Creamy Corn Chowder (with the best simple corn stock)
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This creamy corn chowder gets its deep, sweet flavor from a quick corn stock made by simmering the stripped cobs, then fills out with crispy bacon, tender potatoes, and plenty of sweet kernels. It’s rich and cozy but still tastes fresh, and it only needs a few ears of corn and some kitchen staples.
If you’ve never made corn stock before, it’s the step that makes this chowder. By simmering the stripped cobs in chicken stock, you pull every last bit of sweetness out of the corn, creating a broth that tastes like pure summer. It only takes a few extra minutes, but it’s what gives the finished soup its deep, sweet corn flavor all the way through, rather than just in the kernels you spoon up.
From there, crispy bacon, tender potatoes, and plenty of sweet kernels turn it into a rich, cozy chowder. It’s hearty and comforting, but that golden corn stock keeps everything tasting fresh and bright instead of heavy. It’s just as good on a chilly fall evening as it is at the tail end of summer when corn is at its sweetest.
Best of all, it’s a genuinely simple recipe. There are no fancy techniques or hard-to-find ingredients, just a few ears of corn, a pot, and a handful of kitchen staples.
A few ingredient notes
- Corn: When it’s in season, I always use corn on the cob so I can make the corn stock, which adds a lot of sweet flavor. But I have made this with frozen corn and it’s still very tasty. I would avoid canned corn unless it’s a real pinch as the texture is too soft.
- Stock: While I almost always make this with homemade chicken stock, if I’m out, store-bought chicken bone broth works well.
- Cream: I use half and half, which has about 10% milk fat, rather than whipping cream, to lighten up the recipe. But don’t worry, it’s still wonderfully creamy!
Storage and reheating instructions
Store any leftover corn chowder in a covered container in the fridge for up to 4 days. The soup will thicken as it sits, so give it a good stir before reheating.
To reheat, warm it gently on the stove over medium-low heat, stirring often so it heats evenly without scorching. You can also microwave it in short intervals, stirring between each one. If the chowder feels too thick, add a splash of chicken stock, milk, or water to bring back the creamy consistency.
Freezing: I don’t recommend freezing this soup as the potatoes can become a little grainy after they are thawed.
Creamy Corn Chowder (with the best simple corn stock)
Ingredients
- 4 corn on the cob (see notes for using frozen corn)
- 4 cups chicken stock
- 4 strips bacon
- 1 small onion (finely minced)
- 2 ribs celery (chopped small)
- 2 medium carrots (chopped small)
- 1 teaspoon EACH: salt and pepper
- 2 cloves garlic (finely minced)
- ¼ cup all-purpose flour
- 2 large Russet potatoes (peeled and diced)
- 1 cup half and half
- Soda crackers (for serving)
Instructions
- Cut the kernels off the cob (see notes for how to do this easily).4 corn on the cob
- Set the kernels aside and place the cobs into a medium-sized pot, breaking them in half if needed. Add the chicken stock and bring the pot to a boil over high heat. Lower the heat, cover the pot, and simmer gently until needed later in the recipe.4 cups chicken stock
- Use a pair of kitchen sheers to cut the bacon into ⅛" pieces and then add them to a soup pot. Cook over medium heat until they are almost crispy, about 8 minutes.4 strips bacon
- Remove all but 2 tablespoons of the bacon fat from the pot and then add the corn kernels and cook for 3 minutes. Remove a scoop of the corn and bacon for garnish.
- Add the onion, celery, carrots, salt, and pepper and saute for 3 minutes, until they have softened. Add the garlic and cook for 30 seconds. Sprinkle the flour over the veggies and stir constantly for 1 minute.1 small onion, 2 ribs celery, 2 medium carrots, 2 cloves garlic, 1 teaspoon EACH: salt and pepper
- Add a scoop of the hot broth to the pot and scrape the bottom of the pot to remove any browned bits. Pour the remaining broth into the pot, discarding the corn cobs. Add the potatoes and bring the pot to a boil. Lower the heat, cover the pot, but keep the lid slightly ajar, and simmer gently until the potatoes are tender, about 12-15 minutes.2 large Russet potatoes
- Remove the pot from the heat and pour in the cream. Season to taste with salt and pepper.1 cup half and half
- Serve the soup garnished with the reserved corn and bacon and some soda crackers.Soda crackers
Notes
Nutrition
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