Creamy Corn Chowder – How Spicy is up to You!

This Creamy Corn Chowder is not only so, so yummy – it’s super easy and quick to make!

It makes for a perfect cool fall or cold winter meal.  Pair it with some thick, cheesy garlic bread and you have a warm, hearty meal.

Creamy Corn Chowder
Corn chowder with scallions bacon and grated cheddar

The thing that gives this just a little extra twist is that I like to add just a bit of cayenne pepper to add just a hint of heat/spice.  It adds just that little extra that you aren’t expecting. You can control the amount of “heat” by the amount of cayenne you add. 

Top if with crisp bacon bits, some shredded cheddar cheese and a little green onion and it’s perfect!

Creamy Corn Chowder

This creamy corn chowder is not only so thick and creamy with just a hint of spice, but it's extremely easy to make with ingredients you probably already have on-hand. You can add or decrease the “heat” by adjusting the amount of cayenne pepper you use.
Print Recipe
Creamy Corn Chowder
Prep Time:10 minutes
Cook Time:40 minutes


  • 4 Cups Chicken Broth
  • 1 Cup Heavy Cream
  • 1 1/2 Cups Half and Half
  • 1 Can Whole Kernel Corn with Juice
  • 1 Can Cream Style Corn
  • 4 Slices Bacon Chopped
  • 1 Cup Frozen Corn
  • 1 Medium Onion – Diced
  • 1-2 Cloves finely minced garlic(or use already minced garlic)
  • 1 Large Carrot – Diced
  • 1 Stalk Celery – Diced
  • 3 Medium Potatoes, peeled and cut into 1/4″ pieces
  • 1-2 Tsp Salt or to taste
  • 1/4 Tsp Black Pepper
  • 1/4 Tsp Cayene Pepper or to Taste
  • Green Onions Chopped for Garnish


  • Place a 5 Qt Dutch oven over medium/high heat. Add chopped bacon and cook stirring occasionally until browned and crispy. Remove bacon bits with a slotted spoon and set aside.
  • Reduce heat to medium. In the same pot, to the bacon fat, add chopped onion, celery, carrot and garlic and cook uncovered, stirring occasionally until onions are soft (7-8 min).
  • Add chicken stock and deglaze pan as needed. Add diced potatoes, canned whole kernel corn, cream style corn, frozen corn, salt, black pepper and cayenne pepper. Bring to a light boil, then simmer uncovered 10-15 minutes or until potatoes are tender.
  • Add heavy cream and half and half and bring back to low simmer, stirring so it doesn't scorch.


  • For a creamier soup transfer 1/4 to a blender or use an immersion blender on to blend until smooth and then stir it into the rest of your chowder
  • You can adjust the amount of “heat” in the chowder by adjusting the amount of cayenne pepper you use
Servings: 8 cups

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