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Corn chowder in a blue bowl.

Corn Chowder Recipe

So good, you never want it to end, a bowl of homemade Corn Chowder is a welcome treat any time of the year. Every sweet, smoky spoonful is incredible—thank heavens it’s so easy to make.
Course Main Course, Soup
Cuisine American
Keyword bacon, cheese, corn
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 8 servings (2 cups each)
Calories 512kcal
Author Meggan Hill


  • 12 ounces bacon chopped
  • 2 large onions chopped (about 3 cups)
  • 2 tablespoons butter
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon ground turmeric
  • 6 cups chicken broth
  • 1 pound thin-skinned potatoes unpeeled and diced (red or white)
  • Salt and freshly ground black pepper
  • 2 pounds frozen corn (see notes for substituting fresh corn)
  • 1 cup half-and-half
  • 6 ounces sharp cheddar cheese grated
  • chopped fresh chives for garnish, optional


  • In a large stock pot or Dutch oven or medium-high heat, cook bacon until crisp, about 5 minutes. Remove from pot and reserve. Add onions and butter and cook until softened, about 10 minutes.
  • Stir in flour and turmeric and cook 1 minute. Stir in chicken broth, potatoes, and 1 teaspoon salt. Bring to boil, reduce heat, and simmer uncovered until potatoes are tender, about 15 minutes.
  • Stir in corn, half-n-half, cheese, and bacon. Cook until corn is heated through and cheese is melted, about 5 minutes. Season to taste with salt and pepper (I like 1 teaspoon salt and 1/2 teaspoon pepper). Garnish with chives if desired.


To substitute fresh corn: You'll need 5 cups fresh kernels from about 7 ears of corn. Blanch the kernels in boiling salted water for 3 minutes, drain, and proceed with the recipe.


Calories: 512kcal