When the chill of the season starts to creep in, there’s nothing more comforting than a bowl of creamy corn chowder. This hearty soup is loaded with tender corn, crisp bacon, and just the right amount of creaminess to make every spoonful feel like a hug. It’s a go-to for cozy nights in or quick weeknight dinners when you want something rich but easy.

What makes this chowder shine is its balance of sweet and savory, with golden kernels of corn bringing brightness to the creamy broth. Whether you’re using fresh summer corn or frozen kernels from the freezer, this recipe is incredibly adaptable and always satisfying.

Preparation Phase & Tools to Use

Before diving into cooking, make sure you have the right kitchen tools on hand:

Large Dutch Oven or Stockpot: This heavy-bottomed pot ensures even heat distribution for slow simmering and prevents scorching your creamy base.
Sharp Chef’s Knife: For precise chopping of onions, celery, carrots, and bacon—essential to get those even bites in every spoonful.
Wooden Spoon or Silicone Spatula: Ideal for stirring the soup without damaging the pot’s surface or over-agitating the corn.

Immersion Blender (Optional): If you prefer your chowder partially pureed for added creaminess, an immersion blender helps you control the texture easily.
Ladle: Crucial for serving up generous, warm portions straight from the pot.

Having these tools ready speeds up prep time and ensures a smoother, more enjoyable cooking experience.

Ingredients for the Creamy Corn Chowder

Each ingredient in this chowder serves a delicious purpose:

Corn Kernels (fresh, frozen, or canned): The star of the show—sweet, juicy, and packed with texture.
Thick-cut Bacon: Adds a rich, smoky depth and crispy texture to balance the creaminess.

Yellow Onion: Delivers a savory-sweet flavor base once sautéed.
Carrots & Celery: These classic aromatics add color and a subtle earthiness.
Garlic Cloves: Elevates the flavor with a warm, pungent kick.

Chicken or Vegetable Broth: Provides a savory foundation to the soup.
Heavy Cream: Brings luxurious creaminess and richness.
Butter: Used to sauté veggies and add silkiness.

All-Purpose Flour: Thickens the chowder into that signature creamy texture.
Thyme & Parsley: Infuse the soup with fresh herbal notes.
Salt & Pepper: Essential for balancing all the flavors.

How To Make the Creamy Corn Chowder

Step 1: Crisp the Bacon

In a large Dutch oven over medium heat, cook chopped bacon until crispy. Remove with a slotted spoon and set aside, reserving a bit of bacon grease in the pot for flavor.

Step 2: Sauté the Veggies

Add butter to the pot with the reserved grease, then sauté onions, carrots, and celery until soft—about 5-7 minutes. Stir in garlic and cook for 1 more minute.

Step 3: Build the Base

Sprinkle flour over the vegetables and stir continuously for 2 minutes to form a roux. Slowly pour in the broth, whisking to prevent lumps.

Step 4: Add Corn and Simmer

Add corn kernels, thyme, salt, and pepper. Bring to a gentle boil, then reduce heat and simmer uncovered for 15-20 minutes until veggies are tender and flavors meld.

Step 5: Stir in Cream

Lower the heat and add heavy cream. Simmer for another 5 minutes. For a thicker texture, use an immersion blender to blend a portion of the chowder.

Step 6: Finish and Serve

Stir in chopped parsley and most of the cooked bacon. Ladle into bowls and top with remaining bacon and extra herbs if desired.

How to Serve and Store This Creamy Corn Chowder

Creamy corn chowder is best served piping hot, straight from the stove. A generous ladle into a deep soup bowl, topped with extra crispy bacon, chopped parsley, and freshly cracked black pepper takes it to the next level. Pair it with a slice of crusty bread or a warm biscuit to make it a complete, comforting meal.

If you have leftovers, allow the chowder to cool completely before storing. Transfer it to an airtight container and refrigerate for up to 4 days. For longer storage, freeze it for up to 2 months. When reheating, warm it gently over low heat and stir often to preserve its creamy consistency.

Frequently Asked Questions

How can I make this chowder vegetarian?

Simply skip the bacon and use vegetable broth. You can add smoked paprika or a touch of liquid smoke to mimic that smoky flavor.

Can I use frozen corn?

Absolutely! Frozen corn works wonderfully, especially in off-season months. No need to thaw it before adding to the pot.

How do I thicken my chowder more?

For an even creamier texture, mash some of the corn or use an immersion blender to partially puree the soup.

Can I make this ahead of time?

Yes! In fact, the flavors deepen after a day in the fridge. Just be sure to reheat it gently and stir frequently.

What can I serve with corn chowder?

It pairs perfectly with garlic bread, a green salad, or even a grilled cheese sandwich.

Is this soup gluten-free?

Not as written, since it contains flour. But you can substitute with cornstarch or gluten-free flour for a GF version.

Want More Soup and Comfort Food Ideas?

If you love this creamy corn chowder, you’ll definitely want to try these cozy favorites from Life With Olivia:

Hearty Creamy Ditalini Soup for Chilly Nights for pasta lovers who want comfort in a bowl.
Rich Creamy Mushroom Stroganoff packed with umami and perfect for meatless Mondays.
Mexican Cornbread Casserole if you’re craving something bold, cheesy, and corn-forward.

Chicken Mushroom Stroganoff for an easy creamy skillet dinner.
Creamy Parmesan Italian Sausage Soup when you want something ultra hearty and filling.

Save This Recipe for Later

📌 Save this recipe to your Pinterest comfort food board so you can come back to it any time: Life With Olivia on Pinterest

And let me know in the comments how your chowder turned out. Did you make it spicy? Use fresh or frozen corn? Did you top it with cheese or add a twist?

I love seeing your creations and hearing your variations. Questions? Drop them below—let’s share ideas and make every bowl delicious.

Creamy Corn Chowder Recipe

Author: Olivia McKenney

Total Time: 40 minutes
Yield: 4 servings

Print Recipe

Description

Creamy Corn Chowder is the ultimate cozy soup—thick, rich, and full of sweet corn, smoky bacon, and aromatic veggies. Perfect for chilly evenings, it’s easy to make and even better the next day.

Instructions

1. Cook chopped bacon in a Dutch oven over medium heat until crispy. Remove and set aside, leaving some bacon grease in the pot.

2. Add butter to the pot and sauté onions, carrots, and celery for 5-7 minutes until softened. Stir in garlic and cook for 1 more minute.

3. Sprinkle flour over the vegetables and stir for 2 minutes to make a roux.

4. Gradually whisk in the broth to avoid lumps.

5. Add corn, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer uncovered for 15-20 minutes.

6. Stir in the heavy cream. Simmer for another 5 minutes. For a thicker chowder, use an immersion blender to blend part of the soup.

7. Stir in parsley and most of the cooked bacon. Serve hot with the rest of the bacon on top.

Notes

For a vegetarian version, omit the bacon and use vegetable broth—add a dash of smoked paprika for depth.

Using frozen corn? No need to thaw—just toss it right in.

Want it creamier? Puree half the soup with an immersion blender before adding cream.

Prep Time: 10 minutes

Cook Time: 30 minutes
Category: Soup
Method: Stovetop

Cuisine: American

Nutrition

Serving Size: 1 bowl (about 1.5 cups)
Calories: 410

Sugar: 6g
Sodium: 780mg
Fat: 28g

Saturated Fat: 13g
Unsaturated Fat: 13g
Trans Fat: 0g

Carbohydrates: 26g
Fiber: 3g
Protein: 10g

Cholesterol: 65mg

Keywords: creamy corn chowder, chowder with bacon, hearty soups