Sweet Corn + Bacon = The Chowder of Your Dreams
This creamy corn chowder with bacon is summer comfort food at its finest. Made with sweet fresh corn, crispy bacon, tender potatoes, and plenty of fresh herbs, it’s hearty, flavorful, and endlessly satisfying.
I love using homemade chicken stock as the base, but vegetable broth works just as well for a vegetarian-friendly version (just skip the bacon!). It’s a go-to for weekly meal prep — especially when my office feels like a walk-in fridge — but it’s just as perfect for a casual dinner party.
Enjoy it warm for lunch or dinner, or serve it cold as a refreshing twist at your next picnic or potluck!
What Makes This Chowder Recipe Special?
Infusing the fresh corn in the bacon drippings (hello, flavor!), using corn cobs to infuse a more concentrated corn taste into the soup (a tip from Kenji Lopez of Serious Eats!), and just the right amount of fresh herbs and spices. The combination is *chef’s kiss* perfection.
Be sure to check out all my comforting homemade soup recipes, including this summer peach and corn gazpacho, creamy Marry Me chicken soup, or Grammy’s ground turkey chili (delicious year-round!).
Step-by-Step Instructions
Making corn chowder from scratch is simple, but timing matters — and the order of ingredients can make or break the flavor. While some recipes toss the bacon, onion, and corn into the pot all at once, that approach leaves everything unevenly cooked. Here’s how I like to do it for the best texture and taste:
Flour must be fully absorbed in a roux to eliminate any raw taste and ensure smooth, even thickening without clumps.
Optional, but I love it: purée half of the the soup! Remove the corn husks, then transfer half the soup to a blender or use an immersion blender. The result is thick and creamy, with a bit of texture from the soup that didn’t get pulsed.
Right at the end, stir in heavy cream and most of the bacon. Be sure to taste and adjust seasoning! Garnish with whatever you like — extra bacon, chives, black pepper — then dig in!
For a smokier flavor, consider using applewood smoked bacon or guanciale.
Soup and Salad Forever
Whether for lunch or dinner, I am forever and always a soup and salad kinda gal! This with a light arugula salad or my favorite Brussels sprouts Caesar salad and a chunk of crusty baguette = dream meal.
Alternatively, you could serve appetizer sized bowls of the creamy chowder alongside your favorite grilled cheese sandwich. 💯
And while this soup recipe is endlessly versatile (go nuts adding your favorite vegetables or cheese!), the one variation that I truly this is worth noting is shellfish. The addition of crab meat, shrimp, lobster, or clams is simply perfect with chowder, and a great way to stretch the value of these otherwise pricy ingredients.
This comforting corn soup has been a longstanding favorite of mine, and I’m so excited for you to make this while fresh summer corn is in season. Total comfort food in a bowl! Definitely let us know what you think after giving it a try!
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Creamy Corn Chowder with Bacon
Video
Equipment
Ingredients
- 8 ears fresh corn husks and silk removed, kernels cut from corn
- 6 slices bacon cut into lardons
- 2 Tbsp unsalted butter
- 1 large sweet Vidalia onion finely chopped (about 1½ cups)
- 2 cloves garlic finely chopped
- ¼ cup all-purpose flour
- 4 cups low-sodium chicken broth
- 1½ lbs Yukon gold potatoes cut into ½-inch pieces (about 3-4 medium potatoes)
- 5 sprigs fresh thyme tied together with kitchen twine, or 1 tsp dried thyme
- 1 bay leaf
- 1½ tsp Kosher salt
- ¼ tsp freshly ground black pepper, plus more for serving
- ¼ tsp cayenne pepper
- 1 cup heavy cream
- Flaky sea salt for serving
- Fresh chives for serving
- Baguette optional, for serving
Instructions
- Cook the bacon. Heat a large soup pot over medium-high heat, then add the bacon lardons. Cook, stirring occasionally, until the bacon is crispy, about 6-8 minutes. Use a slotted spoon to transfer to a paper towel-lined bowl.
- Cook the onion. To the same pot, add 2 Tbsp butter and chopped onion. Cook, stirring occasionally, until softened, another 4-6 minutes. Add 2 cloves chopped garlic, then cook 1 minute more.
- Make the roux. Stir in ¼ cup of flour, then whisk until the flour has been fully absorbed into the fat, about 1 minute. Continue whisking, then pour in 4 cups of chicken broth. Bring the mixture to a boil.
- Add the remaining ingredients. To the pot, add corn kernels, cubed potatoes, fresh thyme, and a bay leaf. Season with 1½ tsp Kosher salt, ¼ tsp black pepper, and ¼ tsp cayenne (if using). Once simmering, cover the pot and cook for about 20-25 minutes. For a stronger corn flavor, add some of the corn cobs directly to the soup pot.
- Purée half the soup (optional!). Remove the thyme, bay leaf, and corn cobs, then carefully transfer half of the soup to a blender and process until very smooth. Return the puréed soup to the pot. Alternatively, you can use an immersion blender to blend about half of the soup. If you want a chunkier soup, simply remove the herbs and corn cobs, then continue to the final step.
- Finish, then serve. Add 1 cup heavy cream and most of the crispy bacon to the pan (reserve the rest for serving), then stir well. Taste and adjust seasoning as needed. Serve corn chowder immediately with additional crispy bacon, thinly sliced chives, a pinch of flaky sea salt, and some freshly ground black pepper on top. We recommend baguette for dipping!
Notes
- Make-ahead: Soup is perfect for meal prep and keeps well for days. Let it cool to room temperature, then store in an airtight container in the fridge for 3–4 days.
- To reheat, warm gently on the stovetop over low to medium heat, stirring occasionally until heated through. Avoid boiling to prevent curdling. You can also reheat in the microwave, stirring between intervals.
- Freezing: You can freeze corn chowder, though dairy-based soups may separate slightly when thawed. Cool completely, then freeze in a zip-top bag or freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
- Using Frozen or Canned Corn: If fresh corn isn’t available, feel free to substitute with frozen (no need to thaw) or canned (just be sure to drain it first).
Nutrition
Photography by Alana of Your Home Made Healthy.
I made this exactly per the recipe. This is an absolutely delicious dish. I added 4 of the 8 cobbs to the soup as it simmered, and the final was just bursting with deep flavor. My 100 year old mother in law said 3x it was very good – which is a huge compliment from her. We had it with open-faced tuna/cheese sandwiches – but am looking forward to lots of variations. I love that it is friendly both hot and cold. It is in my thin Super Keeper File. Thanks so much for working on this recipe Ari!
Robert, I can’t tell you how happy I am to hear this — thank you so much. It is easily my favorite corn soup recipe. If you are okay with a bit more salt, try using guanciale (just barely crisp) next time. A drizzle of truffle oil at the end is lovely too. I appreciate you so much! xo, Ari
How much corn would you add if using frozen corn?
Hi Cheryl! About 6 cups of corn. Enjoy! xo, Ari
Fabulous!!!
So glad you enjoyed this soup, Kathy! xo, Ari
This was easy to follow and super delicious, thanks for a great recipe!
Love this creamy corn soup, it is one of my favorites! Thanks, Alexa! xo, aAri