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Corn Chowder

Corn Chowder

Packed with fresh corn, tender potatoes and hearty bacon, this chowder is creamy, comforting and full of flavor. 


  • 8 slices bacon, diced
  • 2 Tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 1/4 cup all-purpose flour
  • 2 cloves garlic, minced
  • 5 cups water
  • 8 ears yellow sweet corn
  • 1 lb potatoes, cubed
  • 1/4 tsp dried thyme
  • 1/4 tsp smoked paprika
  • salt and black pepper, to taste
  • 1 cup half and half or heavy cream
  • Fresh chives for topping


  • Slice corn kernels off the cob and set aside.  
  • Scrape any remaining pulp and juice from the cobs into a bowl.
  • Cook bacon pieces in a large pot, until the bacon is crisp. Remove bacon and let rest on a paper towel.
  • Reserve about 1 Tbsp of grease in the pot and add butter.
  • Once butter is melted, add diced onions and cook until mostly translucent. 
  • Rapidly stir in garlic and flour.
  • While whisking, pour in water.
  • Add in corn, potatoes, thyme, smoked paprika, and salt and pepper.
  • Bring to a low boil while mixing.
  • Reduce to simmer and stir periodically until potatoes are tender.
  • Simmer, stirring every so often, for 15-20 minutes, until potatoes are fork-tender.
  • Remove about 3 cups of the soup and blend in a blender until smooth.
  • Add blended soup into the pot.
  • Add half and half and reserved corn juice.
  • Stir in and heat through.
  • Top with remaining chives and cooked bacon pieces.
  • Serve and enjoy!


Try topping with shredded cheese too.

Inspired by and adapted from: The Chunky Chef