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.

Natasha's Kitchen Cookbook

Corn Chowder Recipe

4.98 from 731 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

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

 

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

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Recipe Rating




Comments

  • Kathy Morris
    March 1, 2024

    We made this according to the recipe a few weeks ago. It was delicious! My family loved it and I’m actually making it again tonight for dinner. I love your recipes and have not been disappointed one time.
    Thank you,
    Kathy Morris and crew!

    Reply

    • NatashasKitchen.com
      March 1, 2024

      Hi Kathy! That’s wonderful to hear. Thanks so much for sharing.

      Reply

  • kim daigle
    February 23, 2024

    I have made this several times. I always use canned corn (2 cans) and 1 can of creamed corn. Served in a sour dough bread bowl. That’s a meal!!

    Reply

  • KM
    February 22, 2024

    I love this recipe. But I personally would leave out the milk as there’s already enough calories in the heavy cream

    Reply

  • Cindy
    February 19, 2024

    EXCELLENT! Went by the recipe except I did not have fresh chives so I used dried. My 5 ears of corn was only equivalent to 3 cups so I added two cups of frozen corn. I will definitely be making this again. Thank you very much! I’ve tried so many new recipes the last 2 years and there’s only been a handful that I would have made again!

    Reply

    • NatashasKitchen.com
      February 19, 2024

      Hi Cindy! I’m so happy to hear that. Thank you for sharing.

      Reply

  • Naz
    February 12, 2024

    I was craving some comfort food and this hit the spot. Just enough heat to make it tasty.
    Thanks for another great recipe!

    Reply

    • Natasha's Kitchen
      February 12, 2024

      You’re so welcome! I’m happy that you loved it!

      Reply

  • Beth
    February 4, 2024

    Been making this recipe for a few years now and I always make some for hunting season to take with us to camp as well as some extra to freeze! I typically add chicken to make it more of a meal but it’s our favorite fall/winter recipe.

    Reply

    • Natasha's Kitchen
      February 4, 2024

      It’s a good idea to add chicken too and I’m happy to hear that you have been making this recipe for how many years now. Thank you so much for sharing.

      Reply

    • Jolene Burgess
      February 8, 2024

      How and when do you add the chicken? I struggle with rubbery, overcooked chicken at times. :/

      Reply

  • peggy
    January 8, 2024

    This was great without bacon. Used Ghee to sauté the veg. taste was amazing. Totally added the cobs to the stock, super idea.

    Reply

    • Natasha's Kitchen
      January 8, 2024

      Great to haer that you enjoyed our Corn Chowder recipe!

      Reply

  • Eve
    December 3, 2023

    Howdy! How would this recipe work with Red Potatoes? That appears to be all I have at my local grocery store

    Reply

    • Natasha's Kitchen
      December 4, 2023

      Hi Eve, I haven’t tested that to advise. If you do an experiment and use that, we’d love to know how it turns out!

      Reply

  • Lida Small
    November 30, 2023

    We love your corn chatter recipe. We like to make it in the fall when we have delicious fresh corn. Still at the market. We froze some. But we were unhappy with it. This year we simply made And froze the base and cooked and added the potatoes when we defrosted it. We then thickened it with potato starch. It turned out great. We love having the taste of the fresh corn from the fall available to us. As winter sets in.

    Reply

    • NatashasKitchen.com
      November 30, 2023

      That’s great, Lida! Thank you so much for sharing that with us!

      Reply

  • Tish
    November 25, 2023

    Very good chowder. I made the slurry like someone else did but kept the recipe the same. Thanks!

    Reply

    • NatashasKitchen.com
      November 25, 2023

      You’re welcome, Tish!

      Reply

  • Donna
    November 19, 2023

    I followed this recipe to the tee! It is a very robust (tasty) chowder, which I enjoy in a chowder. The only things I would change the next time I make this (which I will) is:

    1. Add some flour to the vegetables to thicken the broth; and
    2. Allow more time for the carrots to soften.

    Reply

    • NatashasKitchen.com
      November 20, 2023

      Thank you for sharing, Donna.

      Reply

  • Mariane
    November 18, 2023

    This is by far the best Corn Chowder recipe I have tried. I did add two tablespoons of diced red and green peppers to the recipe, for color and taste because I still had my own garden grown to use up. Corn chowder is not just for summer, it warms you up on a chilly Autumn day!
    Thanks Natasha

    Reply

    • NatashasKitchen.com
      November 18, 2023

      You’re very welcome, Mariane!

      Reply

  • Jeremy James
    November 17, 2023

    Excellent! This is a solid recipe. Mine wasn’t the consistency that I like at the end, so I added a little cornstarch slurry, simmered it for a few more minutes, and mounted a few tbsp of butter. It was silky, y’all.

    Reply

    • Natashas Kitchen
      November 17, 2023

      I’m so glad it all worked out, Jeremy! Thank you so much for sharing that with me.

      Reply

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