The Best Homemade Corn Chowder Recipe

I’ve spent years perfecting a homemade corn chowder that strikes the perfect balance between creamy and hearty. It starts with fresh corn kernels and builds layers of flavor with sautéed vegetables, bacon drippings, and a touch of fresh thyme. The simplicity of the ingredients lets each element shine, yet the result feels indulgent. There’s a secret to getting the texture just right—one that transforms it from good to unforgettable.

Recipe

This corn chowder is the ultimate comfort food—creamy, hearty, and packed with layers of flavor that will have everyone begging for seconds. What makes it stand out? Fresh sweet corn straight from the cob, creamy potatoes, and a touch of smoky bacon that adds depth to every spoonful.

It’s one of those recipes I turn to when I want something cozy yet impressive, and it never disappoints. Imagine velvety broth hugging tender vegetables, with just the right amount of sweetness from the corn and a hint of thyme to balance it all out.

Trust me, this chowder is a game-changer—easy to make, but tastes like you’ve been cooking for hours. Your kitchen will smell incredible, and your taste buds will thank you. Let’s jump right in and make it happen!

Ingredients

Cheat sheet: This corn chowder gets its creaminess from a combo of whole milk and a roux—no heavy cream needed. Fresh corn is a game-changer, but frozen works in a pinch; just avoid canned corn—it’s too soft and lacks that sweet, crisp bite.

Essential Vegetables:

• Fresh corn kernels: About 4 ears (or 3 cups frozen)—fresh gives the best texture and flavor.
• Yellow onion: Adds sweetness; white onion works too, but yellow is milder.
• Celery: Use 2 stalks for depth—don’t skip this aromatic base.
• Garlic: Fresh only; jarred won’t give the same punch.

The Creamy Base:

• Unsalted butter: For sautéing and making the roux—don’t swap for oil.
• All-purpose flour: Creates the roux to thicken the chowder.
• Whole milk: The key to creamy texture; 2% works but avoid skim.
• Chicken or vegetable broth: Adds savory depth; low-sodium is best.

Flavor Boosters:

• Fresh thyme: A sprig or two for earthy notes; dried thyme works in a pinch (1 tsp).
• Bay leaf: Just one—it’s subtle but essential.
• Paprika: Sweet or smoked; adds warmth and complexity.
• Salt + black pepper: To taste—season generously.

Optional Add-Ins:

• Potatoes: Yukon Gold or Russet, diced for heartiness.
• Bacon: Pan-fry and crumble for smoky richness.
• Heavy cream: Swap for some milk if you want extra decadence.
• Fresh parsley: For garnish—adds a pop of color and freshness.

Quick Substitutions:

• No fresh corn? Frozen corn works fine—just thaw and drain.
• No celery? Add a pinch of celery seed for a similar flavor.
• No thyme? Try a pinch of oregano or Italian seasoning.
• Vegetarian? Use vegetable broth instead of chicken.

Non-negotiables: Fresh corn (or frozen), butter, and thyme—these give the chowder its signature flavor and texture.

How to Make the Best Creamy Corn Chowder Recipe

• Cook the bacon in a large pot over medium heat until crispy. Remove and set aside, leaving the drippings in the pot. This adds a rich, smoky flavor to the chowder.
• Sauté the vegetables in the bacon drippings. Add diced onions, celery, and garlic, cooking until softened—about 5 minutes. This builds the base flavor of the soup.
• Add the flour to the pot and stir to coat the vegetables. Cook for 1-2 minutes to eliminate the raw flour taste and create a roux for thickening.
• Pour in the broth slowly, stirring constantly to avoid lumps. Use chicken or vegetable broth—both work equally well.
• Add the corn—fresh, frozen, or canned. If using fresh, cut the kernels off the cob for the best texture.
• Simmer the chowder for 15-20 minutes, stirring occasionally, until it thickens slightly and the flavors meld together.
• Stir in the heavy cream for richness. Be careful not to let the soup boil after adding the cream to avoid curdling.
• Season to taste with salt, black pepper, and a pinch of smoked paprika for extra depth.
• Garnish with bacon and fresh herbs like parsley or chives before serving. Crumbled bacon adds crunch and flavor.
• Pro Tip: For a smoother chowder, blend half the soup in a blender or use an immersion blender before adding the cream.
• Watch Out: Avoid overcooking the vegetables after adding the cream, as it can mute their vibrant texture and flavor.
• Flexibility: Add diced potatoes for a heartier version or swap heavy cream for half-and-half for a lighter option.

Nutrition

Corn chowder is a hearty soup packed with nutrients from fresh ingredients like corn and vegetables. Below is the nutritional breakdown per serving.

Chef Tips

To get the most flavor out of this chowder, I always recommend using fresh corn cut straight from the cob—it makes a noticeable difference.

Don’t rush the roux; let it cook until golden for depth. Stir in a splash of cream at the end to keep it silky.

Garnish with crispy bacon or chives for texture. Taste and adjust seasoning before serving—it’s key.