Comfort Corn Chowder has it all—sweet corn, satisfying potatoes and mouth watering bacon—all in one easy to make soup!
This soup is comfort in a bowl. It’s filling, warm, hearty and delicious. We love soup at our house, and we especially love chowders for their satisfying and creamy texture. This soup is full of flavor and scrumptious ingredients that simply make you feel good. Sweet, crisp corn, softened onion and chunky potatoes are swimming in a creamy, flavorful chowder. Oh yum!
This chowder is made in one pot, so it needs to be big enough to fit all of the ingredients. A four-quart or larger one will work. You can top it with the bacon if desired—we highly recommend it, as it adds a whole dimension of flavor, texture and satisfying protein. Bon appetit!
Can I use canned corn for this recipe?
You can use canned corn if you don’t have fresh corn, but we recommend using frozen corn whenever possible, as it retains a closer texture and flavor to fresh corn.
What kind of potatoes should I use?
Yukon Gold or Red potatoes are best for soups and stews, as they don’t break down as fast as Russet potatoes, which are too starchy and become grainy.
Is this recipe gluten free?
If you would like to make this recipe gluten-free, you can use 1 ½ tablespoons of cornstarch instead of the flour
Do I have to add bacon?
No. Bacon is optional. It adds a lot of flavor and texture, but if you don’t enjoy it or have it on hand, this chowder is awesome even without it.
Can I replace the cream in this recipe?
Chowders are creamy soups with chunks of vegetables, sometimes meat, and often seafood. When a soup calls for heavy cream it will be rich, creamy, and decadent, but high in calories and fat. A way to reduce calories and fat in a cream-based soup is to substitute with half-and-half or milk.
- Half-and-Half is a mixture of half cream, half milk. Using half & half in place of cream will lighten the texture and change the flavor, and it is an option that we use frequently. To substitute, simply use half heavy cream and half milk in the amounts a recipe calls for.
- Using milk in place of cream is even more drastic. It will work, but your soup won’t be anywhere near as rich, creamy or decadent.
- HEAVY CREAM SUBSTITUTE: The standard substitute for heavy cream is 3/4 cup milk and 1/4 cup melted butter, thoroughly mixed.
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Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
Comfort Corn Chowder
- 1/4 cup butter
- 3 tablespoons flour
- 1 small white onion diced
- 3 cups chicken broth
- 2 cups yukon gold or red potatoes peeled and cubed
- 4 cups frozen corn
- 2 tablespoons sugar
- 2 teaspoons salt
- 1/4 teaspoon white pepper
- 1 1/2 cups heavy cream
- 1 1/2 cups milk
- 1/2 pound bacon cooked and crumbled (optional)
- Melt the butter in a large saucepan over medium high heat. The entire soup will be made in this pot so make sure it is big enough.
- Add in the onions and saute for about 5 to 7 minutes. Stir in the flour until a paste forms and cook for 1 to 2 minutes.
- Whisk in the chicken stock until smooth and bring to a boil. Add in the potatoes, corn, sugar, salt and pepper. Cover and simmer until the potatoes are tender, about 15-20 minutes (cooking time will depend on how large you cut your potatoes).
- When the potatoes are tender, add in the milk and cream and stir to combine. Bring to a boil and simmer for another 5 minutes. Taste and season with additional salt and white pepper as desired. Serve hot topped with crumbled bacon (optional).
- The flour in this recipe can be replaced with 1 ½ tablespoons of cornstarch
- White pepper is used in this recipe so that the black flakes are not visible for a more appealing dish. However, if you don’t have white pepper you could always use black pepper, you’ll just have a speckled soup.
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