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Rich and creamy corn chowder packed with potatoes and chunks of bacon, this is definitely a soup for the cold weather and so filling and delicious!

creamy corn chowder in a bowl

All about this corn chowder

This is a very easy and relatively quick recipe to make, and with only one pot being used mess is kept to a minimum. The bacon provides great flavor and creates a good base for the corn chowder. I love my chowders thick and creamy, so I bulked this one up with lots of diced potatoes, corn, onion and bell pepper. The liquid is a combination of chicken stock, whole milk and heavy cream. Seasoning is pretty simple with garlic, salt, black pepper and a small amount of oregano.

Tips for making this easy corn chowder

  • Keep the potatoes on the smaller side. They’ll cook quicker and are much easier to eat.
  • Once the chowder is done, check it for thickness. If you like how it looks, skip the cornstarch mixture or if you prefer it a little creamier, add it in at the end.
  • I like to use thick cut smoked bacon.
  • Serve your chowder with crusty bread on the side.

two bowls of corn chowder

FAQ’s about this recipe

Can I add clams to this corn chowder?

Yes! Add them after you add the cream and milk and let simmer for an extra 6-8 minutes for them to fully cook if you are using fresh clams, or 2-3 minutes if adding canned clams.

Does it make a difference if I use white or yellow corn?

It doesn’t matter really, the yellow may be a tiny bit sweeter (and prettier) but the flavors are almost identical.

Can I freeze this chowder?

Yes, in a sealed tupperware container. Reheat after defrosting and add a splash of cream to return it to its original consistency.

Can I serve this in a bread bowl?

Definitely! This would be great served in a. crusty sourdough bowl.

Can I use flour to thicken my corn chowder?

You can but cornstarch is a better option as it’s flavorless and is easier to control without going lumpy on you.

MORE GREAT SOUP RECIPES

Split Pea and Ham Soup
Creamed Parsnip Soup
Creamy butternut squash soup with crunchy pistachios and chili oil.
Butternut Squash Soup

Corn Chowder with Bacon and Potatoes

Course: Main Course
Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Author: foodnessgracious
A rich and creamy corn chowder with bacon, potaoes and lots of sweet corn!
Print Recipe

Ingredients

  • 8 slices thick cut bacon, chopped
  • ½ medium onion, diced
  • 1 red bell pepper, finely diced
  • 1 russet potato, peeled and cut into small dice
  • 1 tbsp minced garlic
  • 1 tsp dried oregano
  • 2 ½ cups chicken or veggie broth
  • 1 cup whole milk
  • 1 ¼ cups heavy cream
  • salt and black pepper
  • 15 oz can of yellow corn, drained
  • 2 tbsp cornstarch
  • 2 tbsp water

Instructions

  • Chop the bacon and add to a large pot. Cook over a medium/high heat until almost crispy.
  • Transfer the cooked bacon to a plate lined with paper towel. Set aside ¼ cup bacon bits for garnishing the chowder.
  • Drain the remaining bacon grease from the pot and add the diced onion.
  • Cook until the onion softens, about 2-3 minutes.
  • Add the red pepper, potato, garlic and oregano and stir well.
  • Cook for about 5 minutes stirring to prevent the potatoes sticking.
  • Add the chicken stock, milk and cream and stir.
  • Add the cooked bacon back to the chowder along with the yellow corn.
  • Bring the chowder back to a simmer and cook for 30 minutes on low until the soup thickens. Season with salt and pepper if needed.
  • Combine the cornstarch and water and make a slurry. Add to the chowder and cook for a further 5 minutes stirring well.
  • Garnish with chopped parsley and extra chopped bacon bits.