Stop Scrolling: This “Corn Chowder Recipe Easy” Delivers Creamy Comfort in 30 Minutes Flat

You know that dish that tastes like a hug and looks like a million bucks, but takes less effort than sending a “what’s for dinner?” text? This is it. Creamy, sweet, savory corn chowder that doesn’t require culinary wizardry or a sink full of dishes.

It’s hearty enough to stand alone, cheap enough for weeknights, and impressive enough for guests you want to secretly flex on. No fluff, no fuss—just bold flavor, fast.

Why You’ll Love This Recipe

It’s weeknight-proof: Ready in about 30 minutes with simple, affordable ingredients.
Ultra-creamy without being heavy: Smart combo of potatoes and dairy gives you body and richness without a food coma.
Flexible and forgiving: Fresh, frozen, or canned corn all work. Bacon or no bacon?
Your call.
Comfort in a bowl: Sweet corn, savory aromatics, and a silky broth hit that nostalgia button hard.
Meal prep friendly: Stores and reheats well, and it freezes like a champ.

Ingredients

4 slices bacon, chopped (optional but awesome; sub 2 tbsp butter or olive oil if skipping)
1 tbsp butter (add even if using bacon for extra richness)
1 medium yellow onion, diced
2 ribs celery, diced
1 red bell pepper, diced (adds sweetness and color)
3 cloves garlic, minced
3 cups corn kernels (fresh off the cob, frozen, or canned and drained)
2 medium Yukon Gold potatoes, peeled and diced small (about 1/2-inch)
4 cups low-sodium chicken or vegetable broth
1 cup whole milk (or half-and-half for extra creaminess)
1/2 cup heavy cream (optional but glorious; sub more milk if you prefer)
1 bay leaf
1 tsp smoked paprika (or sweet paprika if you prefer)
1/4 tsp cayenne pepper (optional, for a gentle kick)
Salt and black pepper to taste
2 tbsp chopped fresh chives or green onions, for garnish
1 tbsp fresh lime juice or a squeeze of lemon (brightens everything at the end)

Let’s Get Cooking – Instructions

Crisp the bacon: In a large pot or Dutch oven over medium heat, cook chopped bacon until crispy, 6–8 minutes. Remove to a paper towel-lined plate. Leave 1–2 tbsp bacon fat in the pot.
If skipping bacon, melt the butter and add 1 tbsp olive oil.
Sauté the aromatics: Add butter (if using) to the pot. Stir in onion, celery, and bell pepper with a pinch of salt. Cook 5 minutes until softened and glossy.
Add garlic and cook 30 seconds until fragrant—don’t let it burn.
Build flavor with spices: Stir in smoked paprika and cayenne. Toast for 30 seconds. This wakes up the spices and gives the chowder that “why does this taste like a restaurant?” edge.
Add corn and potatoes: Toss in the corn and diced potatoes.
Stir to coat with the aromatics and spices.
Simmer: Pour in the broth and drop in the bay leaf. Bring to a gentle boil, then reduce to a simmer. Cook 12–15 minutes, until potatoes are tender when pierced with a fork.
Make it creamy: Lower the heat to medium-low.
Stir in milk and heavy cream (or just milk if that’s your vibe). Do not boil—keep it just below a simmer to avoid curdling.
Thicken smart: For that classic chowder body, use an immersion blender to blitz 2–3 quick pulses right in the pot, or transfer 1–2 cups to a blender, puree, and return to the pot. You want a mix of creamy and chunky, not corn baby food.
Finish and season: Stir in the lime juice, most of the bacon, and taste.
Add salt and black pepper generously. Adjust spice, acidity, and creaminess to your preference.
Serve: Ladle into bowls and garnish with chives or green onions and the remaining bacon. Optional flex: a drizzle of olive oil or a pat of butter on top.
Crusty bread on the side? Highly recommended.

How to Store

Fridge: Cool completely, then store in an airtight container for up to 4 days. It thickens as it chills—add a splash of broth or milk when reheating.
Freezer: Yes, you can freeze it for up to 2 months.
For best texture, freeze before adding dairy, then add the milk/cream after reheating. If already combined, it still freezes fine—just whisk after thawing.
Reheat: Warm gently on the stovetop over low-medium heat, stirring often. Avoid boiling to keep the dairy smooth.

Benefits of This Recipe

Budget-friendly: Uses pantry staples and simple produce.
Fresh corn is great, but frozen works like a charm (and is often cheaper).
Balanced comfort: Carbs from potatoes, protein from bacon (or add beans), and fiber from veggies. It’s indulgent without being ridiculous.
Customizable for diets: Easy swaps for vegetarian, gluten-free, or dairy-light versions. No culinary drama required.
Fast and low-effort: Minimal chopping, one pot, and quick simmer time.
Perfect for those “I’m starving now” evenings.

What Not to Do

Don’t boil after adding dairy: Boiling can cause curdling and grainy texture. Keep it just shy of simmering.
Don’t skip seasoning: Potatoes and cream need salt. Taste at the end and adjust—your future self will thank you.
Don’t over-blend: You want body, not puree.
A few pulses is enough, IMO.
Don’t crowd the pot with raw flour: If you prefer extra thickness, mix 1 tbsp cornstarch with 2 tbsp cold milk, then stir in. Lumps are not invited.

Variations You Can Try

Southwest kick: Add 1 tsp cumin, 1/2 tsp chili powder, and a can of diced green chiles. Top with cilantro and a lime wedge.
Seafood chowder: Stir in 8 oz cooked shrimp or lump crab at the end.
Fancy without being fussy.
Vegetarian upgrade: Skip bacon, use olive oil and a dash of liquid smoke or smoked paprika. Add a can of white beans for protein.
Dairy-light: Use 2% milk and skip the cream. Thicken slightly with the cornstarch slurry for that classic chowder feel.
Roasted corn depth: Char fresh or frozen corn in a hot skillet first for smoky-sweet notes.
FYI, it smells amazing.
Herb garden: Finish with fresh thyme, chives, and parsley. A squeeze of lemon helps herbs pop.
Cheddar comfort: Stir in 1/2–1 cup sharp cheddar off heat until melted. Rich, cozy, and kid-approved.

FAQ

Can I use canned corn?

Absolutely.

Drain it well and reduce the simmer time by a couple of minutes since it’s already tender. If you want more “pop,” mix canned with some frozen corn.

How do I make it gluten-free?

This recipe is naturally gluten-free if you skip any flour thickener. If you use a thickener, choose cornstarch or a gluten-free blend.

What’s the best potato for chowder?

Yukon Golds are ideal because they’re creamy and hold their shape.

Russets will work but may break down more, which can make the soup a bit thicker (not a bad thing).

Can I make this in a slow cooker?

Yes. Add everything except dairy to the slow cooker and cook on Low for 6–7 hours or High for 3–4 hours, until potatoes are tender. Stir in milk/cream at the end and warm through.

How can I boost protein without meat?

Add a can of drained white beans or chickpeas and a handful of shredded cheddar at the end.

Silken tofu blended into the broth is another sneaky, creamy option.

Why did my chowder curdle?

Most likely it boiled after adding dairy. Keep heat low and add dairy last. If it separates slightly, whisk vigorously and add a splash more milk to smooth it out.

Can I make it ahead?

Totally.

It tastes even better the next day. Reheat gently and adjust with extra broth or milk if it thickens in the fridge.

Final Thoughts

This corn chowder recipe easy is the kind of weeknight MVP that makes you look organized, even if you’re staring into the fridge at 6:15 p.m. It’s big on flavor, small on effort, and endlessly customizable to whatever’s in your kitchen.

Make it once, and it’ll become a “why haven’t we always done this?” staple. Ladle it up, add something crunchy on the side, and enjoy that cozy, can’t-miss win.