Creamy Corn Chowder

This Creamy Corn Chowder is pure comfort food, packed with fresh summer corn, tender potatoes, smoky bacon, and a rich, savory broth. Made with a mix of fresh and canned corn plus evaporated milk for extra creaminess, it’s a cozy homemade soup with big flavor in every bite.

Looking for other soup recipes? Try my creamy potato soup, homemade chicken noodle soup & taco soup with ground beef next!

this recipe!

Why You’ll Love This Creamy Corn Chowder With Bacon

Hearty and comforting: Packed with sweet corn, tender potatoes, and savory flavor in every spoonful.
Quick and easy: Made with simple ingredients and ready in under an hour.
Perfect for leftovers: Tastes even better the next day! This potato corn chowder is a meal prep win!

Ingredients for Corn Chowder

6 Slices Bacon

7 Ears Corn

1 Large Onion, diced

1 Large Rib Celery, diced

2 Medium Carrots, peeled and diced

4 Yellow Potatoes, peeled and cut into 1” cubes

2 Garlic Cloves, minced

3 Tablespoons All Purpose Flour

4 Cups Chicken Broth

1 (15oz Can) Cream Style Corn

1 Pinch of Red Pepper Flakes

1 teaspoon Salt

½ teaspoon Black Pepper

1 (10oz Can) Evaporated Milk

1 Bunch Chives

How To Make Corn Chowder Without Heavy Cream

Note: This is an overview. See the recipe card below this post for a full printable list of ingredients with quantities and full instructions.

STEP ONE – Add the bacon to a large skillet and cook over medium-high heat until crispy. Remove the bacon and chop – keep for later.

STEP TWO – Add the remaining bacon grease to a large Dutch Oven type pot, cook the onion, celery, carrots and potatoes, until the onions are soft.

STEP THREE – Remove the corn from the cobs (keeping the cobs).

STEP FOUR – Add the corn to the pot and stir to combine.

STEP FIVE – Add the flour and cook another 2 minutes.

STEP SIX – Slowly pour in the chicken broth, stirring to mix with the flour.

STEP SEVEN – Add the creamed corn and seasonings and stir.

STEP EIGHT – Add the retained corn cobs (just about 4 will do), and push down into the soup.

STEP NINE – Add the evaporated milk and stir. Cover and simmer over a medium heat for about 20-30 minutes.

STEP TEN – Remove the corn cobs and serve with a sprinkle of crispy bacon and some chopped chives.

Storage & Freezing Instructions

Once the corn chowder has cooled completely, store in an airtight container in the refrigerator for up to 4 days.

Store in a freezer safe container for up to 6 months.