Corn Chowder
Corn chowder is a creamy, hearty soup that feels both rustic and comforting. It easy to make and is a classic that captures the essence of home-cooked goodness in every spoonful.
Why should I make Corn Chowder?
It’s hard to beat the inviting aroma of corn chowder simmering on the stove. The sweetness of the corn, chunks of potato and the gentle savouriness from the bacon and onions come together in every creamy spoonful.
What is Chowder?
Chowder is a type of rich, hearty soup typically thickened with milk, cream, or a roux, and brimming with chunky ingredients such as potatoes, vegetables, seafood, or meat.
Unlike pureed soups, chowder is distinguished by its rustic, substantial texture. Although the most iconic chowders are creamy, some regional varieties are broth-based or even tomato-based, showcasing the dish’s versatility.
What ingredients do I need to make Corn Chowder?
The ingredients for this soup are readily available in most grocery stores and supermarkets. You probably already have most of them in your larder or refrigerator. Here is what you need:
- onions
- olive oil
- butter
- potatoes
- flour
- sweetcorn
- stock
- bay leaf
- milk
- cream
- parsley
You’ll find all the quantities and full instructions in the recipe card at the bottom of this page.
I don’t have olive oil, what can I substitute?
You can use other types of oil such as sunflower oil, rape seed oil (canola) or a blended vegetable oil. Or you can use all butter, but be careful with the heat when you saute the onion as it can burn.
What are lardons?
Lardons are small pieces of fatty bacon called lardons in France and pancetta in Italy. I use smoked lardons as I like the rich smoky flavour they add to the soup. If you can’t find lardons or pancetta you can use smoked streaky bacon.
What kind of potatoes should I use?
You can use most types of potatoes in this corn chowder. In summer, I like to use small new potatoes that can be cooked in the soup with their skins on . If you can get them small enough then you don’t even have to cut them.
Later in the year large potatoes can be peeled and cut into bite sized chunks. It’s best to use waxy potatoes that will hold together , as some varieties will disintegrate when cooked in the soup. I recommend varieties such as Desiree or Duke of York, Rooster or Yukon Gold.
What kind of corn can I use?
I use frozen sweetcorn kernels because they are convenient and available all year round. You can use fresh corn that you cut from the corn cobs or you can use canned corn.
What kind of stock should I use?
I chose ham stock to compliment the bacon pieces that are included in the soup. However, you can use chicken stock, or vegetable stock if you prefer. Homemade stock will give the best results but if it’s not available then you can buy ready made or use stock pots or stock cubes.
What is a bay leaf?
A bay leaf is a fragrant, oval-shaped leaf commonly used as an aromatic ingredient in cooking. Most often, bay leaves come from the evergreen tree Laurus nobilis, also known as the bay laurel, which is native to the Mediterranean region.
What can I substitute for bay leaf?
Thyme offers an earthy, slightly minty flavour profile close to bay leaf’s herbal notes. Use a small sprig of fresh thyme or a pinch of dried thyme as a substitute for one bay leaf.
Can I substitute plant based milk and cream?
I have only made Corn Chowder with dairy milk and cream, however I can see no reason why plant-based alternatives should not work equally well.
Can I make Corn Chowder in advance?
The soup can be made up to 3 days in advance. Once it has cooled, store it in the fridge in sealed containers then reheat. Bring it back to the boil and ensure it is piping hot before serving.
Can I freeze this soup?
Yes, you can freeze Corn Chowder. Cool the soup and put it into freezer proof containers leaving some space at the top of the container for the soup to expand as it freezes.
I recommend freezing soup in the portion sizes that you will need. You can keep frozen soup for up to 3 months without any deterioration in quality. Thaw it overnight in the fridge and reheat until piping hot.
Vegetarian
Corn Chowder and be made without the bacon and with vegetarian stock to make it suitable for vegetarians.
Gluten Free
Wheat flour used to thicken the soup, however you can substitute cornflour or another gluten free flour in this recipe. As always, please check any packaged ingredients such as stock cubes or stock pots to ensure that they are suitable for your dietary needs.
For more information regarding any dietary information provided on this website, please refer to my Nutritional Disclaimer.
How should I serve Corn Chowder?
Serve Corn Chowder warm in a deep bowl garnished with a minimum of finely chopped herbs. This is a fun soup to serve with lots of additional toppings. Put them on the table for everyone to help themselves:
- Croutons – these crisp pieces of fried bread add a great crunch to your bowl of chowder.
- Bacon pieces – there’s bacon in the soup but I like to crisp up some more bacon to sprinkle over the top.
- Corn kernels – add a few cooked corn kernels to your soup. They look pretty and you can never have too many.
- Grated cheddar cheese – grated cheese goes so well with chowder. Get a few cheese pulls as the cheddar melts into your soup!
- Chopped herbs – try some herbs other than parsley, I like to ring the changes with some finely chopped chives or thyme.
- Garlic bread is a delicious accompaniment and my Wild Garlic Bread or Wild Garlic Tear and Share are ideal to make this luscious soup into a special meal.
You can also enjoy corn chowder chilled making it a refreshing summer dish.
CORN CHOWDER
Equipment
- Large saucepan
- Sharp knife
- chopping board
- Measuring spoons
- measuring jug
- wooden spoon
Ingredients
- 1 tbsp olive oil
- 15 g (1 tbsp) butter
- 100 g (½ cups) bacon lardons (pancetta)
- 1 onion finely chopped
- 400 g (14 oz) potatoes,
- 2 tbsp flour
- 500 ml (1 pt) ham stock
- 350 g (2⅓ cups) frozen sweetcorn
- 1 bay leaf
- 400 ml (1¾ cups) milk
- 200 ml (¾ cups) double (heavy) cream
For Garnish
- 15 g (¼ cups) flat leaf parsley
- 100 g (½ cups) bacon lardons optional
- 50 g (½ cups) grated cheese optional
- 40 g (1 cups) croutons optional
Instructions
- Put 1 tbsp olive oil and 15 g (1 tbsp) butter into a pan and heat until the butter has melted and started to sizzle.
- Add 100 g (½ cup) bacon lardons to the oil and butter and saute until it starts to get a little colour but is still soft.
- Turn the heat down and add 1 finely chopped onion. Saute for 4 minutes, making sure the onion doesn't colour.
- Remove from the heat and add 2 tbsp flour, mixing well. Cook out the flour for two minutes.
- Gradually add the 500 ml (1 pint) ham stock stirring so that lumps don't form.
- Peel and cut 400 g (14 oz) potatoes into even-sized, small cubes. If you are using new potatoes then you don't need to peel them.
- Add the cubed potatoes to the stock.
- Add 350 g (2 ⅓ cups) frozen sweetcorn to the pan.
- Add the bay bleaf, stir and bring to a boil then turn down the heat and simmer for 20 minutes.
- Add 400 ml (¾ pint) milk and bring back to a simmer.
- Then add 200 ml (¾ cup) double cream.
- Serve in bowls topped with 15 g (¼ cup) finely chopped parsley and add optional toppings of grated cheese, crispy bacon pieces and croutons. Or serve with crusty bread on the side.
Notes
Additional optional toppings
- chopped chives
- crumbled bacon
- grated cheese
- croutons
- corn kernels
Nutrition
This recipe was first published on Farmersgirl Kitchen in November 2019.
I adore sweetcorn chowder but never seem to remember to make it!… I may put an alarm on this post to remind me over the Christmas period… gorgeous recipe x
I love chowder of any kind, there is something so nice about it and it reminds me of trips to the US as I always eat it there. Like Dom though have never made it, so must rectify that. x
I have always loved a good chowder so this is a recipe I will definitely be making. Haven't made it in ages but do love it. So thanks for reminding me!
I am a BIG lover of sweetcorn in thick soups such as chowder and that looks VERY good, perfect for cold winter days! Karen
I love a proper hearty soup and this chowder really hit the spot. The combination of bacon and sweetcorn was perfect.
Looks great, but no seasonings x bay leaf and bacon?!
seems very bland. I’ll need to really jazz it up for my family.
Hi Nancy, the ham stock is very highly seasoned and quite salty. You can certainly add further seasoning to your own taste but all the seasoning I needed was in the stock (broth).