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Creamy homemade corn chowder topped with bacon, parsley, and corn in a rustic bowl under warm natural light.

Corn Chowder

A creamy, comforting corn chowder inspired by Grandma’s fall tradition — full of sweet corn, smoky bacon, and tender potatoes. Easy, budget-friendly, and perfect for chilly nights or when you need a bowl of nostalgia.
5 from 1 vote
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Course: dinner
Cuisine: American
Keyword: Best corn chowder recipe ever Pioneer Woman, Corn Chowder, Corn Chowder food network, Corn chowder Ina Garten, Corn chowder no potatoes, Corn chowder vegan, Corn chowder with milk, Easy corn chowder recipe with milk
Prep Time: 15 minutes
Cook Time: 35 minutes
Simmer Time: 20 minutes
Total Time: 1 hour 10 minutes
Servings: 6
Calories: 385kcal
Cost: $8

Equipment

  • 1 Large pot or Dutch oven (6 qt) (For cooking the chowder)
  • 1 Sharp knife (For chopping vegetables)
  • 1 Cutting board
  • 1 Wooden spoon (For stirring)
  • 1 Ladle (For serving)

Ingredients

  • 6 slices Bacon - Diced, cooked until crispy
  • 2 tablespoon Butter - Added to bacon grease
  • 1 medium Yellow onion - Diced
  • 2 stalks Celery - Diced
  • 3 cloves Garlic - Minced
  • 2 tablespoon All-purpose flour - Thickens soup
  • 4 cups Chicken or vegetable broth - Use good-quality broth
  • 3 Potatoes - Diced small (Russet or Yukon Gold)
  • 4 cups Corn kernels - Fresh or frozen
  • 1 Bay leaf - Grandma’s secret ingredient
  • 1 teaspoon Fresh thyme - Or ½ teaspoon dried
  • 1 cup Whole milk - Added at end
  • 1 cup Heavy cream - Don’t boil after adding
  • To taste Salt and pepper
  • ½ teaspoon Paprika - Optional for color and warmth
  • Toppings: crispy bacon, chives, shredded cheddar, oyster crackers - Optional

Instructions

  • Cook diced bacon in a large pot over medium heat until crispy. Remove bacon with a slotted spoon and set aside, leaving about 2 tablespoons of grease in the pot.
  • Add butter to the bacon grease. Add diced onion and cook until soft, about 5 minutes. Add celery and cook 3 more minutes. Stir in minced garlic and cook 1 minute.
  • Sprinkle flour over vegetables and stir constantly for 2 minutes to coat and remove raw flour taste.
  • Slowly pour in broth while stirring to avoid lumps. Add bay leaf and thyme. Bring mixture to a simmer.
  • Add diced potatoes and corn. Stir and simmer until potatoes are fork-tender, about 15–20 minutes.
  • Lower heat. Slowly pour in milk and cream while stirring. Heat gently until hot but not boiling.
  • Add salt, pepper, and paprika to taste. Remove bay leaf before serving.
  • Ladle into bowls and top with crispy bacon, chives, and cheese. Serve with oyster crackers.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes.

Nutrition

Serving: 400g | Calories: 385kcal | Carbohydrates: 35g | Protein: 12g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 65mg | Sodium: 720mg | Potassium: 780mg | Fiber: 3g | Sugar: 8g | Vitamin A: 750IU | Vitamin C: 18mg | Calcium: 160mg | Iron: 1.8mg