Fresh Corn Chowder loaded with sweet summer corn and tender potatoes in a creamy and flavor-packed corn broth. You’ll love that it keeps well in the refrigerator, and you can substitute fresh corn with frozen or canned corn in the cooler months.

How to Make Fresh Corn Chowder Recipe

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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.

Corn Chowder Recipe Video Tutorial

Watch the video tutorial below and I’ll show you how easy it is to make this soup. It’s actually one of the first soups I learned how to make when I got married and it’s a keeper!

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: Corn that is still on the cob is best so you can utilize the kernels and the corn milk from the husks (see below for fresh corn substitutions). Check out our tips for buying corn.
  • Potatoes: we use Yukon gold potatoes for their tender, waxy texture which is perfect for a chowder.
  • Carrot, Celery, and Onion: This aromatic trio is critical to adding flavor and we use them in nearly all of our soup recipes.
  • Bacon: Sauteeing the bacon 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 and Cream: These form 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.
Ingredients for Corn Chowder with fresh corn, potatoes, broth, milk, cream, bacon

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 bristled brush or even a clean toothbrush. The bristles catch the silk and it comes off quickly and easily.

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.

How to Make Corn Stock

Once the corn stock is made, the steps for making corn chowder are simple. To save time, I suggest making the stock while you proceed with the rest of the recipe in a separate pot. Watch the video tutorial above and you will be a pro in no time.

  • Make the Corn Stock – Cut the kernels from the cobs and set kernels aside for making chowder.* Place the bare cobs in a stockpot. 
  • Add broth, milk, and cream, and bring to a boil. Reduce heat and simmer uncovered for 20 minutes while making the chowder. Use tongs to remove and discard cobs before using corn stock.
step by step how to make corn stock.

How to Cut Corn off the Cobs

Cutting corn from the cob can get messy with kernels landing all over your kitchen. You can avoid making a big mess with this simple trick:

Set a small bowl upside down inside of a larger bowl. Place your corn vertically on top of the smaller bowl, hold the top, and cut the kernels off by running your knife straight down against the cob. The kernels will fall into the larger bowl, just be careful not to hit the bowl with your knife. You can also do this over a bundt pan.

How to Make Corn Chowder

  • Sautee bacon in a Dutch oven until crisps and renders fat. Remove bacon to a plate, reserving 2-3 Tbsp of bacon grease in the pot.
  • Sautee veggies (onion, celery, and carrot) in the bacon grease until softened.
  • Add potatoes and corn kernels and season with salt, pepper, and cayenne pepper.
  • Add corn stock into the pot and simmer until potatoes are tender.
  • Serve in warm bowls garnished with bacon and chives.
step by step how to make corn chowder in a pot

Can I use Frozen or Canned Corn?

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.
Creamy Corn Chowder garnished with bacon and chives

Topped with bacon and chives, this Corn Chowder becomes such a comforting bowl of soup. It’s a family favorite, right up there with Zuppa Toscana!

More Corn Recipes

If you love sweet summer corn, these corn recipes are the best way to enjoy corn while it’s at the peak of freshness and flavor.

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Corn Chowder Recipe

4.98 from 785 votes
Author: Natasha of NatashasKitchen.com
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.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Ingredients 

Servings: 8 cups

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:

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

  • 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.
  • 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).
  • 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.

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 Per Serving

321kcal Calories30g Carbs10g Protein19g Fat9g Saturated Fat53mg Cholesterol767mg Sodium699mg Potassium3g Fiber7g Sugar2080IU Vitamin A13.3mg Vitamin C108mg Calcium2.6mg Iron
Nutrition Facts
Corn Chowder Recipe
Amount per Serving
Calories
321
% Daily Value*
Fat
 
19
g
29
%
Saturated Fat
 
9
g
56
%
Cholesterol
 
53
mg
18
%
Sodium
 
767
mg
33
%
Potassium
 
699
mg
20
%
Carbohydrates
 
30
g
10
%
Fiber
 
3
g
13
%
Sugar
 
7
g
8
%
Protein
 
10
g
20
%
Vitamin A
 
2080
IU
42
%
Vitamin C
 
13.3
mg
16
%
Calcium
 
108
mg
11
%
Iron
 
2.6
mg
14
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course, Soup
Cuisine: American
Keyword: Corn Chowder
Skill Level: Easy/Medium
Cost to Make: $$
Calories: 321
Natasha's Kitchen Cookbook
4.98 from 785 votes (512 ratings without comment)

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Recipe Rating




Comments

  • Laura
    February 9, 2025

    I’ve not made this recipe yet, but it sounds delicious, and I’ve loved reading so many excellent reviews. I’m still a new / novice cook, and I’m wondering if you can suggest how I might make this chowder so that it’s not too thick, as my family prefers soups that are more brothy (if that’s a word). Should I use less potatoes or possibly omit them all together? Would definitely appreciate your guidance here. Than you in advance.

    Reply

    • Natasha's Kitchen
      February 9, 2025

      Hello there! I recommend you start by usinfg less potatoes first. You can omit them next time if you really prefer it without potatoes at all. I hope you love it!

      Reply

  • Robin Clark
    January 29, 2025

    A super flavorful chowder ❤️ we Loved it 👍🏼

    Reply

    • Natashas Kitchen
      January 29, 2025

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

      Reply

  • Nina
    January 18, 2025

    Loved it! The best corn chowder I’ve had!

    Reply

    • NatashasKitchen.com
      January 18, 2025

      So happy to hear that, Nina! Thank you for the feedback.

      Reply

  • Christine
    December 28, 2024

    Excellent! The only thing I did differently was to scrape the small bits of corn off the cobs before disposing of.

    Reply

  • Nancy
    December 28, 2024

    Love this corn chowder. It is so delicious. Making it for New Year’s Eve dinner. Serving with crusty bread.

    Reply

    • NatashasKitchen.com
      December 28, 2024

      That sounds wonderful! I’m so glad you love this recipe, Nancy!

      Reply

  • Pat
    December 9, 2024

    Have been wanting to try this for a while and finally made it tonight. It was so good. Thanks for the recipe.

    Question: some in my family are vegetarians. Has anyone made this with vegetable broth and used olive oil instead of bacon? Any changes in seasoning if you do that ?

    Thanks, Pat

    Reply

    • Natasha's Kitchen
      December 9, 2024

      Hello Pat!I have not personally tried those substitutes but I imagine it will be fine. We’d love to know how it goes if you try that!

      Reply

  • Samantha
    December 2, 2024

    I live this recipe, I’ve made it over three times now. I have replaced the cayenne with paprika and added garlic power to cater towards my family’s preferences and it’s just as good as the original recipe. I also found that adding a touch of vinegar helps to counter out some of the sweetness of the corn

    Reply

  • Maura Jimmo
    November 11, 2024

    This recipe was delish! I decided to add a cup of roasted mild green chile to the recipe and oh my goodness…it added such a great flavor to the chowder! Every recipe I have tried from Natasha’s kitchen has always been amazing. Thanks!

    Reply

  • Debbie Crawford
    November 9, 2024

    I made your Corn Chowder tonight and It was delicious. My husband loved it! Can I freeze the rest? It’s just my husband and I.

    Reply

    • Natasha's Kitchen
      November 10, 2024

      Thanks for sharing that with us! I have only tried refrigerating leftovers for a few days but I have not tried freezing it. I imagine it will still work just make sure it’s cooled before freezing and transfer to an airtight container.

      Reply

  • Irene Abbott
    October 18, 2024

    This was so delicious!! I added shrimp and it tasted amazing!! Thanks so much for your wonderful recipes.

    Reply

    • NatashasKitchen.com
      October 18, 2024

      You are so welcome, Irene!

      Reply

  • Janice M. Garner
    October 16, 2024

    My husband made a double batch for his work crew in Connecticut.. They cleaned the pot..He said it came out creamy and was delicious..The guys brought French bread for dipping and are already asking for another batch..

    Reply

  • Liv Bell
    October 16, 2024

    Question- if I am using canned corn, should I still do the chicken stock and heavy cream from the corn stock?

    Reply

    • Natasha's Kitchen
      October 16, 2024

      Hi Liv! If you are using canned corn, you can still make the chicken stock and heavy cream according to the recipe. Since canned corn is already cooked, you can skip the step of making corn stock, but the overall flavor will benefit from the chicken stock. Hope you enjoy this recipe!

      Reply

  • Maureen Farnand
    October 13, 2024

    This soup was absolutely delicious! I don’t think it will freeze, because of the milk- but I may be wrong.
    I didn’t follow the recipe exactly- I added more corn, and milk and half and half instead of the cream- and I screwed up and boiled the cobs in water instead of chicken stock- so when I pulled out the cobs I used ‘better than bullion’ and added that to the corn broth, along with some milk and half and half.
    And my bacon was already cooked and sitting in the fridge, so I couldn’t use bacon fat to fry up the celery, onion and carrots- so I used butter. And I didn’t have a ton of bacon, but I did have some Virginia baked ham in the fridge, so I chopped and added that.
    Bottom line- I made a bunch of changes, and it still came out really really good!!

    Reply

    • Natasha's Kitchen
      October 13, 2024

      Thank you for your great feedback, Maureen! I have only tried refrigerating leftovers for a few days but I have not tried freezing it. I imagine it will still work just make sure it’s cooled before freezing and transfer to an airtight container.

      Reply

  • Valerie
    September 27, 2024

    Wow! This may be my favorite fall chowder. It’s absolutely delicious and packed with flavor! I gave some to my in-laws and they said it was phenomenal.

    Reply

    • NatashasKitchen.com
      September 27, 2024

      So glad it was a hit!

      Reply

  • Jane
    September 26, 2024

    Made a double batch so I could share with a friend who had surgery. Her husband said it was the best soup he’d ever had! The corn stock is what makes this soup! Don’t skip making it. I used my instant pot to make the broth and the soup. So easy!

    Reply

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