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)
Don’t skimp on using the corn cobs. It adds a great taste to the soup
I made this a few months ago and it’s really delicious. It tastes great chilled too. I didn’t have chives, milk or carrots and It was still really great 🌽
It’s winter here, no fresh corn, can I use can or frozen corn? Thanks
Hi Linda, you sure can, frozen or even canned corn can be used when it’s not in season. We have a note in the recipe post on this, I recommend referencing it for tips.
Ok thank you💕have a wonderful and awesome day
Recipe says yes to either frozen or canned. Adding a can of creamed corn is recommended as well
Natasha, why can’t I watch the video? I tried to open and it’s not working for any of your soups recepies
Hi Galina, thank you for sharing that with me. Are you seeing a specific error when trying to play it?
I’m fixing to make this and one question I have is.. can I roast my fresh corn ?
Sure, I imagine that will work! It will give your chowder a slightly different texture and flavor compared to using boiled corn, but it can make the dish even more flavorful.
I’ve not made this recipe yet, but it sounds delicious, and I’ve loved reading so many excellent reviews. I’m still a new / novice cook, and I’m wondering if you can suggest how I might make this chowder so that it’s not too thick, as my family prefers soups that are more brothy (if that’s a word). Should I use less potatoes or possibly omit them all together? Would definitely appreciate your guidance here. Than you in advance.
Hello there! I recommend you start by usinfg less potatoes first. You can omit them next time if you really prefer it without potatoes at all. I hope you love it!
A super flavorful chowder ❤️ we Loved it 👍🏼
That’s just awesome! Thank you for sharing your wonderful review!
Loved it! The best corn chowder I’ve had!
So happy to hear that, Nina! Thank you for the feedback.
Excellent! The only thing I did differently was to scrape the small bits of corn off the cobs before disposing of.
Love this corn chowder. It is so delicious. Making it for New Year’s Eve dinner. Serving with crusty bread.
That sounds wonderful! I’m so glad you love this recipe, Nancy!
Have been wanting to try this for a while and finally made it tonight. It was so good. Thanks for the recipe.
Question: some in my family are vegetarians. Has anyone made this with vegetable broth and used olive oil instead of bacon? Any changes in seasoning if you do that ?
Thanks, Pat
Hello Pat!I have not personally tried those substitutes but I imagine it will be fine. We’d love to know how it goes if you try that!
I live this recipe, I’ve made it over three times now. I have replaced the cayenne with paprika and added garlic power to cater towards my family’s preferences and it’s just as good as the original recipe. I also found that adding a touch of vinegar helps to counter out some of the sweetness of the corn
This recipe was delish! I decided to add a cup of roasted mild green chile to the recipe and oh my goodness…it added such a great flavor to the chowder! Every recipe I have tried from Natasha’s kitchen has always been amazing. Thanks!
I made your Corn Chowder tonight and It was delicious. My husband loved it! Can I freeze the rest? It’s just my husband and I.
Thanks for sharing that with us! I have only tried refrigerating leftovers for a few days but I have not tried freezing it. I imagine it will still work just make sure it’s cooled before freezing and transfer to an airtight container.
This was so delicious!! I added shrimp and it tasted amazing!! Thanks so much for your wonderful recipes.
You are so welcome, Irene!
My husband made a double batch for his work crew in Connecticut.. They cleaned the pot..He said it came out creamy and was delicious..The guys brought French bread for dipping and are already asking for another batch..
Question- if I am using canned corn, should I still do the chicken stock and heavy cream from the corn stock?
Hi Liv! If you are using canned corn, you can still make the chicken stock and heavy cream according to the recipe. Since canned corn is already cooked, you can skip the step of making corn stock, but the overall flavor will benefit from the chicken stock. Hope you enjoy this recipe!
This soup was absolutely delicious! I don’t think it will freeze, because of the milk- but I may be wrong.
I didn’t follow the recipe exactly- I added more corn, and milk and half and half instead of the cream- and I screwed up and boiled the cobs in water instead of chicken stock- so when I pulled out the cobs I used ‘better than bullion’ and added that to the corn broth, along with some milk and half and half.
And my bacon was already cooked and sitting in the fridge, so I couldn’t use bacon fat to fry up the celery, onion and carrots- so I used butter. And I didn’t have a ton of bacon, but I did have some Virginia baked ham in the fridge, so I chopped and added that.
Bottom line- I made a bunch of changes, and it still came out really really good!!
Thank you for your great feedback, Maureen! I have only tried refrigerating leftovers for a few days but I have not tried freezing it. I imagine it will still work just make sure it’s cooled before freezing and transfer to an airtight container.
Wow! This may be my favorite fall chowder. It’s absolutely delicious and packed with flavor! I gave some to my in-laws and they said it was phenomenal.
So glad it was a hit!
Made a double batch so I could share with a friend who had surgery. Her husband said it was the best soup he’d ever had! The corn stock is what makes this soup! Don’t skip making it. I used my instant pot to make the broth and the soup. So easy!