Creamy Homemade Corn Chowder
3/23/2026
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Featuring fresh sweet corn, bacon, hearty veggies, and cheese, this cozy corn chowder hits the spot year round. You’ll love the balanced creaminess, savory yet lightly sweet flavor, and wonderful texture in every bite. If it’s not peak sweet corn season (typically late summer into early fall), simply use frozen kernels instead.
Why I’m Obsessed
- Rich but not heavy thanks to a combination of chicken broth and heavy cream
- Plenty of corn flavor (4 cups of fresh sweet corn kernels!)
- Foolproof and easy for busy weeknights
- Leftovers taste great because the flavors have more time to mingle
What You’ll Need
- Corn: Use the freshest corn you can find! For maximum flavor and welcome sweetness, use the kernels from 4-5 ears of fresh corn (shuck it and use a sharp knife to cut the kernels off the cob).
- Bacon: Adds a welcome savory flavor – the version I tested without bacon tasted lackluster. Reserve a bit of the bacon fat to use when sautéing the vegetables for extra oomf.
- Onion + garlic: It’s not homemade chowder without these classic flavors.
- Potatoes: I love the heartiness that Yukon gold potatoes add to this corn chowder. For ease, I kept the skin on, but you’re welcome to peel the potatoes before chopping.
- Broth: The liquid base of this chowder that adds flavor and keeps it light.
- Heavy cream: A little heavy cream goes a long way. It adds creaminess and richness, creating a truly comforting chowder.
- Cheddar cheese: Mix in shredded cheddar cheese at the very end for even more creaminess. Don’t forget to save some to top each bowl!
- Green onions: For garnish! The freshness tastes incredible with the rich chowder.
How to Make Corn Chowder
This is a weeknight favorite recipe in my family, simply because it’s quick, comforting, and a hit with all of us! For the full instructions, refer to the recipe card at the bottom of this post.
Crisp The Bacon
Cook the chopped up bacon in a Dutch oven over medium/high heat until crispy, about 4 to 5 minutes. When cooked through, transfer the bacon to a bowl and keep 2 tablespoons of bacon fat in the pan.
Sauté The Aromatics
In the same pot, sauté the onion in the reserved bacon fat. Add the garlic, salt, and pepper, and cook for another minute. This is what creates the incredible savory flavor base of the corn chowder.
Add Potatoes & Corn
Add the chopped potatoes, corn, and broth and bring to a boil. Once boiling, reduce to a simmer and cook (uncovered) for 20 minutes. This initial high heat helps the potatoes cook through and become tender, adding to the chowder’s texture.
Add Cream & Cheese
With the heat still on low, stir in the heavy cream and shredded cheddar cheese. Keep the heat on low so the cream doesn’t scald. Once the cheese has melted, let the soup simmer for 5 minutes.
Add Bacon & Enjoy
Stir in the chopped bacon, spoon into bowls, and top with additional shredded cheddar and green onions.
Fun Twists & Easy Swaps
For vegetarian corn chowder, omit the bacon, use olive oil or butter in place of bacon fat, and replace the chicken broth with vegetable broth.
Spice things up with a pinch of cayenne pepper or a few splashes of hot sauce!
Instead of Yukon gold potatoes, try Russet, Idaho, or red potatoes – just make sure to cut them into smaller chunks.
What to Serve It With
Corn chowder tastes great with a hunk of crusty bread, jalapeño cheddar cornbread, simple side salad, cheesy garlic bread, or even grilled cheese or cheese toast!
FAQ
This corn chowder is packed with flavor as-is! For even more flavor, add a pinch of garlic powder and onion powder in step 3. When serving mix in a little hot sauce for spice!
Use 4 cups of frozen corn in place of fresh corn. Avoid canned corn!
I’m sure there are many vegan corn chowder recipes available, but I haven’t tested a vegan version of this specific corn chowder.
Storage Tips
Corn chowder is one of those recipes that tastes even better as leftovers! Once the chowder is completely cool, transfer it to an airtight container and refrigerate for up to 3 days. Reheat on the stovetop or in the microwave, stirring frequently. If you find the chowder is a little too thick, mix in a splash of water or broth.
To Freeze Corn Chowder: I don’t recommend freezing leftover corn chowder – the creamy and melted cheddar cheese will not freeze/thaw and reheat well. Instead:
- Prepare the chowder through step 5. Remove from the heat and let it cool completely.
- Transfer it to a freezer safe container and freeze for up to 3 months.
- When ready to serve, reheat the chowder on the stovetop. Once hot throughout, continue with adding the heavy cream and shredded cheese (step 6 of the recipe).
Corn Chowder
Ingredients
- 8 slices bacon, uncooked and chopped
- 1/2 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 teaspoons kosher salt
- 1 teaspoon cracked black pepper
- 1 lb. yukon gold potatoes, diced into ~1-inch chunks
- 4-5 ears fresh corn cut off the cob, ~4 cups
- 4 cups chicken broth
- 1 cup heavy cream
- 1.5 cups shredded cheddar cheese, + more for serving
- 1/4 cup green onion, thinly sliced
Instructions
- Heat a Dutch oven over medium/high heat. Add the chopped bacon and cook until crispy, about 4 to 5 minutes.
- Transfer the bacon to a small bowl and set aside, reserving 2 tablespoons of bacon fat in the bottom of the same pot.
- Add the onion and sauté until soft and translucent, about 3 to 4 minutes. Add the garlic, salt, and pepper and cook for an additional minute.
- Stir in the potatoes, corn, and chicken broth and bring the mixture to a boil.
- Once boiling, reduce the heat to a simmer and cook for 20 minutes, uncovered.
- Add the heavy cream and cheddar cheese. Stir until the cheese has melted, then let the chowder simmer for 5 more minutes.
- Stir in the bacon and mix to combine.
- Serve in bowls garnished with additional shredded cheddar cheese and sliced green onions.
Tips & Notes
- Corn: If sweet corn is not in season, use an equal amount of frozen corn.
- Storage instructions: Once the chowder is completely cool, transfer it to an airtight container and refrigerate for up to 3 days.
- Freezing instructions: Prepare the chowder through step 5. Remove from the heat and let it cool completely. Transfer it to a freezer safe container and freeze for up to 3 months. When ready to serve, reheat the chowder on the stovetop. Once hot throughout, continue with adding the heavy cream and shredded cheese (step 6 of the recipe).
Watch It
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I used frozen corn, so to really get as much of the that corn flavor as possible, I simmered a pound of frozen corn in 2 quarts of broth (double recipe) for about 4 hours before even starting the rest.