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 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!
This is a great chowder! As I often do, I made a few modifications and cooked it in my slow cooker. I roasted the corn over flame first. I used the corn cobs with the onion skin and “bits” and the center of celery to create a vegetable broth. After dicing the veg (large onion, 4 carrots, celery) I put them in the slow cooker to start sweating. Using the broth I made, I spooned in three ladles into the now warm cooker and let everything sweat for 2 hours. I added the corn, potatoes and a little more liquid. Then I made a “slurry” of 3c corn stock, 1 pint Half and Half (No heavy cream!) and 1/4c cornstarch. I let it cook for another 3-4 hours, stirring regularly. I then added 1 diced red bell pepper and let it cook for 30 more minutes. This one will be in my regular Winter ‘24/‘25 rotation!
Thank you for sharing, Rich!
this recipe is by far the best corn chowder ive ever made…absolutly amazing. thank you
I’m so happy you found a favorite on my blog! Thank you for sharing that with us, Cathy!
This is an amazing corn chowder. Over the years I have tried many recipes but this one is most definitely the best. Thanks! A definite family favourite.
So glad to hear that, Debra!
This is the fourth time making this recipe. I see some folks tweaking it but this is an outstanding chowder exactly as written. It freezes beautifully and this time I scaled it up to 2 gallons for eleven 3 cup portions (recipe x 3). This is the good stuff!
I’m so happy you enjoyed that. Thank you for sharing that with us, Steve!
Thank you for letting us know it freezes well. I wasn’t sure about that but I will definitely make more to freeze since it’s just me. It’s really a delicious recipe.
Made it today for the second time this summer. Round #2, I omitted the cayenne pepper as my husband does not like heat … such a small amount, though! This chowder is outrageously delicious and not only tastes like two sticks of butter are in it, but it looks like it (no butter at all!). I’ve been making corn chowder for 40 years and this one is crazy by far the best. Thank you Natasha!
You’re welcome! I’m so happy you enjoyed it, Jem!
Excellent. Used a bit of chicken bouillon for some of the salt (and a dash of thyme just for me).
I emersion blended it all and love it❤️👍
I’m so glad you enjoyed it!
What an amazing recipe. My family can’t stop raving about it.
Best corn chowder I ever had. Perfect mix of ingredients. I used red potatoes. The milk bath with the cobs gives this soup great flavor. I used blender with about 3 cups and added back into soup. I am in Northern Arizona and the fields are full of sweet corn right now. They had the annual Sweet Corn Festival last weekend.
I am sitting here loving every bite! Thanks for this delicious recipe!
Hi Natasha, all your recipes I have tried are so wonderful!!! Your corn chowder was over the top! Thankyou!!!
So glad to hear that!
This is by far, the best corn chowder recipe. It turns out perfect everytime.
I’m so happy you love it! Thanks for the feedback.
This was a great recipe, best corn chowder I”ve ever made. I just added at the end a small can of cream of corn…..This is a keeper for me….went to the Farmers Market got all the fresh vege’s for this recipe…..
Excellent. I’ve a question. My chowder seems too watery. I followed the directions. Should it be pretty watery? It tastes great though. 5 stars.
Thanks, Donna! You can try adding a bit of cornstarch to help thicken the sauce.
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. The best tip !
You beautiful lady, sparked a passion for corn chowder, yum as I live in Australia I’m now a fan of Corn Chowder some ingredients are different but hey I’ll give it my all. Thank you.
I’m so happy you love it, Cass!
Do you think this recipe would work well if I boiled the cobs and broth together to freeze, freeze corn separately and then use everything together for a winter meal?
Hi Alyssa, I have not tested freezing this, but one of our readers said this soup freezes very well.
Just made this after a trip to the Farmer’s Market. Delish!
I love this recipe! My mom used to make corn chowder but never wrote down the recipe before she passed (like so many of her recipes). I’ve tried other corn chowder recipes but they were never quite right. This is by far the closest I have found to the wonderful flavour I remember. I will make again and again. Thank you.
I’m so happy to hear that! So glad you found this recipe.
I would like to make this ahead. Am I able to freeze it?
Hi Barbara, I have not tested freezing this, but one of our readers said this soup freezes very well.
I made this today and it was delicious! Really good. The only change I made was adding a small can of creamed corn (my mother always did) and a pad of butter at the end before serving. This recipe is a keeper! So good. My husband said he would have this for lunch every day this week!! Enough said.