Fresh Corn Chowder loaded with sweet summer corn and tender potatoes in a creamy and flavor-packed corn broth. You’ll love that you have options using either fresh corn on the cob, frozen or even canned corn when it’s not in season. It also keeps well in the refrigerator, which I love for meal planning!
This post may contain affiliate links. Read my disclosure policy.
Helpful Reader Review
“This is hands down the best corn chowder that we have ever had. I made it for company and they said that we could have just served them the chowder and skipped the main course because the chowder was so scrumptious! Thank you!” – Karen ★★★★★
The Best Corn Chowder Recipe
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. Pair it with warm homemade biscuits and dinner is made!
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.
Corn Chowder Video Tutorial
Watch my video tutorial and I’ll show you just how easy it is to make corn chowder. Corn chowder is actually one of the first soups I learned how to make when I got married 21+ years ago. I remember researching the top restaurant copycat soups and then developing this recipe – it’s a keeper!
Ingredients for Corn Chowder
The ingredients here are simple pantry and refrigerator staples that come together to make the best pot of soup.
- Corn: Corn that is still on the cob is best so you can utilize the kernels and the corn milk from the husks. Check out my tips for buying corn. If fresh corn is out of season, no problem – see below for corn substitutions.
- Potatoes: we use Yukon gold potatoes for their tender, waxy texture which is perfect for a chowder.
- Carrot, Celery, and Onion: This aromatic trio is critical to adding flavor and we use them in nearly all of my soup recipes.
- Bacon: Sauteeing the bacon and then cooking the veggies in the bacon grease adds wonderful flavor and we use the cooked bacon to garnish the soup. No one will resist that bacon topping!
- Chicken Broth, Milk and Cream: These form the base of the corn stock. We simmer the shucked cobbs in this combination for a deeply delicious chowder base.
- Cayenne Pepper: This simple seasoning is all you need, plus salt and black pepper of course.
Can I use Frozen or Canned Corn?
Fresh corn on the cob and especially local produce will give this chowder the best flavor. For winter corn chowder or when fresh corn is not available, try these instead:
- Frozen Corn: frozen is usually produced at the peak of freshness so it will work and will save you some time. Since you won’t have the cobs for making corn stock, add a 15 oz can of creamed corn for a tastier broth.
- Canned Corn: Use (1) 15 oz can corn and (1) 15 oz can creamed corn. Add the liquid ingredients at step 3 without pre-cooking them. The liquid from the canned corn will add a boost of corn flavor.
How to Make 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.
- Make the Corn Stock – Cut the kernels from the cobs and set kernels aside for making chowder.* Place the bare cobs in a stockpot.
- Add broth, milk, and cream, and bring to a boil. Reduce heat and simmer uncovered for 20 minutes while making the chowder. Use tongs to remove and discard cobs before using corn stock.
How to Cut Corn off the Cobs
Cutting corn from the cob can get messy with kernels landing all over your kitchen. You can avoid making a big mess with this simple trick:
Set a small bowl upside down inside of a larger bowl. Place your corn vertically on top of the smaller bowl, hold the top, and cut the kernels off by running your knife straight down against the cob. The kernels will fall into the larger bowl, just be careful not to hit the bowl with your knife. You can also do this over a bundt pan.
How to Make Corn Chowder
- Sautee bacon in a Dutch oven until crisps and renders fat. Remove bacon to a plate, reserving 2-3 Tbsp of bacon grease in the pot.
- Sautee veggies (onion, celery, and carrot) in the bacon grease until softened.
- Add potatoes and corn kernels and season with salt, pepper, and cayenne pepper.
- Add corn stock into the pot and simmer until potatoes are tender.
- Serve in warm bowls garnished with bacon and chives.
How to Remove Corn Silk
After the corn is shucked, it’s important to remove the silk threads for the smoothest consistency. The easiest way to remove corn silk is to brush the corn with a bristled brush or even a clean toothbrush. The bristles catch the silk and it comes off quickly and easily.
Storing Corn Chowder
- To Refrigerate: Cool the soup completely to room temperature before storing, then transfer it to airtight containers and refrigerate for up to 4 days.
- Freezing: I would not recommend freezing corn chowder since the dairy in the recipe can separate, and potatoes can get grainy and mushy.
- To Reheat: Add soup to a saucepan and reheat over low heat, stirring frequently to bring back the creamy texture. You can also reheat in the microwave, stirring every 30 seconds until heated through.
Topped with bacon and chives, this Corn Chowder becomes such a comforting bowl of soup. It’s a family favorite, right up there with Zuppa Toscana!
More Corn Recipes
If you love sweet summer corn, these corn recipes are the best way to enjoy corn while it’s at the peak of freshness and flavor.
- Boiled Corn on the Cob
- Avocado Corn Salad
- Grilled Corn in Foil
- Instant Pot Corn on the Cob
- Mexican Street Corn
- Shrimp Boil
- Corn Guacamole
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
Filed Under
More Family-Favorite Soup Recipes
- Chicken Noodle Soup
- Split Pea Soup – My Mother’s recipe
- Beef Stew
- Tomato Soup
- Chicken Tortilla Soup
- French Onion Soup (Natasha’s Fave)
Delicious!
Hi Yolanda, I’m so glad you enjoyed it!
We loved this recipe!! Thank you so much for sharing! Definitely a keeper!
I’m so happy you enjoyed this chowder! Isn’t it the perfect meal to welcome fall?
Hey Natasha,
I’m looking to try this recipe tomorrow or the next day, at the latest. Walmart Canada is selling local (Ontario) corn on the cob at $.15 per cob, easily the best deal around. We picked up ten cobs yesterday and bbq’d some this evening.
Hasta La Vista!
That is a great deal! Can’t pass that up! Thank you for the wonderful review, George!
I am so excited for soup season! Bring on the chilly soup weather!
Andie, so am I! Although today’s weather sure seems very fall like and much cooler than the last few weeks! This chowder would be perfect today! Enjoy!
This was wonderful. I substituted the celery and carrots with colored bell pepper and used frozen cubed hash brown with great results. My family loved it.
I’m so happy you all enjoyed that, Lisa! Thank you for the great review! 🙂
This recipe looks good! But where’s the video?
Hi Olga, the video is towards the bottom of the post beneath the title: “Watch Natasha Make Summer Corn Chowder:” (it is just before the print-friendly recipe card)
Hi Natasha,
I was wondering the same thing as I am looking everywhere on the page and can not see the video anywhere.
Hi Heather, it is there, just above the print-friendly recipe. The only thing I can think of is maybe your ad blocker is on and that could be hiding a video player? I’m not sure why else you wouldn’t be able to see it.
Just made this for lunch today. So easy! I did make two small changes though – I put the bacon back in the chowder instead of using it as garnish and I used 1 tsp of Old Bay seasoning instead of cayenne since we don’t like a lot of heat. It was AMAZING!
I’m so glad you enjoyed it! Thank you for the wonderful review, Julie!
Made this last night and it was AMAZING!!! My husband loved it too and said it was the best soup I’d ever made. Definitely a keeper! Thanks so much for sharing this wonderful recipe!
My pleasure, Ann! Thank you for the wonderful review!
what state do you live in?
Hi Kathy, We live in Idaho.
Natasha, can you, please, post some back to school healthy lunch ideas? Would also love if they don’t take a lot of time to prepare (from a busy mom of 3)
Hi Iryna. We have a few great tips for you here and here I hope this helps!
My summer here is quite hot and humid sometimes so I’m thinking of rainy nights or cold weather when looking at this chowder. The corn looks so fresh and sweet. Save it! xD
– Natalie Ellis
That weather is coming and fast, this is perfect now and especially when the cold weather hits. Enjoy!
OMG YES! I need to make this now while I can find fresh corn! I always love having homemade soup sticked in the freezer for busy fall and winter evenings.
Yes! Yes! Yes! This is the perfect time for that! Thanks for the awesome review Charity!
I love corn chowder! And the bacon on top…perfection.
I agree Liz! 🙂
We have so much corn I need to use! This looks like the perfect recipe to use it on 🙂 Can’t wait to make!
This is the perfect recipe for extra corn! Thanks for the great review, Heather!
Looks so good!! I can’t wait to try this for Fall!
It will be perfect for the fall! but I wouldn’t wait 😉 make it again in the fall! Enjoy!
Everything is better with bacon!
We do love bacon!
What is the name of the appliance you use when doing a tutorial?
Hi Bunny. It’s a standard hot plate. (portable electric cook top)
This looks so fabulous and creamy! YUM!
Thank you for the great review, Julie! It is so good!
How long would you think this could cook in the instant pot? 5 mins?
Hi Lawrence, I haven’t tested it that way but my guess it probably closer to 10 minutes, 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.
I was also wondering if this could be done using my PowerPressureCooker.
I am going too use one can of sweet corn and one can of cream corn.
Will be adding extra bacon 🥓:)
My boyfriends mother has made this a few times, doubling the recipe for plenty of dinner and lunch/leftovers the next day.
I always get excited when I see her have the bacon laying out too thaw by the produce and potatoes …. that means Corn chowder time!!
This will be a family keeper recipe, thanks Natasha!
Hi Becky, great question! I have not tested that in a pressure cooker to advise. If you end up experimenting I would love to know how you like that.
Wow that sounds really nice right now. I’m going shopping!!
That’s awesome!! I hope this corn chowder becomes a new favorite for you!