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A creamy corn chowder recipe that’s cozy, simple, and delicious. This one-pot chowder is pure comfort food packed with sweet corn, smoky bacon, and tender potatoes.

Best creamy corn chowder recipe filled with fresh corn, carrots, potatoes, leeks, and chopped bacon. — *As an Amazon Associate, I earn from qualifying purchases. This post contains other affiliate links too for your convenience. You can read my privacy policy for more details.

This corn chowder recipe was not on my list of things to-do.

But a couple of weeks ago, we finally had one of those crisp fall days (they’ve been rare here in New England this year), and I found myself craving a big, comforting bowl of soup.

So, I did what I always do when the weather turns chilly.

I pulled out my trusty Dutch oven and started gathering ingredients from the fridge and pantry.

Before long, the kitchen smelled like bacon sizzling and veggies sautéing, and I knew I was onto a soup that was going to be really tasty.

What started as a spur-of-the-moment dinner turned into the coziest pot of chowder, and I knew I needed to share it with you.

Because sharing is caring, right?

This corn chowder is hearty without being too heavy, creamy yet fresh with the corn and parsley, and full of smoky bacon flavor that makes everything taste better.

Chowder has always felt like a fall staple to me, but this corn version has quickly become a new family favorite.

It’s the kind of recipe you can pull together with everyday ingredients, but feels like a treat when served up with a loaf of bread or a stack of saltine crackers.

In this post, I’m giving you the recipe for my creamy corn chowder with bacon and potatoes…a dish that proves sometimes the most delicious recipes are the ones you didn’t plan to make at all!

What You’ll Love About This Recipe:

ONE POT WONDER – Easy to make all in one pot which means minimal cleanup. Mr. ERH’s favorite!
SIMPLE INGREDIENTS – This recipe uses ingredients easily found at the grocery store including frozen corn.
CUSTOMIZABLE – Garnish with crumbled bacon, shredded cheese, chopped parsley, or even sliced jalapeños.

Jump to Recipe

Cozy Corn Chowder Ingredients

These are the ingredients you’ll need to make the best corn chowder…

The simple ingredients you'll need to make corn chowder that you can find at the grocery store.

Uncooked Bacon Strips: Adds smoky flavor and a crispy topping.
Yukon Gold Potatoes: Makes the chowder hearty and creamy when cooked.
Carrot: Adds sweetness and color.
Leek: Brings a mild onion flavor without being overpowering.
Clove of Garlic: Deepens the savory flavor of the broth.
Chicken Broth: Creates the base of the chowder with rich flavor.
Whole Milk: Adds creaminess without being too heavy.
Canned Creamed Corn: Thickens the soup, enhances the corn flavor, and adds a little sweetness.
Bay Leaf: Infuses the soup with earthy notes.
Cornstarch & Water: Makes a slurry to thicken the chowder to the perfect consistency.
Frozen Sweet Corn: You can’t have corn chowder without the corn!
Chopped Parsley: Freshens the flavor and gives a pop of color.
Kosher Salt & Black Pepper: Balances and brings out all the flavors.

Optional Garnishes

Chopped Parsley
Chopped Bacon
Shredded Cheddar Cheese
Saltine Crackers or Chunky Bread

tools you’ll need

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I’m Heidi, the heart and hands behind Eleanor Rose Home.

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How to Make Easy Creamy Corn Chowder

This creamy corn chowder is simple to make, full of hearty ingredients, and the kind of meal that warms you from the inside out, especially on a chilly day.

01

Cook the Bacon

Slice the bacon into small pieces and fry over medium-high heat in a large Dutch oven until crispy. Remove the bacon pieces with a slotted spoon and set aside, leaving the drippings in the pan.

PRO TIP: Use kitchen shears instead of a knife to cut bacon into small pieces. It’s quicker, less messy, and makes perfectly even cuts right over the pan.

02

Sauté the Vegetables

Add the peeled and diced potatoes, carrot, and leek to the bacon grease. Season with salt and black pepper. Sauté for 3–5 minutes until the veggies begin to soften (but don’t let them brown). Grate in the garlic.

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03

Simmer the Chowder

Pour in the chicken stock, milk, and creamed corn. Season with a little more salt and black pepper, add the bay leaf, and stir to combine. Cover and simmer on low heat for 30–45 minutes.

04

Thicken the Soup

Mix the cornstarch with water to create a slurry. Stir it into the chowder and let simmer until the creamy base thickens slightly.

05

Add the Corn & Parsley

Stir in the frozen corn and chopped parsley, cooking for another 10 minutes until the corn is heated through. Taste and adjust seasoning as needed.

06

Garnish & Serve

Remove the bay leaf, ladle into bowls, and garnish with crispy bacon, cheddar cheese, and extra parsley. Serve with crackers or chunky bread.

Helpful Tips

Use a Dutch oven or heavy soup pot to help the chowder cook evenly and keep the heat steady.
Don’t skip the bacon drippings. They add a smoky, savory base for the vegetables.
Quickly sautéing the potatoes, carrots, and leeks before adding any liquid helps develop a deeper flavor.
No leeks? Feel free to use diced onion or shallot instead.
Cooking the chowder over a gentle heat prevents the milk from curdling and allows the flavors to meld.
Adjust the thickness of the chowder to your liking. Add more slurry if you like it thicker, or a splash of broth/milk to thin it out.
The chowder tastes even better the next day once the flavors have time to marry.

What to Serve With Corn Chowder

Corn chowder is hearty enough to be the main course, but these are a few sides that our family enjoys with a good bowl of soup.

A bowl of hearty corn chowder with crackers on the side.

Crusty Bread or Rolls: A warm baguette, sourdough, or homemade biscuits are perfect for dipping into the creamy broth.
Saltine or Oyster Crackers: Classic, crunchy choice for chowder.
Grilled Cheese Sandwich: Soup and grilled cheese…a comfort food duo that never fails.
Side Salad: A crisp green salad balances the richness of the chowder.
Cornbread: Slightly sweet and crumbly, cornbread is a great accompaniment.

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How to Store Leftover Corn Chowder

One of the best things about chowder is that it tastes even better the next day.

Here’s how to keep it fresh:

Refrigerator: Store leftover corn chowder in an airtight container in the fridge for up to 3–4 days. Reheat gently on the stovetop over low heat, stirring often. If it thickens too much, add a splash of milk or broth to loosen it up.
Freezer: Because this chowder is made with milk, freezing isn’t always ideal because sometimes it can separate when reheated. If you do want to freeze it, let the soup cool completely, then transfer to freezer-safe containers. Freeze for up to 2 months. When reheating, thaw overnight in the fridge and warm slowly on the stove, whisking to bring it back together.

PRO TIP: Avoid boiling when reheating since that can cause the milk to curdle. Low and slow is the way to go.

Corn chowder in dutch oven with a soup laddle for serving.

Corn Chowder Frequently Asked Questions

Can I use fresh corn instead of frozen?
Yes! Fresh sweet corn is perfect for this recipe. Simply cut the kernels off the cob and use the same amount as frozen.

Can I make this chowder vegetarian?
Absolutely. Skip the bacon and use unsalted butter instead of the bacon grease. You’ll also want to replace the chicken broth with vegetable broth.

Did I need to use canned creamed corn?
Creamed corn helps thicken the chowder and adds extra flavor, but you can leave it out.

Can I make this corn chowder ahead of time?
100%. This chowder is easy to reheat and often tastes even better the next day once the flavors have had time to meld. Reheat gently on the stove.

How do I thicken the corn chowder if it’s too thin?
You can mash a few of the potatoes directly in the pot, or whisk in another small slurry of cornstarch and water.

What if my chowder is too thick?
If your corn chowder ends up thicker than you’d like, simply stir in a splash of chicken stock or milk until it reaches your desired consistency. Just make sure to add the liquid a little at a time so you don’t thin it out too much.

Can I use half-and-half or heavy cream instead of milk?
Yes. For a richer chowder, swap part (or all) of the milk for half-and-half or heavy cream.

What toppings go best with corn chowder?
Crispy bacon, shredded cheddar, chopped parsley, oyster crackers, or a few red pepper flakes for a little kick.

Did you make this recipe?

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Bowl of hearty, creamy corn chowder featuring fresh corn, yukon gold potatoes, carrots, leeks, bacon, and fresh parsley.

Best Creamy Corn Chowder

A delicious corn chowder recipe loaded with sweet corn, crispy bacon, and tender potatoes. This one pot soup is cozy, comforting, and perfect for chilly nights.

5 from 1 vote

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Prep Time 15

Cook Time 50

Total Time 1 5

Ingredients

6 Uncooked Bacon Strips
2 Yukon Gold Potatoes peeled & diced
1 Medium Carrot peeled & diced
1 Leek diced
1 Large Clove of Garlic
3 cups Chicken Broth
2 cups Whole Milk
2 cans Creamed Corn
1 Bay Leaf
1/8 cup Cornstarch
1 tbsp Water
20 oz Frozen Sweet Corn
2 tsp Chopped Parsley
Kosher Salt & Black Pepper to taste

Optional Garnishes

Chopped Parsley
Chopped Bacon
Shredded Cheddar Cheese
Saltines or Chunky Bread

Instructions

Slice the bacon into small pieces and cook in a large Dutch oven over medium heat until crispy. Remove with a slotted spoon and set aside, leaving the drippings in the pan.
Add the diced potatoes, carrot, and leek to the bacon drippings. Season with a little salt and pepper. Sauté for 3–5 minutes, just until the vegetables begin to soften. Grate in the garlic and stir.
Pour in the chicken broth, milk, and cans of creamed corn. Season with more salt and pepper, add the bay leaf, and stir to combine. Cover and let simmer on low heat for 30–45 minutes.
In a small bowl, whisk together the cornstarch and water to form a slurry. Stir it into the chowder and continue cooking on a gentle simmer until slightly thickened.
Stir in the frozen corn and chopped parsley. Cook for another 10 minutes, until the corn is heated through. Taste and adjust seasoning with more salt and pepper if needed.
Ladle into bowls and top with crispy bacon, shredded cheddar cheese, and extra parsley. Serve with saltine crackers or chunky bread for dipping.

Notes

Use a Dutch oven or heavy pot to help the chowder cook evenly and keep the heat steady.
Don’t skip the bacon drippings. They add a smoky, savory base for the vegetables.
Quickly sautéing the potatoes, carrots, and leeks before adding any liquid helps develop a deeper flavor.
No leeks? Feel free to use diced onions or shallots instead.
Cooking the chowder over a gentle heat prevents the milk from curdling and allows the flavors to meld.
Adjust the thickness of the chowder to your liking. Add more slurry if you like it thicker, or a splash of broth/milk to thin it out.
The chowder tastes even better the next day once the flavors have time to marry. Store in the fridge and reheat gently.

Nutrition

Serving: 2cupsCalories: 307kcalCarbohydrates: 51gProtein: 12gFat: 9gSaturated Fat: 3.5gTrans Fat: 0.1gCholesterol: 32mgSodium: 640mgPotassium: 740mgFiber: 5gSugar: 10gCalcium: 120mgIron: 2mg

Tried this recipe?Let us know how it was!