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)
My husband is addicted to this stuff! I follow the recipe to the letter and it’s perfect every time
That’s great! The good thing is you can make it for him anytime he craves for it!
Do you take the corn off the cob before or after you boil it? Basically is it cooked or uncooked? Thank you
Hi Donna, we used cooked corn, but when corn is not in season I have a section in the recipe post for fresh corn substitutions.
I did 4x the cayenne and threw in a little slab of butter. Also, I didn’t have fresh corn so I just added some of the juice from canned corn to the broth. I’ve never tried to make a chowder before, but this is one of the best soups I’ve ever had anywhere.
Thank you for the wonderful feedback, Alex!
I was just wondering… Can you use whole milk instead of heavy cream?
Hi Lynn! Yes- whole milk can work too. It won’t be as rich, creamy, or thick, but a few of my
readers have left good feedback from using whole milk.
My husband grew up in Wisconsin eating lots of corn chowder made by his dad . He said it was just like the one his dad used to make and he absolutely loved it ❤️
Fifth time making this😋
I make this as it’s written. No need to change anything.
Great recipe. I usually make gumbos. I did gumbo des herbs yesterday.
I corn and potatoes left from crawfish boil but since its Good Friday ilI substituted a link of vegan chorizo sausage. The chowder is really delicious although mine may be a bit spicy for many.Not for folks in S.E LA.
I’m so happy you enjoyed that. Thank you for sharing that with us, Harold!
Can I use frozen corn cobs since it is not corn season yet? I made this last summer and it was delicious. Thank you!
Hi Melissa! Yes, you can.
We made this according to the recipe a few weeks ago. It was delicious! My family loved it and I’m actually making it again tonight for dinner. I love your recipes and have not been disappointed one time.
Thank you,
Kathy Morris and crew!
Hi Kathy! That’s wonderful to hear. Thanks so much for sharing.
Just made this for dinner and it was delicious! Will make this for company.
I have made this several times. I always use canned corn (2 cans) and 1 can of creamed corn. Served in a sour dough bread bowl. That’s a meal!!
I love this recipe. But I personally would leave out the milk as there’s already enough calories in the heavy cream
EXCELLENT! Went by the recipe except I did not have fresh chives so I used dried. My 5 ears of corn was only equivalent to 3 cups so I added two cups of frozen corn. I will definitely be making this again. Thank you very much! I’ve tried so many new recipes the last 2 years and there’s only been a handful that I would have made again!
Hi Cindy! I’m so happy to hear that. Thank you for sharing.
I was craving some comfort food and this hit the spot. Just enough heat to make it tasty.
Thanks for another great recipe!
You’re so welcome! I’m happy that you loved it!
Been making this recipe for a few years now and I always make some for hunting season to take with us to camp as well as some extra to freeze! I typically add chicken to make it more of a meal but it’s our favorite fall/winter recipe.
It’s a good idea to add chicken too and I’m happy to hear that you have been making this recipe for how many years now. Thank you so much for sharing.
How and when do you add the chicken? I struggle with rubbery, overcooked chicken at times. :/
This was great without bacon. Used Ghee to sauté the veg. taste was amazing. Totally added the cobs to the stock, super idea.
Great to haer that you enjoyed our Corn Chowder recipe!
Howdy! How would this recipe work with Red Potatoes? That appears to be all I have at my local grocery store
Hi Eve, I haven’t tested that to advise. If you do an experiment and use that, we’d love to know how it turns out!
We love your corn chatter recipe. We like to make it in the fall when we have delicious fresh corn. Still at the market. We froze some. But we were unhappy with it. This year we simply made And froze the base and cooked and added the potatoes when we defrosted it. We then thickened it with potato starch. It turned out great. We love having the taste of the fresh corn from the fall available to us. As winter sets in.
That’s great, Lida! Thank you so much for sharing that with us!
Very good chowder. I made the slurry like someone else did but kept the recipe the same. Thanks!
You’re welcome, Tish!
I followed this recipe to the tee! It is a very robust (tasty) chowder, which I enjoy in a chowder. The only things I would change the next time I make this (which I will) is:
1. Add some flour to the vegetables to thicken the broth; and
2. Allow more time for the carrots to soften.
Thank you for sharing, Donna.
This is by far the best Corn Chowder recipe I have tried. I did add two tablespoons of diced red and green peppers to the recipe, for color and taste because I still had my own garden grown to use up. Corn chowder is not just for summer, it warms you up on a chilly Autumn day!
Thanks Natasha
You’re very welcome, Mariane!
Excellent! This is a solid recipe. Mine wasn’t the consistency that I like at the end, so I added a little cornstarch slurry, simmered it for a few more minutes, and mounted a few tbsp of butter. It was silky, y’all.
I’m so glad it all worked out, Jeremy! Thank you so much for sharing that with me.