Creamy Corn Chowder with Bacon – The Ultimate Comfort Soup

Few things feel more comforting than a warm bowl of homemade corn chowder.

Creamy, rich, and full of sweet corn flavor, this recipe is elevated by a savory base of bacon, hearty potatoes, and a subtle kick of cayenne.

Perfect for any season, this chowder is especially satisfying during cool evenings when you’re craving something warm, nourishing, and familiar.

Using homemade corn stock deepens the flavor and makes this dish feel extra special.

Why You’ll Love This Recipe

Balanced flavor from sweet corn, smoky bacon, and mild spice

Homemade corn stock adds natural depth and creaminess

Uses simple ingredients, most of which are pantry staples

Customizable—adjust the spice level or add your favorite herbs

Hearty and filling enough for a standalone meal

What You’ll Need (Ingredient Highlights)

Fresh Corn
You’ll use both the kernels and the cobs.

The cobs simmer to create a flavorful corn stock, while the kernels become the star of the chowder.

Bacon
Adds smokiness and richness.

The rendered fat is used to sauté the vegetables, layering in flavor.

Potatoes
Yukon gold potatoes work beautifully here, adding substance and a creamy texture without needing a blender.

Milk and Cream
Paired with broth and corn cobs, they create a silky, rich base for the chowder.

Aromatics and Veggies
Onion, celery, and carrot form a classic mirepoix, infusing the soup with a savory foundation.

Seasonings
Salt, pepper, and cayenne balance the sweetness of the corn and add subtle heat.

Pro Tips Before You Start

Use fresh corn when available, but frozen corn can work in a pinch

Simmer the corn cobs long enough to extract full flavor—don’t rush the stock

Dice vegetables evenly so they cook at the same rate

Add cayenne gradually and taste as you go if you’re sensitive to spice

Prepare toppings in advance for easier serving

How to Make Creamy Corn Chowder

Step 1: Make the corn stock
Start by cutting the kernels off 4 to 5 ears of corn.

Reserve the kernels for later and place the empty cobs into a large stockpot.

Pour in 4 cups chicken broth, 1.5 cups milk, and 1 cup heavy cream.

Bring the mixture to a boil over medium-high heat, then reduce to a gentle simmer.

Let the stock simmer uncovered for 20 minutes to extract maximum flavor from the corn cobs.

When done, use tongs to remove and discard the cobs.

Step 2: Brown the bacon
In a 5-quart Dutch oven or heavy-bottomed pot, cook the chopped bacon over medium-high heat until crispy and golden.

Stir occasionally to prevent sticking.

Once browned, remove the bacon bits with a slotted spoon and set aside for garnish.

Step 3: Sauté the vegetables
In the same pot with the bacon fat, add diced onion, celery, and carrot.

Cook uncovered over medium heat, stirring occasionally, until the onions turn soft and translucent—about 7 to 8 minutes.

Step 4: Add potatoes and corn
Stir in the diced potatoes and reserved corn kernels.

Season with 2 teaspoons salt, 1/4 teaspoon black pepper, and 1/4 teaspoon cayenne pepper.

Adjust the cayenne depending on your spice preference.

Step 5: Simmer the chowder
Pour in the prepared corn stock.

Bring everything to a light boil, then reduce heat and simmer uncovered for 10 to 15 minutes.

The potatoes should be fork-tender but not falling apart.

Step 6: Finish and serve
Taste and adjust seasoning if needed.

Ladle the chowder into bowls and top with the reserved bacon and a sprinkle of fresh chopped chives.

Serve hot and enjoy.

What to Serve It With

Crusty sourdough bread or garlic toast

A crisp green salad with lemon vinaigrette

Oyster crackers or buttered dinner rolls

Fresh corn muffins or cheddar biscuits

A drizzle of hot sauce or crumbled cheese for garnish

Variations and Substitutions

Make it vegetarian: Skip the bacon and use vegetable broth instead

Add protein: Stir in shredded rotisserie chicken or seared scallops

Creamier chowder: Add 1/4 cup sour cream at the end for extra richness

Make it smoky: Swap cayenne for smoked paprika

Gluten-free version: Ensure your broth and bacon are certified gluten-free

Storage and Leftovers

Refrigerator: Store leftover chowder in an airtight container for up to 4 days

Freezer: This chowder freezes well.

Let cool completely, then portion into freezer-safe containers.

Freeze for up to 2 months

Reheat: Warm gently on the stovetop over medium heat, stirring often.

Add a splash of cream or milk if it thickens too much

FAQs

Can I use frozen corn instead of fresh?

Yes. Use about 4 cups frozen corn and skip the step of making corn stock.

You can replace it with chicken broth and a splash of cream.

What type of potatoes work best?
Yukon Golds are ideal for their buttery flavor and texture, but russets or red potatoes will also work.

How do I thicken the chowder without flour?
The starch from the potatoes naturally thickens the chowder.

You can also mash some of the cooked potatoes with a spoon or immersion blender for extra creaminess.

Can I make this ahead of time?
Yes. This chowder tastes even better the next day.

Store it in the fridge overnight and reheat gently.

Can I add cheese to the chowder?
Absolutely. Stir in 1/2 to 1 cup shredded sharp cheddar at the end for a cheesy twist.

Is it spicy with cayenne?
The amount in the recipe provides a gentle warmth.

Feel free to adjust to your liking.

Do I need to blend the soup?
Not at all. This is a chunky chowder, but if you prefer it smoother, use an immersion blender to partially purée.

Final Thoughts

This creamy corn chowder is proof that a humble collection of ingredients can turn into something deeply satisfying.

It’s cozy, nourishing, and layered with flavor from the corn stock, smoky bacon, and a touch of spice.

Whether served as a weeknight meal or weekend comfort food, this chowder will warm your table and your heart.

Keep a loaf of bread nearby and enjoy every spoonful.