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Corn Chowder with Fresh Corn

A creamy corn chowder made with fresh corn, red potatoes, and plenty of cream.
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Course: Soup
Cuisine: American
Keyword: corn chowder, corn chowder with fresh corn, creamy corn chowder, ways to use fresh corn
Servings: 8 servings
Calories: 162kcal
Author: Katie Shaw


  • 8 ears fresh corn raw and cut off the cob
  • 1 qt chicken broth or stock
  • 6 slices bacon finely chopped
  • 1 medium onion finely choped
  • 1 medium green pepper finely chopped
  • 1 teaspoon salt plus additional, to taste
  • 1/2 teaspoon pepper plus additional, to taste
  • 1 lb. red potatoes scrubbed and diced
  • 1 cup heavy cream


  •  Cook  the bacon in a large pot or Dutch oven until crisp.  Remove to a paper towel to drain, leaving the bacon fat in the pot.
  • Add the corn kernels, diced onion, diced pepper, and salt and black pepper to the bacon fat.  Cook over medium heat, stirring frequently, about 8 minutes, until onions and peppers are soft.
  • Add the diced potatoes and chicken broth.  Bring pot to a boil over high heat.  Cover, reduce to simmer, and allow potatoes to cook, about 15 minutes.  Poke with a fork to make sure they are tender.  Add the cream and the cooked bacon, heat over medium until heated through.
  • Test for seasonings and add more salt and pepper as desired.


Does not freeze well but can be made a day ahead of time


Calories: 162kcal | Carbohydrates: 12g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 41mg | Sodium: 747mg | Potassium: 395mg | Fiber: 1g | Sugar: 1g | Vitamin A: 437IU | Vitamin C: 14mg | Calcium: 35mg | Iron: 1mg