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Hearty Homemade Creamy Corn Chowder Recipe

A creamy bowl of homemade corn chowder recipe topped generously with crispy bacon bits and fresh chives.
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Make this rich, creamy corn chowder with potatoes and bacon. This recipe delivers the ultimate comfort food experience, perfect for chilly evenings.

Ingredients

Scale
  • 6 slices bacon, chopped
  • 1 large yellow onion, chopped
  • 2 celery stalks, chopped
  • 2 cups diced potatoes (Yukon Gold or Russet)
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt, plus more to taste
  • 4 cups chicken broth
  • 2 cups corn kernels (use fresh or frozen)
  • 1 cup half-and-half or heavy cream
  • 2 tablespoons all-purpose flour
  • 2 tablespoons unsalted butter
  • 1/2 cup reserved corn liquid (if using canned)
  • Optional: Fresh chives or parsley for garnish

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 chopped onion and celery to the pot with the bacon grease. Cook until softened, about 5 to 7 minutes.
  3. Stir in the diced potatoes, thyme, pepper, and salt. Cook for 2 minutes, stirring occasionally.
  4. Pour in the chicken broth. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer until the potatoes are tender, about 10 to 15 minutes.
  5. In a small bowl, whisk together the flour and half-and-half (or cream) until smooth. This creates a slurry to thicken the chowder.
  6. Stir the corn kernels into the simmering soup. Cook for 5 minutes.
  7. Slowly whisk the flour and cream mixture into the chowder. Continue to cook, stirring constantly, until the soup thickens, about 3 to 5 minutes. Do not let it boil rapidly once the cream is added.
  8. If you used canned corn, stir in any reserved liquid now for extra corn flavor. Taste and adjust salt and pepper as needed.
  9. Serve the **best corn chowder recipe** hot, topped with the reserved crispy bacon and fresh chives or parsley.

Notes

  • For a vegetarian option, skip the bacon and sauté the vegetables in 2 tablespoons of olive oil or butter instead. Add 1/2 teaspoon of smoked paprika with the thyme for a smoky depth.
  • To make this a **one pot chowder** that is even thicker, remove about 1 cup of the soup (mostly potatoes and broth) before adding the cream, mash it with a fork, and stir it back into the pot.
  • This **creamy corn chowder recipe** freezes well if you omit the half-and-half or heavy cream. Add the dairy after reheating the thawed soup.

Nutrition

Find it online: https://cookingbycarla.com/corn-chowder-recipe/