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!
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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)
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. 🙂