Looking for a cozy soup recipe that’s simple to make? Wait until you try this flavorful corn chowder recipe that’s super easy to make!
This easy corn chowder recipe takes less than an hour to prepare and tastes so good. From the creamy freshness of the corn to the bits of bacon and spicy jalapenos, this soup has a slight kick with layers of yummy flavor.
Way back in the day, we used to gather with my husband’s family in Long Beach Island every summer.
All of my husbands siblings would gather with their spouses and kids under one roof to reconnect at the beach and make memories.
One year, we decided to do a chowder competition where several of us made some version of chowder and the family taste tested each dish.
While some made different versions of clam and seafood chowder, I made this simple recipe for corn chowder and it was a huge hit!
So I think you’ll love it too.
It’s a great year round soup that is also perfect for a cozy night.
Wait until you taste this light corn chowder recipe!
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Why Is It Called Chowder?
Interestingly, the word “chowder” comes from the word “calderia” which sounds a lot like cauldron doesn’t it?
It’s Latin for a place to warm things, like a pot.
The term evolved over time where the French referred to it as “chaudiere.” And I’ve read that it may also derive from an old English word that referring to a fish peddler, called “jowter.”
What Makes It a Chowder?
While similar to a stew or soup, chowder is usually made with milk or cream and thickened with a roux, crackers, or biscuits.
This soup is made with a light roux.
It doesn’t really need crackers or biscuits but that doesn’t mean you can’t enjoy them with it.
What’s the Difference Between Corn Soup vs. Corn Chowder?
Soups tend to be lighter and thinner. Whereas chowders are usually thickened with potatoes, corn, and/or seafood.
As much as I love a hearty bowl of thick and creamy chowder, this recipe for corn chowder is a little thicker than a soup bur lighter than a chowder.
And I love it that way.
What Makes This Corn Chowder Recipe So Easy?
Preparing this corn chowder recipe is pretty easy and takes little time.
The great thing about it, is the forgiveness of the recipe so you can tweak it and make adjustments to your own taste.
You can do more or less work if you want, but I prefer to keep soups on the simple side of preparation.
And while I don’t make mine super thick, you can’t beat the light, creamy flavor of this recipe for corn chowder.
How to Make Corn Chowder Recipe Easy?
After dicing the veggies up, it’s a one pot meal with minimal clean up.
However, if you prefer a thicker chowder, you can puree some frozen corn in a food processor to add to the soup.
I don’t make it that way because I think that creates a powerful corn flavor to the soup.
Where I prefer it be a little more balanced.
Corn Chowder Recipe Ingredients
This recipe for corn chowder uses minimal ingredients, all of which you can keep stocked in your pantry.
Here’s what you need to make this version of corn chowder recipe easy.
- jalapeno or other spicy pepper
- fresh corn
- extra virgin olive oil
- vegetable or chicken stock
- half and half
- salt and pepper to taste
- scallions (optional)
- cilantro (optional)
- shredded cheddar (optional)
- bacon (optional)
When I make this corn chowder recipe, I offer a few different toppings to enjoy. So don’t feel like you have to use all of the options if you don’t want to.
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Directions to Make This Easy Corn Chowder Recipe
Cut up three slices of bacon.
Heat a dutch oven or stock pot over medium heat with 1 tablespoon of extra virgin olive oil.
While the bacon is cooking, dice the onion, carrots, celery, and pepper. (Omit the spicy pepper and go with green pepper if you want it less spicy.)
Then add another tablespoon of extra virgin olive oil to the pot.
Add the onions, carrots, and celery and cook down for roughly 7-10 minutes until soft.
Mince one clove of garlic.
Add the minced garlic and saute until it releases that garlicky smell (about 30 seconds-1 min).
To make the roux and thicken it up, add 1-2 tablespoons of flour and mix it in well. I prefer mine a little lighter, so I usually go with 1 tablespoon. And you can also use corn starch in lieu of flour if you prefer.
Next add the vegetable or chicken stock and bring to a boil.
Cook over medium heat until the base boils, then add fresh corn.
Turn down the heat and let it simmer for 30 minutes.
Add half and half to bump up the creaminess and heat for 5 minutes stirring constantly. You can also use heavy cream if you want. I usually don’t have that on hand so I use half and half.
Serve with shredded cheddar, bacon, scallions, and cilantro.
Variations of This Recipe for Corn Chowder
There are other versions of this recipe with potatoes added. I don’t make mine with potatoes because it adds a few extra steps with peeling the skins and dicing them up.
But if you want to add them in, feel free.
If you do though, cut them up into bite-size pieces and cook them in the soup covered for 45 minutes on medium with the corn and before adding the cream.
And if you prefer to make this dish without the bacon, feel free to omit it. The bacon adds more flavor but if you are vegetarian or want a little less fat, it’s OK to exclude it.
Sometimes if I have leftover cooked chicken breast, I’ll shred that up and toss that in with the cream just to heat it through and then serve immediately.
Corn Chowder Recipe Easy
- 1 Dutch Oven or stock pot
- 1 Onion, diced
- 2 Carrots, chopped
- 3 Celery, chopped
- 3 pieces Bacon, diced
- 5 ears Corn, Fresh If using frozen, 1 bag is good.
- 2 tablespoons Extra Virgin Olive Oil
- 1 Jalapeno, diced
- 1 clove garlic, minced
- 1-2 tablespoons flour
- 48 ounces vegetable or chicken stock
- 1/4 cup Half and Half or Heavy Cream
- 1 Bay Leaf
- Salt (to taste)
- Pepper (to taste)
- 1 bunch Cilantro, chopped
- 4 ounces Shredded Cheddar Cheese
- 1 bunch Scallions, chopped
- Cut up three slices of bacon.
- Heat a stock pot over medium heat with 1 tablespoon of extra virgin olive oil.
- While the bacon is cooking, dice the onion, carrots, celery, and pepper.
- Then add another tablespoon of extra virgin olive oil.
- When it’s heated, add the onions, carrots, and celery and cook down for 7-10 minutes until soft.
- Mince one clove of garlic.
- Add the minced garlic and saute until it releases that garlicky smell (about 30 seconds-1 min).
- To make the roux and thicken it up, add 2 tablespoons of flour and mix it in well.
- Then add the vegetable or chicken stock.
- Cook over medium heat until the base boils, then add the bay leaf and corn.
- Turn down the heat and let it simmer for 30 minutes.
- Add half and half to bump up the creaminess and heat for 5 minutes stirring constantly.
- Remove the bay leaf before serving.
- Serve with shredded cheddar, bacon, scallions, and cilantro.
- Healthy Instant Pot Chicken Tortilla Soup Recipe
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Looking for More Great Soup Recipes?
I love a good cozy soup recipe that is easy to make and feels like a hug in a bowl.
Wait until you try these soup recipes!
- Easy Corn Chowder Recipe
- Best Recipe for Pasta Fagioli
- Recipe for Chicken Soup Homemade
- Creamy Balsamic Tomato Soup Recipe
- Healthy Instant Pot Chicken Tortilla Soup
- Easy Spinach Tortellini Soup
- Tortellini Soup with Sausage and Spinach
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