Classic Corn Chowder
This classic corn chowder, made with either fresh or frozen corn, is just like the one your grandma used to make. It’s rich, creamy, and loaded with hearty chunks of potatoes, crispy bacon, and sweet corn — the perfect cozy meal for those cooler days. I love serving mine with a batch of homemade biscuits for the ultimate comfort food dinner.
Ingredients
- 4 strips of bacon, cut into ½" pieces
- ¼ cup (½ stick) unsalted butter
- 2 medium onions, peeled and ¼" diced (about 2 cups)
- 1 large carrot, washed, peeled, and ¼" diced (about 1 cup)
- 2–3 stalks of celery, washed and ¼" diced (about 1 cup)
- 2 cloves of garlic, peeled and minced
- 4–5 Yukon Gold potatoes, washed, peeled, and ½" diced (about 4 cups)
- 2 ½ tsp kosher salt, divided (I use Diamond Crystal)
- ½ tsp ground black pepper
- ¼ tsp ground cayenne pepper (optional)
- 4 cups whole kernel corn, fresh or frozen (about 5–6 ears of fresh corn)
- 3 Tbsp all-purpose flour
- 3 cups low-sodium chicken stock
- 2 cups whole milk
- 2 sprigs of fresh thyme, whole (or 1 tsp dried thyme)
- ½ cup heavy cream
- Fresh chives, chopped (for serving)
Instructions
Preparing Homemade Corn Stock (skip if using frozen corn)
- Using a sharp knife, remove the kernels from each ear of corn. Place the kernels into a large bowl, cover with plastic wrap, and refrigerate for later use.
- In a large pot, add the corn cobs (with the kernels removed), chicken stock, and milk. Heat over medium-low heat until the liquid comes to a very low simmer. (Note: Do not bring the liquid to a rolling boil.)3 cups low-sodium chicken stock2 cups whole milk
- Reduce the heat to low, partially cover the pot, and allow the mixture to gently simmer for 30 minutes, ensuring the stock never comes to a boil.
- Remove the pot from the heat, set it aside, and allow the corn cobs to continue steeping in the stock until ready to use.
Preparing the Corn Chowder
- In a large pot or Dutch oven set over medium heat, cook the bacon pieces until crisp and most of their fat has rendered.4 strips of bacon, cut into ½" pieces
- Using a slotted spoon, remove the cooked bacon pieces and set them aside in a small bowl.
- To the pot with the bacon fat, add in butter. Heat until the butter has melted and begun to foam.¼ cup (½ stick) unsalted butter
- Add in diced onions, diced carrots, and diced celery. Cook, stirring frequently, until the vegetables have softened but not browned (about 8 to 10 minutes).2 medium onions, peeled and ¼" diced1 large carrot, washed, peeled, and ¼" diced2–3 stalks of celery, washed and ¼" diced
- Stir in minced garlic. Cook, stirring constantly, until fragrant (about 1 minute).2 cloves of garlic, peeled and minced
- Add in diced potatoes, black pepper, cayenne pepper, and 1 ½ tsp salt. Stir to combine, then cook for another 2 to 3 minutes.4–5 Yukon Gold potatoes, washed, peeled, and ½" diced½ tsp ground black pepper¼ tsp ground cayenne pepper
- Add in reserved (or frozen) corn kernels, stir to combine, and cook for another 2 to 3 minutes.4 cups whole kernel corn, fresh or frozen
- Sprinkle flour over the mixture, stir to combine, and cook for another 2 minutes.3 Tbsp all-purpose flour
- If you prepared homemade corn stock using fresh corn, chicken stock, and milk (above), strain the stock into your pot or Dutch oven. Otherwise, add in chicken stock and milk now. Stir the mixture until well combined, scraping up any bits that have accumulated on the bottom of the pot.3 cups low-sodium chicken stock2 cups whole milk
- Bring the mixture to a simmer. Add in fresh (or dried) thyme, along with an additional 1 tsp of salt.2 sprigs of fresh thyme, whole
- Simmer, uncovered, until the liquid has thickened slightly and the potatoes are fork-tender (about 15 to 20 minutes).Pro tip: The liquid should simmer gently and never come to a rolling boil. Check on it periodically and adjust the heat as necessary.
- Remove the sprigs of thyme (if using fresh) and stir in heavy cream.½ cup heavy cream
- Taste for seasoning, adding in any additional salt, black pepper, or cayenne pepper as desired. Optionally, scoop out some of the corn chowder (I recommend 1 to 2 cups), blend it, and return it back to the pot.Pro tip: Don’t be afraid to add in a bit of extra salt at the end — it can make all the difference between a delicious chowder and one that tastes like dirty dishwater!
- Stir in half the cooked bacon pieces, reserving the remaining half for garnish.
- Serve warm with the remaining bacon pieces and your favorite toppings (like chopped fresh chives).
- Allow any leftovers to cool to room temperature before storing in an airtight container in the refrigerator for up to 3 days. To reheat, transfer the chowder into a saucepan and heat it slowly over low heat.
Notes
- Fresh vs. Frozen Corn: You can use either fresh or frozen corn for this recipe. Fresh corn, especially when it's in season, provides the best flavor and texture. If fresh corn isn’t available or you’re looking for convenience, frozen corn is a great alternative and still makes for a delicious chowder.
- Unblended vs. Blended Corn Chowder: You can leave the corn chowder unblended for a chunkier, more liquid texture, or blend a portion of it for a thicker, creamier consistency. For a balanced texture, try blending 1–2 cups of the chowder to maintain a mix of both chunkiness and creaminess.
- Freezing Corn Chowder: Corn chowder can be frozen in an airtight container for up to three months. To reheat, thaw it in the fridge overnight, then gently warm it over low heat. You can also stir in a little extra heavy cream to maintain its original creamy texture. I also recommend (re)tasting for seasoning before serving.
Nutrition
Calories: 384kcal | Carbohydrates: 56g | Protein: 14g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 38mg | Sodium: 1159mg | Potassium: 1113mg | Fiber: 6g | Sugar: 13g | Vitamin A: 2845IU | Vitamin C: 33mg | Calcium: 159mg | Iron: 2mg