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This Creamy Corn Chowder starts with crispy bacon, then simmers tender red potatoes, sweet corn, onion, celery, and green bell pepper in a rich, buttery broth made with whole milk. It all comes together in one Dutch oven in under an hour, so it’s perfect for a cozy weeknight dinner.
Every spoonful is thick, creamy, and full of comforting flavor, with a little smoky crunch from the bacon and a fresh bite from green onions on top. Serve it with a warm slice of sourdough bread and you have a meal everyone will ask for again.
Creamy Corn Chowder
Our family loves soup season. As soon as the weather cools down, I start pulling out my Dutch oven, and this Creamy Corn Chowder is always one of the first recipes on the list. As a busy mom, I love a dinner that warms everyone up and doesn’t leave a sink full of dishes.
I’ve made this chowder more times than I can count, both for big family get-togethers and for quiet dinners at home with my close family. It’s one of those recipes that feels just as right for a crowd as it does for a regular Tuesday night.
My husband loves soups, and he gets so excited every time I tell him corn chowder is on the menu. It’s become one of his favorites, and I love making something that I know he’ll enjoy.
This recipe means a lot to me, too. My mom made corn chowder for us when I was growing up, and now I get to make it in my own kitchen for my own family. That makes every bowl feel a little extra special.
Equipment You’ll Need
To prepare this Creamy Corn Chowder, you’ll need:
- Magnolia Table Enameled Cast Iron Dutch Oven – Cooks the bacon, sautés the veggies, and simmers the whole chowder in one heavy pot.
- Stainless Steel Chef’s Knife – For dicing the potatoes, onion, celery, and bell pepper.
- Wooden Cutting Board – A sturdy wood board for all the chopping.
- Stainless Steel Measuring Cups and Spoons – For the broth, milk, flour, and seasonings.
- Wooden Spoons – For stirring the roux and the chowder without scratching the enamel.
- Stainless Steel Whisk – Helps keep the broth and milk lump-free.
- Stainless Steel Ladle – For serving it up into bowls.
- Glass Storage Containers – Glass containers or mason jars for leftovers and freezing.
What Makes a Chowder Different From a Soup?
Chowders are thicker and heartier than most soups. They’re usually packed with chunks of vegetables, potatoes, and sometimes meat, all in a creamy, milk-based broth.
This Creamy Corn Chowder gets its body from a simple roux of bacon grease, butter, and flour, plus whole milk and tender potatoes. There’s no heavy cream needed, and it still turns out rich and velvety.
Why I Choose Organic Ingredients
Whenever I can, I reach for organic whole milk, organic butter, and organic potatoes and corn. For me it’s about knowing a little more about how my family’s food is grown and made, especially for a recipe we make so often.
Uncured bacon without added nitrates and an organic chicken broth are also easy swaps that work beautifully in this Creamy Corn Chowder. Use whatever fits your family and your budget; the chowder is delicious either way.
Ingredients for Creamy Corn Chowder
These are simple, everyday ingredients, and exact amounts are also in the recipe card below.
- 6 strips bacon – Cook it first; the veggies sauté in the bacon grease.
- 2 tablespoons butter – Adds richness alongside the bacon grease for the roux.
- 1 medium yellow onion, diced – A diced yellow onion gives sweet, mellow flavor.
- 4 celery stalks, chopped – Adds a fresh, savory crunch to every bite.
- 1 green bell pepper, chopped – Brings color and a mild, fresh flavor.
- 5 to 6 small red potatoes (about 1 1/2 pounds), peeled and diced into about 1/2-inch pieces – Peel them; any dice works, just keep pieces even.
- 1/4 cup all-purpose flour – Cooks into a simple roux that thickens the chowder.
- 1 1/2 cups chicken broth – Forms the savory base the potatoes simmer in.
- 3 cups whole milk – Whole milk makes it rich and creamy without heavy cream.
- 3 cups corn, frozen or fresh – Frozen or fresh both work; no need to thaw.
- 2 teaspoons dried thyme (or 2 tablespoons fresh) – Dried thyme is easy and always in my pantry.
- 1 teaspoon paprika – Adds warm color and a gentle, smoky depth.
- 1/2 teaspoon salt, plus more to taste – Taste at the end; bacon and broth add salt.
- 1 teaspoon ground black pepper – Adds a little warmth to balance the creamy broth.
- 3 green onions, green ends sliced, for garnish – Sliced green ends add a fresh bite on top.
- Fresh parsley, for garnish (optional) – An optional sprinkle for a little extra fresh color.
Step by Step: How to Make Creamy Corn Chowder
- Cook the bacon in a large Dutch oven over medium heat until crispy, about 8 to 10 minutes. Move it to a plate, crumble it, and leave the bacon grease in the pot.
- Add the butter to the bacon grease. Stir in the diced yellow onion, celery, and green bell pepper and cook for 5 to 6 minutes, until the onion is soft and translucent.
- Sprinkle the flour over the vegetables and stir for 1 to 2 minutes to cook out the raw flour taste.
- Slowly pour in the chicken broth, stirring constantly so no lumps form. Add the diced potatoes, thyme, paprika, salt, and pepper.
- Bring to a gentle simmer, cover, and cook for 12 to 15 minutes, stirring now and then, until the potatoes are just fork-tender.
- Stir in the whole milk and corn. Keep the heat on medium-low and simmer gently, without boiling, for 8 to 10 minutes, until the chowder thickens and the corn is hot.
- Taste and adjust the salt and pepper. Stir in about half of the crumbled bacon if you like.
- Ladle into bowls and top with the remaining bacon, sliced green onions, and a little fresh parsley.
Tips for Making Creamy Corn Chowder
Save the bacon grease. Cooking the veggies in the bacon grease gives this chowder so much smoky, savory flavor. It’s one of my favorite parts of the recipe.
Peel and dice the potatoes evenly. I peel my red potatoes and cut them into about 1/2-inch pieces. Even pieces cook at the same time, so you won’t have some mushy and some still firm.
Use whole milk. Whole milk gives this Creamy Corn Chowder its rich flavor and silky texture without any heavy cream.
Frozen or fresh corn both work. Frozen corn is my go-to on busy nights, and there’s no need to thaw it. In summer, fresh kernels cut right off the cob are delicious too.
Keep it simple with dried thyme. Dried thyme is easy and always in my pantry. Fresh thyme works too, but it takes a little more time to pick the leaves off.
Serve it with sourdough. This chowder pairs really well with a slice of my Garlic Herb Artisan Sourdough Bread. It’s perfect for dipping into every last bit.
Mistakes to Avoid When Making Creamy Corn Chowder
Boiling after the milk goes in. A hard boil can make the milk separate and turn grainy. Once you add the milk, keep the chowder at a gentle simmer.
Rushing the roux. If you add the broth before the flour cooks for a minute or two, the chowder can taste floury. Give it a quick stir in the grease and butter first.
Dumping in the broth all at once. Pouring the broth in too fast can leave you with lumps. Add it slowly and keep stirring.
Cutting the potatoes too big. Large chunks take much longer to soften. Stick with about 1/2-inch pieces so everything is tender at the same time.
Using the wrong oil. If you ever need more fat than the bacon gives you, use butter, avocado oil, or olive oil. I never use vegetable oil in my kitchen.
Salting too early. Bacon and broth both bring salt, so taste your Creamy Corn Chowder at the end before adding more.
Storing and Reheating Creamy Corn Chowder
Let leftover chowder cool, then store it in glass containers in the fridge for up to 3 to 4 days. Reheat it gently on the stovetop over low heat, stirring often, and add a splash of milk or broth if it has thickened.
To freeze, cool the chowder completely and pour it into freezer-safe glass containers or wide-mouth mason jars, leaving room at the top for expansion. Freeze for up to 3 months. Thaw overnight in the fridge and warm it slowly, stirring often, since the potatoes can soften a bit after freezing.
FAQs for Creamy Corn Chowder
Can I use frozen corn in this chowder?
Yes! Frozen and fresh corn both work great, and you can add frozen corn straight from the bag.
Do I need to peel the potatoes?
I peel my red potatoes for this recipe, which gives the chowder a smooth, creamy texture. If you prefer to leave the skins on, red potatoes have thin skins that hold up fine.
Can I make this Creamy Corn Chowder dairy-free?
I haven’t tested this recipe with dairy-free milks. I recommend whole milk for the best flavor and creamy texture.
How can I make the chowder thicker or thinner?
For a thicker chowder, let it simmer a few extra minutes or mash a few potatoes against the side of the pot. For a thinner chowder, stir in a little more milk or broth.
Can I use fresh thyme instead of dried?
Yes. Use about 2 tablespoons of fresh thyme leaves in place of 2 teaspoons dried. Dried is just quicker on a busy night.
What should I serve with corn chowder?
We love it with crusty sourdough bread, especially my Garlic Herb Artisan Sourdough Bread. A simple green salad is nice too.
More Soup Recipes You’ll Love
A Soup Season Favorite
Whether it’s a family get-together or a quiet dinner at home, I hope this Creamy Corn Chowder becomes a favorite in your home, just like it has in mine. If you make it, leave a comment and a star rating below, and tag me on Instagram at @our.family.cooks. I love seeing your kitchen creations!
Creamy Corn Chowder
Equipment
- 1 Dutch Oven Magnolia Table enameled cast iron
- Chef's Knife
Ingredients
- 6 strips bacon
- 2 tbsp butter
- 1 medium medium yellow onion diced
- 4 stalks celery stalks chopped
- 1 green bell pepper chopped
- 5-6 small small red potatoes about 1 1/2 lb, peeled and diced 1/2-inch
- 1/4 cup all-purpose flour
- 1 1/2 cups chicken broth
- 3 cups whole milk
- 3 cups corn frozen or fresh – no need to thaw frozen corn
- 2 tsp dried thyme or 2 tbsp fresh
- 1 tsp paprika
- 1/2 tsp salt plus to taste
- 1 tsp ground black pepper
- 3 green onions green ends sliced
- fresh parsley optional
Instructions
- Cook the bacon in a Dutch oven over medium heat until crispy, 8-10 minutes. Remove, crumble, and leave the grease in the pot.
- Add the butter. Cook the diced onion, celery and bell pepper 5-6 minutes, until the onion is translucent.
- Stir in the flour and cook 1-2 minutes.
- Slowly whisk in the chicken broth. Add the potatoes, thyme, paprika, salt and pepper.
- Cover and simmer 12-15 minutes, until the potatoes are fork-tender.
- Stir in the milk and corn. Simmer gently (do not boil) 8-10 minutes, until thickened and hot.
- Season to taste and stir in half the bacon if desired.
- Ladle into bowls; top with remaining bacon, green onions and parsley.
Notes
Nutrition
Tried this recipe for yourself? Leave a comment and photos below!
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Nutrition Disclaimer: Our Family Cooks is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
