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5.0 from 183 votes

Corn Chowder

This easy Corn Chowder recipe is hearty, flavorful, and loaded with fresh corn, bacon, potatoes, green chilies, and chipotle peppers!

Prep Time
5 mins
Cook Time
5 mins
Total Time
40 mins
Servings: 8
Calories: 272 kcal
Course: Side Dish , Main Course , Soup
Cuisine: American

Ingredients

  • 3-4 lices Bacon , chopped
  • 1 yellow onion , diced
  • 2 ribs celery , chopped
  • 2 Tablespoons butter
  • 4 cups corn , fresh or frozen (about 5 ears)
  • 1 large potato* , peeled and chopped
  • 1-2 whole chipotle peppers in adobo sauce* , finely diced
  • 4 ounce can mild diced green chiles , undrained
  • 4 cups low-sodium chicken broth
  • 1 1/2 cups half and half , cream, or whole milk
  • 1/2 teaspoon salt
  • 3-4 Tablespoons cornmeal

Instructions

    Cup of Yum
  1. Add bacon pieces to a large soup pot over medium heat. Cook for 3-5 minutes.
  2. Add the diced onion and celery and stir, cooking 3 to 4 more minutes. 
  3. Add butter and stir until melted. Add corn. Stir and cook for one minute.
  4. Add chopped potato, green chilies and chipotle chilies.
  5. Slowly pour in chicken broth and half & half. Add salt and stir. Bring to a low boil. Reduce heat to low.
  6. Ladle some of the soup broth into a bowl and stir 3 tablespoons of cornmeal into it, stirring until smooth. Pour into the soup pot. Cover and cook for 15 minutes over low heat.
  7. If chowder needs more thickening, add another tablespoon of cornmeal mixed with a little broth.
  8. Serve in a yummy homemade bread bowl!

Notes

  • *Chipotle Peppers in Adobo Sauce can be found at your local grocery store in the Mexican food aisle. Spoon out one or two of the whole chilies (less for milder heat) dice them and add to the soup.
  • Potato: russet or yukon gold will work. I even use canned diced potatoes or diced frozen potatoes when I'm in a hurry. 
  • Chicken Corn Chowder: Add shredded chicken, or swap it out for the bacon.
  • Cornstarch: I love the texture the cornmeal provides, but to thicken chowder with cornstarch, make a cornstarch slurry by whisking together 2 teaspoons of cornstarch with 1 tablespoon of water and stir the slurry into the soup. Cook for a few minutes to allow it to thicken.
  • Slow Cooker: Follow directions as listed, but before adding the half and half, place in slow cooker on low for up to 6 hours. Add half and half and thicken right before serving.
  • Make Ahead Instructions: Corn chowder tastes great up to one week later, so it's a great soup to make ahead of time!
  • Freezing Instructions: Freeze for up to 3 months. For best results, I recommend waiting to add the potatoes and half and half until after thawing and heating the frozen soup.

Nutrition Information

Calories 272kcal (14%) Carbohydrates 33g (11%) Protein 9g (18%) Fat 14g (22%) Saturated Fat 7g (35%) Cholesterol 30mg (10%) Sodium 294mg (12%) Potassium 622mg (18%) Fiber 3g (12%) Sugar 5g (10%) Vitamin A 512IU (10%) Vitamin C 10mg (11%) Calcium 72mg (7%) Iron 1mg (6%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 272

% Daily Value*

Calories 272kcal 14%
Carbohydrates 33g 11%
Protein 9g 18%
Fat 14g 22%
Saturated Fat 7g 35%
Cholesterol 30mg 10%
Sodium 294mg 12%
Potassium 622mg 13%
Fiber 3g 12%
Sugar 5g 10%
Vitamin A 512IU 10%
Vitamin C 10mg 11%
Calcium 72mg 7%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.