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+ servings
bowl of summer corn chowder with bacon

Easy Corn Chowder Recipe

Learn how to make an Easy Corn Chowder Recipe for your next meal. Serve it up with crispy bacon, green onions, and fresh basil.
Course dinner, lunch
Cuisine American
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 10
Calories 336kcal


  • 10 slices of chopped bacon
  • 1 peeled and small diced sweet onion
  • 4 small diced stalks of celery
  • 1 seeded and small diced red bell pepper
  • 3 finely minced cloves of garlic
  • 1/3 cup of cream sherry
  • 8 ears of corn
  • 10 each large diced red potatoes
  • 80 ounces chicken stock
  • 1/4 cup cornstarch
  • 1/4 cup water
  • 2 cups 1/2 and 1/2
  • sea salt and fresh cracked pepper to taste
  • Tabasco to taste
  • Lea & Perrins to taste
  • fresh sliced green for garnish


  • Add some corn in the husk onto a sheet tray and back in the oven at 425° for about25 minutes
  • In a large hot pot on high heat render the bacon fat and cook the bacon until it becomes crispy. Once it is cooked, remove the bacon from the pan turn down the heat to medium and add in the onions, celery, peppers, and garlic and sweat over low heat for 10-15 minutes
  • Deglaze with the cream sherry and cook until it becomes absorbed and only a small amount remains. The technical term for this is au sec, whichmeans almost gone.
  • Now,remove the corn from the oven and cool slightly before shucking and trim thekernels off of the cob and add them to the pot with sautéed vegetables alongwith the potatoes
  • Pour in the stock, turn the heat to high and bring the soup to a boil.
  • In a small bowl whisk together the cornstarch and water and then whisk the slurry or roux into the soup until it becomes very thick, as a chowdershould be, and cook it for a few more minutes over medium-low heat.  Thetechnical term is called nappe which means the soup can coat the bacon of aspoon.
  • Whisk in ½ and 1/2 and back in the crispy bacon lardons along with salt, pepper,Worcestershire sauce and tabasco sauce.
  • Adjust the seasonings with salt, pepper, Tabasco and Lea & Perrins and garnish with the green onions and crispy bacon lardons


Chef Notes:
  • To also ensure the corn is ripe and in season shuck the very top part of the corn by pulling it apart exposing the top of the corn cob.  If the corn kernels are bright yellow, firm, in tact and full on the cob then you are good to go.
  • A roux is a thickening agent used in cooking and commonly used in chowders.  It provides thickness and body to the soup.
  • How to Store: This corn chowder can be stored covered in a plastic container in the refrigerator for up to 5 days.  In addition it can be frozen covered in a plastic container for up to 2 months.  After thawing it can be reheated as described above.
Slow Cooker Instructions:
  1. Complete steps 1 through 4 in a slow cooker using the saute function.
  2. Next, cook the corn chowder, along with the potatoes on high heat in the slow cooker for 2 hours or until the potatoes are tender.
  3. Instead of using a roux to thicken the soup, use a slurry which is equal parts volume of corn starch and water a mixed together and then whisk it into the soup and cook until it becomes thick stirring every few minutes.
  4. Once it is thick simply set the slow cooker to warm and serve with garnishes of sliced green onions and crisp cooked bacon lardons.


Calories: 336kcal | Carbohydrates: 31g | Protein: 13g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 39mg | Sodium: 518mg | Potassium: 659mg | Fiber: 2g | Sugar: 11g | Vitamin A: 765IU | Vitamin C: 23mg | Calcium: 75mg | Iron: 1mg