Fresh corn, smoky bacon, and tender leeks come together in this cozy, creamy chowder that’s perfect for late summer or early fall. A homemade corn-infused broth deepens the flavour, while a quick blitz with an immersion blender keeps the texture rustic and satisfying. It’s a great way to use peak-season corn—and it makes a beautiful lunch or light supper with crusty bread on the side.

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Table of Contents

• Ingredients you’ll need for corn chowder
  
• How to make this chowder step by step
  
• Tips for success
  
• FAQ
  

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Ingredients you’ll need for corn chowder

Serves 4–6

• 5 cobs of corn
  
• 2 leeks
  
• 6 cups (1½ litres) chicken stock
  
• 1 teaspoon coriander seed
  
• 1 teaspoon peppercorns
  
• 6 slices bacon, cut into ¼-inch pieces
  
• 2 stalks celery, sliced
  
• 2 cloves garlic, minced
  
• 1 tablespoon fresh thyme leaves, minced
  
• ¼ teaspoon cayenne
  
• ¼ cup flour
  
• 3 yellow potatoes (about 680g), diced
  
• 2 cups half and half (10% cream)
  
• 3 green onions, thinly sliced
  

How to make this corn chowder step by step

1. Use a sharp knife or mandoline to cut the kernels from the corn cobs. Set the kernels aside and keep the cobs.
   
2. Trim the leeks, then slice in half lengthwise and rinse thoroughly to remove grit. Separate and reserve the dark green tops and the white/light green parts.
   
3. In a large stockpot, combine the corn cobs, chicken stock, coriander seed, peppercorns, and dark green leek tops. Bring to a simmer, cover, and cook for 15–20 minutes to infuse the broth.
   
4. Meanwhile, slice the white portion of the leeks into ¼-inch half-moons.
   
5. In a second large pot set over medium heat, cook the bacon for about 10 minutes until crisp and the fat has rendered. Remove with a slotted spoon and drain on a paper towel. Leave 2 tablespoons of the bacon fat in the pot.
   
6. Add the white leeks and celery to the pot and cook for 10 minutes, stirring occasionally, until softened and translucent.
   
7. Stir in the corn kernels, garlic, thyme, and cayenne. Cook for 2 minutes. Sprinkle the flour over the vegetables and cook for 2 minutes more, stirring to coat.
   
8. Add the diced potatoes to the pot.
   
9. Strain the corn broth through a colander into the pot with the vegetables, discarding the solids. Stir and bring to a simmer. Cover and cook for 15 minutes, or until the potatoes are tender.
   
10. Use an immersion blender to blend for about 10 seconds. The goal is to break down some of the soup while leaving plenty of chunks intact.
    
11. Stir in the half and half and bring the soup back to a gentle simmer. Stir in half of the green onions and turn off the heat.
    
12. Serve hot, garnished with the reserved bacon and remaining green onions.
    

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Tips for success

• Simmering the corn cobs in the stock builds a deep, corn-forward flavour—don’t skip this step.
  
• Be sure to clean leeks thoroughly; they can hide grit between layers.
  
• A quick pulse with the immersion blender thickens the soup without sacrificing texture.
  
• Adjust cayenne to taste if you prefer a milder soup.
  

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FAQ

Can I make this soup ahead of time?
Yes. It keeps well in the fridge for up to 3 days. Reheat gently on the stove.

Can I freeze corn chowder?
Cream-based soups can separate a little when frozen and thawed, but this one holds up reasonably well. Stir while reheating to restore the texture.

Can I make it vegetarian?
Yes. Omit the bacon and use vegetable stock instead of chicken stock. A touch of smoked paprika can help replicate the smoky note.Can I use frozen corn instead of fresh?
You can, but skip the corn cob broth step and just use chicken stock. Fresh corn gives the best flavour, but frozen is a good substitute in a pinch.

Corn Chowder with Leeks and Bacon

Print Recipe

• Author: Andrea Buckett

Ingredients

5 cobs of corn

2 leeks

6 cups (1 1/2 litres) chicken stock

1 teaspoon coriander seed

1 teaspoon peppercorns

6 slices of bacon, sliced into 1/4” pieces

2 stalks of celery, sliced

2 cloves of garlic, minced

1 tablespoon of fresh thyme leaves, minced

1/4 teaspoon cayenne

1/4 cup flour

3 yellow potatoes (about 680g), diced

2 cups half and half

3 green onions, thinly sliced

Instructions

1. Use a sharp knife or mandoline to remove the corn niblets from the cob. Reserve both the niblets and the cob.

2. Trim the leeks.Slice the leek, lengthwise in half and wash to remove any dirt between the leaves. Slice the dark green part off the leeks,  reserving both green and white parts.

3. To a stockpot, add the corn cobs, chicken stock, coriander seeds, peppercorns and only the green parts of the leeks. Bring to a simmer and cover. Cook for 15-20 minutes.

4. In the meantime, cut the white portion of the leeks into quarter inch half moons.

5. To a second large pot, set over medium heat, add the bacon. Cook for about 10 minutes, stirring occasionally until the bacon has rendered its fat and is crispy. Remove the bacon with a slotted spoon to a paper towel lined plate. Leave about 2 tablespoons of bacon fat in the pot.

6. Add the white leeks and celery to the bacon fat and sweat them down for about 10 minutes until soft and translucent. Add the corn niblets, garlic, thyme and cayenne and cook for another two minutes. Sprinkle the flour over the vegetables and cook for about 2 minutes, stirring occasionally. Add the potatoes.

7. Place a large colander over the pot with the vegetables and strain the chicken stock  into the pot. Discard the corn cobs and leeks etc. Bring to a simmer, cover and cook for 15 minutes or until the potatoes are tender.

8. Use an immersion blender and blitz for about 10 seconds – leaving a good amount of vegetables chunky and intact. Stir in the half and half cream. Bring back to the simmer.

9. Stir in half the green onions. Turn off the heat.

10. Serve, garnished with bacon bits and more green onions.