Corn Chowder Recipe (VIDEO)
Fresh Corn Chowder loaded with summer corn at its peak of freshness. 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.
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Corn Chowder Video Tutorial:
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.
Ingredients for Potato Corn Chowder:
The ingredients here are simple pantry and refrigerator staples that come together to make the best pot of soup.
- Corn: on the cob is best so you can utilize the kernels and the corn milk from the husks (see below for fresh corn substitutions).
- Potatoes: we use Yukon gold potatoes for their tender waxy texture which is perfect for a chowder.
- Carrot, Celery, and Onion: this trio is critical to adding flavor and we use them in just about every soup recipe.
- Bacon: Sauteeing the bacon adds 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 & Cream: These are 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.
How to Easily 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 firm bristled brush or even a clean toothbrush. The bristles catch the silk and it comes off quickly and easily.
What is 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.
Time-Saving Tip: set the corn broth to cook at the same time you are making the chowder.
How to Make Corn Chowder:
Once the corn stock is made, the steps for making corn chowder are simple. Watch the video tutorial above and you will be a pro in no time.
- Sautee bacon in a dutch oven until crisps and renders fat. Remove bacon to a plate.
- 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.
When Corn is Not In Season:
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.
More Corn Recipes:
If you love corn, these corn recipes are the best way to use up sweet fresh corn.
- 15-minute Corn on the Cob – Our go-to boiled corn recipe
- Corn Salad – with avocado and the best (EASY) dressing
- Grilled Corn – with irresistible lemon dill butter
- Instant Pot Corn on the Cob – juicy and perfect every time
- Mexican Street Corn – the topping is mouthwatering good
Corn Chowder Recipe
This fresh corn chowder recipe is loaded with summer produce at its peak of freshness. This is a crowd-pleasing chowder that is perfect for entertaining on cool summer nights.
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
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.
*After cutting the corn off the cobs, remove as much of the silk threads as possible to give your finished chowder a smooth consistency.
**Corn can have varying degrees of sweetness, if your corn is super sweet, you can add a little more salt to balance the sweetness.
FOR A CREAMIER SOUP: transfer 1/4 of the soup to a blender and blend until smooth then stir it into the rest of your chowder.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Read comments/reviewsAdd comment/review
once again a perfect and easy soup to make. Tasty and family loved it.
Thank you for your good comments and feedback, Nancy!
This recipe was incredibly delicious, light, and such a breeze to make!
Thanks for your great review and feedback, Jennifer!
Fresh corn season is here and I’ve been obsessed with making corn as many different ways as possible. This is a fantastic recipe that will be on my soup rotation as much as possible. I wish we could get fresh corn all year because this recipe would be amazing in winter too. Thank you for all the yummy recipes!!
You’re very welcome! Perfect timing then, I hope this becomes your new favorite recipe!
Shari, if you have room in your freezer, this soup freezes well! We do eat it all winter long! I think I made 4x the recipe 🙂
Thank you so much for sharing that with us!
This is unbelievably good! I’m glad I used fresh corn, I think it makes all the difference
I’m so glad you enjoyed that, Natalia! Thank you so much for sharing that with me.
Perfect balance of flavors
I’m so happy you enjoyed that. Thank you for sharing that with us!
This was very good. Ugly cold day and this really hit the spot. Used frozen corn and creamed corn and the cayenne gave it just the kick it needed. Definitely in my recipes for the future.
Love it! I’m happy to hear that you enjoyed this recipe, Linda
I dont have heavy cream, will half and half work instead?
Hi Sarah, I havne’t tested that with half and half but here’s what one of our readers wrote “I did make with half and half I ended up adding a little cream cheese and lots of potatoes to get it rich and thick. Everyone loved it that way Next time all buy the cream. Thank you for responding. I think you have alfredo sauce recipe, also added cream cheese with half and half.” I hope that helps.
Loved it. Made by your instructions. But, even though I am a huge salt lover, I put like 1.5 tspn and that was way too much. I will use maybe ,5 tspn in future then taste and adjust
I’m so glad you enjoyed it!
I made this to carry to a Couples Lobster Dinner and it was a great hit. Great side with our salad, 2.5 lb. lobsters, rolls and dessert. Copying the recipe to share with other guests.
Yum! That sounds like an amazing and tasty dinner!
Everybody just loved it!
We grow our own sweet corn and sometimes I seem to have
way too much! Sharing something this good with our friends was a great way to enjoy this recipe
Thank you so much for sharing that with me, Wendy! I’m so glad you enjoyed it!
Love the recipe but I surely didn’t waste any of the corn remnants and juice left on the corn cob. Scrapped all the goodness right off into my soup! Why through good food away as expensive as it is today!?
Thank you so much for sharing that with me.
I typically do not leave reviews but I simply had to let you know how amazing this recipe turned out. I substituted sausage instead of the bacon. It was out of this world!!!!!
Wow! Thank you so much for sharing that wonderful review with me.
Dinner tonight. YUM. Smells amazing. Thanks for the recipe
I can imagine your home smells so good! I hope you enjoyed this recipe.
Natasha, I just made your Bacon Corn Chowder. It is an amazing soup. Perfect taste. I came across your videos, and have been making your recipes. I also made your meatloaf. That was awesome also. I really trust your recipes, and they have such great taste. I’m going to make your avocado dips. Keep bringing on the great recipes. Having fun making them.
Aww, that’s the best! Thank you for sharing that with me Kim! I’m so glad you’re enjoying our recipes!
Recipes I’ve come across that instruct cutting corn off the cob often indicate 1) using the kernels alone for cooking and eating and/or 2) scraping the cob down with a knife, which releases some more of the “corn milk” to make creamed corn. I was expecting you to suggest this step after the cobs simmered to include the hidden milk and the tidbits of corn left in the cob.
I was surprised and almost stunned to see you throw those cobs away before using the rest of what may be really yummy additions to this chowder. Let me know if you try this and whether you like the results.
Thank you for the tip and I will try that next time.
This chowder has become one of our favorites! It is fast and easy and simply delicious! I use corn I’ve frozen over the summer and it works great! Thanks for sharing this excellent recipe! I usually double it btw!
That’s just awesome! Thank you for sharing your wonderful review! I’m glad you found a favorite!
I made this chowder and it came out fantastic the only thing I did to make it a little thicker was I took some of the corn mixed it with the stock added a teaspoon of cornstarch mixed it up in the blender and then put it in the soup and it came out great
Thank you so much for sharing that with me, Cheryl! I’m so glad you enjoyed this recipe.
If you’re using 1 can corn and 1 can creamed corn, do you still add milk, heavy cream, broth to the recipe?
Hi Kaylee, yes, continue on with the recipe as instructed.
Made the corn chowder with frozen corn and leftover potatoes from Christmas dinner. I also used panchetta (replaced the bacon)that I needed to use. Added a bit more salt that indicated. It was great. Fresh corn would have been my choice if in season. Great recipe. I will try again in the summer. Thanks.
You’re welcome, Claudia! I’m happy to hear you enjoyed this recipe.
Hi, LOVE the chowder! Can it be frozen? Thank you.
Hi Faith! I haven’t tested that but one of our readers wrote great feedback regarding freezing this recipe.
This recipe never disappoints! I’ve made it several times, and my Mom loves it! She doesn’t even notice the small amount of cayenne. Thanks for a great recipe!
You’re welcome! I’m so happy you enjoyed it, Christine!
Hi, Natasha! I just LOVE all your recipes! I’m going to make this corn chowder for the third time this afternoon. I’d like to make it a chicken corn chowder, today or soon. How would I go about incorporating chicken? Thanks in advance!
Hi Barbara, I have not tried that yet to advise but I think it is worth experimenting with. It could be delicious if you just add chicken pieces and a little bit more seasoning since it already has broth.
I’m so glad you enjoyed it!
We absolutely love this soup! Having it for dinner tonight. Thanks for the wonderful recipe!
I’m so happy to hear that! Thank you for sharing your great review, Colette!
This is the second time I’ve made this soup. It’s my favorite! All of your recipes are wonderful!
Perfect! I’m so glad you loved this recipe. Thank you for your awesome feedback.
You have spoiled me rotten. This corn chowder is so amazingly good that I look the other way when I see other corn chowder recipes. I have to tell you, I didn’t didn’t see this recipe until after corn on the cob season, so I had to buy frozen corn kernels. BUT….it was still out of this world good!! THank you so much for this recipe.
You’re most welcome, Jeannette. I’m so glad to know that you loved this recipe!
I made this chowder today. It is very good. I will save this recipe.
Sounds great, Janet. I’m glad you enjoyed this recipe!
I made this chowder today. It is delicious!
Thank you for sharing that with us!
I just finished making this for dinner tonight! I followed the recipe as written and it is delicious!! Thank you for another great recipe!!
You’re welcome! I’m so happy you enjoyed it, Patty!
Could not find actual video, did it get deleted. Other videos are great
Hi Greg, sometimes an ad blocker can prevent the video from loading. Try turn off any ad blockers and refresh. I hope that helps!
Thanks for quick response that worked great.
Fabulous soup HOWEVER when adjusting the recipe to make more, the recipe here online does not adjust the directions because NOW I am using more broth and cream and potatoes.
Also, I added some finely diced chipotle peppers to add a bit of heat to this.
Hi Alan, that’s correct it will only adjust the ingredients and not the instructions but you can still use the same instructions for reference just substituting for the correct amounts.
Hi Alan, only the ingredient list adjusts. Unfortunately, there is no way to adjust any specific ingredients listed in the recipe card instructions section so you would have to adjust those manually.
How much frozen corn should you use if you choose to go that route? 1 cup plus the can of cream corn? Thanks!
Can you make this soup in a slow cooker?
Hi Kimber, I have not tested this in a slow cooker to advise. If you experiment though I would love to know how you like that!
I make this all the time now. My children love it… I love all of your recipes and videos. You make me look like a really good cook!!!
So great to hear that, Angie. I’m just here to guide you but you did a great job too!
At 68, I can say this was one of the soups I’ve ever cooked. Your recipes are simple yet amazing.
Thank you so much, Tom. We appreciate your good feedback!
Delicious soup! Everyone loved it! One small change I made was to decrease the cream to 1/2 cup and then, when soup was ready, put about 1/3 of the soup into my high-speed blender, blended it until creamy, and then poured it back with the rest of the soup. Made the soup super creamy and tasty but with less fat. So good!
Thank you so much for sharing that with me Sandra!
Nowhere does it say if the corn is cooked or raw when you ct it off the cob, based on the canned corn substitution I was to guess cooked? but in the video, it almost looks like it is still raw. Could you please specify?
Hi Aril, Great question! It is raw corn on the cob and it is cooked in the water.
I had the same question – thank you so much. Corn Chowder is one of my most favorites when done right. This looks like an amazing Chowder.
Would Old Bay be a good alternative to Cayenne? Trying to lessen the ‘heat’.
Hi, this is very mild in spiciness, but you can cut the cayenne in half or try old bay as an alternative.
I’ve never left a recipe comment, but I just had to on this one. Simply amazing! I usually make my own chicken stock, add some diced red peppers, and top the chowder with fresh lobster meat. However, it’s fantastic as is without the lobster. Friends and family rave over this soup!! Thank you for all of your delicious recipes!
I’m so glad this was a hit, Melissa! Thank you so much for sharing that with me.
This is exactly the question I needed answered. Thank you for asking it!
AMAZING!!!! I’m 4 1/2 months pregnant and had a huge craving for a creamy soup/chowder. This absolutely satisfied that craving. I used 1 can creamed corn and 2 cans canned corn because that’s what I had on hand and it turned out beautiful. I will be making this often. Thank you so much Natasha for your yummy recipes. ❤️
You are most welcome, Cassandra. I’m so glad this satisfied your cravings!
Made this tonight and it was amazing!! I added a little extra corn because why not! I also used frozen corn and it was perfect. Thanks so much for a yummy new family favorite!
Yay so perfect! Thanks for your awesome comments and feedback, Melissa.
Can I use canned corn (don’t throw corn cobs at me!)? I am not sure if my market will have fresh corn, but would love to make this.
Hi Carolyn, If using canned corn, you can just add the can of creamed corn and can of corn and if you prefer more corn, you can add another can of corn which would put it closer to the amount of corn in the recipe. I hope you love the corn chowder!
Well I don’t know if I’m just blind or what. Where is the video?
Hi Elaine, sometimes if you have an adblocker turned on, it won’t display the video. Try turning it off and refreshing the screen. It should be towards the top of the post.
Can you freeze the soup that you do not eat?
Hi Michael, I haven’t tested that but one of our readers wrote great feedback with freezing this recipe.
This is the best corn chowder I have tasted in years. I used chayote in place of the potatoes ,will be making this again.
That’s just awesome! Thank you for sharing that with me!
This corn chowder was delicious! Chunky with a little bit of kick. Next time I might thicken it a bit more with some cornstarch, but other than that, it was perfect. The homemade bacon bits topped it nicely with a bit of shredded cheddar, too!
Thank you for sharing this with me Anne! I’m happy you enjoyed that!
beautiful -added chicken pieces to ours too, thanks ever so
I’m so glad to hear you enjoyed the recipe!
You are amazing, just keep what you doing, Love from India
You’re so nice! Thank you!
This is such an amazing recipe! Love how comforting this is!
Isn’t it the best! I’m so happy you enjoyed that Toni!
Just made this tonight. Hubby loved it. It was kinda spicy for my kiddos tho. Next time I might save some out before adding the cayenne. Thanks Natasha for your amazing recipes.
You’re welcome, Marj! I’m so glad you enjoyed it!
I have been looking for a corn chowder recipe. Your was perfect – delicious and flavorful!
I’m so glad you enjoyed it! Thank you for the wonderful review!
Added shredded rotisserie chicken. It was great!
Yummy! I can’t wait to give this recipe a try! So excited! Looks very delicious!
I hope you love this recipe Beth!
I’ve made this soup about 4 times now and it’s amazing every time! The bacon puts it over the top. My husband said it’s his new favorite soup. I will come back to this recipe again and again. Thank you for sharing!
Wow, that is awesome! Thanks to you both for trying this recipe out! Glad you enjoyed it.
Is it possible to make this without the bacon to make it as a vegetarian dish? We love all of your recipes and have had great success with all of them.
Thank you so much!
Hi Hilda, I would suggest omitting the bacon and using oil to sautee the vegetables. Then use a vegetable broth instead of chicken broth and be sure to season to taste since the bacon does add a little saltiness to the recipe.
I just have a question. I made corn stock a few days ago- just water and cobs. How can I use my corn stock in this recipe? Should I reduce it then add in the milk/cream?
So glad to hear that! Thank you for your excellent feedback, Annette.
Been eyeing this recipe for a while. I knew I’d love it But didn’t want to cook this for only me and think of something else for my kids…. Well I cooked it today and all my children started off with one scoop just to try…. and everyone wanted a whole bowl after first spoon and I just washed my dutch oven!!!! Loved by my whole family!!!! Thank you so much Natasha
Wow! That’s just awesome!! Sounds like you found a new family favorite Natasha!!
This recipe is so tasty. Made with Iowa sweet corn. It’s a keeper.
Isn’t it the best!! Thank you for sharing this wonderful review!
I love this recipe! My all time favourite by far. I’m making it again today and will continue while the corn season remains. Thx
Hello Lyn, so great to know that you enjoyed this recipe. Thanks for sharing that with us!
This was delicious. I added two bay leaves to the broth while it simmered and some ground thyme to the vegetable mixture. I also left out the potatoes to make it a little less “carby” but followed everything else exactly. So good! Thank you for the recipe!
You’re welcome, Jeanne! I’m happy you enjoyed that!
live in minnesota , every year at corn time i make this soup , everybody loves it , play with it a little bit . hot sauce , dijon mustard , cheese . it’s great thanks
So good to know that this is one of your routine! Thanks for sharing that with us.
So good to know that this is one of your routines! Thanks for sharing that with us.
Natasha — you’ve really done it this time. Hit it out of the ballpark, that is! This soup is absolutely AMAZING. Thank you!
Love it! Thanks so much for your excellent review, Jane. We appreciate it!
Hi, quick question-Can I freeze this soup?
Hi Kathy, I haven’t tested that but one of our readers wrote great feedback regarding freezing this recipe
I had a 4th of July party and I had a lot of leftover corn because we made corn on the cob so I gave your soup a try and I’m going to let you know how it is here momentarily thank you and I followed it to a T.
Sounds great and yes we would love to hear your feedback, please.
Is there any way this recipe can be converted for instantpot. Love all your recipes. We really enjoy the breakfast camping ones. Thank you
Hi Rosemary, 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.
Yum! Corn on the cob at this time of year is hit or miss in upstate NY- but it was perfect for this chowder-so good!!! The only thing I did different is I didn’t peel the potatoes and added sherry to taste!! Sooooo good!
That sounds amazing! Thank you for that great review, Anne!
My daughter -who is 23 -ate the corn chowder for breakfast this morning-She came right out and said this recipe is a keeper-if you write a cookbook I’ll be the first in line to get one!!
Thanks for your awesome comments, Anne. I love it!
Do you have a cookbook for sale or free
Hi Brenda, we are working on a cook book! Stay tuned!
Natasha, thank you SO much for this recipe! I have been trying to make the perfect corn chowder for years! Yours is PERFECTION! I added shredded rotisserie chicken (which I always do) and along with the bacon and chives I also topped it with pieces of crispy tortilla chips. ( I like the crunch) Thanks again!
You’re very welcome Barbara. Your comments make me smile, thank you for sharing that with us! I hope you love every recipe that you try.
I just saw your reply when I brought your recipe up again to make tonight! Your recipes are ALL fantastic!
Thank you so much!
It was delicious! I added chicken breast and used the canned corn option and evaporated milk, that’s what I had and trying to avoid the grocery store! My family loved it!! Thanks for this great recipe!
So great to hear that you loved this recipe, Tracy. Thank you for sharing that with us!
Hi Natasha, is this okay to make the day before? Love your recipes!! Thank you
Hi Samantha, that will work great.
Terrific recipe! Easy to make and delicious.
Thank you for your awesome feedback!
I’m going to make this soup for a fundraiser and I am trying to convert this for quantity. Does this recipe make about 2 quarts?
Hi Tanya, this recipe makes 8 cups. If you scroll down to the printable version of the recipe the serving size shows 8 cups. You can slide that to the right to increase serving amount. I hope that helps.
Recipe makes more than eight cups. Delicious!!
I’m so happy you enjoyed that Nancy!
Natasha, can you help! Im a little confused on how to make it without fresh corn. I saw to get 1 can of cream of corn and 1 can of corn but im confused on how to do it…?
Hi Kristen, follow the instructions in the section titled: “What if corn is not in season” – basically you don’t have to precook the liquid ingredients with the bare corn cobs in the liquid. You can just add all of the liquid ingredients with the cream of corn in step 3.
This was very good. I followed the recipe almost precisely, with the exception of reducing the salt to 1.5 tspn and that was plenty. Next time I’ll follow the suggestion for thickening it a bit.
Thank you for sharing.
You’re welcome! I’m glad you enjoyed this recipe, Fofi!
I love this soup but mine turned out too salty..(my fault), Is there anything I can do?
Hi Cindy, diluting it may be best if you can by adding more broth or cream. I hope that helps.
Also I find choosing only a low sodium chicken broth works to have a less salty taste. Of course, it helps to continue to taste as you go in preparI got your soup.
When this happens, the easiest solution is to “potato” it, peel a whole potato and place it whole into the soup/stew. Allow to simmer until the potato has soaked up enough of the salt, then remove and discard the potato.
Can you please email me the cor chowder recipe? It won’t let me copy Thank you
Hi Cindy, if you scroll down to the recipe card and click print, you can either print the recipe or highlight off the print screen.
I made this and it’s an amazing recipe….. the first time I made it everyone raved….. the second time I did it a lil different but still amazing…. Both times I cut up raw shrimp and threw it in toward the end…. awesome
I’m so happy to hear that! Thank you for sharing your great review!
Love this recipe. We can’t get enough. I gave the recipe to my daughter and she had the same “problem” Since I first tried it at the peak of corn season I was able to blanch a quantity of corn for future batches. I cut the corn off the cobs and then froze the corn and the bare cobs so I can boil the cobs when making each batch for lots of flavour. I also chopped and precooked the bacon, saving a bit of bacon grease and froze the bacon and the grease in portions needed for the recipe. Now I’m fully prepared to whip up a batch of chowder in record time this winter.
Thank you so much for sharing that with me.
Summer corn chowder is exactly what I was searching for when wanting a smooth rich & flavorful soup. We followed the recipe to a T and it was perfection! Need to make another batch to share with friends!
I’m so glad you enjoyed it, Laurie! Thank you for the wonderful review!
I know a recipe is a winner when my oldest teenage son gets up from the table and says, “Thanks Momma Bear, that was SO delicious.” And my youngest son says, “I am taking this to school. It’s sooooo good.” Thanks for this one, I already can’t wait for lunch tomorrow.
WOW! That’s just awesome! Isn’t it the best when kids love what we moms make! That’s so great!
Can you use organic frozen corn and still get the same results?
Hi Sheila, I haven’t tried this myself but several of our readers have successfully made this with frozen corn.