This Tomato Corn Chowder is creamy, sweet, and loaded with tender corn and juicy tomatoes in a thick, comforting broth. I started making this on busy weeknights when I needed something warm and filling that didn't require a lot of ingredients or time, and it's been a family favorite ever since. The bacon adds a smoky richness, and the whole thing comes together in just 30 minutes with one pot.
If you love quick, cozy meals, you'll also enjoy my Twice Baked Potato Casserole or keep things light with Dumpling Salad for easy lunches.
Why You'll Love This Tomato Corn Chowder
Ready in 30 minutes. This creamy corn chowder is quick and easy, making it ideal for busy weeknights when you need something warm and filling fast.
One-pot cooking. Everything cooks in a single pot, so cleanup is easy and you don't have to juggle multiple dishes.
Sweet and savory. The combination of sweet corn, tangy tomatoes, and smoky bacon creates a balanced, flavorful chowder that's both comforting and satisfying.
Uses pantry staples. Canned tomatoes, cream-style corn, and frozen corn make this recipe accessible and budget-friendly.
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Tomato Corn Chowder Ingredients
Here's what you need to make this Tomato Corn Chowder with corn.
See Recipe Card Below This Post For Ingredient Quantities
- Bacon: Adds smoky, salty flavor and renders fat that becomes the base of the soup. The crispy bacon on top adds texture.
- Onion, finely diced: Brings sweetness and depth to the chowder as it softens in the bacon fat.
- Garlic, minced: Adds aromatic, savory flavor that enhances the Tomato Corn Chowder and corn.
- All-purpose flour: Thickens the chowder and helps create a creamy, velvety texture.
- Dried basil: Brings a subtle herby, slightly sweet flavor that complements the Tomato Corn Chowder.
- Kosher salt: Seasons the chowder and brings out the natural sweetness of the corn.
- Black pepper, freshly ground: Adds a gentle kick and balances the sweetness.
- Whole Tomato Corn Chowder, undrained: Provides acidity and bright Tomato Corn Chowder flavor. The juice adds liquid and richness.
- Cream-style corn: Makes the chowder creamy and thick without needing heavy cream. It also adds natural sweetness.
- Milk: Adds creaminess and helps thin the chowder to the perfect consistency.
- Chicken broth or vegetable broth: Provides a savory liquid base. Use vegetable broth for a vegetarian version.
- Frozen corn niblets: Adds sweet, tender corn kernels and extra texture. Frozen corn is convenient and works beautifully.
- Fresh parsley, chopped: Adds a fresh, bright finish. You can also use cilantro or basil.
How to Make Tomato Corn Chowder
This Southern-style Tomato Corn Chowder comes together quickly in one pot.
Cook the bacon: In a large pot or Dutch oven over high heat, fry the bacon pieces until browned and crispy. Remove the bacon with a slotted spoon and set it aside on paper towels to drain. Leave the bacon fat in the pot.
Sauté the vegetables: Reduce the heat to medium-low. Add the finely diced onion and minced garlic to the bacon fat, stirring to coat. Cook until the onions are translucent and soft, about 3 to 5 minutes. The garlic should be fragrant but not browned.
Add flour and spices: Sprinkle the flour, dried basil, salt, and black pepper over the onions. Stir everything together and cook for 2 to 3 minutes, stirring frequently, until the flour starts to brown slightly. This cooks out the raw flour taste and creates a light roux.
Add liquids and tomatoes: Stir in the whole tomatoes with their juice, cream-style corn, milk, and chicken or vegetable broth. Use a spoon to break up the whole tomatoes into smaller pieces if needed. Stir until everything is well combined.
Simmer the chowder: Increase the heat to medium-high and bring the mixture to a boil. Add the frozen corn niblets, stir to combine, then cover the pot and reduce the heat to a simmer. Cook for 8 minutes, or until the corn is tender and heated through.
Serve: Ladle the chowder into bowls and garnish with the cooked bacon and chopped fresh parsley, cilantro, or basil if desired. Serve hot with crusty bread or crackers.
Substitutions and Variations
Make it vegetarian. Skip the bacon and use vegetable broth instead of chicken broth. Add a tablespoon of olive oil or butter to sauté the onions and garlic.
Use fresh Tomato Corn Chowder. Swap the canned whole Tomato Corn Chowder for 2 to 3 fresh tomatoes, diced, plus an extra ½ cup of broth to make up for the lost liquid.
Make it creamier. Stir in ½ cup of heavy cream or sour cream at the end for an extra rich, velvety texture.
Add protein. Toss in shredded rotisserie chicken, cooked sausage, or shrimp for a heartier chowder.
Spice it up. Add a pinch of cayenne pepper, red pepper flakes, or a diced jalapeño for a little heat.
The Story Behind This Recipe
My neighbor Charlotte came over one evening and said she was hosting a dinner party and needed a vegetarian side dish that looked fancy but wasn't too difficult. "I'm not a great baker," she admitted. "Anything with pastry scares me."
I told her I'd teach her to make a potato galette, and she looked skeptical. "Isn't that one of those fancy French things? That sounds hard."
"It's easier than you think," I said, pulling out the food processor. "The dough comes together in minutes, and galettes are supposed to look rustic."
We made the dough together, and when it was time to assemble the galette, she kept worrying about making the edges perfect. "It doesn't have to be perfect," I said. "That's the whole point. Just fold it over however feels natural."
When it came out of the oven, all golden and bubbling, she stared at it and said, "I can't believe I made that. It looks like something from a bakery."
She made it for her dinner party and texted me later saying everyone asked for the recipe.
Equipment for Tomato Corn Chowder
- Large pot or Dutch oven: Holds all the ingredients and distributes heat evenly for perfect simmering.
- Spoon or spatula: For stirring and breaking up the Tomato Corn Chowder.
- Knife and cutting board: For prepping the bacon, onion, garlic, and herbs.
- Measuring cups and spoons: Ensures accurate measurements for the best results.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 4 days. The chowder may thicken as it sits, so add a splash of broth or milk when reheating.
Reheat on the stovetop. Warm the chowder over medium-low heat, stirring occasionally, until heated through. Add a little liquid if it's too thick.
Reheat in the microwave. Heat individual portions in a microwave-safe bowl in 1-minute intervals, stirring between each interval.
Freeze for later. This chowder freezes well for up to 3 months. Let it cool completely, then transfer to freezer-safe containers. Thaw overnight in the fridge before reheating.
Serving Suggestions
Serve with crusty bread. A thick slice of sourdough, French bread, or garlic bread is perfect for dipping into the creamy chowder.
Pair with a salad. Serve alongside a simple green salad or Mango Slaw for a light, refreshing contrast.
Add toppings. Offer shredded cheddar cheese, sour cream, extra bacon, sliced green onions, or hot sauce on the side so everyone can customize their bowl.
Make it a meal. Serve with Buffalo Chicken French Bread Pizza or Sheet Pan Chicken Pitas for a complete, satisfying dinner.
Top Tip
Use the bacon fat. Don't drain all the bacon fat. Leaving 1 to 2 tablespoons in the pot adds incredible flavor to the chowder.
Break up the tomatoes. Use a spoon to break the whole Tomato Corn Chowder into smaller pieces so they blend into the chowder more easily.
Don't skip the roux. Cooking the flour for 2 to 3 minutes removes the raw flour taste and helps thicken the chowder properly.
Taste and adjust. Taste the chowder before serving and adjust the salt, pepper, or basil as needed. Every can of Tomato Corn Chowder and broth has different sodium levels.
Double the recipe. This chowder is easy to double and freezes well, so make a big batch for meal prep or future dinners.
FAQ
Can I use fresh tomatoes instead of canned?
Yes. Use 2 to 3 fresh Tomato Corn Chowder, diced, and add an extra ½ cup of broth to replace the liquid from the canned tomatoes. Fresh tomatoes will give the chowder a lighter, brighter flavor.
Can I make this chowder vegetarian?
Absolutely. Skip the bacon and use vegetable broth instead of chicken broth. Sauté the onion and garlic in 1 to 2 tablespoons of olive oil or butter for flavor.
How long does tomato corn chowder last in the fridge?
Store leftovers in an airtight container in the fridge for up to 4 days. The chowder may thicken as it sits, so add a splash of broth or milk when reheating.
Can I freeze tomato corn chowder?
Yes. This Tomato Corn Chowder freezes well for up to 3 months. Let it cool completely, then transfer to freezer-safe containers. Thaw overnight in the fridge and reheat on the stovetop or in the microwave.
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Pairing
These are my favorite dishes to serve with Tomato Corn Chowder
Tomato Corn Chowder
Ingredients
Method
- In a large pot over high heat, cook bacon until crispy, 6-8 minutes. Remove with a slotted spoon and drain on paper towels, leaving 2 tablespoons of bacon fat in the pot.
- Reduce heat to medium-low. Add onion and garlic, cooking until onion is translucent, 3-5 minutes.
- Sprinkle flour, basil, salt, and pepper over onions; stir and cook 2-3 minutes until flour begins to brown.
- Add tomatoes, cream-style corn, milk, and broth. Break up whole tomatoes with a spoon or masher.
- Increase heat to medium-high and bring soup to a boil, stirring occasionally. Once boiling, add corn niblets, cover, and reduce heat to a simmer. Simmer until corn is tender, 8 minutes.
- Optionally, use an immersion blender to puree part of the soup for a creamier texture, leaving some potato chunks for body.
- Return cooked bacon to the pot and stir to combine. Simmer 2 minutes to heat through.
- Ladle soup into bowls and garnish with fresh parsley, cilantro, or basil if desired. Serve hot with crusty bread.
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