This creamy corn chowder might be the ultimate comfort food, and it’s so easy to make! It involves a simple roux, a little milk and broth, a couple potatoes and some onion and garlic to round out flavors. You can add lots of toppings, or keep it simple with a sprinkle of cheese. Either way it’s a simple and delicious weeknight meal. This recipe has been a long-time favorite and is also in one of our cook books. At the risk of shaking things up a little, I recently updated the instructions just a bit. If this is a favorite of yours already, no fear- the original instructions can be found in the notes section of the recipe card!
Ingredients Needed
- Butter
- All-purpose flour
- Water
- Milk
- Chicken base – like Better than Bouillon but feel free to sub ready made broth.
- Bacon – The bacon is optional, making it potentially vegetarian. If you decide to leave the bacon out, I’d recommend adding about 1 tsp. of smoked paprika to get that yummy, smokey flavor in the soup.
- Onion
- Red potatoes
- Fresh garlic
- Frozen corn
- Salt and pepper to taste
- Hot sauce – such as Tabasco.
- Smoked paprika – Optional. This will change the color of the soup, so don’t feel like you have to add it, but if you’re leaving out the bacon (or even if you’re not) it can be a yummy addition that adds a little bit of smokiness.
- Cheddar cheese – For serving
- Green Onion – For serving, optional.
How to Make Creamy Corn Chowder
This is simply an overview of instructions, for full printable recipe, keep scrolling! Also, this recipe has recently been updated with some new and improved instructions. If you’ve been making this for years and prefer the original, you’ll find it in the notes of the printable recipe.
- If you’re using bacon, fry 6-8 ounces of it until crisp (or use this oven method, which is my all-time favorite way to make bacon!).
- While the bacon is cooking, melt 2 tablespoons of butter and saute chopped onions until tender. Add garlic and a little more butter and stir in flour.
- Add water and chicken base and whisk to smooth out flour. Then add milk.
- Add potatoes and bring to a low simmer, stirring very frequently, for about 20 minutes or until potatoes are tender.
- Add crumbled bacon and corn (and smoked paprika if you’re using) and heat through.
- Add a few drops of hot sauce and then salt and pepper to taste.
- Ladle into bowls and sprinkle with extra bacon and cheese – I also love a little green onion!
Note: Smoked paprika is an optional ingredient here. I absolutely love the smoky flavor it adds to soups, especially if you’re leaving out the bacon. Just be aware it adds a peachy orange color to the soup- which I don’t mind, but if you want your soup to stay creamy white then you’ll want to leave it out. The photo above does not include the smoked paprika, and the photos below do, just for reference!
Storing and Other Tips
- Store cooled leftovers in an airtight container in the refrigerator and consume within 3-4 days for best results.
- Freeze individual portions for a quick meal on busy days. After freezing it might have a very slight textural change, but it’s not very noticeable.
Frequently Asked Questions
This soup comes together pretty quickly, but if you’re strapped on time you can definitely make it ahead and store the cooled soup in the fridge until ready to heat and serve. After serving, you might need to add a little extra broth if it’s thickened too much.
Yes! Feel free to use fresh corn. You can saute it fresh off the cob with the onions, or add it at the end you like it more crunchy.
Creamy Corn Chowder
Equipment
Ingredients
- 4 tablespoons butter, divided
- 3 cloves garlic minced
- ¼ cup all-purpose flour
- 1 cup water
- 2 ½ cups milk
- 2 teaspoons chicken base *plus some extra broth if desired, see step 5 in instructions.
- ½ teaspoon kosher salt more to taste before serving
- 8 ounces bacon
- 1 cup onion minced
- 2 small-medium potatoes cut into bite-sized pieces, about 2 cups or 10-12 oz
- 1 ½ cups frozen corn
- black pepper
- a few dashes of hot sauce like Tabasco
- 1 teaspoon smoked paprika optional
- grated cheddar cheese for serving, optional
- green onions for serving, optional
Instructions
- Fry bacon until crisp or lay it flat on a foil-lined baking sheet and bake at 400 for about 20 minutes or until crisp.
- In the meantime, melt 2 tablespoons butter (or you could totally use bacon drippings here!) over low heat in a soup pot. When melted, add diced onion and saute for 5-7 minutes until tender. Add remaining 2 tablespoons butter and garlic and stir until butter is melted.
- Add flour and stir to combine to coat the onions. Add water very slowly while whisking until completely combined and there are no lumps.
- Add milk and chicken base along with 1/2 teaspoon salt (and smoked paprika if you're using) and bring to a low simmer -NOT a high rolling boil. Add potatoes and simmer, stirring very frequently so it doesn't stick and burn on the bottom of your pan, for about 20 minutes or until potatoes are tender.
- Note: While simmering- This is a very thick soup at this point. If you like it this thick, continue with recipe! If you'd like to stretch the recipe and still have it creamy, but not quite so thick, add up to 3 additional cups chicken broth (ready-made broth or broth+chicken base). I personally always add 2-3 cups additional broth but I want to include options based on your preference since many people love it extra thick!
- Add crumbled bacon and corn and heat through. Add a few drops of hot sauce and then a few cracks of black pepper and additional salt to taste.
- Ladle into bowls and sprinkle with extra bacon and cheese, plus green onions if you like.
Questions & Reviews
Oh I am so trying this tomorrow night. Daughter and grandson coming over for supper while her husband is out of town on business and it’s getting cold here in North Carolina.
Yeah, you could definitely keep it warm in the crock. Just keep the temp on low!
i read this isn’t quite crockpot-able, but do you think it would last ok for a few hours in one for a party? we host an outdoor halloween party (in alaska!! crazy us 😉 and I want to make sure it stays warm. we’ve done chili for a couple years now, thought i’d change it up 🙂 and of course i checked your blog first for a recipe!
<3
Question for you…I’m about to make this today for dinner. Should the onions go in raw? Or should I saute them first?
Raw, unless you want to saute them first! 🙂
Hey, can you guys add a “print option” to your recipes? I know some of them have already have them, but this one does not.
Has anyone tried this with a bit of chicken, to make it a bit heartier? Maybe half of a rotisserie chicken is what I was thinking…let me know your thoughts please. Love the recipes!
I never leave comments, but I HAVE to leave a comment to RAVE about this AWESOME recipe!!! This is the second time I’ve made it this week. My hubby always compliments what I make, but usually adds, “It would be even better with…” or something to that effect. Well, not this time! He LOVES this chowder. I suggested doubling the recipe next time and he told me to quadruple it 🙂 Your blog (and cookbook) have truly changed my life. I’ve always enjoyed cooking, but now I love it and I was even inspired to update my kitchen. I bought all new dishes, and my first Kitchen Aide mixer! Thank you ladies – you rock!!!!
I just had my 8 year old make this for dinner tonight. It was her first meal all on her own. I even had to teach her how to use sharp knives. She was so proud and it tasted great! My husband even liked it better than when I made it 🙂
This is a go to soup for us. I even take it when I am asked to bring a meal for someone. So yummy and filling. Great whenever.
May I suggest adding one ingredient? It come from a GREAT cook, add a squirt of mustard when in pan cooking, it makes the soup creamy w/out the added fat of cream. She doesn’t know why it works, but it does! I do it whenever I make her (like yours) healthy cream of potato soup, you will not taste a difference.
Plain old yellow mustard? or one of the fancier ones?