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This creamy corn chowder features fresh sweet corn, crispy bacon, Yukon Gold potatoes, red bell pepper, and a velvety broth. I simmer the corn cobs in the broth for extra corn flavor, and a can of creamed corn makes it thick and creamy without blending. This one-pot soup feeds a crowd and tastes even better the next day. Make it in the oven, Instant Pot, or slow cooker.
Corn Chowder with Bacon: A Classic American Chowder in One Pot
Chowder is one of the oldest soups in American cooking. The name most likely comes from the French chaudière, the large pot fishermen cooked in along the Atlantic coast. The idea settled in New England, where salt pork, potatoes, and milk became the standard. Corn chowder grew out of the same tradition in farm kitchens, with sweet corn taking the place of seafood.
My version sticks close to that old method. I render bacon first, soften the vegetables in the fat, stir in a little flour, and simmer the potatoes in broth with the bare corn cobs. Most recipes toss the cobs. I don't. They release a sweet, milky corn flavor into the broth, so the whole pot tastes like corn, not just the kernels.
I also add a can of creamed corn, a red bell pepper, and a pinch of cayenne. The creamed corn thickens the chowder naturally. The pepper adds color and sweetness, and the cayenne gives a gentle warmth at the end of each spoonful. Sweet corn with a little heat is the same combination I love in my Mexican street corn pasta salad.
You'll love this corn chowder because it's hearty, budget-friendly, and feeds 8 to 10 people from one Dutch oven. It reheats well for lunches, just like my creamy kielbasa potato soup and my one-pot chicken pot pie soup. It's great for fall gatherings, game nights, and freezing in portions for later.
Serve it with something to wipe the bowl clean. I like my soft garlic butter dinner rolls, flaky bacon cheddar cheese scones, or a warm loaf of bread machine garlic bread.
Recipe Highlights
- Corn three ways. Fresh kernels, cobs simmered in the broth, and a can of creamed corn. Every layer tastes sweet and summery. If you like corn in your soup bowl, try my one-pot chicken tortilla soup too.
- One pot, start to finish. The bacon, vegetables, potatoes, and cream all go into the same Dutch oven. Cleanup is one pot and a cutting board, the same as my 10-minute-prep chicken noodle soup.
- Creamy without heavy cream. Half-and-half, a light flour roux, and the creamed corn make it thick and velvety. It's rich, but not as heavy as a cream-based chowder.
- Crispy bacon on top. I save all the bacon for the end, so it stays crunchy. If you love bacon with vegetables, serve this corn chowder with my Brussels sprouts with bacon.
Ingredients and Substitutions
- Fresh corn. I cut the kernels from 6 ears and save the bare cobs for the broth. Out of season, use 4 to 5 cups of frozen corn, thawed. You'll lose the cob step (I wouldn't use frozen bare cobs for the corn stock), but the chowder is still delicious.
- Thick-cut bacon. I render 8 slices until crisp and cook the vegetables in 2 tablespoons of the fat. Regular bacon works but crisps faster, so watch it. For a vegetarian chowder, skip the bacon and use butter, smoked paprika, and vegetable broth.
- Scallions. I split them in two: the whites go in with the vegetables, and the greens go on top. A small leek or extra onion can stand in for the whites, and chives work for garnish.
- Celery, onion, and carrot. I dice them about the same size so they soften evenly. This classic base adds sweetness and body to the broth.
- Garlic and bay leaf. I stir in 5 minced cloves and one bay leaf for just 30 seconds before the flour. Dried thyme (½ teaspoon) is a nice addition here too.
- Flour. I sprinkle 3 tablespoons over the vegetables to thicken the chowder. For gluten-free, use a 1:1 gluten-free flour, or skip it and stir in a cornstarch slurry at the end.
- Low-sodium chicken broth. I use low-sodium because the bacon already brings plenty of salt. Vegetable broth works well too.
- Yukon Gold potatoes. I peel and cut 1 pound into small ¼-inch cubes, so they cook quickly and a few soften into the broth. Red potatoes hold their shape well too. Russets break down more and make a thicker, less chunky chowder.
- Creamed corn. I add one 14.75-ounce can for sweetness and natural thickness. No can on hand? Blend 1 cup of the corn kernels with a splash of half-and-half.
- Half-and-half. I finish with 3 cups for a creamy, not heavy, chowder. Use heavy cream for a richer version or whole milk for a lighter, thinner one. Full-fat coconut milk works for a dairy-free version.
Fresh, Frozen, or Canned Corn for Corn Chowder?
I used fresh corn on the cob, and I recommend it if you can find it. Fresh kernels are sweeter and juicier, and you get the cobs for the broth. To cut the kernels, stand each ear upright in a large bowl and slice down the sides with a sharp knife. The bowl catches the kernels so they don't fly all over the counter.
Why I simmer the cobs: Corn cobs hold a lot of starch and sweet corn "milk." When they simmer in the broth with the potatoes, they add a deep corn flavor you can't get from kernels alone. Just remember to pull them out before adding the kernels.
Frozen corn is the next best thing and makes this a year-round soup. Canned whole kernel corn works in a pinch (drain it well), but the texture is softer. Either way, keep the can of creamed corn. It's what makes this chowder so creamy.
Cooking Tips
- Render the bacon over medium heat. Slow and steady gives you crisp bacon and clean fat. High heat burns the edges before the fat cooks out.
- Break the cobs in half. Half cobs fit easily in a 5-quart pot and stay under the broth while the potatoes simmer.
- Cut the potatoes small and even. Tiny ¼-inch cubes cook in 15 to 20 minutes, so everything is tender at the same time.
- Keep it below a boil after the half-and-half goes in. Gentle heat around 180°F (82°C) keeps the dairy smooth. A hard boil can make it curdle.
- Season at the end. Bacon, broth, and creamed corn all bring salt. Taste first, then add more.
Best Toppings for Corn Chowder
I top my corn chowder with the reserved crispy bacon and sliced scallion greens. You can also add shredded cheddar, a few extra roasted corn kernels, fresh chives or cilantro, cracked black pepper, oyster crackers, or a drizzle of hot sauce. A sprinkle of smoked paprika on top looks beautiful in photos too.
Serving Ideas
- With warm bread: Corn chowder needs something for soaking up the broth. My soft Garlic Butter Dinner Rolls, crispy homemade garlic bread, or savory bacon and cheddar cheese scones are all perfect here.
- With a fall salad: A crisp salad balances the creamy chowder. Try my apple spinach salad with feta or my crunchy tomato cucumber bacon lettuce salad.
- With a grilled cheese sandwich: My Pear and Brie Grilled Cheese adds a sweet and savory contrast to the smoky bacon.
- In bread bowls: Hollow out small sourdough rounds and ladle the chowder right inside. It's a fun way to serve it to a crowd.
- Feeding a big group? Set out a pot of chowder next to my beef chili and let everyone choose.
Variations
- Chicken corn chowder: Stir in 2 to 3 cups of shredded rotisserie chicken with the half-and-half.
- Cheesy corn chowder: Stir in 1½ cups of shredded sharp cheddar off the heat, a handful at a time.
- Southwest-style: Add a diced poblano and jalapeño with the vegetables, plus 1 teaspoon of cumin. Top with cilantro and a squeeze of lime. If you love those flavors, try my One-Pot Chicken Tortilla Soup next.
- Seafood: Add 1 pound of peeled shrimp or lump crab meat with the half-and-half and cook gently for 3-4 minutes, until the shrimp is pink.
- Vegetarian: Skip the bacon, use 2 extra tablespoons of butter, and swap in vegetable broth. A pinch of smoked paprika brings back some of that smoky flavor.
Corn Chowder with Bacon and Potatoes (One Pot)
Ingredients
- 6 ears fresh corn kernels cut off, cobs reserved
- 8 slices thick-cut bacon diced
- 3 tablespoons unsalted butter (42 g)
- 4 scallions white parts diced, green parts thinly sliced and reserved for garnish
- 3 stalks celery diced
- 1 medium yellow onion diced
- 1 large carrot peeled and diced
- 5 cloves garlic minced
- 1 bay leaf
- 3 tablespoons all-purpose flour
- 4 cups low-sodium chicken broth (950 ml)
- 1 pound Yukon Gold potatoes (450 g) peeled and cut into ¼-inch cubes
- 14.75 ounces canned creamed corn (418 g)
- 1 medium red bell pepper diced
- 3 cups half-and-half (720 ml)
- 1 teaspoon kosher salt plus more to taste
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon cayenne pepper
- Reserved crispy bacon for garnish
- sliced scallion greens for garnish
Instructions
- Cook the bacon. Heat a 5-quart Dutch oven over medium heat. Add the bacon and cook for 7 to 9 minutes, stirring occasionally, until crisp. Transfer the bacon to a paper towel-lined plate, leaving about 2 tablespoons of rendered bacon fat in the pot.
- Add the butter, scallion whites, celery, onion, and carrot to the pot. Cook for 6 to 8 minutes, stirring occasionally, until the vegetables begin to soften.
- Add the garlic and bay leaf and cook for 30 seconds, until fragrant.
- Sprinkle the flour evenly over the vegetables and cook, stirring constantly, for 1 to 2 minutes, until the flour is incorporated and the raw flour smell has cooked off.
- Simmer the potatoes and cobs. Slowly pour in the chicken broth while stirring, then add the reserved corn cobs and potatoes. Stir to combine and bring to a gentle simmer. Cover and simmer over medium-low heat for 15 to 20 minutes, or until the potatoes are tender.
- Carefully remove and discard the corn cobs and bay leaf.
- Stir in the corn kernels, creamed corn, red bell pepper, salt, black pepper, and cayenne. Simmer uncovered for 5 to 7 minutes, until the corn and bell pepper are tender.
- Finish with half-and-half. Reduce the heat to low and stir in the half-and-half. Cook gently for 4 to 5 minutes, until the chowder is hot, creamy, and slightly thickened. Do not boil (keep it below about 185°F / 85°C).
- Taste and adjust the seasoning as needed. Ladle into bowls and garnish with the reserved bacon and sliced scallion greens.
Notes
- I provide step-by-step photos below this recipe card if you need a visual guide.
- Use a big enough pot: This makes almost 5 quarts of chowder, so a 6-quart or larger Dutch oven gives you room to stir without spills.
- Cut the corn cleanly: Stand each ear upright inside a large bowl (or on an upside-down small bowl inside a large one) so the kernels don't fly across the counter.
- Corn cobs: If the cobs don't fit in your pot, snap them in half before adding them to the broth.
- Frozen corn: Use 4 to 5 cups of thawed frozen corn in place of the fresh kernels. Skip the cobs and simmer the potatoes in the broth on their own.
- Potatoes: Yukon Gold or red potatoes hold their shape best. Russets break down and make a thicker, less chunky chowder.
- Keep the potatoes small: Cutting them into ¼-inch cubes helps them cook evenly in 15-20 minutes.
- Season at the end: Bacon, broth, and creamed corn are all salty. Taste after the half-and-half goes in, then adjust.
- Gluten-free: Use a 1:1 gluten-free flour, or skip the flour and thicken at the end with 1 tablespoon cornstarch whisked into 2 tablespoons cold water. Simmer for 2 minutes.
- Don't boil after adding the half-and-half. High heat can make the dairy separate. Keep it on low and just let it warm through.
- How do I make it thicker? Mash a few potatoes against the side of the pot, or add the cornstarch slurry above.
- Why did my chowder curdle? It got too hot after the dairy went in. Keep it below a simmer once you add the half-and-half.
- Special Tools: Large Dutch Oven (6-quart or larger) | Sharp Chef's Knife | Cutting Board | Large Mixing Bowl | Ladle
How to Make Corn Chowder in a Slow Cooker
- Cook the bacon and vegetables first: In a large skillet, cook the bacon until crisp and set it aside. Cook the butter, scallion whites, celery, onion, and carrot in the bacon fat until softened, then stir in the garlic and bay leaf.
- Make the roux: Sprinkle in the flour and stir for 1-2 minutes. Slowly whisk in 1 cup of the broth until smooth, scraping up the browned bits.
- Fill the slow cooker: Transfer the mixture to a 6-quart or larger slow cooker. Add the remaining broth, potatoes, and corn cobs (break them in half if needed to fit).
- Slow cook: Cover and cook on LOW for 5-6 hours or HIGH for 3 hours, until the potatoes are tender. Remove the cobs and bay leaf.
- Add the corn: Stir in the corn kernels, creamed corn, bell pepper, salt, black pepper, and cayenne. Cover and cook on HIGH for 30 minutes.
- Finish with half-and-half: Stir in the half-and-half and cook on HIGH for 15-20 minutes, just until hot. Garnish with the bacon and scallion greens.
How to Make Corn Chowder in an Instant Pot
- Use an 8-quart Instant Pot (or halve the recipe for a 6-quart).
- Using the sauté function, cook the bacon, then the vegetables, garlic, bay leaf, and flour as written. Whisk in the broth, scraping the bottom well to prevent a burn notice, then add the potatoes and cobs.
- Pressure cook on HIGH for 4 minutes, let it release naturally for 5 minutes, then quick release. Remove the cobs and bay leaf, switch to sauté, and simmer the corn kernels, creamed corn, bell pepper, and seasonings for 5 minutes.
- Turn off the heat, stir in the half-and-half, and let it warm through for 5 minutes before serving.
Storage Tips
- Storage: Refrigerate in an airtight container for up to 4 days. Reheat over medium-low heat and add a splash of broth, since the chowder thickens as it chills.
- Freezing: Dairy and potatoes can turn grainy when frozen. For best results, freeze the chowder before adding the half-and-half, then stir it in after reheating. Freeze the bacon separately.
Nutrition
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist's advice.
How to Make Corn Chowder (Step-by-Step Photos)
This recipe overview includes helpful tips and process shots. Scroll up for the complete instructions and ingredient amounts in the fully printable recipe card the recipe card above.
- Cook the bacon: Cook the diced bacon over medium heat for 7 to 9 minutes, until crisp. Move it to a paper towel and keep about 2 tablespoons of fat in the pot.
- Soften the vegetables: Add the butter, scallion whites, celery, onion, and carrot. Cook for 6 to 8 minutes, then stir in the garlic and bay leaf for 30 seconds. Add the flour to the vegetables and stir for 2 minutes.
- Add the broth, potatoes, and corn cobs: Pour in the broth and add the potatoes and halved corn cobs.
- Simmer: Cover and simmer for 15 to 20 minutes, until the potatoes are tender. Pull out the cobs and bay leaf.
- Add the corn: Stir in the kernels, creamed corn, bell pepper, and seasonings. Simmer uncovered for 5 to 7 minutes.
Finish and serve: Lower the heat, stir in the half-and-half, and warm gently without boiling. Top with bacon and scallion greens.
More Soup Recipes
- Beef and Barley Soup
- Creamy Chicken Gnocchi Soup
- Creamy Chicken and Wild Rice Soup
- Creamy Mushroom Soup
- White Chicken Chili
- Lentil Soup (High-Protein)
You can find even more cozy bowls in my soup recipes collection.
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