This Delicious Corn Chowder recipe is thick, hearty and perfect for a chilly fall day! It’s so easy to make and perfect for your weekend meal prep!
As soon as the weather starts to turn a bit cold, it’s time to whip out the soups. Try my Award Winning Cheeseburger Soup, Literally the BEST Chicken Noodle Soup and Creamy Gnocchi Soup (Olive Garden Copycat), when you need something hot and comforting to warm you up.
Delicious Corn Chowder
This soup is truly delicious! I love the combination of smoky bacon, onions, and garlic with the creamy potatoes and sweet corn. It’s a match made in heaven! There’s no wonder this Corn Chowder recipe has been a favorite here for so long! When you want a cozy, comfort food this chowder is it. Chock full of veggies it’s still light but rich enough to satisfy. You family is going to love this soup!
One of the best parts about this soup is how easy it is. It’s cooked all in one pot! Just add the ingredients in stages, let it simmer for a bit and voila! You’ve got a creamy dreamy soup to serve. The potatoes add depth and the spices are perfect with the corn. Using the bacon grease to saute the veggies add increased flavor and you don’t have to add extra fat. This is just so good!
Corn Chowder Ingredients
- Bacon: Because bacon is so good and makes everything better. Cut the bacon into bits before cooking.
- Onion: Adds flavor
- Celery: Adds a bit of depth and bite to the soup.
- Garlic: Creates a good punch of flavor
- Salt and Pepper: Add to taste
- Dried Thyme: Dried seasoning works better than fresh in soups.
- Chicken Broth: Low sodium is a great way to keep it healthy.
- Potatoes: Wash and dice the potatoes, you can leave the skins on them.
- Corn: You can use fresh, canned or frozen.
- Milk or Cream: If you use milk, use whole for creaminess.
- Corn Starch: This will help to thicken the soup.
Making this Incredible Corn Chowder
One of the great things about this corn chowder is that the vegetables don’t really change texture if it’s made ahead of time.It’s perfect for your weekend meal prep! Simply whip up an extra large batch on Sunday and enjoy it for another meal or two throughout the week, without doing any of the work.
- Cook: In a large soup pot over medium high heat, cook the bacon until browned.
- Saute: Add the onion and celery, cooking and stirring till the onion starts to brown. Add the garlic, salt, pepper and thyme cook for 1 minute.
- Add: Add the broth scraping the bottom of the pot to remove any browned bits of goodness.
- Simmer: Add the potatoes and corn and bring to a simmer, reduce heat to medium and cover. Let cook for 15-20 min till potatoes are tender.
- Thicken: Reduce the heat to low. Combine the milk and cornstarch and gradually whisk into the soup mixture a little at a time until thickened slightly. Serve as desired.
Tips and Tricks for changing up this Corn Chowder:
- Veggies: You can easily add in extra veggies. Try zucchini, mushrooms, carrots, peppers,broccoli, or squash.
- Meatless: You can make this soup vegetarian by skipping the bacon.
- Heartier: Make this a heartier dish by adding protein. Cut up chicken into bite sized pieces and it will cook perfectly as the soup simmers. You can also add them whole along with the potatoes, and then remove and chop before serving. Pork sausage, ham, kielbasa, and ground beef are all tasty in this dish as well. You can also add beans. Both black beans and cannellini beans add fiber and protein.
- Substitutions: If you don’t love potatoes, you can swap the potatoes out for rice, barley, quinoa, or low carb cauliflower.
- Potatoes: Use a good waxy potato, like reds, fingerlings and yukons which will hold their shape and not take on extra moisture. Russets will turn mealy and fall apart to almost a mush if they are over cooked.
- Broth: I would not advise subbing the chicken broth out for vegetable or beef. It will change the flavor too much.
- Spicy: If you want to kick up the heat a bit, add a jalapeno pepper with the celery, or a can of green chilies. You can also add a bit of cumin and chili powder to your spices.
- Top it: Top your bowl of soup with shredded cheese, extra bacon crumbles and a hit of sour cream for extra flavor and fun.
Can I make this in the Slow Cooker?
Yes you can! It’s easy to adjust. Cook the bacon and saute the veggies as directed in the recipe. Then add everything but the milk and cornstarch to the slow cooker. Cook on low for 6-8 hours or high for 3-4. Keeping the crockpot on, add the milk and cornstarch slurry. Stir till it thickens. You may have to add in more cornstarch slurry because the soup will have more liquid in it. This is because none of the liquid will be able to evaporate like it does on the stove. Still just as yummy though!
This will keep nicely in the fridge tightly covered for about a week. You can freeze this soup, however you might find that it will separate as it is reheated. This is because of the dairy in it. It’s still good and will taste the same, it just may not look as pretty. To freeze let it cool completely and transfer to a freezer safe container or in a gallon freezer bag. You can freeze it for up to 3 months. I like using the bags since I can lay them flat in the freezer and it’ll take up less space.
More Recipes with Corn!
Corn is a great ingredient, it’s tasty, starchy and adds sweetness and slightly crunchy, chewy texture. Bake it, grind it or grill it, corn is yummy! It can be the star of the show, or play an important supporting role. Either way it’s just good!
- Summer Corn Salad
- Jiffy Corn Casserole (5 ingredients)
- Grilled Mexican Corn
- 8 Can Chicken Taco Soup
- Homemade Cornbread
Corn Chowder Recipe
- 2 slices thick cut bacon diced
- 1 medium onion diced
- 1 stalk celery sliced
- 1 teaspoon minced garlic
- 1 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 3 cups low sodium chicken broth
- 4 medium potatoes diced
- 3 cups fresh or frozen corn
- 3/4 cup whole milk or cream
- 2 tablespoons corn starch
In a large soup pot over medium-high heat, cook bacon until browned.
Add onion and celery, cooking and stirring until the onion starts to brown. Add garlic, salt, thyme and pepper and cook 1 minute.
Stir in broth, scraping the bottom of the pot to remove any browned bits.
Add potatoes and corn. Stir, bring to a simmer, and reduce heat to medium.
Cover and cook for 15-20 minutes until potatoes are tender. Reduce heat to low.
Combine milk and corn starch and gradually whisk into soup mixture, a little at a time, until thickened slightly.
Serve as desired.
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.