Grilled Corn Chowder
On October 08, 2025
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This Grilled Corn Chowder loaded with bacon and Yukon gold potatoes gets an extra layer of flavor by using char-grilled corn. My signature Beef Rub and a top-secret method help you put a BBQ twist on a comfort-food favorite.
Grilled Corn Chowder
With a creamy, corn-infused broth and a loaded roster of ingredients like crispy bacon, fluffy potatoes, and, of course, corn, this Grilled Corn Chowder is as easy to make as it is delicious. By first char-grilling the corn, you add an extra layer of smoky flavor and crispy texture that makes this chowder one of a kind. But the real secret lies in simmering the shelled cobs in your broth for 15-20 minutes to thicken up the broth for an all-around hearty chowder your family will love. If you’re looking for a cozy meal to feed a big crowd, stop looking. You just found it.
Ingredients for Corn Chowder
This chowder is loaded with layers of contrasting and complementary textures and flavors, but it’s not complicated. All you need is a some fresh produce and a handful of common ingredients you’ve likely got on hand already. Here’s what you’ll need so you can make it:
- 4 ears grilled corn (kernels cut off and cobs reserved)
- 1 pound bacon (diced)
- 1 cup yellow onion (diced)
- 1 cup celery (diced)
- ½ cup red bell pepper (diced)
- 3 pounds Yukon gold potatoes (diced)
- ½ cup all-purpose flour
- ¼ cup reserved bacon fat
- ¼ cup butter
- 6 cups chicken stock
- 1 ½ cups whole milk
- ½ cup heavy cream
- Hey Grill Hey Beef Rub (to taste)
- ½ cup green onions (diced)
If you don’t have any Beef Rub on hand, you can snag a bottle in the Hey Grill Hey Store. You can also just season with salt and pepper to taste if you’re in a rush.
Fresh Corn vs Frozen
I love using fresh corn for this chowder for a couple of reasons. First, grilling the ears of corn on a charcoal grill before shelling gives the kernels some beautiful charring that adds to the texture of the dish. Plus, letting the cobs simmer in the broth for a while makes the chowder extra creamy and flavorful.
You can also use my Smoked Corn if you want an extra layer of smoky flavor. If you don’t have access to a grill or smoker (or just have some frozen corn to use up), that will work as well. Just that the corn, then toss it in when the recipe calls for the kernels. You’ll lose out on the charred texture, but your chowder will still taste amazing.
How to Make Corn Chowder
Follow these simple steps for the best corn chowder:
- Prepare the corn. Preheat your grill to medium-high heat (about 400 degrees F), then place the corn directly on the grates. Grill for about 10 minutes, turning occasionally, until the kernels are charred and tender. Use a sharp knife to cut the kernels off the cobs and set both aside. DO NOT toss the cobs, because you’ll use those in the broth.
- Cook the bacon. Add the diced bacon to a large pot over medium heat, then cook until it’s nice and crispy. Use a slotted spoon to remove the bacon while reserving the fat in your pot.
- Cook the aromatics. Next, add the butter to the reserved bacon fat. Once it’s melted, add in the onion, celery, and bell pepper. Let them cook for about 5 minutes until soft and fragrant.
- Add the flour. Sprinkle the flour over the veggies, then stir until everything is coated. Keep stirring for 1–2 minutes until you’ve got a thick paste.
- Build the broth. Carefully pour in the chicken stock and milk, then stir everything to avoid any lumps in your soup.
- Add potatoes and seasonings. Remember those corn cobs you saved? Add those to your broth along with the diced potatoes, then season with the to Beef Rub. Let everything simmer for 15–20 minutes until the potatoes are fork tender.
- Finish the chowder. Pull out and discard the corn cobs. They add flavor, but you don’t want soggy cobs in your pot when serving. Stir in the grilled corn kernels, bacon, and heavy cream, then simmer just until everything’s heated through and your chowder is nice and creamy.
- Serve and enjoy. Ladle the finished chowder into bowls, top with green onions and some extra bacon, serve it warm, and enjoy!
Susie’s Grilled Corn Chowder Pro Tip
- Soak those cobs! I’ve mentioned this a few times, but that’s because it’s so important. Simmering the shelled cobs in your broth for 15-20 minutes gives your chowder a boost of corn flavor, and makes your chowder extra creamy. It’s a great way to upgrade your dish with no extra ingredients.
Storing Leftovers
When you’re stuffed, save any leftover chowder in your refrigerator. Allow the chowder to cool to room temperature, then place it gallon-size zip-top bags or airtight containers and store it your fridge. You can enjoy it again for 3-4 more days when stored this way, but it probably won’t last that long.
Can I Freeze Corn Chowder?
You technically can freeze this chowder, but I don’t recommend it. You’ll lose a lot in the way of texture because potatoes and dairy don’t freeze too well. Plus, it’s so quick to make this chowder, you’ll spend more time thawing it out than you will making a fresh batch. Again, you can, but you’re better off making the recipe when you want it.
More Awesome Soup Recipes
I’ve got plenty of comforting soup recipes if you loved this Grilled Corn Chowder. You can find them all in your Recipe Library here on the site, as well as in the Hey Grill Hey App. For now check out a couple of my personal favorites:
Everything Else
Smoked Baked Potato Soup
Everything Else
French Onion Soup
Chicken
Smoked Chicken Noodle Soup
Beef
Hearty Beef Stew
Simple Grilled Corn Chowder Recipe
Chow down on this Grilled Corn Chowder with the people you love, then come back and share your experience with me. You can leave a rating and the recipe, as well as a comment below. If you snap any pictures of your cozy dish, share them with me on Instagram and Facebook by tagging @heygrillhey.
Don’t forget to subscribe to my YouTube channel so you can see recipe tutorials and get some pro tips and tricks to help you become a Backyard BBQ Hero!
Grilled Corn Chowder
Ingredients
- 4 ears corn grilled, kernels cut off and cobs reserved
- 1 pound bacon diced
- ¼ cup reserved bacon fat
- ¼ cup butter
- 1 medium yellow onion diced
- 1 cup celery diced
- ½ cup red bell pepper diced
- ½ cup all-purpose flour
- 6 cups chicken stock or broth
- 3 pounds Yukon Gold potatoes diced
- Hey Grill Hey Beef Rub to taste
- 1 ½ cups milk whole
- ½ cup heavy cream
- ½ cup green onions diced
Instructions
- Prepare the corn. Preheat your grill to medium-high heat (about 400 degrees F), then place the corn directly on the grates. Grill for about 10 minutes, turning occasionally, until the kernels are charred and tender. Cut the kernels off the cobs and set both aside. DO NOT toss the cobs, because you’ll use those in the broth.4 ears corn
- Cook the bacon. In a large pot, cook the diced bacon over medium heat until crispy, then remove with a slotted spoon and set aside. Keep the bacon fat in the pot.1 pound bacon
- Add the aromatics. Add the butter to the bacon fat. Once melted, stir in the onion, celery, and bell pepper. Cook until the vegetables are soft and fragrant, about 5 minutes.¼ cup reserved bacon fat, ¼ cup butter, 1 medium yellow onion, 1 cup celery, ½ cup red bell pepper
- Add the flour. Sprinkle the flour over the veggies and stir well to combine. Cook for 1–2 minutes, stirring constantly, until you have a roux.½ cup all-purpose flour
- Build the broth. Slowly whisk in the chicken stock and milk, stirring to prevent lumps.1 ½ cups milk, 6 cups chicken stock
- Add potatoes and seasoning. Add the reserved corn cobs, diced potatoes, and Beef Rub to taste. Simmer for about 15–20 minutes, or until the potatoes are fork tender.3 pounds Yukon Gold potatoes, Hey Grill Hey Beef Rub
- Finish the chowder. Remove and discard the corn cobs, then stir in the grilled corn kernels, bacon, and heavy cream. Simmer the chowder until everything is heated through.½ cup heavy cream
- Serve and enjoy. Ladle the chowder into bowls and top with diced green onions and extra bacon. Serve warm and enjoy!½ cup green onions
Notes
- Purchase in the Hey Grill Hey Store here
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
