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)
Second time I’ve made this recipe, and both times it has turned out delicious. There’s nothing like fresh summer corn. Making the corn stock is a must. I’m a little heavy handed on the cayenne, but I love the added heat. My boyfriend is sweating a bit but keeps going back for more. Thanks for another great recipe!
This chowder is outstanding and couldn’t be easier to make!
Delicious! I mistakenly used 3 lbs of potatoes due to reading too quickly, however it turned out excellent anyway! My whole family enjoyed it. Could not have been better. We all agree we need to try more of your recipes if they are all so good.
Hi Laura! That’s great it worked out. I’m glad you enjoyed this recipe!
I will be making this tomorrow and I’m sure it will be delicious! I wanted to give a tip I just learned…lay your corn cobs down on the cutting board and slice the corn off the cob, then you don’t have corn flying all over the kitchen. I just tried it this last weekend and it was way easier than any other way I’ve tried.
Thank you for sharing, Melissa!
This is so delicious! the only thing I added was some fresh basil from my garden before serving instead of chives. Don’t skip the bacon and cayenne, and make the corn broth as suggested. Those make it so flavorful. I used your tip for cutting the corn off the cob, that made it so easy on the clean up. My husband and son loved it. They said I can make it anytime!
That’s wonderful, Barbara!
I think this would have been a bit bland without adding some kind of herbs or more seasoning. I added a large bay leaf, which I remembered using when I had made corn chowder before. Turned out pretty tasty.
We found this recipe to be really bland. The amount of vegetables in it were great, but it just tastes like milk soup. The prep and cooking time also took about twice as long as predicted in the notes (nearly 2 hours for us). I would definitely not make this again.
Hi Stephanie, that sounds unusual that it took twice as long to cook. Is your heating element putting out heat properly? Also, this normally has plenty of flavor – did you make the corn broth as directed? Also did you change anything in the recipe and make sure to season with salt to taste?
I just made this exactly as the recipe was written. BEST corn chowdah I have had. I have jut one question. Can I freeze this? I would love to have this in the freezer.
That’s just awesome! Thank you for sharing your wonderful review, Ruth! I have not tested freezing this, but one of our readers said this soup freezes very well.
Thanks, but there wasn’t enough left to freeze😁. Everyone ate two bowls, and was just raving about this wonderful chowdah!
Is the corn precooked before cutting off the Cobb? Also if corn is precooked and leftover, can I use that in my chowder?
Hi Karin. No, the corn kernels are cooked in step 3. If you’re wanting to use leftover corn that’s fine, but if you do not have the corn cobs to make the stock, see my note in the sections above, “ Can I use Frozen or Canned Corn” for ideas on how to boost flavor.
Just finished putting together this chowder and it looks delicious. Can’t wait for supper.
I hope you love it, Pam!
Thank you for sharing this recipe. It was very easy to make, and it was delicious.
Absolutely delicious! Is the second or third time I’ve made it. Always a hit in my house!
That’s wonderful! So glad it’s a hit!
The best! So much flavor.
My Granddaughter want this at her wedding reception.
Wow that’s so great! Congratulations to your granddaughter!
Would definitely recommend!! So delicious! Used fresh picked sweet corn and it was perfect! 10/10!!!
Insanely good! I made with 5 corns one time then 4 another. I think 5 made it too sweet… 4 was the perfect amount. Thanks!
Wonderful! BIG hit! Served with grilled cheese Sammie’s!
Can I freeze left overs?
That’s great, Andee!
I have not tested freezing this, but one of our readers said this soup freezes very well.
Natasha love the recipe and have made it a couple times ? Can I make it the night before and warm up the next day for a party
Hi Chris, yes, this Corn Chowder reheats really well.
Thin and too spicy. I would not add cayenne if I made this again in the future. Also, I’d add more bacon personally.
Hi AJ, normally this isn’t very spicy at all with 1/4 tsp cayenne – did you add too much possibly?
I’ve made this soup dozens of times over the last few years. In winter, I tend to make it once a week!
My additions are usually:
– shredded chicken
– paprika and ancho chili powder
– 1/2 red bell pepper
– one can of corn (contrasting color)
Paprika, chili powder, and bell pepper add a sweet, smoky, southwestern heat to the chowder. Our bacon usually is applewood or hickory smoked, which combines nicely with the spices. (I tend to cook a whole package of bacon, since we love it on the soup.)
I add precooked shredded chicken. If my fresh corn is white, I add a can of yellow corn – if the fresh is yellow, I add a can of white corn. The contrasting corn, red bell pepper, and carrots give good color variation. I use the immersion blender to finish the soup in the pot.
Overall, I love this recipe and will continue to make it whenever I crave the comfort of God soup!
The milk and cream were missing in the directions on how to make this soup.
Hi Happa! See the recipe card at the bottom of the blog for step by step instructions and details. The cream and milk are used to make the base of the soup which is the corn stock (step 2). While the corn stock is making, you’ll continue with the instruction on “how to make the corn chowder” and in step 3 you’ll be using the corn stock. I hope that helps.
This was a great soup. I challenge myself every Sunday. I buy the “discounted” veggies to try to make a soup, in addition to cleaning out my fridge. This week, I got a large bag of potatoes, bulk leeks, and 8 small corn on the cob, all for $4. I had made chicken broth over night that I was able to use for the soup. I had some bacon fat in the cupboard to use up. I used the leeks in lieu of the onions and celery. I added some garlic as well. I only had 3 cups of corn from the cobbs I got, so I ended up adding a can of niblet corn. I also added some leftover rotisserie chicken at the end. Was very flavourful. I was surprised at the amount of kick from the little amount of cayenne pepper (I did just eyeball the amount, so it could have been more like 1/2 tsp), but it was still very good. I used fat free milk for the dairy, as that’s what I had in the fridge and needed to use up. I’m sure it would have been even tastier with the full fat milk, but I found it perfect. Hubby enjoyed and will be good for lunches for work.
Sounds great! Good to know that you husband enjoyed this corn chowder recipe a lot too!