn chowder soup

Get the Recipe: Corn Chowder Recipe

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
This hearty corn chowder recipe is made with smoky bacon, sweet fresh corn, tender potatoes, and veggies. Creamy, flavorful, and filling!
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Ingredients

  • 3 strips bacon, chopped
  • 2 tablespoons butter
  • 1 sweet onion, diced (approximately 1 ½ cups)
  • 1 red bell pepper, chopped
  • 3 celery stalks, diced
  • 1 cup finely chopped carrot
  • 3 garlic cloves, minced
  • 1 ½ cups fresh sweet corn
  • 2 cups baby Yukon gold potatoes, quartered
  • 1 ½ tablespoons fresh chopped thyme
  • ½ cup dry white wine, optional
  • 2 cups half and half
  • 2 cups chicken stock
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne pepper
  • ¼ teaspoon ground nutmeg
  • 2 tablespoons sour cream
  • Kosher salt and fresh ground pepper, to taste
  • Fresh chopped chives, optional

Equipment

Instructions 

  • In a large dutch oven or stock pot, cook the bacon over medium high heat until crisp.
  • Remove the bacon with a slotted spoon and transfer to a plate lined with a paper towel. Drain off all but 1 tablespoon of fat from the pot.
  • Return the pot to the heat and add the butter. Cook until melted and bubbling.
  • Add the onion, bell pepper, celery and carrot to the pot and cook until beginning to soften, approximately 3-4 minutes.
  • Stir in the garlic and cook for 1 minute longer.
  • Add the corn, potatoes and thyme to the onion mixture stirring to combine. Continue cooking for 3-4 minutes. Pour in the wine and cook until reduced by 1/2 scraping the bottom of the pot with a wooden spoon to release any brown bits.
  • Stir in the half and half, chicken stock, paprika, cayenne pepper and nutmeg.
  • Bring the chowder to a boil and then reduce the heat to low.
  • Cook for 10-15 minutes or until the potatoes are fork tender.
  • Stir in the sour cream. Season with salt and pepper, to taste.
  • Sprinkle with chives, if using, and top with the reserved bacon.
  • Serve immediately.
Calories: 531kcal, Carbohydrates: 50g, Protein: 14g, Fat: 30g, Saturated Fat: 16g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 10g, Trans Fat: 0.3g, Cholesterol: 75mg, Sodium: 463mg, Potassium: 1174mg, Fiber: 6g, Sugar: 18g, Vitamin A: 7692IU, Vitamin C: 69mg, Calcium: 213mg, Iron: 2mg
Author: Kellie
Course: Soup
Cuisine: American