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

4.98 from 748 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

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the creator behind Natasha's Kitchen (established in 2009), and I share family-friendly, authentic recipes. I am a New York Times Best-Selling cookbook author and a trusted video personality in the culinary world. My husband, Vadim, and I run this blog together, ensuring every recipe we share is thoroughly tested and approved. Our mission is to provide you with delicious, reliable recipes you can count on. Thanks for stopping by! I am so happy you are here.

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Recipe Rating




Comments

  • Brittney
    June 15, 2024

    Insanely good! I made with 5 corns one time then 4 another. I think 5 made it too sweet… 4 was the perfect amount. Thanks!

    Reply

  • Andee
    June 11, 2024

    Wonderful! BIG hit! Served with grilled cheese Sammie’s!
    Can I freeze left overs?

    Reply

    • NatashasKitchen.com
      June 11, 2024

      That’s great, Andee!
      I have not tested freezing this, but one of our readers said this soup freezes very well.

      Reply

  • Chris
    May 30, 2024

    Natasha love the recipe and have made it a couple times ? Can I make it the night before and warm up the next day for a party

    Reply

  • AJ
    May 30, 2024

    Thin and too spicy. I would not add cayenne if I made this again in the future. Also, I’d add more bacon personally.

    Reply

    • Natasha
      May 30, 2024

      Hi AJ, normally this isn’t very spicy at all with 1/4 tsp cayenne – did you add too much possibly?

      Reply

  • Dan
    May 6, 2024

    I’ve made this soup dozens of times over the last few years. In winter, I tend to make it once a week!

    My additions are usually:
    – shredded chicken
    – paprika and ancho chili powder
    – 1/2 red bell pepper
    – one can of corn (contrasting color)

    Paprika, chili powder, and bell pepper add a sweet, smoky, southwestern heat to the chowder. Our bacon usually is applewood or hickory smoked, which combines nicely with the spices. (I tend to cook a whole package of bacon, since we love it on the soup.)

    I add precooked shredded chicken. If my fresh corn is white, I add a can of yellow corn – if the fresh is yellow, I add a can of white corn. The contrasting corn, red bell pepper, and carrots give good color variation. I use the immersion blender to finish the soup in the pot.

    Overall, I love this recipe and will continue to make it whenever I crave the comfort of God soup!

    Reply

  • Happa
    April 29, 2024

    The milk and cream were missing in the directions on how to make this soup.

    Reply

    • NatashasKitchen.com
      April 30, 2024

      Hi Happa! See the recipe card at the bottom of the blog for step by step instructions and details. The cream and milk are used to make the base of the soup which is the corn stock (step 2). While the corn stock is making, you’ll continue with the instruction on “how to make the corn chowder” and in step 3 you’ll be using the corn stock. I hope that helps.

      Reply

  • JoJo
    April 21, 2024

    This was a great soup. I challenge myself every Sunday. I buy the “discounted” veggies to try to make a soup, in addition to cleaning out my fridge. This week, I got a large bag of potatoes, bulk leeks, and 8 small corn on the cob, all for $4. I had made chicken broth over night that I was able to use for the soup. I had some bacon fat in the cupboard to use up. I used the leeks in lieu of the onions and celery. I added some garlic as well. I only had 3 cups of corn from the cobbs I got, so I ended up adding a can of niblet corn. I also added some leftover rotisserie chicken at the end. Was very flavourful. I was surprised at the amount of kick from the little amount of cayenne pepper (I did just eyeball the amount, so it could have been more like 1/2 tsp), but it was still very good. I used fat free milk for the dairy, as that’s what I had in the fridge and needed to use up. I’m sure it would have been even tastier with the full fat milk, but I found it perfect. Hubby enjoyed and will be good for lunches for work.

    Reply

    • Natasha's Kitchen
      April 21, 2024

      Sounds great! Good to know that you husband enjoyed this corn chowder recipe a lot too!

      Reply

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