Creamy, comforting, and bursting with flavor, this easy corn chowder recipe is destined to become a family favorite. This classic soup, perfect for chilly evenings or a cozy lunch, is simple to make with fresh or frozen corn and a few pantry staples, and is so much tastier than canned soup. For another comforting dish, see these delicious potato soup recipes, or learn about the history of chowder.

Ingredients You’ll Need for the Corn Chowder

Primary components: Fresh or frozen corn kernels, potatoes (such as Yukon Gold or russet), yellow onion, celery.

Liquids & seasonings: Chicken or vegetable broth, heavy cream or milk (for a lighter version), butter, all-purpose flour (optional, for thickening), salt, black pepper, fresh thyme (optional).

Optional add-ins: Cooked bacon or ham, cheddar cheese, green onions, hot sauce.

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Note: The exact ingredient quantities appear in the printable recipe card below.

How to Make Corn Chowder

This creamy corn chowder comes together quickly and easily in just a few simple steps. From sautéing the vegetables to simmering the soup to perfection, you’ll have a comforting bowl of chowder ready in no time. If you want to elevate your soup-making skills, consider these soup-making tips.

Step 1: Sauté the Vegetables

In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and celery and cook until softened, about 5-7 minutes. This step builds the flavor base for the chowder.

Step 2: Add Potatoes and Broth

Add the diced potatoes and chicken or vegetable broth to the pot. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 10-15 minutes. Make sure the potatoes are evenly diced so they cook at the same rate.

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Step 3: Thicken the Chowder (Optional)

If you prefer a thicker chowder, whisk the flour with a little cold water to form a slurry. Gradually stir the slurry into the pot and simmer for a few minutes until thickened. Alternatively, you can mash some of the potatoes against the side of the pot to thicken the soup naturally.

Step 4: Add the Corn and Cream

Stir in the corn kernels (fresh or frozen) and heavy cream or milk. Heat through gently, being careful not to boil. If using frozen corn, there’s no need to thaw it beforehand.

Step 5: Season and Serve

Season the chowder with salt and pepper to taste. If desired, stir in fresh thyme or other herbs. Serve hot, garnished with cooked bacon, cheddar cheese, or green onions. A sprinkle of hot sauce can add a nice kick.

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Variations & Serving Ideas

Corn chowder is a versatile dish that can be easily customized to suit your taste. Try adding different vegetables or proteins to create your own unique version. It’s delicious on its own, but also pairs well with a variety of sides.

• Add protein: Stir in cooked chicken, shrimp, or sausage for a heartier meal.
• Spice it up: Add diced jalapeños or a dash of chili powder for a spicy kick.
• Serve with bread: Crusty bread, cornbread, or grilled cheese sandwiches are great accompaniments.

Storage & Reheating

Leftover corn chowder can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally, until heated through. You may need to add a splash of broth or milk to loosen it up.

Final Thoughts

This easy corn chowder recipe is a comforting and delicious way to enjoy the flavors of summer all year round. Whether you make it with fresh or frozen corn, it’s sure to be a hit with your family and friends. Be sure to check out our other easy soup recipes for more inspiration!

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FAQs About Corn Chowder

Question: Can I use frozen corn instead of fresh?

Yes, frozen corn works perfectly well in this recipe. There’s no need to thaw it before adding it to the chowder. Just add it directly from the freezer.

Question: Can I make this chowder vegetarian?

Absolutely! Simply use vegetable broth instead of chicken broth and omit any meat add-ins like bacon or ham. You can also add other vegetables like carrots or zucchini.

Question: How can I make this chowder dairy-free?

To make this chowder dairy-free, use a plant-based milk alternative like oat milk or almond milk instead of heavy cream or milk. You can also use a dairy-free butter substitute.

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Question: Can I freeze corn chowder?

Yes, you can freeze corn chowder, but the texture may change slightly upon thawing. It’s best to freeze it before adding the cream, as dairy products can sometimes separate when frozen. Thaw it overnight in the refrigerator and then heat it gently on the stovetop, stirring in the cream after it has thawed.

Question: What kind of potatoes are best for corn chowder?

Yukon Gold potatoes are a great choice for corn chowder because they have a creamy texture and hold their shape well when cooked. Russet potatoes also work well, but they may break down a bit more during cooking.

Question: How do I prevent the chowder from being too thick?

If the chowder becomes too thick, simply add more broth or milk to thin it out. Start with a small amount and add more until you reach your desired consistency.

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