You’ll Wish You Made It Sooner!
Hey, friends! Fall is knocking, and nothing says cozy like a steaming bowl of Creamy Corn Chowder that’s so easy to whip up, it practically makes itself. I’m excited to share this recipe because it’s a total winner—born out of a freezer clean-out when I had bags of frozen corn begging to be used.
Spoiler alert: You’d never guess it’s not fresh-off-the-cob corn! This chowder is rich, smoky, and packed with flavor, thanks to a bacon kickstart and a sprinkle of fresh herbs at the end. It’s the kind of soup that warms your soul and impresses your guests (yep, even the ones who’ve never stepped foot in your kitchen before). So, grab your apron, and let’s make this easy corn chowder recipe that’s about to be added to your go to list of recipes!
A Freezer Find Turned Family Favorite
Picture this: I’m staring at an overstuffed freezer, with bags of frozen corn practically staging a protest. I could’ve gone the usual route—corn on the side, yawn—but instead, I dreamed up this chowder, and oh my gosh, it definitely fit the bill. One of my first-time dinner guests took one spoonful, looked at me wide-eyed, and asked if the recipe was on my blog?! That’s the kind of endorsement that gets me typing, folks. Whether you’re using frozen corn (no shame—it’s still great) or fresh corn sliced off the cob for that farm-stand vibe, this creamy corn chowder delivers. And with fall rolling in, it’s the perfect time to cozy up with a bowl.
Why Smoky Bacon Makes This Chowder Sing
Chowder and I go way back—I’m Irish, after all, and we know a thing or two about hearty soups! To me, a good chowder needs a smoky backbone, and that’s where bacon comes in. Those crispy bits and their drippings are like liquid gold, infusing the soup with flavor right from the start. Paired with classic veggies like onion and celery, it’s a foundation that screams comfort. The best part? This smoky corn chowder doesn’t need hours to develop that deep, savory taste. It’s quick enough for a weeknight but feels like you slaved away the day.
You’ll Need 6 Strips Of Cooked Bacon….
If you are anything like me – you see recipes that call for 3 or 6 or worse, 2 strips of bacon in them and ask yourself… “Self, am I going to use up a LB of bacon for THIS recipe???” It always frustrated me – that in order to make a certain recipe you first had to cook up a LB of bacon. BUUUUUTTTTTT what if there was an easier way? –> You know there is! See my post on Bacon, Bacon Fat and how to get just 3 strips ready for a recipe! (But you’ll need 6 for this recipe!)
Fresh Herbs: The Finishing Touch
Here’s where this soup goes from great to “can you make this every week?”—fresh herbs. I’m obsessed with tossing in a handful of chopped chives at the end for that bright, oniony pop. No chives? A whisper of parsley works like a charm, too. Either way, those fresh herbs add a layer of yum that makes every spoonful feel special. It’s like putting a bow on a present—simple but makes all the difference. If you’ve got an herb garden (or a pot on your windowsill), now’s the time to snip and sprinkle.
Cream or Half-and-Half? You Choose!
This chowder’s creamy texture is what dreams are made of, but you’ve got options depending on your fridge or your calorie-counting mood. Heavy whipping cream gives it that luxurious, restaurant-worthy richness (oh, baby!), but I’ve made it with half-and-half, and it’s still downright delicious. I’m all about keeping it real—use what you’ve got, and it’ll still be a crowd-pleaser. Just don’t skip the creamy element altogether; it’s what makes this creamy corn chowder so irresistible.
A Budget-Friendly Fall Star
One of the best things about this recipe? It’s crazy affordable. Corn (frozen or fresh), some basic veggies, a bit of bacon, and a splash of cream or broth—boom, you’ve got a pot of goodness that feeds a crowd without breaking the bank. Pair it with a crusty loaf of bread (maybe my super easy homemade baguettes) for a meal that feels like a warm fall hug. It’s perfect for chilly evenings, potlucks, or when you want to impress someone with minimal effort.
#KeepingItReal: Quick but Not Instant
Let’s be honest—this isn’t a “zap it in the microwave” kind of deal, but it’s not a day-long project either. From chopping to simmering, you’re looking at about 45 minutes to an hour, tops. You’ll dirty a pot and maybe a cutting board, but the cleanup’s a breeze, and the payoff is #WorthIt. Pro tip: Double the batch because leftovers reheat like a dream, and you’ll want to savor this easy corn chowder all week long or maybe share with a new friend?
Creamy Corn Chowder
Ingredients
Prep and Garnish
- 6 Slices Thick Cut Bacon Cooked, Crisped and Oil Reserved
- 2 Tbl Chopped Fresh Chives or Parsley Substitute dried chives or parsley if needed but use just a pinch (1 Tbl fresh = 1 tsp dried)
Prepare Vegetables
- 1 Medium Onion Diced
- 2 Stalks Celery Diced
- 3½ C Frozen corn kernels or fresh, cut off the cob—about 4-5 cobs
- 1 LB Russet potatoes peeled and diced into ½-inch cube
Aromatics
- 3 Cloves Garlic Minced
Spices
- S&P To Taste
- 1 tsp Smoky Paprika Optional – but if you use it to add an additional smoky flair, ensure it is SMOKED Paprika – not SWEET
Liquids and Creamy bits
- 4 C Chicken or Vegetable Broth
- 1 C Half and Half or Heavy Whipping Cream
- 2 Tbl Flour for thickening
- 4 oz Cheese of your Choice Cheddar / Colby – whatever you have
Instructions
- Mise en place: Gather your ingredients and chop veg, ready bacon etc.
- Crisp the Bacon: In a large pot over medium heat, cook the chopped bacon until crispy, about 6-8 minutes. Remove with a slotted spoon to a paper towel-lined plate, leaving the drippings in the pot. (I may have cooked more than 6 slices bacon, but hey, as I say, you do you… 🤣)
- Sauté the Veggies: Add onion and celery to the bacon drippings. Cook until softened, about 5 minutes. Stir in garlic and cook for another minute until fragrant. Salt and Pepper Veg.
- Build the Base: Sprinkle flour over the veggies and stir for 1-2 minutes to cook out the raw taste. Slowly pour in the broth, stirring to avoid lumps. Add potatoes, corn, and smoked paprika. Bring to a boil, then reduce to a simmer. (I expect I will FOREVER think of Anne Burrell when this phrase comes up! RIP 💙. BTB RTS)
- Simmer and Thicken: Let the soup simmer for 15-20 minutes, until potatoes are tender. Stir in cream or half-and-half and cheese. Cook for another 5 minutes until thickened and creamy. Taste and adjust with salt and pepper.
- Finish with Flair: Stir in half the bacon and top with the rest, plus a sprinkle of fresh chives or parsley. Serve hot with crusty bread for dunking.
Notes
Nutrition
There you have it, friends! This creamy corn chowder is your ticket to fall comfort food heaven. It’s smoky, hearty, and so easy to pull together, you’ll wonder why you didn’t make it sooner. Give it a whirl, play with the herbs, and let me know in the comments how it turns out in your kitchen. Happy souping! 🥣💖
