Easy Corn Chowder

This Corn Chowder Recipe is creamy, hearty, and easy to make on the stovetop in about 30 minutes. Made with creamed corn, tender potatoes, and simple seasonings, it’s an affordable comfort food meal that’s filling enough for lunch or dinner.

We love this one pot recipe because it uses pantry staples and stretches easily to feed a hungry family without stretching the grocery budget. For even more ideas, Easy One Pot Dinners for Busy Families Series.

What is Corn Chowder?

Corn chowder is a creamy soup made with sweet corn, potatoes, broth, and cream. Traditional versions include both whole kernel corn and creamed corn for extra texture and richness. It can be made on the stovetop or in the slow cooker and is often finished with bacon or cheese for added flavor.

Recipe Snapshot

• Freezer Friendly: Yes (see notes below)
• Cooking Method: Stovetop
• Total Time: 30 minutes
• Servings: 6–8
• Main Ingredients: Corn, potatoes, bacon, cream
• Best For: Budget-friendly dinner, easy lunch, meal prep

Corn Chowder Ingredients

• Corn – You can use fresh, frozen, or canned corn in this recipe. Canned corn is budget-friendly and works great year-round. If using fresh corn, cut it straight off the cob for the best flavor.
• Cream Style Corn – This adds natural sweetness and helps thicken the soup without needing extra cream. It’s an affordable way to boost texture and flavor. You can even make your homemade cream corn
• Butter – Adds richness to the base of the soup. You can substitute with olive oil if needed.
• Potatoes, finely diced – Russet or Yukon Gold potatoes work best. Dice them evenly so they cook at the same rate. Adding extra potatoes is an easy way to stretch this meal.
• Onion, finely diced – Yellow onion adds the best flavor, but white onion works too. If you’re short on time, frozen diced onions can be a great shortcut.
• Minced Garlic – Fresh garlic gives the best flavor, but jarred minced garlic works perfectly for busy nights. Learn How to Mince Garlic Cloves
• Thyme – Dried thyme adds classic chowder flavor. If using fresh thyme, use about 3 times the amount.
• Salt and Black Pepper – Season to taste. Corn really shines with proper seasoning, so don’t skip tasting before serving.
• Bay Leaf – Adds subtle depth while simmering. Don’t forget to remove it before serving.
• Cooked Bacon – Adds smoky flavor. To save money, you can reduce the amount or use leftover bacon from breakfast.
• Chicken Broth – Use store-bought broth, homemade broth, or bouillon to keep costs down. Vegetable broth works too.
• Cream – Makes the soup rich and creamy. You can substitute half-and-half or whole milk, but the soup will be slightly thinner.
• Cornstarch – Thickens the soup at the end of cooking. If you prefer, mash a few cooked potatoes in the pot for natural thickening instead. You can also use flour.

How to Make Corn Chowder

Step 1 – Melt Butter – Melt the butter in a large pot or dutch oven over medium-high heat.

Step 2 – Sauté bacon and onions – Add the bacon and onions.  Sauté for 8-10 minutes until the bacon is cooked through and the diced onions are translucent. Then add in corn and potatoes and the other ingredients.

Step 3 – Mix in Ingredients – Add in the chicken broth, both types of sweet corn, add potatoes, thyme, salt and bay leaf.  Bring the mixture to a boil and then reduce the heat to medium. Simmer for 15-20 minutes uncovered until the potatoes and corn are tender.

Step 4 – Mix in Cornstarch Mixture – Whisk the cornstarch into the heavy whipping cream in a small bowl. Remove the bay leaf and mix in the heavy whipping cream mixture into the pot. 

Step 5 – Cook until heated – Cook for 2-5 minutes until the cream is heated through and incorporated.

Step 6 – Serve and Enjoy – Serve immediately with reserved bacon, chives and enjoy.

How Do You Thicken Corn Chowder?

For a thicker soup, mix 1 tablespoon cornstarch with heavy cream to create a slurry. Stir it into the soup during the last few minutes of cooking and simmer until thickened.

You can also mash a few potatoes directly in the pot for natural thickening or use a immersion blender to mash the potatoes.

Tips for the Best Corn Chowder

• Dice potatoes evenly so they cook at the same rate.
• Don’t skip sautéing the bacon and onions — this builds flavor.
• Add the cornstarch slurry at the end to avoid lumps.
• If soup thickens too much, stir in a splash of broth or milk.
• We find it tastes even better the next day after flavors blend.

Variations & Substitutions

• Corn Variations – You can use frozen corn, fresh corn kernels, leftover corn on the cob cut off, or canned corn to add to this soup.
• Make is Spicy – You can easily add in some red pepper flakes or sliced Jalapeños to make this soup spicy.
• Add Chicken – To make this soup even more hearty, add in some leftover shredded chicken.
• Add in Cheese – This recipe is best with block style cheese instead of the shredded cheese at the grocery store. If you hand grate the cheese, the soup will be smoother and have a much better consistency.
• Diced Tomatoes – Add in some diced tomatoes to add color and flavor. You can even add in a can of Rotel for add flavor. Celery is also a great addition.
• Broth – We used chicken broth in this recipe, but you can also use chicken stock.

What to Serve with Corn Chowder?

• Side Salad – We love soup and salad. This tasty corn chowder is so good with a simple side salad. You will love this for lunch or dinner.
• Bread Sticks – You also need some type of bread to dip into all of that delicious broth.
• Homemade Dinner Rolls – If you have a few extra minutes, this Easy Homemade Dinner Rolls Recipe is great with the soup. You can also pick up some breadsticks or French bread at the bakery if you don’t have time to bake any.

Feel free to also top your bowl with bacon and cheddar cheese.

How to Store Leftovers

Store cooled soup in an airtight container in the fridge for up to 5 days. Reheat gently on the stovetop or in the microwave, stirring occasionally.

Can you Freeze Corn Chowder?

Yes, but because it contains cream, the texture may change slightly when thawed. For best results:

• Cool completely before freezing.
• Freeze in portion-sized containers.
• Thaw overnight in the refrigerator.
• Reheat slowly and stir well to restore texture.