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)
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.
I have frozen it and it was still awesome. I used canned corn in my recipe.
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!
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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.
Hello you did not answer her question properly, understood you are using fresh corn BUT are you cooking the fresh corn before cutting it off the cob OR are you cutting RAW corn off of the cob and cooking it in the soup? Please clarify , thanks.
Hi Gina, I mentioned “raw” corn off the cob in the message. I hope that 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.