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.


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


  • 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


  • 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.