Corn Chowder is hearty and creamy, made with potatoes, half and half, and sweet corn, then topped with thick cut bacon, ready in 30 minutes!
Corn Chowder is thick and creamy, made with fresh corn kernels, potatoes, and half and half in a seasoned broth. It’s the PERFECT comfort food for cold weather because it’s really hearty and filling. I make this at least a few times a month during the winter.
HOW TO THICKEN CORN CHOWDER
This corn chowder recipe has a creamy broth with big chunks of vegetables and bacon. If you want a creamier corn chowder, add 2-3 tablespoons of flour to the bacon grease and onions after you remove the bacon.
Whisk for 1-2 minutes until the flour starts to brown, then add the half and half, whisking to combine. Then follow the recipe as written, adding more broth until you reach a desired consistency.
You can also whisk 2 tablespoons of corn starch in with the cold broth before you add it to the chowder. As the broth heats, it will thicken the soup. You can add more or less corn starch and broth to reach your preferred thickness.
A third option would be to take the immersion blender and cream the soup to your desired consistency. When I do this, I usually reserve some of the cooked vegetables on the side to add back in at the end, and top with bacon right before serving.
HOW LONG IS CORN CHOWDER GOOD FOR?
Corn chowder will last 3-4 days in an airtight container in the refrigerator.
HOW TO MAKE CORN CHOWDER IN THE CROCK POT
- Add all ingredients to the crock pot, except the half and half and the bacon.
- Cook on low for 8 hours, or on high for 4 hours.
- When the chowder is about a half hour away from being done, stir in half and half.
- In a skillet cook bacon until crispy and cut into pieces.
- Top with bacon and serve.
HOW TO MAKE CORN CHOWDER IN THE INSTANT POT
- Use the sauté feature to cook the bacon, then the onions until translucent.
- Add all ingredients except for the half and half or the bacon to the instant pot. Close the lid and seal the valve.
- Use the manual setting on high for 10 minutes, then let release naturally.
- Once the pressure is released, open the pot and stir in half and half. Top with bacon and serve.
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CAN YOU FREEZE CORN CHOWDER?
This recipe has potatoes and dairy, so freezing it may make it more mushy and cause some of the milk to separate and become grainy when you reheat it.
If you want to make this corn chowder recipe ahead and freeze it, I would stop before the potatoes are completely cooked through and wait to add the half and half until you’re reheating it.
WHAT OTHER VEGETABLES CAN YOU ADD TO CORN CHOWDER?
- Bell peppers
- Green beans
MORE CREAMY CHOWDER AND SOUP RECIPES
- Creamy Chicken Poblano Pepper Soup
- Tomato Bisque
- Slow Cooker Bacon Chicken Chowder
- Slow Cooker Clam Chowder
- Slow Cooker Broccoli Cheddar Cheese Soup
TIPS FOR MAKING CORN CHOWDER
- Add a sprinkle of cheddar cheese to the top of the chowder for extra flavor.
- If you want to add some spice to this corn chowder recipe, add ¼ teaspoon of cayenne pepper and chopped peppers. Top with sliced jalapeños.
- You can use canned corn, frozen corn, or cut the kernels off of the corn cob yourself for this recipe.
- Serve with crackers or a warm slice of buttered bread or corn bread.
- 8 slices thick cut bacon chopped
- 1 yellow onion diced
- 2 teaspoons kosher salt
- 1/2 teaspoon coarse ground black pepper
- 1 sprig fresh thyme
- 4 cups chicken broth
- 4 yukon potatoes diced
- 4 cups sweet corn
- 2 cups half and half
- Add the bacon to a large dutch oven on medium heat and cook until crisp, removing the bacon and reserving two tablespoons of bacon fat.
- Add the onions to the the pot and cook for 2-3 minutes before adding in the salt, pepper, thyme, broth, potatoes and corn and bringing to a boil before reducing to a simmer and cooking the potatoes for 20 minutes until they're tender.
- Add in the half and half, heat through and serve topped with the bacon crumbles.