Corn Chowder
A thick, creamy soup loaded with sweet corn kernels, tender potatoes, and smoky bacon. This New England classic comes together in one pot and tastes like summer in a bowl — rich, satisfying, and ready in under an hour.
For 4 servings
- fry · ~6 min
Cook the bacon until crisp.
In a large pot over medium heat, cook the chopped bacon until crisp, about 5 to 6 minutes. Transfer bacon to a paper towel-lined plate, leaving the rendered fat in the pot.
TIPDon't drain all the bacon fat — it builds the soup's smoky foundation. - saute · ~8 min
Sauté the aromatics and vegetables.
1.Add butter to the pot with the bacon fat and melt over medium heat.2.Add diced onion and celery. Cook, stirring occasionally, until softened, about 5 to 7 minutes.3.Add minced garlic and cook until fragrant, about 1 minute. - saute · ~1 min
Sprinkle and cook the flour.
Sprinkle the flour over the softened vegetables. Stir constantly and cook for 1 minute to remove the raw flour taste.
TIPCooking the flour here prevents a pasty texture later and helps thicken the chowder. - simmer · ~15 min
Simmer the chowder base.
1.Add diced potatoes, 2 cups of the corn kernels, water, and salt.2.Stir to combine and bring to a gentle boil.3.Reduce heat to low, cover, and simmer until potatoes are fork-tender, about 15 minutes. - mix · ~2 min
Blend a portion for creaminess.
Using an immersion blender, pulse a few times directly in the pot to partially puree some of the potatoes and corn. Leave plenty of chunks for texture. Alternatively, transfer 1 cup of the soup to a blender, puree, and stir back in.
TIPPartial blending releases the potatoes' natural starch, making the chowder extra creamy without heavy cream. - simmer · ~10 min
Add the remaining corn and milk.
1.Stir in the remaining 1 cup of whole corn kernels and the milk.2.Return to a gentle simmer and cook, uncovered, for 8 to 10 minutes until the fresh corn is tender and the chowder thickens.3.Season with black pepper. Taste and adjust salt.TIPAdding half the corn late preserves those sweet, juicy whole kernels in the finished soup. - serve · ~1 min
Ladle the chowder into bowls and garnish.
Ladle the hot chowder into bowls. Sprinkle each serving with the reserved crispy bacon and chopped chives. Serve immediately.
TIPServe with oyster crackers or crusty bread on the side for a complete meal.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best smoky flavor, use thick-cut bacon and save the rendered fat instead of discarding it.
- 2Cut the Yukon gold potatoes into small, even cubes so they cook through in the 15-minute simmer.
- 3Use an immersion blender for partial pureeing — it releases potato starch for creamy texture without cream.
- 4Reserve half the corn kernels until the end to keep bursts of sweet, juicy whole kernels in the soup.
- 5Let the chowder cool completely before refrigerating; it thickens as it sits and reheats well with a splash of milk.
- 6If the soup is too thick when reheated, thin with a little water or broth until it reaches your desired consistency.
Adapt it for your goals.
Dairy-Free
Replace the whole milk with unsweetened oat milk or full-fat coconut milk, and use olive oil instead of butter. The coconut milk adds a subtle richness that still feels creamy.
Smoked Paprika & Bell PepperSmoked Paprika & Bell Pepper
Add 1 diced red bell pepper with the onion and celery, and stir in 1 teaspoon smoked paprika with the flour. This brings a smoky-sweet depth and a pop of color.
Chicken & Corn ChowderChicken & Corn Chowder
Add 1 cup of shredded cooked rotisserie chicken after blending, then simmer with the remaining corn and milk. It transforms the chowder into a heartier, protein-packed meal.
Fresh Herb FinishFresh Herb Finish
Swap the chives for an equal amount of chopped fresh thyme or dill stirred in just before serving. Thyme complements the bacon, while dill brightens the sweet corn.
Spicy KickSpicy Kick
Add 1/2 teaspoon of cayenne pepper or a diced jalapeño (seeds removed) when sautéing the onions and celery. A little heat balances the sweetness of the corn beautifully.
Why this is on our healthy list.
Rich in Fiber
Corn and potatoes both provide dietary fiber, which supports healthy digestion and helps you feel full and satisfied.
Good Source of Vitamin C
Corn and potatoes contain vitamin C, an antioxidant that supports immune health and helps your body absorb iron from other foods.
Potassium from Potatoes
Yukon gold potatoes are a natural source of potassium, an essential mineral that helps maintain healthy blood pressure and muscle function.
Antioxidants in Corn
Sweet corn is packed with lutein and zeaxanthin, carotenoids that support eye health and help protect against age-related vision decline.
Frequently asked questions
Yes, frozen corn works well. Use 3 cups (thawed and drained) and follow the same steps. It won't be quite as sweet as peak-season fresh corn, so add a pinch of sugar if needed.
