Homemade Maine-Style Corn Chowder

A simple, traditional Maine-style corn chowder made with bacon, potatoes, and cream-style corn. Filling, practical, and easy to make at home.

There are a lot of corn chowder recipes out there. Most of them are fine. Creamy and comforting, but usually nothing memorable. But if you grew up eating corn chowder in Maine, or you’ve spent any amount of time cooking for real people with real appetites, you can usually tell when it’s Maine-style and when it’s just… corn chowder.

This is the kind of chowder that shows up on the stove when corn is cheap, potatoes are piled in the pantry, and the air is starting to feel like fall. It’s filling, forgiving, and meant to be eaten out of a big bowl with bread nearby.

This is the version I make at home. It’s built on bacon, potatoes, and cream-style corn. Thick but not heavy. Smoky but not overpowering. The kind of meal you make when you just want people fed.

What Makes This a Maine-Style Corn Chowder

This is a simple chowder, and that’s the point. It’s built around pantry staples and affordable ingredients that stretch well.

The biggest difference you’ll notice compared to other corn chowders is the use of cream-style corn. That’s a hallmark of old-school Maine chowder recipes. It adds body and sweetness without needing a lot of cream or complicated thickening methods.

Potatoes do the rest of the work. As they cook, they soften and release starch, helping the chowder thicken naturally. Bacon brings salt and richness. You want it creamy, not swimming in cream. This isn’t a light soup. But it’s also not gluey or overdone. You want it thick enough to cling to the spoon, but not so thick it feels heavy.

Ingredients You’ll Need

Here’s why I use what I use.

Bacon: Traditional Maine chowder often used salt pork. Bacon is easier to find and brings a little smokiness that works well here. It’s there for flavor, not to steal the show.

Potatoes: Plain, starchy potatoes are what you want. Russets are the most traditional option. Yukon Golds work if you like a creamier texture and slightly firmer chunks. If you like simple potato soups, I make a 5-ingredient potato soup a lot too. It’s freezer-friendly and gluten-free.

Onion: One medium onion adds depth without turning the chowder into onion soup.

Cream-style corn and whole kernel corn: The cream-style corn is essential for texture and sweetness. The whole kernels give you something to bite into.

Chicken broth: Just enough to cook the vegetables and keep things from getting too thick too fast. Water works in a pinch, but broth just makes everything taste a little better.

Half-and-half: This keeps the chowder rich without making it heavy. Heavy cream is overkill here, in my opinion.

Cornstarch: Used sparingly and only at the end. This gives you control over thickness without turning the chowder pasty.

Smoked paprika, salt, and black pepper: Smoked paprika is my one small deviation from the most traditional versions. It adds warmth and depth without making the chowder taste smoky. If you’re skeptical, start light.

How to Make Maine-Style Corn Chowder

This chowder comes together in one pot, plus a small saucepan at the end.

Start by cooking the bacon in a large pot over medium-high heat until it’s crisp. Take it out and set it aside, but leave a couple tablespoons of the grease in the pot. That bacon grease is part of the flavor.

Add the chopped potatoes and onion to the pot and cook them in the bacon grease for a few minutes. You’re not browning them. You’re just letting the onion soften and the potatoes pick up a little flavor.

Once the onion looks translucent, add the cream-style corn, whole kernel corn, chicken broth, smoked paprika, salt, and black pepper. Bring everything to a gentle boil, then lower the heat, cover the pot, and let it simmer. Stir it often. Cream-style corn can stick, so don’t wander off. After about twenty minutes, the potatoes should be fork-tender.

While the chowder simmers, warm the half-and-half with the cornstarch in a small saucepan. Heat it just until it bubbles, then take it off the heat. You don’t want it boiling hard. Stir the warm dairy mixture into the chowder. Let it cook a few minutes to finish thickening, then taste and adjust the seasoning.

Serve it hot with the reserved bacon crumbled over the top.

Tips for the Best Texture and Flavor

This is a simple soup, but a few things matter.

• Don’t rush the potatoes. If they’re undercooked, the texture never quite comes together.
• Stir more than you think you need to. Cream-style corn is forgiving, but it’s not immune to scorching.
• Season in stages. Salt early to help the potatoes cook properly, then adjust at the end once everything is combined.
• Go light on the smoked paprika. A little goes a long way here.
• If the chowder thickens too much as it sits, a splash of broth or milk brings it right back.

Variations That Still Keep It “Maine”

I’m not a fan of reinventing traditional recipes just for the sake of it, but there’s room to adapt without losing the heart of the dish.

If you want a lighter version, reduce the bacon slightly and use milk instead of half-and-half. It won’t be quite as rich, but it’s still solid.

For a vegetarian option, skip the bacon and sauté the onion in butter. Add a pinch of smoked paprika and a little extra salt to make up for the lost depth.

If you’re making this in peak corn season, you can replace the whole kernel corn with fresh corn cut from the cob. I’d still keep the cream-style corn for body.

Storage, Reheating, and Freezing

Corn chowder keeps well in the refrigerator for several days. Store it in an airtight container and reheat gently on the stove. Don’t rush the reheating. Bring it up to temperature without boiling, stirring often. If it thickens too much, add a splash of milk or broth.

Freezing is possible, but not ideal. Dairy-based chowders can separate when thawed. If you do freeze it, expect some texture change and plan to stir well while reheating. If you like stocking the freezer, I’ve got a list of soups that freeze better than chowder.

Corn Chowder Questions I Get Asked a Lot

These are the questions I hear most often about corn chowder.

Pin this for the next chilly night when you want a simple, filling Maine-style meal.

This is one of my favorite winter soups to keep in rotation. It’s inexpensive, filling, and flexible enough to work year-round. It doesn’t need garnish or upgrades or clever twists. It just needs a pot, a spoon, and people ready to eat.

If you make this chowder, I’d love to hear how it turned out for you. Did you stick to the classic version, or make it your own? Leave a comment and let me know.