A corn chowder recipe as good or better than any restaurant's. It's thick, creamy, and delicious!


Recipe Summary

20 mins
55 mins
1 hr 15 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

  • Roast whole ears of corn directly on the rack of the preheated oven until kernels feel tender when pressed, about 25 minutes. Cool briefly, then peel back the husks and cut the kernels off the cobs.

  • While the corn is roasting, dice 1/2 the bacon slices. Heat a skillet over medium-high heat and saute bacon until evenly browned, 5 to 7 minutes. Drain on paper towels and reserve 1 tablespoon of the fat.

  • Add onion and garlic to the pan; saute until transparent, but not brown, about 5 minutes. Add roasted corn kernels, chicken stock, and potatoes; bring to a simmer.

  • Meanwhile, melt butter in a small skillet over medium heat. Whisk in flour and stir until the mixture becomes smooth and light golden brown, 3 to 4 minutes. Let cool.

  • Add the cooled flour mixture to the simmering stock, mixing with a whisk. Simmer, stirring often to keep from sticking to the bottom of the pan, until potatoes are tender, 30 to 40 minutes. Add cream and cooked chicken; simmer for 10 minutes.

  • Season chowder with salt, pepper, and hot sauce. Ladle into bowls and top with bacon.

Cook's Notes:

If the potatoes are large only use one.

For the chicken I used the leftovers from a chicken I roasted the night before.

Nutrition Facts

465 calories; protein 8g 16% DV; carbohydrates 27.6g 9% DV; fat 37.3g 57% DV; cholesterol 122.7mg 41% DV; sodium 1101.6mg 44% DV. Full Nutrition

Reviews (4)

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Most helpful positive review

Rating: 5 stars
Used half and half instead of heavy cream. Loved it. Read More
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
I converted this to cook in my instant pot. Converting the recipe didn t change the recipe too much although I will admit I used a stick blender to combine the corn and potatoes. I did reduce the broth by 2 1/2 cups. Overall it has good flavors but I wasn t a fan of the shredded chicken. It just didn t taste right in the chowder. Read More
Rating: 5 stars
We had grilled chicken and corn on the cob this week for dinner and had left overs. This recipe used both so I tried it. Made it just as written. It was amazing. Everyone loved it with some crusty bread. Even the picky eaters. Thanks for sharing! Read More
Rating: 5 stars
Great recipe. Used leftover corn on the cob from my garden. You do need to stir frequently as it is quite sticky. Read More
Rating: 5 stars
Used half and half instead of heavy cream. Loved it. Read More