Easy Corn Chowder Recipe – Made With Fresh or Frozen Corn

Every August, when I find myself with a few extra ears of corn on the cob, I make this delicious and easy Corn Chowder Recipe. Although I don’t typically make soup toward the end of the summer, I just can’t beat the flavor when fresh sweet corn is readily available.

A creamy bowl of chowder filled with sweet corn kernels, potatoes and crumbles of bacon. Serve it with a Garlic Knot dinner roll and you have a delicious comfort food meal that will leave your heart happy and your belly full.

However, if you were hoping to make this using frozen corn, you are in luck! Although I prefer to use fresh sweet corn, this delicious chowder can be made with frozen corn as well.

The only difference is that you will have to let the frozen kernels cook a couple of minutes longer. And if you were considering making this with canned corn, you can do so, but the texture won’t be the same.

Instead, the corn will be softer and have less crunch and robust flavor. But by all means, if you have an extra can of corn on your pantry shelf, you can certainly put it to good use with this Easy Corn Chowder recipe!

What Is The Difference Between Soup and Chowder

I often get asked what the difference is between soup and chowder. Although I am not a culinary scientific expert, there is definitely a difference.

In very basic and general terms, a soup is generally thinner and lighter and made with chicken, beef or vegetable broth. On the contrary, chowder is much thicker and resembles the consistency of a stew.

Chowder is a combination of broth, milk and/or cream. And often times it contains potatoes, seafood, and/or vegetables.

The thickening agent in chowder is done by using various ingredients. Often times it is thickened by a roux, ground up crackers or biscuits, or in this case, the ingredients themselves.

Once this chowder is ready, half of it is pureed and mixed back in with the other ingredients. The pureeing of the potatoes and corn, in conjunction with the milk and cream makes the chowder become extra thick and creamy.

The Best Supporting Ingredient In Corn Chowder

I think we would all agree that the sweet corn kernels are the star of the show in this recipe. However, I would have a strong argument for what ingredient gets the Best Supporting Award.

Bacon! The saltiness and crunch of the bacon adds a ton of flavor and texture to this recipe. In fact, the start and end of the recipe is all about the bacon.

First, you have to cook the bacon so that it gets nice and crisp. However, instead of doing this in a skillet or making Air Fryer Bacon, it is fried up in the same pot that you will be making the chowder.

This way, once the bacon is removed from the pot, you can use the drippings to saute the vegetables. The added flavor that the bacon grease provides is amazing!

But let’s not stop there. Once the chowder is cooked and thickened, half of the bacon crumbles are stirred into the mixture.

Then to top if off, the remaining crumbles are sprinkled on top of each bowl as a garnish! Therefore, the first taste that you are going to get is one that is guaranteed to have bacon in it!

So now that your mouth is beginning to water and I have your taste buds excited, let’s get to the actual recipe. And now you will learn how easy it is to make this classic comfort food recipe.

Easy Corn Chowder Recipe For Two

*A printable recipe card is located at the bottom of this article which contains the specific measurements, temperatures and cook times. However, continue reading below to learn about more helpful tips about this specific recipe.

INGREDIENTS

• 2 slices bacon
• 1/4 cup onion diced
• 1/4 cup celery sliced
• 1 Yukon Gold potato, medium-large size, peeled and diced
• 1 bay leaf
• 1/2 teaspoon thyme
• Salt & Pepper, to taste
• 1 cup chicken broth
• 1 cup sweet corn kernels, fresh* or frozen
• 1/2 cup milk
• 1/4 cup heavy cream

*One medium ear of sweet corn will yield approximately 1/2 cup of corn once it is cut off the cob. Therefore, for this recipe, use 2 ears of corn on the cob.

Cut the corn off the cob by placing the stalk end of the shucked ear on a small bowl that is placed inside a larger shallow bowl. Then use a sharp knife to cut down the sides of the corn until all of the kernels have fallen into the bowl.

INSTRUCTIONS

As mentioned above, the first step in making this Easy Corn Chowder recipe is to cook the bacon. Start by cutting two bacon strips in half and place the bacon in a medium size pot.

Cook over medium high heat, turning frequently until the bacon is crisp. Then remove the cooked bacon and set them on paper towels to drain.

However, keep the bacon drippings in the pan. Next add the diced onion and celery to the pot and place over medium heat.

Saute the vegetables until tender. This will take about 5 minutes.

Then add the peeled and diced potato, thyme, bay leaf, salt, pepper and chicken broth to the pot. Bring the mixture to a boil.

Reduce the heat to a simmer and place a lid on the pot to cover. Maintain a simmer until the potatoes are tender, about 7-9 minutes.

Next add the corn and simmer an additional 3 minutes for fresh sweet corn. If using frozen corn increase the simmer time to 6 minutes.

While the corn is simmering, whisk together the milk and cream. Then pour it into the pot and increase the heat to achieve a light boil, being sure to stir constantly.

Thicken The Chowder

Lower the heat to a simmer and let the mixture thicken for 2 minutes. Then use an immersion blender to puree 1/2 of the corn chowder.

This will give you a good balance of pureed chowder while maintaining some whole diced potatoes and corn kernels. You can also puree half of the chowder in a high speed blender if you prefer.

Just be sure that your blender is large enough that you don’t fill it more than half full. Otherwise, the mixture could splatter all over the walls and ceiling of your kitchen.

Stir the blended mixture back into the pot until well incorporated. Continue to puree until the chowder reaches the desired consistency.

Then remove the pan from the heat and stir in half of the crumbled bacon. Divide the soup between two bowls and garnish with remaining bacon, green onions, and/or diced fresh parsley if desired.

Enjoy! Mary

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