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
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.
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.
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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:
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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).
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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.
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 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.
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.
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.
Hi Donna, good to know that you liked this recipe!
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!
Sounds good! Good to know that you liked this soup!
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
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.
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?
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!
I followed the recipe exactly and it was spectacular. Only problem is I live alone!
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. 🙂
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.
I’m so happy you enjoyed that. Thank you for sharing that with us, Claire!
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.
Thank you for following the recipe as it is, we’re so happy that you loved the result!
Absolutely delicious. Made it exactly as written and we all loved it.
That’s so great, Tricia! I’m happy it was a hit.
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!
Hi Angela! That sounds wonderful! So glad it was delicious. Thank you for sharing your experiment with the recipe. 🙂
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
Hi Lynn! I’m so glad they loved it. Thank you for the review. 🙂
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!
I’m so glad you found a keeper, Tricia! That’s so great! Thank you for sharing your great review with me!
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
Hi Sharon. I think it will still have a good flavor without the onion. Let us know how you like this recipe! 🙂
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…
You’re so very welcome! I’m glad you finally got the chance to make this recipe. 🙂
Hi Lindy
I live in Rhode Island too. I’m making this chowder today with Rhode Island native corn. It’s delicious,,
I’m planning on making this corn chowder for the weekend. Can leftovers be frozen?
Hi Sherry, I haven’t tested that, but one of our readers wrote great feedback regarding freezing this recipe.
It looks like scallions not chives on top. This is a good idea!
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.
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!
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!
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!
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.
Hi Laurie! Thank you for sharing that with us. 🙂
Added a package of turkey smoked sausage cut in half inch dice. Family loved it.
That’s just awesome! Thank you for sharing that!
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!
Thank you so much for sharing that with me, Dawn!
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.
Nice to know that it was a huge hit!
Do I have to add chives? Would it change the flavor if not added?
The chives add great flavor, Ruth. But if you prefer to leave them out, that is fine.
I am making a big ham this weekend. Wondering how you used the hambone to make the chowder. It sounds like your chowder was amazing!
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?
I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe!
I added corn starch to thicken a little. I also added garlic thyme and two cans of crab meat. Best soup I ever made!
Yum! Thank you so much for sharing that with me, Jennifer!
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!
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!
Thank you so much for sharing that with me, Daniel! I bet it is so good fresh off the farm!
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!
Sounds awesome!
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.
Happy to hear that you’re enjoying my recipes, Jim!
hello. how would you make this soup vegetarian?? would it still be yummy?
Hi Allison, feel free to experiment. I think it will still be delicious if you do a vegan version of this recipe.
I also used vegetable Better than Boullion instead of chicken stock
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
Sounds great! Thanks for sharing that with us, Jackie.
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?
I have not tested this but one of our readers said this soup freezes very well.
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.
Thank you so much for sharing that with us!
This chowder is definitely on the menu this weekend! It looks amazing! Has anyone created a vegetarian version by omitting the bacon?
I hope you love this recipe, Hannah! We love it with bacon, but it should work without it also!
This is the best corn chowder ever! Part of our rotation. Thank you!
Aaaw, thank you for this short and sweet review!
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?
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!
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?????
Hi Lynne, I haven’t tested that, but one of our readers wrote great feedback regarding freezing this recipe.
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!
Thank you for the wonderful review, Jeanna!
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!
Thank you so much for sharing that with me, Linda! I’m glad you enjoyed that!
So good and easy!
Thank you!!!
I just used frozen corn – still awesome !
Thanks for the review, Maria!
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!
Hi Shawn, if using canned corn and cream corn, you do not have to do that step at the beginning.
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.
Hi! You can thicken it with cornstarch, boil it down a bit or add less liquid. I hope you love the recipe!
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!
Nice one, Theresa! Great to hear that you substitutions worked well in this recipe. Thanks for your review.
First time making corn chowder..this was delicious.
Thinking of adding some cooked lobster next time.. any thoughts suggestions?
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!
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!!
That’s just awesome! Thank you for sharing your wonderful review, Sheila!
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.
Sounds great, I’m happy to know that you enjoyed it!
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.
Hi Haley, thank you for sharing some of your tweaks with us. We appreciate your review and suggestion!
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.
That sounds like a great plan, Susan! Thank you for sharing your review with us, we appreciate it.
I actually froze 4 fresh ears of corn in September; today I made the chowder and it was perfect in February.
Thanks for sharing that with us, Debby. Good to hear that you liked this recipe!
Loved this! I’ve never added cayenne before – it really made the flavours pop!
Glad you loved it!
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!!
That sounds so yummy, thanks for the great review and feedback.
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!
That makes me so happy to hear, thank you so much! This one is my fav corn chowder recipe.
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?
It’s so yummy, your guests will love it, it can sit for up to a week in the fridge.
Best corn chowder. I put the bacon right in to the chowder.
Wonderful flavor.
Oooh yum! Sounds delicious!
Great recipe. Very flavorful. My husband asked for 3 bowls and kept saying how good it was. Thanks!
That’s so great! It sounds like you have a new favorite, Carol!
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
I’m so happy to hear that! Thank you for sharing your great review, Tammy!
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!
Thank you for that lovely feedback, Rose! I’m so happy you enjoyed it!
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.
Thank you so much for sharing that with me, Tammy!
This was amazing!! I don’t like bacon so I used cubed ham instead. Love all of your recipes!
I’m so happy you’re enjoying my recipes, Deborah!
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.
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.
I just made the corn chowder and added cooked chicken, OMG it’s great !!!
Oh I bet that was so good! Thank you so much for sharing that with me.
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.
Thanks for your comments and review, Kathryn!
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.
I’m so glad you enjoyed it! Thank you so much for sharing that with me, Katie!
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.
I’m so glad you enjoyed this chowder, Suzanne! Thank you for sharing that wonderful review!
This was delicious! Thanks for the awesome recipe!
You’re welcome! I’m so happy you enjoyed it, Jessie!
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.
So glad to hear that, Mary! Thanks for your good comments and feedback.
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.
That’s so great, Peyton! I’m so glad you enjoyed this recipe!
I’m so glad you enjoyed it, Peyton!
Best corn chowder I have had. Brilliant about cooking cobs in stock. Will be a favorite from now on.
I’m so happy to hear that! Thank you for sharing your great review, Diane!
Does this soup freeze well?
Hi Lisa, I haven’t tested that, but one of our readers wrote great feedback regarding freezing this recipe.
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!
You’re welcome! I’m so happy you enjoyed it, Trish!
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!@
Thank you so much for sharing that with me, Sharon! I’m so happy you discovered my blog also! Welcome!
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!
I’m so glad you gave this recipe a try, Kay! That’s just awesome! Thank you for sharing your wonderful review!
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!!
That’s so great! It sounds like you have a new favorite, Shirley!
Corn chowder for dinner…yummy. Thanks for the wonderful recipe!
You’re welcome! I’m so happy you enjoyed it, Pam!
Can this creamy corn chowder be made without dairy? Is there a suitable substitute?
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!
Should I boil the fresh corn cobs first and then remove the kernels to proceed to making the stock?
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.
Thank you! I had the same question. Totally would’ve cooked them if I had to guess.
Great recipe thank you. I added chicken and replaces the potato’s with gnocchi. Crazy good.
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!
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.
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.
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.
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?
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.
Thank you so much for sharing that with me, Mattie!
I think I am going to put the chicken in too.
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.