This 4-ingredient corn chowder is the kind of stovetop supper that feels nostalgic from the first spoonful: simple, thrifty, and deeply comforting. Creamed corn does much of the heavy lifting here, creating a naturally sweet, silky base, while potatoes and bacon turn a short ingredient list into a hearty bowl. It’s the sort of old-fashioned home recipe that has lasted because it works, especially on busy nights when you want something filling without a long prep list.
Serve this chowder with buttered saltines, a slice of skillet cornbread, or plain toast for a modest meal that fits its homespun style. If you want to round it out, a crisp green salad or simple sliced tomatoes add a fresh contrast to the rich, creamy soup, and a few grinds of black pepper on top wake up the sweetness of the corn nicely.
4-Ingredient Corn Chowder
Servings: 4 to 6
Ingredients
4 slices bacon, chopped
2 medium white potatoes, peeled and diced small
1 (14.75-ounce) can creamed corn
2 cups water
Directions
1. Add the chopped bacon, diced potatoes, creamed corn, and water to a large pot or Dutch oven on the stovetop.
2. Bring the mixture to a gentle boil over medium heat, then reduce the heat to low and simmer, stirring occasionally, until the potatoes are tender and the bacon is cooked, about 20 to 25 minutes.
3. Lightly mash some of the potatoes against the side of the pot with a spoon to thicken the chowder even more, if desired.
4. Taste and serve hot, ladled into bowls.
Variations & Tips
Milkier Chowder: Replace 1 cup of the water with milk for a softer, creamier finish. Keep the heat gentle once the milk is added so the chowder stays smooth.
More Bacon Flavor: Brown the bacon first, then add the potatoes, creamed corn, and water to the rendered fat. This adds a deeper savory note, though it does take the recipe beyond the strict dump-and-simmer method.
Texture Tip: Cut the potatoes into small, even pieces so they cook at the same rate. If the chowder gets thicker than you like as it stands, loosen it with a splash of hot water before serving.
Seasoning Note: Depending on the saltiness of the bacon and the brand of creamed corn, you may not need much extra salt at all. A little black pepper at the table is often enough to balance the sweetness of the corn.