Jump to RecipeThis fresh corn chowder is loaded with sweet corn, Yukon gold potatoes, and crispy bacon in a creamy, homemade corn stock. Comforting, hearty, and easy to make!
There’s nothing quite like a bowl of fresh corn chowder to bring comfort to your table. This cozy soup is made with sweet, peak-season corn, buttery Yukon gold potatoes, and crispy bacon for a savory finish. The base? A rich, creamy corn stock made by simmering the cobs—so you get every bit of sweet flavor nature packed into those ears.
Whether you’re making this in the heart of summer or craving comfort on a chilly evening, this chowder with bacon checks all the boxes: creamy, hearty, and full of real, seasonal ingredients.
🌽 Why You’ll Love This Corn Chowder
- Made with fresh corn and homemade corn stock for unbeatable depth of flavor
- Yukon gold potatoes give it a buttery texture and add thickness.
- A touch of cayenne pepper adds just the right amount of warmth
- Perfect for a cozy weeknight dinner, weekend lunch, or casual gathering
- Not ideal for freezing—but easy to make fresh and enjoy throughout the week
🧂 Helpful Tips
- No immersion blender? Use a regular blender for a few cups, then stir back in.
- Make it vegetarian: Skip the bacon and use veggie broth. Add a pinch of smoked paprika for depth.
- Not freezer-friendly: Because this is a cream-based soup with potatoes, freezing can change the texture. For best results, enjoy fresh or refrigerate for up to 4 days.
- Use frozen corn if needed: It’s a great shortcut in the off-season
🛒 Ingredients
For the Corn Stock:
- Chicken broth
- Milk
- Heavy cream
- Corn cobs (reserved from fresh ears of corn)
For the Corn Chowder:
- Fresh corn kernels
- Bacon
- Onion
- Carrot
- Celery
- Yukon gold potatoes
- Sea salt
- Black pepper
- Cayenne pepper (optional)
- Chives (for garnish)
👩🍳 How to Make Fresh Corn Chowder
1. Simmer the Corn Stock
Add chicken broth, milk, cream, and corn cobs to a large pot. Bring to a gentle simmer and let cook uncovered for 25–30 minutes. Discard cobs and keep the stock warm.
This is the secret to the deep corn flavor—don’t skip it!
2. Cook the Bacon
In a large soup pot or Dutch oven, cook the chopped bacon until crisp. Transfer to a paper towel-lined plate, leaving the fat in the pot.
3. Sauté Aromatics
Sauté onion, carrot, and celery in the bacon fat for 6–8 minutes until soft and fragrant.
4. Build the Chowder
Add potatoes, corn, and warm corn stock to the pot. Season with salt, pepper, and cayenne. Simmer uncovered for about 20 minutes, or until the potatoes are tender.
5. Blend for Creaminess (Optional)
Use an immersion blender to puree about ⅓ of the soup for a creamier texture, or leave it chunky if you prefer.
6. Finish and Serve
Stir in most of the bacon (reserve some for garnish). Taste and adjust seasoning. Serve hot, garnished with crispy bacon and chopped chives.
🍽️ Serving Suggestions
Serve this corn chowder with:
- Crusty artisan bread or cheddar biscuits
- A crisp garden salad
- Grilled cheese on sourdough for a comforting lunch or dinner
Fresh Corn Chowder with Yukon Gold Potatoes and Crispy Bacon
Ingredients
For the Corn Stock:
- 4 cups chicken broth
- 1 ½ cups milk
- 1 cup heavy cream
- Reserved corn cobs from 4–5 ears
For the Chowder:
- 4 cups corn kernels fresh, or substitute frozen
- 4 oz 4 slices bacon, chopped
- 1 large onion finely diced (1½ cups)
- 1 large carrot cut into ¼″ dice (1 cup)
- 3 stalks celery finely diced (1 cup)
- 1 lb Yukon gold potatoes about 3 medium, peeled and cut into ¼″ thick pieces
- 2 –3 tsp sea salt or to taste
- ¼ tsp black pepper
- ¼ tsp cayenne pepper or to taste
- 2 Tbsp chopped chives to garnish
Instructions
Make the Corn Stock
- Place the reserved corn cobs in a large pot along with chicken broth, milk, and heavy cream. Bring to a gentle simmer over medium heat, then lower the heat and let it cook uncovered for 20–30 minutes. Remove the cobs and discard. Keep the stock warm.
- Pro Tip: This step infuses the liquid with extra corn sweetness and enhances the depth of flavor in the chowder.
Sauté the Base
- In a large Dutch oven or soup pot, cook the chopped bacon over medium heat until crisp. Remove and set aside, leaving about 1–2 tablespoons of bacon fat in the pot.
- Add onion, carrot, and celery. Sauté for 6–8 minutes, or until softened and fragrant.
Build the Chowder
- Add potatoes, corn kernels, warm corn stock, salt, black pepper, and cayenne. Stir and bring to a simmer. Cover and cook for about 20 minutes or until potatoes are tender.
Blend (Optional)
- For a creamier consistency, use an immersion blender to partially puree the soup. Blend about 1/3 of the chowder right in the pot. You can also transfer a few ladlefuls to a blender and pulse briefly.
Finish and Serve
- Stir in crispy bacon (reserve some for topping) and adjust seasoning to taste. Ladle into bowls, garnish with chives and remaining bacon, and enjoy!
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