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)
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.