5-Star Corn Chowder Recipe: Pure Joy Soup

There is truly nothing on Earth that screams, “Come inside, it’s cold!” louder than a massive, steaming bowl of chowder. When I first started my culinary journey (which, honestly, involved a lot of microwaved meals back then!), finding a satisfying, easy-to-manage soup felt impossible. Most recipes seemed to need three different pots and an hour of constant stirring. But trust me, this corn chowder recipe changed everything for me!

It’s the ultimate creamy, one-pot meal, which means cleanup is almost non-existent—my favorite kind of magic. Whether you have beautiful fresh corn from the farmer’s market or you’re digging into your freezer stash, this recipe handles both beautifully. This is simple, soul-satisfying cooking that proves you don’t need complexity to create pure joy in your kitchen. I’m Alex, and to learn more about my philosophy, feel free to check out my About Page. I can’t wait for you to try this!

Why This Creamy One-Pot Corn Chowder Recipe Works So Well

I know there are a million soup recipes out there, but what makes this one a permanent resident on my weekly rotation? It checks all the boxes you secretly want when you’re craving comfort. This is my go-to Easy Corn Chowder Recipe because it delivers that amazing texture without needing heavy creams or endless simmering sessions.

• It’s incredibly versatile—fresh corn or frozen corn kernels? We love them both!
• It turns into a wonderfully Thick and Hearty Soup with very little effort.
• Everything happens in one single pot. Seriously, just one!

If you’re looking for real comfort food that doesn’t sideline your evening plans, you’ve found it. I talk more about my love for simple comfort food over on my Comfort Food page.

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Achieving That Velvety Corn Soup Texture

The secret to making this taste like it simmered all day? It’s a little cheat using either our flour slurry or smashing some of those tender potatoes right against the side of the pot. You don’t need a huge amount of dairy to get that luxurious, velvety feel. When those potatoes break down slightly, they naturally create that rich body that makes you want a second bowl immediately.

The Convenience of Our One Pot Corn Chowder Recipe

The beauty of this specific corn chowder recipe—and this is a biggie for me—is the cleanup time! Total time clocks in around 50 minutes, and once you’re done cooking, you just have one pot to tackle. No pans stacked high! That speedy turnaround makes it perfect for those chilly nights when you want maximum warmth with minimal fuss.

Essential Ingredients for Your Corn Chowder Recipe

When we dive into the ingredients for this corn chowder recipe, remember that quality counts, but simplicity wins! We’re keeping this pantry-friendly while making sure every element plays a role in making it thick and hearty. The base is butter, bacon for that smoky depth, and your standard aromatics like onion and celery. You’ll need Yukon Gold potatoes because they break down just enough to help thicken the soup naturally.

Here’s what you need to gather. You can find more guidance on soup building on my Soups & Salads page.

• 2 tablespoons butter
• 4 slices bacon, chopped (this is crucial for flavor!)
• 1 medium yellow onion, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 pound Yukon Gold potatoes, peeled and diced
• 4 cups chicken broth
• 2 cups corn kernels (fresh or frozen)
• 1 teaspoon salt, 1/2 teaspoon black pepper, 1/4 teaspoon smoked paprika
• 1/4 cup all-purpose flour (our secret thickener!)
• 1 cup heavy cream
• 1/2 cup cooked, shredded chicken (if you’re making the chicken variation)

Ingredient Notes and Substitutions for this Corn Chowder Recipe

I get asked all the time about the corn, and good news: I use whatever I have! Both lovely fresh corn recipes cut straight from the cob and good quality frozen corn kernels bake up perfectly here. The freezing process locks in the sweetness, so don’t feel you have to wait for summer to make this. Also, if you’re looking to skip the meat but keep the flavor, just omit the bacon and use 2 tablespoons of olive oil when sautéing those veggies instead of the bacon grease. It’s an easy swap that keeps the soup vegetarian-friendly.

Step-by-Step Instructions for the Best Corn Chowder

Okay, let’s get cooking! The process for this soup is so straightforward, which is why I love featuring it for weeknight dinners. You can find my general approach to speedy meals over on the Weeknight Dinner page. Everything happens right there in that Dutch oven. Pay attention to the timing, especially when the potatoes go in, and you’ll have the most amazing flavor base ready in no time.

Building Flavor: Sautéing Aromatics and Bacon in Your Corn Chowder Recipe

First things first, we need that bacon fat! Melt your butter over medium heat in that large pot, then toss in your chopped bacon. Cook it until it’s nice and crispy—we want that crunch for topping later! Scoop the bacon bits out with a slotted spoon and set them on a paper towel. Don’t clean the pot! We need about a tablespoon of that lovely grease left behind.

Toss in your onion and celery and let them soften up, which takes about five to seven minutes. Don’t rush this part; that gentle cooking sweetens them up. Then, add your minced garlic and cook just until you can really smell it—that’s only about 60 seconds. If you cook it longer, it gets bitter, and we definitely don’t want that!

Simmering the Potatoes and Corn for this Thick and Hearty Soup

Now we layer in the goodness. Add your diced potatoes—remember, Yukon Golds are best for texture here—along with the chicken broth, the sweet corn, salt, pepper, and that little pinch of smoked paprika. Bring that whole mix right up to a boil over higher heat.

As soon as it starts bubbling happily, drop the heat down, put the lid on, and let it simmer away gently. Give it 10 to 15 minutes. You’re waiting for the potatoes to get completely tender. If you can easily pierce them with a fork, they are ready for the next step.

Thickening and Finishing the Creamy Corn Chowder Recipe

This is where the magic happens to create that rich corn chowder recipe! Take your flour and whisk it really well with about half a cup of cold water until you have a smooth liquid, which we call a slurry. Stir that into your simmering soup. Keep stirring constantly for about two or three minutes while the soup bubbles gently—it will noticeably start getting thick!

Once it’s thickened, stir in the heavy cream. If you are adding cooked chicken, slide that in now too. This is critical, listen to me: once that cream is in, you must keep the heat low. We just want to heat it through gently; boiling cream will make it curdle, and nobody wants a grainy corn chowder recipe. Once it’s hot and velvety smooth, taste it, adjust your salt if needed, and serve it up hot with that crispy bacon sprinkled on top!

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Making Variations of the Corn Chowder Recipe: Chicken Corn Chowder

One of the greatest parts about a corn chowder recipe is how easily you can customize it for whatever you have on hand or whatever your family prefers. While the bacon garnish gives us that beautiful smoky flavor base, sometimes you want a more substantial meal, or maybe you’re trying to lighten things up a bit.

That’s where the addition of chicken comes in handy, turning this into a fantastic Chicken Corn Chowder. If you’re looking for protein that makes it a true main-event meal, adding chicken is the way to go. Don’t worry, it slips right into the process without messing up our one-pot magic.

The full recipe notes mention adding about half a cup of cooked, shredded chicken, and I found that this amount is perfect for adding bulk without watering down that wonderful creamy soup consistency we worked so hard to achieve with the slurry and potatoes. You don’t need to worry about cooking the raw chicken separately because we only add it right at the very end. You can grab some store-bought shredded chicken or shred up some leftovers from a roasted chicken you made earlier this week. It literally takes 30 seconds to stir in!

For those evenings when you want that hearty feel but perhaps want to skip the bacon fat rendering step, you can start with olive oil, and then add diced, cooked chicken breast right at the end alongside the cream. Either way, this corn chowder recipe keeps the process simple. If you need ideas for easy protein dishes to serve alongside soup later, check out my Chicken Fried Steak post—though I promise, the flavor profiles are very different!

Tips for Success with Your Homemade Corn Chowder

Even the simplest winter soup recipes can benefit from a few expert nudges, right? I’ve learned a ton over the years, and I want to pass those little secrets along so your chowder comes out perfect every single time. These tips are all about really optimizing the texture and maximizing that comforting flavor.

When it comes to texture, you have options! If you want that truly decadent, almost stew-like result when you reach for your homemade corn chowder, try this trick: Before you stir in any cream, take about a cup’s worth of those tender potatoes and smash them right against the side of the pot using the back of a sturdy spoon or a potato masher. This integrates the starch right into the broth, giving you that incredible thickness naturally. It’s a game-changer and much easier than relying purely on the flour slurry!

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Also, remember the quality of your corn matters only for the taste, not the ease of the recipe. I already mentioned this, but it bears repeating: this soup truly shines whether you use sweet corn cut fresh off the cob or just grab a bag of frozen kernels. Both work wonderfully! You can always find more of my tried-and-true cooking wisdom over on the Pure Cooking Joy Blog.

And finally, if you decided to skip the bacon, make sure you substitute the rendered fat with something flavorful. Using 2 tablespoons of good quality olive oil instead of bacon grease keeps the vegetables from sticking and brings a nice, subtle fruity note to the base of your soup.

Serving Suggestions for This Comfort Food Soup Recipe

Okay, so you’ve made this glorious, thick, and hearty bowl of soup. Now what? A great comfort food soup recipe like this deserves the right supporting cast! You don’t want a heavy side that competes with the richness of the chowder—you want something that complements it perfectly, perhaps something light or something fantastic for dipping.

My absolute favorite way to serve this soup is with a big pile of crusty bread. Seriously, grab a baguette, slice it thick, toast it lightly, and brush it with a little olive oil and maybe some garlic powder. That crusty outside grabbing all the creamy inside bits? That’s the perfect bite every time. It turns a simple bowl of soup into a complete, satisfying family dinner soup.

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If you’re aiming for something a little fresher to cut through the richness, a very simple side salad works wonders. Think light greens, maybe some very thinly sliced red onion, and a bright lemon vinaigrette. Keep the dressing zingy so it cleanses the palate between these incredibly comforting spoonfuls.

If you’re hosting people, using a beautiful presentation makes serving simple dishes feel special. I share some of my no-fuss entertaining secrets over on my Easy Entertaining page. But honestly, even spooning this chowder into simple stoneware bowls screams ‘welcome home’ all on its own!

Storage and Reheating the Corn Chowder Recipe

The best part about making a big batch of soup is knowing you have leftovers waiting for you! This corn chowder recipe is fantastic the next day, maybe even better as the flavors have more time to marry overnight in the fridge. You want to store this properly to maintain that wonderful texture.

First, let your soup cool down completely on the stovetop—don’t put a piping hot pot straight into the fridge, that’s just asking for trouble! Once it’s cool, transfer the chowder into airtight containers. We’ve found that this creamy corn chowder keeps great in the refrigerator for about three to four days. If you need to stretch it longer, freezing is a wonderful option for up to three months.

Now, here’s a little heads up for when you reheat it, especially if you froze it: the creamy components might look a tiny bit separated or thicker than you remember. That’s totally normal! When you reheat your leftover corn chowder recipe gently on the stovetop over low heat, just stir in a splash of extra milk or broth until it loosens back up to that soft, velvety consistency you loved the first time around. Never blast it on high heat; remember what I said about boiling the cream? Same rule applies when reheating!

Frequently Asked Questions About This Corn Chowder Recipe

Since this is such a classic comfort dish, I get tons of great questions about tweaking it! I totally get it; we all want to make these Simple Soup Recipes work perfectly in our own kitchens. Here are a few things people ask me most often about making this creamy corn chowder.

Can I make this corn chowder recipe vegetarian?

Absolutely! This corn chowder recipe is written really flexibly. If you want to skip the bacon, just use 2 tablespoons of good olive oil to sauté your onions and celery instead of the bacon grease. Then, for the liquid base, swap out the 4 cups of chicken broth for high-quality vegetable broth. That way, you keep all the creamy, hearty texture without any meat!

Can I use canned corn instead of fresh or frozen corn?

You can, but I usually advise against it if you can help it. Canned corn is often already cooked and can sometimes taste a little metallic or overly soft once simmered in the chowder. If canned is truly all you have, drain it really, really well, and definitely only add it for the last 5 minutes of cooking, right when you add the cream. We want that sweet corn flavor to shine, and fresh or frozen really delivers that best!

How long does it take if I use only fresh corn?

That’s a great question, especially when we are talking about quick soup ideas! If you are using fresh corn cut right off the cob, the time doesn’t actually change much in the simmer phase compared to frozen. The most time-consuming part is cutting the kernels off—maybe an extra 5 minutes of prep work. The actual cooking time stays the same: about 15 minutes to tenderize those potatoes before thickening.

What if I don’t have Yukon Gold potatoes?

Potatoes are key to texture here! Yukon Golds are my favorite because they hold their shape slightly but also get creamy when mashed against the side of the pot. If you only have Russets, they will work, but they tend to break down faster, so watch your simmer time closely—you might only need 8 or 10 minutes before testing for tenderness.

If you’re looking for more inspiration on simple meals or appetizers to serve alongside, pop over and check out my Appetizers and Snacks section!

Estimated Nutritional Data for This Creamy Corn Chowder

When we talk about hearty comfort foods, people often worry about what they’re putting into their bodies, even if this corn chowder recipe is an occasional treat. I always want to be transparent about what goes into the bowl, though I have to give you the standard disclaimer: these figures are estimates based on using the heavy cream and bacon listed in the recipe.

These numbers will shift a bit if you use leaner protein (like turkey bacon) or swap out the heavy cream for evaporated milk or half-and-half. But here’s the general breakdown based on 6 servings:

• Serving Size: 1.5 cups
• Calories: 380
• Fat: 24g (with 13g saturated fat)
• Carbohydrates: 34g
• Protein: 10g
• Sugar: 8g
• Sodium: 650mg

It’s a rich soup, no doubt about it, delivering amazing flavor through those fats, but it also offers a decent amount of fiber from the vegetables. For my full disclosure policies regarding nutrition information, please see my Disclosure Policy page. Enjoy it guilt-free!

Estimated Nutritional Data for This Creamy Corn Chowder

When we talk about hearty comfort foods, people often worry about what they’re putting into their bodies, even if this soup is an occasional treat we rely on for those chilly evenings. I always want to be transparent about what goes into the bowl, though I have to give you the standard disclaimer: these figures are estimates based on using the heavy cream and bacon listed in the recipe.

These numbers will shift a bit if you use leaner protein (like turkey bacon!) or swap out the heavy cream for evaporated milk or half-and-half, which is a common tweak people make. But here’s the general breakdown based on 6 servings—it truly gives you a sense of how satisfying this bowl is:

• Serving Size: 1.5 cups
• Calories: 380
• Fat: 24g (with 13g saturated fat)
• Carbohydrates: 34g
• Protein: 10g
• Sugar: 8g
• Sodium: 650mg

It’s a rich soup, no doubt about it, delivering amazing flavor through those fats, but it also offers a decent amount of fiber from the vegetables. For my full disclosure policies regarding nutrition information and how these numbers are calculated, please see my Disclosure Policy page. Enjoy it guilt-free!

Creamy One-Pot Corn Chowder with Crispy Bacon

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This is a thick and hearty corn chowder recipe that delivers creamy comfort in one pot. You can use fresh or frozen corn for this simple soup.

• Author: purejoyalex
• Prep Time: 15 min
• Cook Time: 35 min
• Total Time: 50 min
• Yield: 6 servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 2 tablespoons butter
• 4 slices bacon, chopped
• 1 medium yellow onion, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 pound Yukon Gold potatoes, peeled and diced
• 4 cups chicken broth
• 2 cups corn kernels (fresh or frozen)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon smoked paprika
• 1/4 cup all-purpose flour
• 1 cup heavy cream
• 1/2 cup cooked, shredded chicken (optional variation)

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Instructions

1. Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped bacon and cook until crisp. Remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate for garnish. Leave about 1 tablespoon of bacon grease in the pot.
2. Add the chopped onion and celery to the pot. Cook until softened, about 5 to 7 minutes. Add the minced garlic and cook for 1 more minute until fragrant.
3. Add the diced potatoes, chicken broth, corn, salt, pepper, and smoked paprika to the pot. Bring the mixture to a boil, then reduce the heat, cover, and simmer for 10 to 15 minutes, or until the potatoes are tender.
4. In a small bowl, whisk the flour with 1/2 cup of cold water until smooth to create a slurry. Stir the slurry into the simmering chowder. Continue to cook, stirring constantly, until the soup thickens, about 2 to 3 minutes.
5. Stir in the heavy cream. If you are using chicken, add the shredded chicken now. Heat through gently, but do not let the soup boil after adding the cream.
6. Taste and adjust seasonings if needed. Serve your homemade corn chowder hot, garnished with the reserved crispy bacon.

Notes

• For a thicker texture, mash about 1 cup of the potatoes against the side of the pot before adding the cream.
• This recipe works well with either fresh corn cut from the cob or frozen corn kernels.
• If you skip the bacon, use 2 tablespoons of olive oil instead of bacon grease to sauté the vegetables.

Nutrition

• Serving Size: 1.5 cups
• Calories: 380
• Sugar: 8
• Sodium: 650
• Fat: 24
• Saturated Fat: 13
• Unsaturated Fat: 11
• Trans Fat: 0.5
• Carbohydrates: 34
• Fiber: 4
• Protein: 10
• Cholesterol: 55