Corn Chowder

With sweet, fresh corn, still available at the local farmers market, we just couldn’t resist trying our hands at some fresh corn chowder. The recipe is adapted from one by Mitchell Davis in Kitchen Sense and is full of flavor. The original recipe calls for a strip of bacon, but you can add a little bacon fat instead, if you have some on hand, or just add a little more butter.

Corn Chowder Recipe

  • Prep time: 15 minutes
  • Cook time: 1 hour, 15 minutes
  • Yield: Serves 6-8

For vegetarian option, omit the bacon and use 2 Tbsps of butter instead.



  • 2 ounces of bacon (1 thick strip), cut into 1/2-inch pieces
  • 1/2 large yellow onion, chopped (about 3/4 cup)
  • 1/2 cup small diced red bell pepper
  • 1/2 cup small diced celery
  • 4-5 ears of sweet corn, kernels removed from the cobs (about 3 cups), cobs reserved (see steps for taking corn off the cob)
  • 1 bay leaf
  • 4 1/2 cups milk, whole or low fat
  • 2 medium Yukon Gold potatoes, peeled and large (1-inch) diced (about 3 cups)
  • 3 teaspoons of Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon fresh thyme leaves


1 Place chopped bacon into a large, heavy-bottomed soup pot. Heat on medium heat until the bacon slightly browns and renders its fat, 3-4 minutes. Add the chopped onions, red bell pepper, and celery, lower the heat to medium low and cook until vegetables soften.

2 Break the corn cobs in half (after you've stripped off the corn) and add the cobs to the pot. Add the milk and the bay leaf. Bring to a boil and reduce heat to a bare simmer. Cover the pot and cook for 20 minutes. Make sure the heat is as low as can be and still maintain a gentle simmer (on our stove we had to use the "warm" setting) to prevent scalding the milk on the bottom of the pan.

3 After 20 minutes, add the potatoes, salt, and thyme to the pot. Increase the heat to return the soup to a simmer, then lower the heat to maintain the simmer and cook for another 10 minutes.

4 Discard the cobs and the bay leaf. Add the corn kernels and black pepper. Again raise the heat to bring the soup to a simmer, then lower the heat and cook for another 5 minutes, until the potatoes are fork tender.

Add more salt and pepper to taste.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on Simply Recipes. Thank you!


Roasted Corn Chowder with Cilantro from Karina.

Never miss a recipe!

Subscribe to Simply Recipes free via email:

Showing 4 of 45 Comments

  • Jennifer

    This sounds delicious. I’ve been craving a good soup as the weather turns a bit colder lately.

    Q. Is the corn cooked first or just cut off the cob raw?

  • Elise

    Hi Jennifer – You’ll need very fresh, raw corn.

  • Anonymous

    Make it southwestern by substituting Sweet Potato and a canned chipotle pepper or green chiles! My Favorite!!!!

  • Anne

    Hi Elise-
    Does the broth thicken or is it more liquid-y? (Does my question even make sense?) Either way, it looks and sounds delicious. Yum.

View More Comments / Leave a Comment