Corn Chowder is a creamy & hearty soup that has a great flavor of fresh corn and is mixed with chilies, onions, garlic and cream. It is thickened at the end with corn meal which adds the perfect texture and additional corn flavor! Serve this chowder topped with crispy bacon, sour cream, green onions and a shot or two of hot sauce.
If you are looking for other chowder style recipes you can check out these amazing recipes on Mom’s Dinner:
Cornmeal for Thickening
In this recipe you will use cornmeal to thicken the broth. The starch from the corn will give it a little texture, but not quite enough to be considered a creamy chowder, in my opinion. Just ⅓ cup cornmeal thickens it up perfectly, and adds even more delish corn flavor!
You will just want to make sure you have time to simmer it at least 10 minutes so that it can cook into the soup and not have a “gritty” texture.
How to Make Corn Chowder
Start by removing the corn kernels from the cob. I like to do this on a rimmed baking sheet. It will catch all the corn and juices. Make sure you reserve the corn cobs, you will use them in the stock.
In a large empty pot, set over medium heat, crisp up about 6 bacon slices that have been diced. Remove the bacon and set aside. Make sure to keep the bacon grease in the pot!
Saute 1 diced onion, 1 cup diced celery, and 2 chopped garlic cloves in the bacon grease, about 5 minutes.
Add the 4 oz green chilies and 2 tsp chicken base to the pot, give it a stir to coat the veggies. Now add the 32 oz chicken stock, ¼ tsp Lawry’s salt, ¼ tsp black pepper, and the corn cobs. You can cut the cobs in half it they aren’t fitting in your pot.
Simmer the corn cobs for about 20 minutes. Then remove them and discard.
Stir in the corn kernels and ⅓ cup cornmeal. Simmer over medium heat for 15 minutes until the cornmeal is cooked through and your soup is pretty thick.
Now remove the pot from the heat and stir in 1 ½ cups half & half. Let cool for about 5 minutes before serving.
If your soup is too thick add a little extra cream or broth and simmer it in for a couple minutes.
If your chowder is not thick enough add another tablespoon of cornmeal and let it simmer for another 5-10 minutes.
Serve your corn chowder topped with the crispy bacon, sour cream, green onions, and/or hot sauce! Also serve some warm crusty bread on the side.
Store leftover corn chowder in an airtight container in the fridge for up to 4 days. It may thicken in the fridge, to reheat add milk or chicken broth to reconstitute.
Corn Chowder Recipe
- 6 pieces bacon, diced
- 1 yellow or white onion, chopped
- 1 cup celery, chopped
- 3 garlic cloves, chopped
- 4 oz can chopped green chilies
- 2 tsp chicken base I use Better Than Bouillon brand
- 32 oz chicken stock or broth
- 3 ears fresh corn corn cut from the cob, reserve the cobs!
- ¼ tsp season salt Lawry's
- ¼ tsp black pepper
- ⅓ cup cornmeal
- 1 ½ cups half & half
- On a rimmed baking sheet cut all the corn from the cobs. Reserve the cobs for the stock, set the corn aside.
- In a large pot cook the diced bacon until crispy. Using a slotted spoon remove the bacon and set aside. Leave the grease in the pot.
- Over medium heat, add the 1 chopped onion, 1 cup chopped celery and 3 chopped garlic cloves to the pot. Saute in the bacon grease for 5 minutes.
- Add the 4 oz can green chilies, and 2 tsp chicken base. Stir around the pot.Pour in the 32 oz chicken broth, ¼ tsp season salt, ¼ tsp pepper, and the corn cobs to the liquid. Bring to a boil over medium high heat, then lower to medium and simmer for 20 minutes.
- Remove the corn cobs and discard.
- Pour in the corn kernels and the ⅓ cup cornmeal. Give the chowder a good stir. Let it simmer over medium low heat for 15 minutes until the cornmeal is cooked through and no longer gritty.
- Remove from the heat and stir in 1 ½ cups half & half. Let cool for 5 minutes and serve.
- Serve topped with sour cream, bacon, green onions, hot sauce and/or red chili flakes.
If nutrition facts are provided they are calculated as an estimate to the best of our knowledge.