Corn chowder with canned corn is delicious, cozy, and super easy to make year-round. Full of sweet corn, hearty potatoes, and crispy bacon, this one-pot recipe is comforting and flavorful. The perfect meal for a busy weeknight!
Soup season is here, and we have a tasty collection – red chicken chili, Chick Fil A chicken noodle soup, tomato soup, and so much more!
Canned corn chowder
This homemade corn chowder is warm, comforting, hearty, and delicious, making you reach for a second bowl.
And since we’re using canned corn, it’s the perfect recipe to enjoy year-round.
It’s also super easy since you only need one pot and a few simple ingredients!
The combination of sweet corn kernels, savory, smoky aroma of the bacon, hearty potatoes, and thick, rich broth surely hits the spot.
It’s an irresistible and easy corn chowder recipe that you’ll want to cook over and over again!
Ingredients
Pantry staple-friendly ingredients make corn chowder with canned corn a great recipe for busy weeknights. See the recipe card below for exact measurements.
- Bacon: We cook the bacon first and use the bacon fat as the base of the chicken chowder to add tons of flavor.
- Butter: You can use salted or unsalted butter to sauté the veggies.
- Aromatics: A mix of green onion, carrots, celery, and garlic imparts amazing flavor to the soup.
- Canned whole-kernel corn is available year-round (when fresh corn isn’t an option) and is so convenient as you can essentially dump a can in the chowder for a quick and easy meal.
- Potatoes: Tender Yukon gold potatoes are a welcome addition to soup and make the corn chowder extra satisfying.
- Chicken broth infuses additional flavor to the corn chowder. I like to use low-sodium chicken stock to control the amount of salt in the recipe,
- Half-and-half gives the chowder a rich, creamy texture. If you prefer a lighter soup, swap in whole milk.
- Seasonings: Salt, pepper, and fresh thyme give the corn chowder plenty of savory flavor.
How to make corn chowder with canned corn
This corn chowder recipe with canned corn is super easy to make! And thanks to canned corn, you can prepare this recipe year-round, when fresh summer corn isn’t available.
1. Cook the bacon
- Add the bacon to a large, heavy-bottom pot or Dutch oven.
- Cook over medium heat until crispy, about 5 minutes.
- Remove the bacon bits with a slotted spoon from the pot and transfer them onto a paper towel-lined plate.
- Reserve the bacon drippings in the pot.
2. Sweat aromatics
- Add the butter to the pot and melt.
- Then, add the spring onion, celery, and carrot. Saute, stirring occasionally, until tender, about 5 to 7 minutes.
- Stir in the garlic and cook for another minute.
3. Simmer
- Add the corn kernels, potatoes, chicken broth, and half and half.
- Season with salt, pepper, and thyme.
- Bring to a simmer, then reduce the heat to medium-low.
- Cook, stirring frequently, until the potatoes are tender, about 15 minutes.
4. Puree chowder
- Remove 2 cups of soup and puree in a blender or in a bowl with a stick blender.
- Return the pureed chowder to the pot and stir until combined.
- Taste and adjust the seasoning as desired.
5. Serve
- Serve hot, and garnish each bowl with the bacon, reserved green onion, extra canned corn, and a dash or two of black pepper. Enjoy!
Cooking tips
- Don’t bring the chowder to a full boil. Otherwise, the half-and-half might scorch the bottom of the pot. A simmer is all you need.
- Don’t forget stirring: You need to occasionally stir the chowder to keep the corn and potatoes from sticking to the bottom of the pot. Run a wooden spoon along the sides and bottom as you stir to remove anything sticking.
- Cook time: The cooking time is 15 to 20 minutes. The exact time can vary depending on the type of potato you’re using. Starchy potatoes will cook faster, while waxy potatoes may need to simmer slightly longer.
- Make it thicker: I think the chowder has a lovely thick texture. Still, you can make it even thicker by adding additional potatoes. Alternatively, puree more of the soup.
- Dried herbs: If you don’t have fresh thyme, simply use 1/2 tablespoon dried thyme.
Variations
My canned corn chowder recipe is so versatile. It’s easy to mix in extra ingredients or substitute. Make it your own with these tips:
- Meatless: To make vegetarian corn chowder, use more butter, swap the chicken broth for vegetable broth, and skip the bacon (or use plant-based bacon). For a vegan version, replace the butter with olive oil and use dairy-free milk.
- Smoky: Add 1 or 2 diced roasted poblano pepper for a smoky aroma.
- Sausage: Cook up your favorite sausage and crumble it into the soup in place of the bacon.
- Ham: Garnish the soup with leftover diced, cubed ham.
- Lobster: Stir cooked, cubed lobster into the pot of corn chowder right before serving.
Serving suggestions
- Bread: A slice of crusty baguette or sourdough bread is delicious for soaking up the soup from the bottom of the bowl. Cornbread and garlic bread are delicious as well.
- Salad: Soup and salad is a fantastic combo! Pair the corn chowder with California chicken salad or roasted asparagus salad.
- Sandwich: Serve the canned corn chowder with a sandwich or grilled cheese for a hearty, warming meal.
Storage & reheating
Corn chowder with canned corn makes amazing leftovers! The flavors have more time to mingle and intensify the next day. Here are some storage tips:
- Store: Once the corn chowder is at room temperature, refrigerate leftovers in an airtight container for 3 to 4 days.
- Freeze: It’s not best to freeze corn chowder, but you can still do it if you need to store it longer. Pour leftovers into a freezer-friendly container or freezer bag and freeze for up to 3 months. Thaw overnight in the fridge before reheating. Just note that the texture might change slightly.
- Reheat: Warm the chowder gently on the stove over medium heat or reheat individual servings in the microwave.
More hearty soup recipes
- Evaporated Milk Potato Soup
- Tomato Soup with Tomato Sauce
- Pumpkin Soup without Cream
- Panera Chicken Noodle Soup
- Broccoli Zucchini Soup
- 4 Ingredient Tomato Soup
- Chunky Chicken Noodle Soup
- Curried Zucchini Soup
- Tomato Soup with Tomato Paste
Corn Chowder Recipe with Canned Corn
Yield:
6 servings
Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Corn chowder with canned corn is delicious, cozy, and super easy to make year-round. Full of sweet corn, hearty potatoes, and crispy bacon, this one-pot recipe is comforting and flavorful. The perfect meal for a busy weeknight!
Ingredients
- 4 slices bacon
- 1 tbsp butter
- 5 green onion thinly sliced (reserve 1/4 cup for serving)
- 2 stalks celery, diced
- 1 large carrot, sliced
- 2 garlic cloves, minced
- 1 can (15 oz / 425 g) canned corn (about 3 1/2 cups)
- 2 medium Yukon gold potatoes, diced
- 3 cups / 700 ml / 24 fl oz chicken broth
- 2 cups / 470 ml / 16 fl oz half-and-half
- 2 tsp salt
- 1/2 tsp ground black pepper
- 1/2 tbsp fresh thyme, chopped
Instructions
- Cook the bacon. Add the bacon to a large, heavy-bottom pot or Dutch oven. Cook over medium heat until crispy, about 5 minutes. Remove the bacon bits with a slotted spoon from the pot and transfer them onto a paper towel-lined plate. Reserve the bacon drippings in the pot.
- Sweat aromatics. Add the butter to the pot and melt. Then, add the spring onion, celery, and carrot. Sauté, stirring occasionally, until tender, about 5 to 7 minutes. Stir in the garlic and cook for another minute.
- Simmer. Add the corn kernels, potatoes, chicken broth, and half and half. Season with salt, pepper, and thyme. Bring to a simmer, then reduce the heat to medium-low. Cook, stirring frequently, until the potatoes are tender, about 15 minutes.
- Puree chowder. Remove 2 cups of soup and puree in a blender or in a bowl with a stick blender. Return the pureed chowder to the pot and stir until combined. Taste and adjust the seasoning as desired.
- Serve. Serve hot, and garnish each bowl with the bacon, reserved green onion, extra canned corn, and a dash or two of black pepper. Enjoy!
Notes
Tips
- Don’t bring the chowder to a full boil. Otherwise, the half-and-half might scorch the bottom of the pot. A simmer is all you need.
- Don’t forget stirring: You need to occasionally stir the chowder to keep the corn and potatoes from sticking to the bottom of the pot. Run a wooden spoon along the sides and bottom as you stir to remove anything sticking.
- Cook time: The cooking time is 15 to 20 minutes. The exact time can vary depending on the type of potato you’re using. Starchy potatoes will cook faster, while waxy potatoes may need to simmer slightly longer.
- Make it thicker: I think the chowder has a lovely thick texture. Still, you can make it even thicker by adding additional potatoes. Alternatively, puree more of the soup.
- Dried herbs: If you don’t have fresh thyme, simply use 1/2 tablespoon dried thyme.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 241Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 43mgSodium: 1454mgCarbohydrates: 23gFiber: 3gSugar: 6gProtein: 8g
