Dinner

Emergency Corn Chowder Soup Recipe

BySophie Carsel April 19, 2026April 19, 2026

Introduction

This Emergency Corn Chowder is a quick and comforting soup that’s perfect when you need something warm and satisfying with minimal ingredients. Creamy, slightly sweet, and hearty from the potatoes and bacon, it’s a go-to recipe for busy days or unexpected hunger.

A close-up view of creamy soup in a white bowl with a smooth, light yellow base filled with kernels of bright yellow corn. Scattered on the surface are small pieces of reddish-brown crispy bacon and thin, fresh green slices of scallions. A spoon is lifting up a mixed scoop showing the thick, rich texture of the soup with visible layers of corn, bacon bits, and scallions on top. The soup looks warm and hearty, set against a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tsp oil (or butter)
2 slices bacon (streaky)
2 garlic cloves, minced
400g/14oz can creamed corn (1 can)
400g/14oz can corn kernels, drained (1 can)
1 2/3 cups (400ml) chicken stock or broth (1 empty can*)
3/4 cup (200ml) milk, any fat percentage (1/2 empty can*)
1 potato, diced into 1.5 cm (1/2″) small cubes
1/2 tsp salt
1/2 tsp pepper
1 green onion, finely sliced
1/2 cup (125ml) milk, any fat percentage (1/4 empty can*)
1 1/2 tbsp cornflour (corn starch)

Instructions

Step 1: Heat oil in a pot over medium-high heat, then add the bacon slices. Cook until the bacon is golden brown on both sides.
Step 2: Remove the bacon from the pot and chop it once cooled. If there is excess fat in the pot, drain some off to avoid greasiness.
Step 3: Add the minced garlic to the pot and stir for about 20 seconds until fragrant.
Step 4: Add the creamed corn, corn kernels, chicken stock, milk, diced potato, salt, and pepper to the pot. Stir to combine.
Step 5: Bring the mixture to a simmer, then reduce heat to medium. Let it simmer for 5 minutes until the potato is just tender.
Step 6: To thicken the soup, mix the 1/2 cup of milk with the cornflour until smooth. Pour this mixture into the soup.
Step 7: Stir well and simmer for an additional 1 minute until the soup thickens and becomes creamy.
Step 8: Taste and add more salt if needed.
Step 9: Ladle the chowder into bowls and garnish with the chopped bacon and sliced green onion. Enjoy!

Tips & Variations

For a vegetarian version, omit the bacon and use vegetable broth instead of chicken stock.
If you prefer a smokier flavor without bacon, try adding a dash of smoked paprika.
Use half-and-half or cream instead of milk for a richer chowder.
To make this gluten-free, ensure your cornflour/corn starch is certified gluten-free.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent sticking. You may need to add a splash of milk or broth to loosen the soup when reheating.

How to Serve

This image shows a close-up view of creamy corn chowder in a white bowl with a smooth, thick off-white broth filled with soft yellow corn kernels and small chunks of pale potatoes. Scattered on top are bits of crispy brown bacon adding texture, along with thin, bright green slices of fresh scallions for color contrast. A spoon is partially dipped in the soup, lifting a spoonful that highlights the creamy texture and mix of ingredients. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen corn instead of canned?

Yes, frozen corn works well. Thaw and drain excess water before adding to the soup to avoid dilution.

How do I prevent the soup from becoming too thick after refrigerating?

The soup may thicken as it cools due to the cornflour. Simply stir in a little milk or broth while reheating to reach your desired consistency.

Sophie Carsel