Home > Soup > Corn Chowder Recipe (VIDEO)

Corn Chowder Recipe (VIDEO)

Fresh Corn Chowder loaded with summer corn at its peak of freshness. If you love the comfort of Clam Chowder, this corn chowder recipe is sure to become a new favorite. This crowd-pleasing soup is perfect for entertaining on cool summer nights.

How to Make Fresh Corn Chowder Recipe

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Corn Chowder Video Tutorial:

Corn chowder is quite a treat when fresh corn is abundant. We love to use both the kernels and the stripped cobbs for sweet corn flavor. This corn chowder has the creamy richness of a Potato Soup and the addition of tender corn and bacon makes every bite memorable.

Summer Corn Chowder Recipe in bowl

Ingredients for Potato Corn Chowder:

The ingredients here are simple pantry and refrigerator staples that come together to make the best pot of soup.

  • Corn: on the cob is best so you can utilize the kernels and the corn milk from the husks (see below for fresh corn substitutions).
  • Potatoes: we use Yukon gold potatoes for their tender waxy texture which is perfect for a chowder.
  • Carrot, Celery, and Onion: this trio is critical to adding flavor and we use them in just about every soup recipe.
  • Bacon: Sauteeing the bacon adds and then cooking the veggies in the bacon grease adds wonderful flavor and we use the cooked bacon to garnish the soup. No one will resist that bacon topping!
  • Chicken Broth, Milk & Cream: These are the base of the corn stock. We simmer the shucked cobbs in this combination for a deeply delicious chowder base.
  • Cayenne Pepper: this simple seasoning is all you need plus salt and black pepper of course.

How to Easily Remove Corn Silk:

After the corn is shucked, it’s important to remove the silk threads for the smoothest consistency. The easiest way to remove corn silk is to brush the corn with a firm bristled brush or even a clean toothbrush. The bristles catch the silk and it comes off quickly and easily.

Ingredients for Corn Chowder with fresh corn, potatoes, broth, milk, cream, bacon

What is Corn Stock?

Using the whole cob of corn will give you the best-flavored corn stock. Allowing the stripped cobs to simmer for 20 minutes with the broth, cream, and milk draws out every bit of rich and sweet flavor from the corn. After discarding the cobs, you are left with really delicious corn stock.

Time-Saving Tip: set the corn broth to cook at the same time you are making the chowder.

How to Make Corn Chowder:

Once the corn stock is made, the steps for making corn chowder are simple. Watch the video tutorial above and you will be a pro in no time.

  1. Sautee bacon in a dutch oven until crisps and renders fat. Remove bacon to a plate.
  2. Sautee veggies (onion, celery, and carrot) in the bacon grease until softened.
  3. Add potatoes and corn kernels and season with salt, pepper, and cayenne pepper.
  4. Add corn stock into the pot and simmer until potatoes are tender.
  5. Serve in warm bowls garnished with bacon and chives.

Creamy Corn Chowder garnished with bacon and chives

When Corn is Not In Season:

Fresh corn on the cob and especially local produce will give this chowder the best flavor. For winter corn chowder or when fresh corn is not available, try these instead:

  • Frozen Corn: frozen is usually produced at the peak of freshness so it will work and will save you some time. Since you won’t have the cobs for making corn stock, add a 15 oz can of creamed corn for a tastier broth.
  • Canned Corn: Use (1) 15 oz can corn and (1) 15 oz can creamed corn. Add the liquid ingredients at step 3 without pre-cooking them. The liquid from the canned corn will add a boost of corn flavor.

More Corn Recipes:

If you love corn, these corn recipes are the best way to use up sweet fresh corn.

Corn Chowder Recipe

4.97 from 330 votes
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Corn chowder in soup pot with ladle

This fresh corn chowder recipe is loaded with summer produce at its peak of freshness. This is a crowd-pleasing chowder that is perfect for entertaining on cool summer nights.

Author: Natasha of NatashasKitchen.com
Skill Level: Easy/Medium
Cost to Make: $10-$12
Keyword: Corn Chowder
Cuisine: American
Course: Main Course, Soup
Calories: 321
Servings: 8 cups

Ingredients

For the Corn Stock:

For the Corn Chowder:

  • 4 cups corn kernels (from 4-5 ears corn), reserve cobs for stock
  • 4 oz (4 slices) bacon, chopped
  • 1 large onion, finely diced (1 1/2 cup)
  • 1 large carrot, cut into 1/4" dice (1 cup)
  • 3 stalks celery, finely diced (1 cup)
  • 1 lb Yukon potatoes, 3 medium, peeled and cut into 1/4" thick pieces
  • 2-3 tsp sea salt, or to taste
  • 1/4 tsp black pepper
  • 1/4 tsp cayenne pepper, or to taste
  • 2 Tbsp Chives, chopped, to garnish

Instructions

How to Make Corn Stock:

  1. Cut the kernels from the cobs and set kernels aside for making chowder.* Place the bare cobs in a stockpot.  

  2. Add 4 cups broth, 1 1/2 cups milk, and 1 cup cream to pot. Bring to a boil then reduce heat and simmer un-covered 20 minutes while making the chowder. Use tongs to remove and discard cobs before using corn stock in step 3. 

How to Make Corn Chowder:

  1. Place a 5 Qt dutch oven over medium/high heat. Add chopped bacon and cook stirring occasionally until browned. Remove bacon bits with a slotted spoon and set aside.

  2. In the same pot, add chopped onion, celery and carrot to the bacon fat and cook uncovered, stirring occasionally, until onion is soft (7-8 min).

  3. Add sliced potatoes, 4 cups corn kernels, 2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp cayenne pepper. Pour corn stock into the pot, bring to a light boil then simmer uncovered 10-15 minutes or until potatoes are tender. Season with salt and pepper to taste**. Ladle into bowls and garnish with reserved bacon and chopped chives.

Recipe Notes

*After cutting the corn off the cobs, remove as much of the silk threads as possible to give your finished chowder a smooth consistency.

**Corn can have varying degrees of sweetness, if your corn is super sweet, you can add a little more salt to balance the sweetness.

FOR A CREAMIER SOUP: transfer 1/4 of the soup to a blender and blend until smooth then stir it into the rest of your chowder.

Nutrition Facts
Corn Chowder Recipe
Amount Per Serving
Calories 321 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 9g56%
Cholesterol 53mg18%
Sodium 767mg33%
Potassium 699mg20%
Carbohydrates 30g10%
Fiber 3g13%
Sugar 7g8%
Protein 10g20%
Vitamin A 2080IU42%
Vitamin C 13.3mg16%
Calcium 108mg11%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

 

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Melissa
    October 5, 2022

    Holy COW – this is one of the BEST corn chowders I have ever had. It has such an amazing depth of flavor, and I love that you can skip the blending/puree-ing for a more chunky consistency. Definitely a winner and a new favorite here!

    Reply

    • Natashas Kitchen
      October 5, 2022

      That’s so great! It sounds like you have a new favorite, Melissa! I’m so glad it was a hit!

      Reply

  • Suze
    October 3, 2022

    This is a winner! I just made it today and am replacing an old corn chowder recipe given to me by a friend years ago with yours, Natasha. I would not change a thing, pure yumminess.

    Reply

    • Natashas Kitchen
      October 3, 2022

      I’m so happy you enjoyed that. Thank you for sharing that with us, Suze!

      Reply

  • Kathy
    September 29, 2022

    I make corn chowder often. However, it’s hard to find fresh corn on the cob to use this time of year so I had to make a few changes. I used the onion, carrot, and celery as stated. I sautéed the veggies in bacon grease I had strained and had in my fridge. Used 6c of chicken broth, 4c frozen peaches and cream corn, 2 cans of creamed corn, and put in about 1/3c of bacon bits right into the chowder along with dicing the potatoes. I’ll be adding a can of evaporated skim milk instead of milk and cream as the soup lasts longer this way. When done I’ll stir in some fresh chopped parsley. Corn chowder is one of our favourites. Sometimes I add a small diced zucchini also when I add the potatoes or a diced tomato at the end for added colour.
    **We love your borscht recipe with the white beans in it that is meatless except for using chicken broth.

    Reply

    • NatashasKitchen.com
      September 29, 2022

      Thank you for sharing that with use, Kathy!

      Reply

    • Cathy
      September 29, 2022

      So you didn’t follow the recipe? And that was your comment?

      Reply

  • Dean Williams
    September 28, 2022

    This is my third time making it and it is very versatile to make a larger batch. Tonight I used 7 cups of corn for a big Dutch oven of it for 10 dinner guests. I just used more cream and broth.

    Reply

    • NatashasKitchen.com
      September 28, 2022

      Hi Dean! Thank you for sharing.

      Reply

  • Apryll Ebeltoft
    September 24, 2022

    The best corn chowder I’ve ever had. And so easy! Even my extra picky son and his friend had two bowls. Will definitely make again.

    Reply

    • Natashas Kitchen
      September 24, 2022

      That’s just awesome! Thank you for sharing your wonderful review, Apryll!

      Reply

  • Shirley
    September 22, 2022

    This was my first time making and eating corn chowder. I followed the recipe exactly and it was delicious. I will be sharing with all my family members that like corn. So glad I picked your recipe to try. ❤️

    Reply

    • Natashas Kitchen
      September 22, 2022

      I’m so happy you enjoyed that. Thank you for sharing that with us, Shirley!

      Reply

  • Madison
    September 18, 2022

    Has anyone added clams to this ? If so how was it? My father loves this recipe and clam chowder so he has been wondering if he can combine the two.

    Reply

    • Natasha's Kitchen
      September 18, 2022

      Hi Madison, I have not tried that but let’s see if others can share their experience if they have tried.

      Reply

  • Holly Anderson
    September 15, 2022

    This was the most delicious soup or honestly meal I’ve ever made. The sweet corn from a local farm stand really made the difference. Also the potatoes and onion were from the farm store, so fresh so yummy!! I omitted carrots just because I didn’t want to chop them nor needed and I was right imo! I put in two corn cobs into the broth and it was sweet and creamy. I did use more chicken broth than called for to have more broth and reduced creaminess but it was just perfect I thought.

    Reply

    • NatashasKitchen.com
      September 15, 2022

      That’s wonderful, Holly! I’m glad you loved this soup!

      Reply

  • Linda
    September 13, 2022

    Delicious! Lots of flavor. Followed the recipe except used baby potatoes unpeeled.
    Will definitely make this again!

    Reply

    • Natasha's Kitchen
      September 13, 2022

      Hi Linda, good to hear that you loved it!

      Reply

      • Kenzie
        September 25, 2022

        Question – I don’t have cobs I just have frozen sweet corn and some canned corn. Can I still follow the recipe the same way?

        Reply

        • Natashas Kitchen
          September 25, 2022

          Hi Kenzie, I haven’t tried this myself but several of our readers have successfully made this with frozen corn.

          Reply

  • Riley
    September 13, 2022

    Turned out great!

    But you’re off your rocker if this is 15 minutes prep. You must have double my counterspace, twice as large a cutting board, a sharper knife, crazy good knife skills, and have spent 5-10 minutes organizing ingredients beforehand if you actually prepped everything in 15 minutes.

    Reply

  • Sarah
    September 11, 2022

    I just made this tonight following the recipe exactly and omg it is AMAZING! I wasn’t sure if there would be enough flavor, but it’s bursting with flavor! I used my immersion blender when it was done to just blend up some of it but still leave chunks so it’s not a completely smooth soup. Thank you so much for this fabulous recipe!

    Reply

    • Natasha's Kitchen
      September 11, 2022

      Hi Sarah, thank you for following the recipe exactly as written and we’re happy to know that you loved the result!

      Reply

  • Roger Cooper
    September 11, 2022

    Love this recipe. I have to triple it each time I make it because my married children love it.

    Reply

    • Natasha's Kitchen
      September 11, 2022

      Good to know that, Roger and it’s always a great idea to double or triple!

      Reply

  • Nancy
    September 10, 2022

    I’ve made this and it is delicious! I love the cooking the cob. I have a lot of corn now so I’m making it. I too freeze the cobs for later.

    Reply

    • NatashasKitchen.com
      September 10, 2022

      So glad you loved it! 🙂

      Reply

  • Matthew Kline
    September 10, 2022

    What is the consistency of this recipe? I haven’t seen a message of a thickening agent.

    Reply

    • NatashasKitchen.com
      September 10, 2022

      Hi Matthew! You can watch the recipe video to help you get an idea of the consistency. It is not too thick but it’s not super watery either.

      Reply

  • Jamie
    September 10, 2022

    Hi.
    What would u use in place of the bacon? Making for a large group of 20 plus and there 2 yes 2 ppl that complain nonstop about bacon….. ;-/
    Turkey bacon is gross: liquid smoke maybe?

    Reply

    • NatashasKitchen.com
      September 10, 2022

      Hi Jamie! I have not tested an alternative. I think the corn chowder will still taste great without bacon. Liquid smoke may work but it can be strong so use this cautiously or it could ruin the whole soup.

      Reply

      • Pamela
        September 11, 2022

        I have found a good substitute for bacon is a diced or shredded smoked cheese, like smoked Gouda or cheddar.

        Reply

    • Louisa
      September 14, 2022

      I often add smoked paprika to soups without meat to give it that little extra, it might work well if you skip the bacon.

      Reply

  • Rachel
    September 9, 2022

    Another delicious recipe. Thank you for sharing so many great recipes, Natasha! Your pot pie recipe is my favorite so far. I use the pie crust recipe for every pie I make.

    Reply

    • Natashas Kitchen
      September 9, 2022

      You’re so nice! Thank you for that wonderful feedback, Rachel!

      Reply

  • Madison
    September 9, 2022

    Hi! Just trying to start the recipe. Do you pre cook the cons before cutting the kernels off?

    Reply

    • NatashasKitchen.com
      September 10, 2022

      Hi Madison. No, they are no pre-cooked. To see my process, watch the recipe video. 🙂

      Reply

  • Barbara
    September 8, 2022

    I followed the recipe exactly and it turned out so much better than I anticipated. First time making corn chowder and I wasn’t disappointed. Ham chunks would round this soup out, or sausage or ???. Thank you for posting this delicious recipe.

    Reply

    • NatashasKitchen.com
      September 8, 2022

      Hi Barbara! So glad you loved this recipe. Thank you for the feedback and wonderful review. The addition of ham/sausage sounds amazing! 🙂

      Reply

  • Melanie
    September 6, 2022

    I’m going to make this tomorrow. Corn is on sale at my local store. Just curious, what do you think about adding the corn cobs to the soup while it simmers and remove them when it’s done?

    Reply

    • Natasha's Kitchen
      September 6, 2022

      Hi Melanie, I haven’t tested that to advise but I think it’s going to be a good experiment! Let us know how it goes if you try that.

      Reply

  • Donna L
    September 6, 2022

    Made as per recipe except subbed 1/2 tsp. dried red chilies for cayenne…..was excellent and would definitely make again. In fact went out to buy more corn on the cob and will freeze for future soups. I don’t believe I’ll make my older version again lol.

    Reply

    • Natasha's Kitchen
      September 6, 2022

      Hi Donna, good to know that you liked this recipe!

      Reply

  • Susan A
    September 5, 2022

    I modified slightly by cooking the veggies in butter and then adding cooked, shredded chicken towards the end. I had never made corn stock before but gave it a try and it was delicious! The soup was so flavorful and satisfying!

    Reply

    • Natasha's Kitchen
      September 5, 2022

      Sounds good! Good to know that you liked this soup!

      Reply

  • Annie Piché
    September 4, 2022

    Hello, I can’t wait to try it. I don’t have a dutch oven, can I do it instant pot? What should I adjust ot how else could I do it?

    Thank you

    Reply

    • Natasha's Kitchen
      September 4, 2022

      Hi Annie, I haven’t tested it that way but my guess the cook time will be closer to 10 minutes in the instant pot if you do try it, but I think it’s worth an experiment and you could use the saute function to keep everything in the same pot! If you try it out, let me know how it goes.

      Reply

  • Allison Oricoli
    September 3, 2022

    This looks absolutely delicious. My son is allergic to dairy. I know I can get a non-dairy heavy cream. I am wondering what non-dairy milk you would recommend to maintain the flavor profile?

    Reply

    • Natasha's Kitchen
      September 4, 2022

      Hi Allison, If you wanted to make it dairy-free, it might be worth experimenting with canned coconut milk if you wanted that creamy look or texture, or make it a soup instead of a chowder and leave out the dairy. I hope you love corn soup!

      Reply

  • Joan Staby
    August 31, 2022

    I followed the recipe exactly and it was spectacular. Only problem is I live alone!

    Reply

    • NatashasKitchen.com
      August 31, 2022

      Glad you loved this recipe, Joan. You can also reduce the servings in this recipe and it will convert the ingredient list for you if you need to cut back on the number of servings. Just hover your cursor over the serving number in red and slide right or left. 🙂

      Reply

  • Claire C Lematta
    August 26, 2022

    This is a wonderful soup! I’m a bit milk intolerant so I used a cup of mixed half and half and cream and left out the milk entirely. It was so delicious and family friendly.

    Reply

    • Natashas Kitchen
      August 26, 2022

      I’m so happy you enjoyed that. Thank you for sharing that with us, Claire!

      Reply

  • Kendall
    August 23, 2022

    Amazing! I’ve made this three times and it’s SOOO good! I follow the recipe exactly and then at the end I take two big spoonfuls of soup in a slotted spoon so the broth drains and I blend it up until it’s consistency is like corn bread mix and pour it back it. It really enhances the taste. It’s definitely one you need to try. I’ve even made it back to back, when one batch was gone I made another… it’s that good.

    Reply

    • Natasha's Kitchen
      August 23, 2022

      Thank you for following the recipe as it is, we’re so happy that you loved the result!

      Reply

  • Tricia
    August 21, 2022

    Absolutely delicious. Made it exactly as written and we all loved it.

    Reply

    • Natashas Kitchen
      August 21, 2022

      That’s so great, Tricia! I’m happy it was a hit.

      Reply

  • Angela
    August 13, 2022

    Delicious!

    Instead of regular bacon, I cut up a Canadian Bacon roast into chunks and sauteed it in bacon fat before adding the onion. Left out the potato and carrot but added a brick of cream cheese, a large tablespoon of curry powder as well as pepper and chili flakes. No salt needed as the back bacon roast had plenty. Fresh corn and vegetable broth simmered for the same amount of time and every bite was a delight!

    Reply

    • NatashasKitchen.com
      August 13, 2022

      Hi Angela! That sounds wonderful! So glad it was delicious. Thank you for sharing your experiment with the recipe. 🙂

      Reply

  • Lynn
    August 5, 2022

    Natasha – you’re “krashchyy”! I always have something new I want to try out on my family. The kids loved this corn chowder. They have asked for it for school lunches too! Dyakuyu

    Reply

    • NatashasKitchen.com
      August 5, 2022

      Hi Lynn! I’m so glad they loved it. Thank you for the review. 🙂

      Reply

  • Tricia L.
    August 2, 2022

    This chowder was delicious! We grilled the corn in the husks first. Wow!! The smokiness definitely came through in the best way. I added jalapeño as well. This is a keeper!

    Reply

    • Natashas Kitchen
      August 2, 2022

      I’m so glad you found a keeper, Tricia! That’s so great! Thank you for sharing your great review with me!

      Reply

  • Sharon P
    August 1, 2022

    Thanks for all the recipes. My question is if I leave out the onion will it change the flavor? Love onions but covid has ruined my taste for certain things and that is one. I’ve been looking for a corn chowder and this looks like the one. Thank you

    Reply

    • NatashasKitchen.com
      August 1, 2022

      Hi Sharon. I think it will still have a good flavor without the onion. Let us know how you like this recipe! 🙂

      Reply

  • Lindy
    August 1, 2022

    I live in rhode island and the native corn is at every farm, today it finally rained so i made this receipe, it came out amazing, i thank you for such a great idea…

    Reply

    • NatashasKitchen.com
      August 1, 2022

      You’re so very welcome! I’m glad you finally got the chance to make this recipe. 🙂

      Reply

    • Linda
      August 8, 2022

      Hi Lindy
      I live in Rhode Island too. I’m making this chowder today with Rhode Island native corn. It’s delicious,,

      Reply

  • Sherry Graves
    August 1, 2022

    I’m planning on making this corn chowder for the weekend. Can leftovers be frozen?

    Reply

    • NatashasKitchen.com
      August 1, 2022

      Hi Sherry, I haven’t tested that, but one of our readers wrote great feedback regarding freezing this recipe.

      Reply

  • Peter
    August 1, 2022

    It looks like scallions not chives on top. This is a good idea!

    Reply

  • Jeff A
    July 31, 2022

    One of the best soups ever! I made this as close to the recipe as I could. My wife is very selective about her food choices and doesn’t usually like vegetable centric dishes or soups. She loved this dish. We had a corn chowder at a local restaurant a week ago and enjoyed it. Wanting more, I found your recipe. I found all of the vegetables at the farmers market yesterday and made your dish last night. Epic dish with all super fresh vegies, corn picked same day, made to the recipe.

    Reply

    • Natasha's Kitchen
      July 31, 2022

      Sounds good and the recipe is so versatile so that’s alright to change it up a bit according to the preference of your wife. I hope you’ll both enjoy all the recipes that you will try!

      Reply

  • Toni Pence
    July 21, 2022

    To be honest, it kind of drives me crazy when people totally change a recipe, but here I am doing it myself. I followed everything exactly except using heavy cream and whole milk because we try to eat light most of the time. Instead I used 2% milk and a can of fat free evaporated milk. I also had some rotisserie chicken left over so added that for protein. It was amazing! Thickened nicely. Will make it again since fresh corn is now in season. Thanks!

    Reply

    • Natasha's Kitchen
      July 22, 2022

      You’re welcome, Toni. I don’t mind if you guys make some minor changes as long as the major and important ingredients are still there. Thanks for the good feedback!

      Reply

  • Laurie C
    July 10, 2022

    Hi Natasha, just a thought but I bet you could boost the flavor of the broth by scraping the bare corn cobs before boiling to get the “corn milk” the stock as well.

    Reply

    • NatashasKitchen.com
      July 11, 2022

      Hi Laurie! Thank you for sharing that with us. 🙂

      Reply

  • Toni Beatty
    May 2, 2022

    Added a package of turkey smoked sausage cut in half inch dice. Family loved it.

    Reply

    • Natashas Kitchen
      May 2, 2022

      That’s just awesome! Thank you for sharing that!

      Reply

  • Dawn
    April 28, 2022

    I love this as is, but sometimes (like today) I use this a base for my Southwestern chicken corn chowder. I basically make it the same way, but I add some cooked chicken, a can of green chilis, and some taco seasoning to give it a soutwestern taste. It’s delicious!

    Reply

    • Natashas Kitchen
      April 28, 2022

      Thank you so much for sharing that with me, Dawn!

      Reply

  • Mp
    April 17, 2022

    I made this with a ham bone from the gazed Easter Ham.
    It was mouth watering and the aroma was unbelievable. Just ask the neighbors.

    Reply

    • Natasha's Kitchen
      April 17, 2022

      Nice to know that it was a huge hit!

      Reply

      • Ruth
        September 3, 2022

        Do I have to add chives? Would it change the flavor if not added?

        Reply

        • NatashasKitchen.com
          September 3, 2022

          The chives add great flavor, Ruth. But if you prefer to leave them out, that is fine.

          Reply

  • Mark Salomon
    March 29, 2022

    This has had my mouth watering for several days but I needed to go to the grocery store. Do you think it would work well with pork sausage?

    Reply

    • Natashas Kitchen
      March 29, 2022

      I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe!

      Reply

  • Jennifer
    March 29, 2022

    I added corn starch to thicken a little. I also added garlic thyme and two cans of crab meat. Best soup I ever made!

    Reply

    • Natashas Kitchen
      March 29, 2022

      Yum! Thank you so much for sharing that with me, Jennifer!

      Reply

    • Carole
      September 17, 2022

      I love this recipe, but wanted to see if anyone had added crab meat. So glad I found your comment that you had added it to this recipe, and the quantity. Thanks!

      Reply

  • Daniel
    March 28, 2022

    Sounds like a real winner! Thank you very much!! I want to try that this week with frozen corn. We buy fresh corn from the Amish family less than a mile away from us. They have 7 girls. The oldest one is 13. The 10 year old is much sharper with the cash register than a lot of Walmart cashiers! When I husk the corn and there is silk left over I say that is a bonus, extra fiber!

    Reply

    • Natashas Kitchen
      March 28, 2022

      Thank you so much for sharing that with me, Daniel! I bet it is so good fresh off the farm!

      Reply

      • Daniel & Lydia
        March 29, 2022

        Yup, it is good fresh off the farm! Early in the season we got 3 dozen ears for a cookout with our 4 grand children. We usually had very little left overs. Then later on there were some leftovers which we froze. Sounds like a lot of corn but 2 are football players. One is a linebacker over 6 foot. Takes a lot of grub!

        Reply

        • Natasha's Kitchen
          March 30, 2022

          Sounds awesome!

          Reply

  • Jim
    March 27, 2022

    Have made several of your recipes and they have all been fantastic especially the many different soups. Thanks for all your hard work and delicious ethnic recipes, much appreciated.

    Reply

    • Natasha's Kitchen
      March 27, 2022

      Happy to hear that you’re enjoying my recipes, Jim!

      Reply

  • allison
    March 13, 2022

    hello. how would you make this soup vegetarian?? would it still be yummy?

    Reply

    • Natasha's Kitchen
      March 13, 2022

      Hi Allison, feel free to experiment. I think it will still be delicious if you do a vegan version of this recipe.

      Reply

  • Jackie Harris
    March 13, 2022

    I also used vegetable Better than Boullion instead of chicken stock

    Reply

  • Jackie Harris
    March 13, 2022

    Yummy !!! I used Turkey bacon instead of regular bacon. Because there is no pan drippings I used butter to sauté the trio of veggies.
    Thank you

    Reply

    • Natasha's Kitchen
      March 13, 2022

      Sounds great! Thanks for sharing that with us, Jackie.

      Reply

  • Candice
    March 1, 2022

    I looked over all of the comments and reviews and still have not found out if you can freeze this chowder. Can this be frozen?

    Reply

    • NatashasKitchen.com
      March 1, 2022

      I have not tested this but one of our readers said this soup freezes very well.

      Reply

    • Donna
      May 14, 2022

      I make this soup often and do not put the heavy cream in until the end. When its ready, I freeze the amount I want to keep and add the cream when thawed. I add cream to the amount we will be eating freshly made.

      Reply

      • Natashas Kitchen
        May 14, 2022

        Thank you so much for sharing that with us!

        Reply

  • Hannah
    February 1, 2022

    This chowder is definitely on the menu this weekend! It looks amazing! Has anyone created a vegetarian version by omitting the bacon?

    Reply

    • Natashas Kitchen
      February 1, 2022

      I hope you love this recipe, Hannah! We love it with bacon, but it should work without it also!

      Reply

  • Colette Cameron
    January 23, 2022

    This is the best corn chowder ever! Part of our rotation. Thank you!

    Reply

    • Natasha's Kitchen
      January 23, 2022

      Aaaw, thank you for this short and sweet review!

      Reply

  • Aga
    January 18, 2022

    I’ve made this many times, and it’s always a hit! One question- can this be adapted to be made in a slow cooker?

    Reply

    • Natashas Kitchen
      January 18, 2022

      Hi Aga, I have not tested this in a slow cooker to advise. If you experiment though, I would love to know how you like that!

      Reply

  • Lynne
    January 14, 2022

    Sounds divine! I’m a bit confused about folks saying it froze well. Don’t the potatoes get too mushy once the chowder is frozen??????? And does the heavy cream separate after it’s been frozen?????? Anyone have those issues?????

    Reply

    • Natasha's Kitchen
      January 16, 2022

      Hi Lynne, I haven’t tested that, but one of our readers wrote great feedback regarding freezing this recipe.

      Reply

  • Jeanna
    January 3, 2022

    You knocked this one out of the ballpark! I used 2 cans of corn (it almost equals to 15oz in Canada) + 1 can cream corn. I also used my stick blender to smooth it out nicely. I added 1 chicken breast in there (shredded) because it was sitting in the fridge. And I added the bacon to the whole soup since I cooked the bacon for the soup and I plan on freezing the soup. Wow! This soup is a keeper. I was worried there wasn’t a ton of spices in there, but the soup was really flavourful and filling!

    Reply

    • Natashas Kitchen
      January 3, 2022

      Thank you for the wonderful review, Jeanna!

      Reply

  • Linda
    December 7, 2021

    So delicious!! Didn’t have corn on the cob so boiled milk, cream and broth with a cup of frozen corn (not sure if it did anything for the flavor). Made the rest of the recipe as is and it was out of this world! Loved it! Will definitely make again! Thank you Natasha for another great recipe!

    Reply

    • Natashas Kitchen
      December 7, 2021

      Thank you so much for sharing that with me, Linda! I’m glad you enjoyed that!

      Reply

  • Maria
    November 25, 2021

    So good and easy!
    Thank you!!!
    I just used frozen corn – still awesome !

    Reply

    • Natasha's Kitchen
      November 25, 2021

      Thanks for the review, Maria!

      Reply

  • Shawn
    November 11, 2021

    If we’re using the canned corn version, should we still simmer the broth and heavy cream etc for 20 minutes without the cobs? Or just skip making the stock altogether and and them into the pot when it says add stock?

    Thanks!

    Reply

    • Natashas Kitchen
      November 11, 2021

      Hi Shawn, if using canned corn and cream corn, you do not have to do that step at the beginning.

      Reply

  • cdoubleday
    October 30, 2021

    Flavor was very good but there was too much liquid. I should have added the cream first and then decided on how much milk. I think the 1 1/2 c. milk made it too liquidy, at least for my taste.

    Reply

    • Natashas Kitchen
      November 1, 2021

      Hi! You can thicken it with cornstarch, boil it down a bit or add less liquid. I hope you love the recipe!

      Reply

  • Theresa Lucchesi
    October 24, 2021

    Was delicious! I used 2 cans corn 1 can creamed corn. I also added smoked paprika and dill, and a tablespoon of melted butter as well.
    It was what I had on hand. It came out fabulous! Thank you!

    Reply

    • Natasha's Kitchen
      October 24, 2021

      Nice one, Theresa! Great to hear that you substitutions worked well in this recipe. Thanks for your review.

      Reply

  • Murph
    October 21, 2021

    First time making corn chowder..this was delicious.
    Thinking of adding some cooked lobster next time.. any thoughts suggestions?

    Reply

    • Natashas Kitchen
      October 21, 2021

      Yum! I’m so glad you loved it! I bet this would be amazing with lobster! I’d love to know how you like it if you experiment!

      Reply

      • Sheila
        October 22, 2021

        Added pre cooked lobster meat from local fish market, first I lightly warmed up in sauté pan with minimal amount of butter, then added to chowder to fully warm up. Delicious! Great recipe even without lobster!!

        Reply

        • Natashas Kitchen
          October 22, 2021

          That’s just awesome! Thank you for sharing your wonderful review, Sheila!

          Reply

  • Naomi R
    October 19, 2021

    Just made this soup tonight. Added 1 extra slice of bacon, a little extra onion and it was amazing! Will definitely be making this, this winter.

    Reply

    • Natasha's Kitchen
      October 20, 2021

      Sounds great, I’m happy to know that you enjoyed it!

      Reply

  • Haley
    October 17, 2021

    This recipe was excellent with some tweaks to make it more chowder-like. I used canned corn and added an extra can of whole kernel corn, but only used 1c of chicken broth instead of 4c. I’d recommend only adding 1/8 tsp cayenne with these changes.

    Reply

    • Natasha's Kitchen
      October 17, 2021

      Hi Haley, thank you for sharing some of your tweaks with us. We appreciate your review and suggestion!

      Reply

  • Susan
    October 13, 2021

    Thank you Natasha! This corn chowder was delicious. Made it with fresh corn on the cob. So good that I Went out searching for more corn on the cob to freeze to try this recipe later in the winter, and I made another batch today.

    Reply

    • Natasha's Kitchen
      October 13, 2021

      That sounds like a great plan, Susan! Thank you for sharing your review with us, we appreciate it.

      Reply

    • Debby
      February 20, 2022

      I actually froze 4 fresh ears of corn in September; today I made the chowder and it was perfect in February.

      Reply

      • Natasha's Kitchen
        February 20, 2022

        Thanks for sharing that with us, Debby. Good to hear that you liked this recipe!

        Reply

  • Jan
    October 6, 2021

    Loved this! I’ve never added cayenne before – it really made the flavours pop!

    Reply

    • Natasha's Kitchen
      October 7, 2021

      Glad you loved it!

      Reply

  • Sera
    October 4, 2021

    Perfect corn chowder! I upped the bacon and added it into the soup at the end instead of using as a garnish, and added extra cayenne. Yum! A household favourite!!

    Reply

  • Traci Baumgartner
    October 3, 2021

    Absolutely are in love with this recipe. We came home from a trip and three hours later I had found your recipe, went to the store and made this amazing soup! So easy to make and so delicious!

    Reply

    • October 3, 2021

      That makes me so happy to hear, thank you so much! This one is my fav corn chowder recipe.

      Reply

  • Leisha
    October 3, 2021

    I am currently making this and it smells amazing! Thank you for sharing this recipe. I was just wondering, how many days ahead can this be made if I were to serve it at a dinner party?

    Reply

    • October 3, 2021

      It’s so yummy, your guests will love it, it can sit for up to a week in the fridge.

      Reply

  • Diane Warner
    October 2, 2021

    Best corn chowder. I put the bacon right in to the chowder.
    Wonderful flavor.

    Reply

  • Carol Ranger
    September 27, 2021

    Great recipe. Very flavorful. My husband asked for 3 bowls and kept saying how good it was. Thanks!

    Reply

    • Natashas Kitchen
      September 27, 2021

      That’s so great! It sounds like you have a new favorite, Carol!

      Reply

  • Tammy
    September 25, 2021

    I just finished this and it is amazing! I love soups and love to try all different kinds, I saw this recipe and WOW DELICIOUS

    Reply

    • Natashas Kitchen
      September 25, 2021

      I’m so happy to hear that! Thank you for sharing your great review, Tammy!

      Reply

  • Rose
    September 24, 2021

    Amazing! Best corn chowder ever. Making the corn stock is key. So much flavour. I substituted the cayenne for smoked paprika and also added a few garlic cloves and diced red pepper. Natasha, your recipes never fail!

    Reply

    • Natashas Kitchen
      September 25, 2021

      Thank you for that lovely feedback, Rose! I’m so happy you enjoyed it!

      Reply

  • Tammy Coles
    September 23, 2021

    Delicious! I doubled the recipe so I did not sauté the veggie in all the bacon fat about half, I used 5% cream to cut back on the fat and I simmered the corn cobs for an hour to try and extract more flavor. I also added 2 tsp garlic to the veggies.

    Reply

    • Natashas Kitchen
      September 23, 2021

      Thank you so much for sharing that with me, Tammy!

      Reply

  • Deborah Schreiber
    September 22, 2021

    This was amazing!! I don’t like bacon so I used cubed ham instead. Love all of your recipes!

    Reply

    • Natashas Kitchen
      September 22, 2021

      I’m so happy you’re enjoying my recipes, Deborah!

      Reply

  • Renie peterson
    September 19, 2021

    I made this and it was amazing! I did scrape the cooled cobs for corn that was left on the cob. Reminded me of the texture of creamed corn. Do you think I could freeze it? Since it’s sweet corn season, I’d like to take advantage of fresh corn.

    Reply

    • Natasha's Kitchen
      September 19, 2021

      Happy to know that you loved this recipe! I haven’t tested that but one of our readers wrote great feedback about freezing this recipe.

      Reply

  • Claire Ladéroute
    September 13, 2021

    I just made the corn chowder and added cooked chicken, OMG it’s great !!!

    Reply

    • Natashas Kitchen
      September 13, 2021

      Oh I bet that was so good! Thank you so much for sharing that with me.

      Reply

  • Kathryn Devlin
    September 12, 2021

    Made this with local farmstand corn and it tasted great. My version didn’t look as thick as yours so I added a slurry near the end to help. Was a big hit.

    Reply

    • Natasha's Kitchen
      September 13, 2021

      Thanks for your comments and review, Kathryn!

      Reply

  • Katie
    September 11, 2021

    I’ve been craving corn chowder as it’s started getting a little cooler. This recipe was awesome! I chose to blend some of the soup to make it creamier. Next time, I may try to blend more potato and less of the corn itself. I love the sweet crunch of corn in my chowders.

    Reply

    • Natashas Kitchen
      September 11, 2021

      I’m so glad you enjoyed it! Thank you so much for sharing that with me, Katie!

      Reply

  • Suzanne
    September 6, 2021

    Made it yesterday. The best corn chowder due to fresh corn on the cob availability. I left out the Cayenne because I didn’t have any.

    Reply

    • Natashas Kitchen
      September 6, 2021

      I’m so glad you enjoyed this chowder, Suzanne! Thank you for sharing that wonderful review!

      Reply

  • Jessie
    September 6, 2021

    This was delicious! Thanks for the awesome recipe!

    Reply

    • Natashas Kitchen
      September 6, 2021

      You’re welcome! I’m so happy you enjoyed it, Jessie!

      Reply

  • Mary Margaret Nowak
    September 5, 2021

    I made the chowder with roasted corn and almond milk and it was fabulous. It is my go to dish when we have a soup and salad dinner.

    Reply

    • Natasha's Kitchen
      September 5, 2021

      So glad to hear that, Mary! Thanks for your good comments and feedback.

      Reply

  • Peyton Thomas
    September 4, 2021

    Made this tonight with coconut milk instead! Also added a bay leaf and sprig of thyme. It was great! Even better than I had hoped, and will definitely use the coconut milk again.

    Reply

    • Natashas Kitchen
      September 4, 2021

      That’s so great, Peyton! I’m so glad you enjoyed this recipe!

      Reply

    • Natashas Kitchen
      September 4, 2021

      I’m so glad you enjoyed it, Peyton!

      Reply

  • Diane
    September 3, 2021

    Best corn chowder I have had. Brilliant about cooking cobs in stock. Will be a favorite from now on.

    Reply

    • Natashas Kitchen
      September 3, 2021

      I’m so happy to hear that! Thank you for sharing your great review, Diane!

      Reply

  • Lisa Corey
    September 1, 2021

    Does this soup freeze well?

    Reply

    • Natashas Kitchen
      September 1, 2021

      Hi Lisa, I haven’t tested that, but one of our readers wrote great feedback regarding freezing this recipe.

      Reply

  • Trish
    August 23, 2021

    This was absolutely delicious. I made a few substitutions based on what I had on hand. I used a small bag of frozen corn (750g), full fat coconut milk and liquid smoke (instead of the bacon). I took an immersion blender to it all and left it a bit chunky. Amazaballs. Thank you so much for posting!

    Reply

    • Natashas Kitchen
      August 23, 2021

      You’re welcome! I’m so happy you enjoyed it, Trish!

      Reply

  • Sharon
    August 20, 2021

    Loved this. My husband can’t eat dairy so I tried oat milk, but honestly, I think I’d just switch out and make a roux with the bacon fat next time to thicken it a bit. The flavors were terrific and if you blend a cup or so of the corn and potatoes, it’s more than creamy enough without the cream and milk. Wonderful recipe. Glad I just found your site!@

    Reply

    • Natashas Kitchen
      August 20, 2021

      Thank you so much for sharing that with me, Sharon! I’m so happy you discovered my blog also! Welcome!

      Reply

  • Kay K Treanor
    August 16, 2021

    I had leftover uncooked sweet corn that a purchased several days earlier. I didn’t think it would be good to cook it on the grill so I followed your recipe and made chowder. Wow, it is perfect and so sweet it could be desert!

    Reply

    • Natashas Kitchen
      August 16, 2021

      I’m so glad you gave this recipe a try, Kay! That’s just awesome! Thank you for sharing your wonderful review!

      Reply

  • Shirley
    August 13, 2021

    I love this soup and it has become to my go to corn soup. To enjoy it off season I cut the corn off the cob and freeze it along with the cobs and then thaw it and just prepare it according to recipe directions. What a treat in winter!!

    Reply

    • Natashas Kitchen
      August 14, 2021

      That’s so great! It sounds like you have a new favorite, Shirley!

      Reply

  • Pam
    August 6, 2021

    Corn chowder for dinner…yummy. Thanks for the wonderful recipe!

    Reply

    • Natashas Kitchen
      August 7, 2021

      You’re welcome! I’m so happy you enjoyed it, Pam!

      Reply

  • Walt Stefani
    August 6, 2021

    Can this creamy corn chowder be made without dairy? Is there a suitable substitute?

    Reply

    • Natashas Kitchen
      August 6, 2021

      Hi Walt, I think that would still work. If you wanted to make it dairy-free, it might be worth experimenting with canned coconut milk if you wanted that creamy look or texture, or make it a soup instead of a chowder and leave out the dairy. I hope you love corn soup!

      Reply

  • Chrissy
    August 6, 2021

    Should I boil the fresh corn cobs first and then remove the kernels to proceed to making the stock?

    Reply

    • Natasha
      August 6, 2021

      Hi Chrissy, you remove the corn kernels from the cobs before cooking them. Make sure your ad blocker is turned off so you can watch the video tutorial towards the top.

      Reply

    • christie
      August 14, 2021

      Thank you! I had the same question. Totally would’ve cooked them if I had to guess.

      Reply

  • Duane
    August 1, 2021

    Great recipe thank you. I added chicken and replaces the potato’s with gnocchi. Crazy good.

    Reply

    • Natashas Kitchen
      August 2, 2021

      Yum! Craving this today – we had a rainy day! I’m so glad you enjoyed this recipe, Duane! Thank you for sharing those substitutions with us; I bet this is so good with gnocchi!

      Reply

  • Caitlin
    July 30, 2021

    It says there’s a video for this recipe but I haven’t seen a video link for it.

    Otherwise it’s a great recipe. Although I’ll be omitting the cayenne pepper as I never buy it. I also might add diced chicken to this.

    Reply

    • Natashas Kitchen
      July 30, 2021

      Hi Caitlyn, See the title “Corn Chowder Video Tutorial:” within the recipe post. The video is right below that which is right below the main recipe photo. I hope that helps.

      Reply

  • Pokey
    July 22, 2021

    I enjoyed this recipe and so did my husband! My one suggestion would be to make a note in the recipe to omit the cayenne pepper for those sensitive to spice. It ended up having a spicy kick to it and my kids couldn’t eat it. I was so disappointment. 😭but the recipe is delish I will just omit it next time.

    Reply

    • Natasha
      July 22, 2021

      Hi, thank you for the feedback, however, there was only 1/4 tsp of cayenne in the recipe and normally it is super mild in the soup and not spicy. You can omit it if you are very sensitive to spice, or did you possibly add too much?

      Reply

  • Mattie
    July 6, 2021

    Once again, another delicious recipe. The flavor has good and just enough heat with the cayenne pepper. The only thing I did different was I used red potatoes instead of Yukon Gold. Will make again for sure.

    Reply

    • Natashas Kitchen
      July 6, 2021

      Thank you so much for sharing that with me, Mattie!

      Reply

  • Andrei Jablokow
    July 6, 2021

    I think I am going to put the chicken in too.

    Reply

    • Natashas Kitchen
      July 6, 2021

      Great idea, Andrei! I have not tried that yet to advise, but I think it is worth experimenting with. It could be delicious if you add chicken pieces and a little more seasoning since it already has broth.

      Reply

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