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.
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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.
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.
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.
- Sautee bacon in a dutch oven until crisps and renders fat. Remove bacon to a plate.
- 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.
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.
- 15-minute Corn on the Cob – Our go-to boiled corn recipe
- Corn Salad – with avocado and the best (EASY) dressing
- Grilled Corn – with irresistible lemon dill butter
- Instant Pot Corn on the Cob – juicy and perfect every time
- Mexican Street Corn – the topping is mouthwatering good
Corn Chowder Recipe
Ingredients
For the Corn Stock:
- 4 cups chicken broth
- 1 1/2 cups milk
- 1 cup heavy cream
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
Nutrition Per Serving
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Absolutely delicious! I made it with plant cream and lactose free milk. Turned out wonderful!!!
I’m so happy to hear that the substitution worked well, Ruth! Thank you so much for sharing that with us!
Great recipe……however I had frozen clams and mussels which I needed to use up. Added them and some Old bay. Also wanted mine a little thicker, so added 4-5 Tbsps of flour after the veggies were sautéed and before the corn broth was added. My husband really loved it and this recipe will be repeated!
Hi Margaret! That’s wonderful. Thank you for sharing that with us.
So delicious! Great idea using the cob in the stick. Thanks for this recipe!
You’re welcome! I’m so happy you enjoyed it, Rick!
This soup is wonderful! I made it for dinner today and we loved it. Only changes I made (and I know it would be great even without them) was I added shredded chicken and cheddar cheese. I will definitely make this again. Thanks
That’s so great, Brenda! Thank you so much for sharing that with me.
Hi Natasha,
Having a cool and rainy day where I live I wanted to make a hardy soup. Had corn from the local farmstand and decided to look up a chowder recipe from you and so I maybe it almost to the T except substituted half and half for the cream because that’s all I had to add to the milk. Wanted you to know this was the best corn chowder I ever ate and made, so delicious! I almost printed out the recipe but waiting for your cookbook to arrive that I ordered and hoping it will be in it. Thanks again for another great recipe!😊❤
That’s so great! It sounds like you have a new favorite, Karen!
Absolutely delicious! Definitely will make this again! Even hubby was impressed.
I’m so glad to hear that! Thanks for sharing.
This is delicious, I’ve made it twice. Do you think I can freeze it?
Hi Cindy! I have not tested it but one of our readers said this soup freezes very well.
We thoroughly enjoyed the corn chowder, especially on a cool Minnesota Fall day. I followed the recipe with one addition; I removed the vein and seeds of a small homegrown jalapeño, chopped the pepper finely and added it with the corn & potatoes. I also left the cobs in the pot until it was time to dish up. A crowd favorite here! Thank you!
That’s great. I’m so glad it was a hit.
Hi Natasha,
Can this delicious soup be made in an instant pot?
Hi Debra. I have not tested that.
Really, really good soup! I made it as written tonight, but I’m wondering how I could still make it throughout the winter when fresh corn isn’t available? Any suggestions would be greatly appreciated.
Hi Barbara, see my note above “when corn is not in season.” I’m glad you love this recipe!
Oops, I missed the note regarding how to make the soup without fresh corn – probably because I always “jump to recipe,” lol!
Again, thank you for an excellent recipe!
You’re welcome, Barb!
I LOVE this soup, I’ve been making it for years. I am having a friend for dinner and she would love this except she is gluten free, dairy free. Do you think I could substitute the milk & cream out for a non-dairy option? Has anyone tried this?
Glad to hear that! One of our readers shared this comment “Woweee!!! So good! I used 2 cans of creamed corn instead of corn cobs, so I skipped the entire step of making corn stock. I also subbed the milk and cream with cashew milk and cashew cream to make it dairy free. This one’s a keeper!” I hope that helps.
Outstanding! Made as written but added added a red pepper (with fresh garden veg) and adjusted spice as needed. Gifted some to a neighbour and had it at home. Not sure if I’ve ever had so many compliments! Thank you 🙂
You’re so welcome! I’m glad you loved it.
Absolutely love this recipe. I have made 3 batchs this month my family can not get enough of it.
That’s wonderful. Glad to hear that it’s being enjoyed.
My friend brought me 15 ears of corn from a farm stand here on Long Island. I made a big batch of this chowder and it was so unbelievably good! We enjoyed it so much even on a 90 degree day here. And so good my son even had it for breakfast the next day. Thank you Natasha
So lovely to hear that, Kathryn. Thanks for sharing, I’m happy to hear that this recipe was a huge hit!
So delicious and easy. Will definitely be making again. Only made two slight changes: left the skin on the potatoes and added a squeeze of fresh lemon juice at the end. We have been fighting over the leftovers. Thank you!
.
That’s great to hear, Kelli! Thanks for sharing.
This recipe is my favorite corn chowder recipe. I make it using only one pot: first I cook the bacon (if using) and vegetables and make a roux with 1/4 cup of flour to thicken the soup slightly. Then I add the corn cobs and liquid and simmer the cobs with the vegetables, and finally add the corn kernels and potatoes (after removing the cobs). I also added 1/2 teaspoon thyme. I found 1 teaspoon of salt was sufficient for me.
I’m so glad this is your favorite, Barbara. Thanks for sharing that with us.
Loved this recipe. We used leftover cooked corn on the cob from the night before. To make it a creamier consistency, once complete we took a little less than half (liquid and solids) and put it in the blender and then added it back. Absolutely delicious!
Sounds great! We’re happy to hear that you loved our Corn Chowder Recipe, Krista. Thanks so much for sharing.
Made this today and it was delicious! I fire roasted fresh corn and made the stock as directed…I’ve never simmered cobs in stock before but loved it. The family is already asking me to make this again!
Hi Carolyn, happy to hear that your family enjoyed it!
Followed recipe and the chowder was delicious! We enjoyed it so much. Thank you
Hi Ricki! You’re very welcome. I’m glad it was enjoyed.
I just love this recipe! Thank you for sharing it. I did not have bacon, but it is still such a hearty soup. I added a little kale, since I had it, and half a red pepper that needed to be used up. But it is a wonderful, delicious soup as is!
Hi MK! Thanks so much for sharing. I’m glad you loved the recipe.
I’m just about To make this recipe, But I wasn’t sure if you are supposed to cook the corn first before cutting it off the cob or do you cut the kernels off raw?
Hi Ashley, we use fresh corn on the cob for this recipe, raw. I hope this helps.
Delicious and easy to make. I had a lot of corn so used a couple extra cobs. Will definitely make again!
Wonderful! I’m glad you enjoyed it!
Had some corn chowder while on vacation last week. It inspired me so I hit the farm stands & picked up lots of sweet corn. Found your recipe & tried it. Did not disappoint. It came out delicious! Made 1st pot, froze leftovers & have enough to make 2 more big pots. Will be great when the cold weather arrives. I’ll pull out a quart baggie & I’ll be transported back to summer.
That’s great, Allison! Thank you for sharing with us.
Never made corn chowder until yesterday. The only changes I made was using lactose free 1/2 and 1/2 instead of heavy cream and more bacon because…..bacon. I also gave it a blitz or two with immersion blender.I used sweet corn from down the road.Natasha, this recipe is AMAZING!!!!!!!! .Pleasantly sweet and creamy.Funny,it tastes like there’s tons of butter in it when there is none.Served it with warm crusty bread.I would give it 6 stars if i could.Your recipes never dissapoint!!!!!
That sounds amazing, Suzanne! Thank you for sharing. I’m glad you loved the recipe.
Hello,
I was a little confused about how many potatoes are used in the recipe. Is it one pound, 3 potatoes, or one pound and 3 extra potatoes?
Thanks!
Hi Rebecca. It’s 1 lb which is roughly 3 medium potatoes depending on their size.
One of the best soups I have ever made! It did require a lot of chopping/prep, but easy enough to do while making the corn stock. The only change I made was to use 1 tsp. of Cajun seasoning, rather than the cayenne. I also added more bacon.
Sounds great, Jane! So happy to know that this is one of the best soups that you’ve tried. Thanks for sharing!
This recipe was excellent and very easy to complete without any problems. The taste was well-received and we enjoyed it with cornbread and a couple Cornish hens that I spatchcocked. After prepping all of the ingredients, the rest was downhill. I plan to remake this when I have extra cobs to use up. Thank you.
Hi Larry! Thank you for the feedback. I’m so glad you loved this recipe.
I have made this recipe over and over again this summer with local corn and it never fails! Sometimes I make a few adjustments, like adding chopped jalapeños or peppers, but as a base recipe it is superb! I always blend some so it’s really creamy. Love it!
That sounds like a wonderful addition, M! Thank you so much for sharing that with me.
Absolutely delicious. Can this be frozen for later consumption? My husband loves it!
Hi Rosie! I have not tested it but one of our readers said this soup freezes very well.
Made it today outstanding
Broth better second day
Don’t skip the cayenne pepper
Glad you liked it! Thank you for sharing your experience.
This is absolutely amazing – followed the reciepe to a t – whenever I am going try a new reciepe I always go to yours first – clear instructions and it always turns out amazing!!! Thank you!! I am a better cook because of you!!
I feel so inspired and proud. Thank you so much for trusting our recipes, I hope you’ll love all the recipes that you will try from us.
Followed recipe except using whole milk, no thyme (supermarket was out of stock), and had to use canned corn. Still tasted excellent. Plan to make it with everything next time with some fresh bacon bits.
Sounds good! I’m sure that will be delicious too.
I made this as is and personally loved the taste but thought it to be a teeny bit watery for my taste, so I used my immersion blender at the very end to blend it together a little. I still kept some potato chunks. It was delicious and made so much chowder. I would definitely recommend cooking at least 8 pieces of bacon instead of 4 though. You’ll need it. 😋 I also added about a 1/2 tsp of red pepper flakes. Next time, I may add jalapeños to kick it up a notch. They tend to be in season and plentiful at the same time as corn.
Great recipe!! I added a red pepper for a little extra fun. Would highly recommend this recipe to anyone
Sounds great! Thank you for your recommendation and review, Dana.
Great way to enjoy fresh summer corn! I will definitely make this again when I over buy at the farmer’s markets, which is a lot. I did use an immersion blender to thicken the chowder. I’ve made quite a few of Natasha’s recipe and all are wonderful!
Thank you so much for sharing that with me, Diana!
So I am vegan so I omitted the bacon and substituted the heavy cream with cashew cream and it was delicious! Even my nephew who eat meat do loved it.
I’m so glad you loved it. Thank you for sharing that with us. That’s great to know.
Very good but don’t underestimate how long it takes to make it. Lots of chopping & lots of steps.
Can this be frozen ahead of time or will that ruin the texture?
Hi Randi! I have not tested it but one of our readers said this soup freezes very well. I hope you love this recipe.
I would not usually freeze anything that contains potatoes. I do freeze summer corn to enjoy all winter long.
I freeze this amazing soup every summer with fresh, sweet corn, making about 12 qts! The potatoes suffer a little, but still the soup is amazing. You could leave out the potatoes if you wish. I also freeze it with the bacon stirred in. This corn chowder is amazing!
I also recommend using the greater amount of corn to make a thicker soup. Today, I used 6 ears of corn for one recipe. Plus, as the potatoes cook, that thickens it up, too.
Thank you for sharing, Xenia!
Made tonight for dinner – this was FABulous!! Made exactly as the recipe stated and it was delicious! Someone above said they added Old Bay, and I might add a bit to the leftovers and see how that tastes – it sounds like a great idea… this is a keeper recipe 🙂
I’m so happy you loved it, Lisa! That sounds like a great addition!
Since I only have myself to feed, buying celery gets a bit problematic as I can’t get a small enough quantity. Do you think celery seed would work? And, if so, how much would you use in this recipe?
Hi Vicki! I have not tested that. It’s worth experimenting with.
I think the fresh celery would be a bit better, but it worked out. This recipe is AWESOME!!
I understand the celery comment. I have found that you can chop, blanche, and then freeze celery for future use in soups and stews. Just not good to munch on, but sure saves $ by not having to throw it away all the time like I used to do.
This chowder is great. With corn in season I’m making and freezing for fall/winter. I substituted milk with evaporated milk for freezing and added a poblano pepper.
Thank you so much for sharing that with us, Amy!
Wrap your celery in tin foil, it lasts forever that way. Just going to make this recipe now.
Thank you so much for sharing that with us, Wanda!
I m 60 years old and never had corn chowder till last month
It s become one of my favorites
Thanks so much
Keep up the good work
I m now a fan….. I ll be looking for more of your recipes!!!
Hi Marie! That’s wonderful. I’m so glad to hear that. I hope you find many to enjoy here!
Loved this, super flavorful. I added a bit more bacon because… bacon. The only complaint is the cream should go in near the end. When it boils it tends to curdle a bit. Still tastes good but I will not put it in the corn stock and will wait until after the potatoes are done next time.
Thank you so much for sharing that with us, Taylor. We haven’t had any issues with it curdling during the process.
I’ve had curdling happen using cream in other recipes and I have two (potentially useless) ideas. One, is the fresher the cream the better. I buy UHT because I know the cream might sit a bit in my fridge. So, I’ve often wondered if that was a problem. The other thought is to let the cream come to room temperature before adding it. Maybe the curdling is a result of the ice cold cream getting shocked? Maybe measure out the cream before you get your mise together? Mind you, I haven’t actually done any trials to be sure, so I could be completely wrong.
Yeah a note to add would be to start the stock with dairy at a low heat to let it come up gently or like you said let it come to room temp; if you open up that burner to full blast with ice-cold cream I’d expect it to curdle if you’re not careful.
Other thing to add: made this with shrimp and chucked the shells in with the cobs, 10/10 recipe that allows for a lot of substitutions / experimentation.
Thanks, I will try letting it warm a bit. It seems to curdle over time, I made it twice and it did the same thing. I cant think of a reason not to wait until the end to add the cream since it doesn’t need to simmer like the other ingredients. Most chowder recipes I have made add it near the end and I have had it happen before. In any case I am making it again tomorrow.
This was REALLY delicious. I RARELY cook but was craving corn chowder. I followed everything basically but used half and half instead of whipping cream (as that’s all I had) I added extra of this and more milk. I’m going back for seconds as we speak!
Hi Courtney! I’m so glad you loved the recipe. Thank you for the feedback. 🙂
Delicious! This definitely made its way into our dinner rotation! Thank you for another great recipe!
Hi Erna! I’m so glad you loved the recipe. Thank you for the wonderful feedback.
Delicious! I omitted the cayenne and used Old Bay Spice instead. So good!
I’m so glad you enjoyed it!
It’s not corn season here, so I wasn’t able to make the recipe exactly as she did. I used frozen corn kernels. She mentioned using a can of creamed corn to enhance the broth if doing that method, which I did. The soup was thinner than I was hoping for, so I blended about 1/2 the soup, as recommended. It was still thin, but after blending, there wasn’t many chunky veggies left, so I doubled the amount of corn after the fact. Since I added more corn, I also added more cayenne (3/4 tsp total). Also, instead of putting the potatoes in the soup cubed, I made mashed potatoes out of them, then added them in this way to thicken the soup. I also added 8 oz (by weight) of shredded cheddar cheese. That did the trick of getting the consistency I was going for & it boosted the flavor! It was delicious! I will definitely make it again, but I think I might leave out the carrots (to me, they detracted from the corn flavor – unless I leave them in the part that gets completely buzzed up).
When it’s corn season, I would like to try the recipe as written.
Thank you for sharing, Leanne! I hope you get to try the recipe again as written as well when corn is in season. 🙂
I added garlic, paprika, and some cheddar cheese, as well as some a splash of vinegar because mine came out really sweet. And this is one of the best soups I have ever made. It’s better than I imagined it would be, and 100% worth all of the vegetable chopping.
That’s amazing, Samantha! Thank you for sharing. So glad you loved it.
I absolutely love this recipe. It’s my go to and the only corn chowder recipe I will follow. I do have a question: I want to make a crab and corn chowder using canned crab claw meat. At what step in your corn chowder recipe would you add the crab meat? Thanks in advance.
I’m so happy you enjoyed that. Thank you for sharing that with us, Alice! I haven’t tried this with crab meat, but here’s what one of my readers wrote: “I added corn starch to thicken a little. I also added garlic thyme and two cans of crab meat. Best soup I ever made!” I hope this helps!
Woweee!!! So good! I used 2 cans of creamed corn instead of corn cobs, so I skipped the entire step of making corn stock. I also subbed the milk and cream with cashew milk and cashew cream to make it dairy free. This one’s a keeper!
Hi Lena! Thank you so much for sharing that with us. 🙂
Super yummy soup! I made mine without celery and bacon but it was absolutely delicious and very simple to make! I was craving corn and this really hit the spot!
Wonderful to hear! So glad you loved the recipe, Carmen! 🙂
This was wonderful chowder. I also check your website for recipes before cooking anything else. You’re my go to and I really appreciate all the time you put into making us better cooks😊
Aw, thanks Rosie! I’m so glad this is your go-to place for recipes. That means so much to me.
Picture with ingredients show container of bone broth, recipe listed has chicken broth..I’ve not used bone broth in any soup recipe so far..
please advise which one… thank you
Hi Sheila, any chicken broth should be fine. I hope you enjoy it!
Hi, my Home Economics students made this today and it was very successful! Can you tell me what serving size the nutrition info is based on? How many mL is a serving? Thanks!
Hi David, I’m glad to hear that. This recipe makes 8 servings of about 1 cup each. The nutrition facts listed are for 1 serving.
Natasha,
Great recipe, the chowder was delicious. I really like the taste of smoke and a spicy punch, so I made a few modifications.
I substituted (2) rehydrated Morita Chiles for the cayene and black pepper.
Again, thank you.
I’m so happy you enjoyed that. Thank you for sharing that with us, Brian!
So yummy! I added a cup of shredded parm and red bell pepper as someone in the comments suggested. It was divine! Thank you so much!
You’re welcome, Carla! So glad you loved it.
Absolutely Delicious! I used an immersion blender a little at the end to thicken it up. So tasty. Thank you!
Great idea, John! I’m so glad you enjoyed it!
this is a good recipe; however, the manner in which the instructions are written is not well done…it is somewhat confusing, reading back and forth.
Hi Linda, the recipe post itself goes into more detail we recommend reviewing, but to see the condensed version of the recipe, I recommend using the recipe card. If you click Jump to Recipe at the top of the post, you will have all the information you need in one spot. I hope this helps!
I have made this two weekends in a row with a request for not this weekend lol. My son and husband leave no leftovers for anyone else they love it so much. I did make a roux to thicken the chowder but that is the only difference. Thank you for this delicious recipe!
Hi Allyson! I’m so glad it was a hit. Thank you for sharing.
I was wondering, if I am using frozen corn, do I replace some of the chicken broth with the creamed corn? Or add the creamed corn to the 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.
Hello Natasha! I wanted to make corn chowder for the first time and searching online instantly found Natasha’s Kitchen! I read your story and was elated to find you. I made the soup with canned corn now that it is January and it came out delicious (I added some cheddar and parmesan/romano/asiago blend after reading the comments). this was my first time making soup with corn, first time making soup with bacon, and first time making soup with heavy cream. Three’s a charm, three times doing something for the first time! I will be making this soup for my guests. I am Natasha as well; I grew up in Moscow and have been living in the US since age 21. I will be sure to peruse your site for more inspiration and practical tips, and, of course, in summer I will try making my own corn broth.
Hi Natasha! Welcome! It is so nice to have you here. Thank you for trying my recipe. I’m so glad you loved it and I hope you will find many more recipes to enjoy on my website.
I’ve made many different corn chowder recipes over the years but this was the best ever! Will now be my go to for chowder. Being January in Ohio I used 14 oz. frozen corn and 1.5 cans of creamed corn. Before adding the cooked bacon into the soup at the end I added some grated parmesan (cheese is always welcome) and it was to die for. Thanks for a great and simple recipe.
You’re very welcome, Linda! Thank you for the feedback. So glad you enjoyed the recipe.
I’ve made this twice now and it’s always amazing. I use 2 cans of cream of corn and 1 bag of frozen corn that I let thaw rather than make the base with fresh corn. I add shrimp to mine that I’ve sautéed in the same bacon grease as the celery, etc.
It’s restaurant quality. Thank you!
That sounds delicious, Liz! I’m so glad you love the recipe.
This was absolutely delicious! My whole family devoured this meal and I’m sitting on the couch thinking about the next time I’ll make it because it’s that good.
I’m so glad it was a hit, Jenny! Thank you for sharing.
Very good, skipped the bacon. Added sweet red peppers and pulsed the potatoes. Add white and dark meat chicken. Thanks for your help!! Husband and kids gobbled it up.
Great to hear, Marg! So glad you loved the recipe.
This sounds so delicious, my only question would is can this be made in the crockpot as well? as a very busy mom I’m definitely a fan of my crockpot especially on Sundays when we’re at church the majority of the day.
Hi Nicole! I have not tested this in a slow cooker to advise. You’d have to experiment with it. Be sure to check out ideas for slow cooker recipes HERE. I have quite a few to choose from. 🙂
Waaaay too many adds. Didn’t even get half way thru your corn chowder video when interrupted by an add which then returned and jumped to your nxt video without completing the first one.
Thank you for sharing your concerns and feedback. The only way we can continue providing free recipes is by having ads on our site, so we are not able to remove those at this time. We find that most people would rather see the ads than pay to see the recipes. But we will definitely take note of your feedback and use it to improve our website.
I appreciate your feedback, and I hope you love every recipe you try.
This a RIGHTEOUS corn chowder recipe. Making it right now and it’s perfection. I think this might be “the one”. – THANK YOU!
I’m so happy you enjoyed that. Thank you for sharing that with us, Carter!
Everybody looked at me, afterwards, and said that I should have doubled the recipe. It went FAST and they wanted more immediately. I was too tired but I promised more today.
Wow, thanks for the awesome feedback!
This the best corn chowder that I have ever had! I made it with corn on the cobs. Thank you for the recipe!
Thank you for your great comments and feedback!
Do I drain the liquid from the regular canned corn? Thank you!
This recipe is amazing and is a regular *go to* recipe for my husband and l along with so many more we have found on your site.
That’s wonderful! I’m so glad to hear that, Ellie!
Oh my gosh! This is AMAZING! I was too lazy to do fresh corn so I went the canned corn route. I really worried it would taste “too corny” with the liquid from the corn but it cooks off and just a subtle flavor remains. The things I did a little differently were to add one cup of frozen corn to the cans of corn, I had at least two pounds of potatoes and I added 2 addtional cups of chicken broth. The potatoes helped to thicken to the perfect consistency. My family RAVED about this soup. It is seriously SO good. Thank you so much for such a great recipe!
So glad to hear that, Anne! Thank you for the review.
Did you drain the liquid from the cans of corn? I’m making it tomorrow and I wasn’t sure. Thank you.
Sorry, the instruction of When Corn is Not in Season are not clear enough.
Can you clarify what liquid to use?
Hi Danielle! You can find “creamed corn” in a can at the store where you find regular canned corn. The creamed corn adds great flavor so that is why I recommend using it in combination with frozen corn or regular canned corn (whichever you decide to use). I hope that helps clarify any confusion.
Thank you very much for all of your recipes. They have been an inspiration, very easy to follow, always taste great, and have taught me much. When a compliment is offered to me on a meal, I often pass the credit along to you. Thank you.
Thank you, I appreciate it but you are also doing an amazing job!
The soup turned out wonderful it was delicious. Quick question, can I freeze the soup and for how long? Thanks in advance for your help
Glad you like it! About freezing, I have not tested this but one of our readers said this soup freezes very well. I hope you love this recipe!
Can this soup be frozen? Looks fantastic! I have seen some of your recipes and tried a couple
Hi Dianna, I have not tested this but one of our readers said this soup freezes very well. I hope you love this recipe!
Thanks for the recipe! Could you clarify how to use frozen corn/creamed corn instead if you don’t have corn on the cob? Do you still use the 4 cups of chicken broth, milk, and heavy cream AND add a can of creamed corn?
Hi Amy, please see the section titled: “When Corn is Not In Season” which will help with using canned corn.
Lots of questions on the same point and your answers never seem to clear it up. Amy’s question was exactly what I was wondering and the way your recipe is worded does NOT answer Amy’s question. Is the creamed corn in addition to the broth/milk/cream or is it a substitution for something?
Hi Joan, I would still make the recipe as written but add the creamed corn in addition to everything else. I hope that clarifies for you. I added instructions in the post above for when using frozen versus canned corn and you would add both without taking anything out of the recipe except the fresh corn on the cob.
Finally, soup season is here! Made your chowder tonight and oh my goodness! Delicious, thank you 🙂
The perfect recipe for a cool Fall evening! I’m so glad you enjoyed it, Victoria!
Absolutely delish! I find myself navigating to your website more and more. Always get rave reviews from family and friends. Thank you.
Aww, that’s the best! Thank you so much for sharing that with me, Verna. I’m all smiles
Hi Natasha
This soup is AMAZING and I followed it exactly!!!!
I recently published a cookbook with a story line – What’s for Dinner by Maureen DiMargio.
But I’m not sure I can compete with you lol.
Everything I’ve tried from your recipes has been perfect.
Maureen
Hi Maureen! That’s wonderful. Thank you, I’m so glad you love my recipes. Thank you for sharing.
this is the best corn chowder I ever made…my husband wanted me to freeze his extra corn from the garden, so I did, although I always thought it was a waste of time. It worked GREAT in this…will sure make it again!
Hi Linda! This soup is so good. I’m glad you enjoyed it as much as we do.
I hope you didn’t rate this recipe based on changes you made. That isn’t fair. You should rate the recipe as is and make it how the recipe says before you rate it.
Under 15 dollars for corn chowder price you show is really $37.00 for this same…still economical but I used all my coupons
HI Margaret, unfortunately with inflation, all of the prices would need to be adjusted and it varies greatly from place to place and one ingredient to another so there’s not a great way to accurately gauge and update prices right now. I may need to figure out how to remove the cost for all of the recipes since it won’t be feasible to update 1200+ recipes at this point without a clear view of what prices will continue to do.
This was wonderful. I have wanted corn chowder soup for awhile and this was everything I wanted. My husband even loved it. I halved the recipe and still have leftovers. I made sure put my extra corn on the cob in freezer to have this in the winter. Putting this on my my menus for the months to come.
So glad you found a favorite to add to your meal rotations. Thank you for the review, Victoria.
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!
That’s so great! It sounds like you have a new favorite, Melissa! I’m so glad it was a hit!
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.
I’m so happy you enjoyed that. Thank you for sharing that with us, Suze!
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.
Thank you for sharing that with use, Kathy!
So you didn’t follow the recipe? And that was your comment?
I hope you didn’t rate this recipe based on changes you made. That isn’t fair. You should rate the recipe as is and make it how the recipe says before you rate it.
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.
Hi Dean! Thank you for sharing.
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.
That’s just awesome! Thank you for sharing your wonderful review, Apryll!
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. ❤️
I’m so happy you enjoyed that. Thank you for sharing that with us, Shirley!
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.
Hi Madison, I have not tried that but let’s see if others can share their experience if they have tried.
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.
That’s wonderful, Holly! I’m glad you loved this soup!
Delicious! Lots of flavor. Followed the recipe except used baby potatoes unpeeled.
Will definitely make this again!
Hi Linda, good to hear that you loved it!
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?
Hi Kenzie, I haven’t tried this myself but several of our readers have successfully made this with frozen corn.
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.
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!
Hi Sarah, thank you for following the recipe exactly as written and we’re happy to know that you loved the result!
Love this recipe. I have to triple it each time I make it because my married children love it.
Good to know that, Roger and it’s always a great idea to double or triple!
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.
So glad you loved it! 🙂
What is the consistency of this recipe? I haven’t seen a message of a thickening agent.
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.
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?
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.
I have found a good substitute for bacon is a diced or shredded smoked cheese, like smoked Gouda or cheddar.
I often add smoked paprika to soups without meat to give it that little extra, it might work well if you skip the bacon.
You could always trade out the bacon with cabasa sausage or clams… Just saute you veggies in olive oil instead of bacon fat ..
Just a suggestion, you may try a Goya Jamon packet for the smokey ham flavor without the bacon. It’s smoked ham bullion.
The bacon is just for a garnish, except the grease which was used to cook veggies in. You could use butter as an alternative, and make bacon on side for the garnish for others who might enjoy it.
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.
You’re so nice! Thank you for that wonderful feedback, Rachel!
Hi! Just trying to start the recipe. Do you pre cook the cons before cutting the kernels off?
Hi Madison. No, they are no pre-cooked. To see my process, watch the recipe video. 🙂
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.
Hi Barbara! So glad you loved this recipe. Thank you for the feedback and wonderful review. The addition of ham/sausage sounds amazing! 🙂
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?
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.