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)
Do you cook the corn on the cob before removing kernels from the cob or do this raw?
Hi Tania! You don’t need to cook the corn on the cob first, Just cut off raw kernels, then cook them in the chowder.
I just need clarification: do you cook the corn on the cob before you cut the kernels off, or do you cut them off raw and they cook in the soup?
Hi Gillian, you’ll cut them off while raw.
Made tonight in the Instapot. Fantastic. Big hit with the family!! Thank you
Can this be made dairy free? I’m lactose intolerant 😩 but I love some chowder! Maybe unsweetened oat or almond milk and coconut milk for the heavy cream? What do you think?
Hello there! I have not personally tried these substitutions but you can test it by using unsweetened oat or almond milk instead of regular milk, and full-fat coconut milk instead of heavy cream. Keep heat moderate so it doesn’t curdle, and blend a bit at the end for creaminess.
Natasha!! I used lactose-free milk and full fat coconut milk for the base and it worked like a charm! Everything else I kept the same but now I have your gorgeous lactose-free corn chowder and I’m so happy 🤩 Thank you!
That’s great to know, Kate! Thanks for sharing.
Thanks for this info! I was hesitant to use coconut milk in this recipe but lactose free milk and coconut milk is perfect!
I’m making this for doheohe with a chicken allergy. Would vegetable broth work in place of chicken broth? Thanks!
Hi Morgan! That’s fine to use vegetable broth. I hope you love the recipe!
Hi Natasha! Thank you for your reply. I used vegetable broth and it was delicious!! Making it again this evening!
Awesome and enjoy it again!
Love it! I had frozen corn I cut off the cob, so I had alter the recipe a little. I blended it up so it was a little creamy after cooking. Delicious!
Just made this chowder for the second time in 2 weeks. Served in a home made bread bowl. My husband loves it. Did not change a thing. Thank you Natasha
That’s wonderful, Laura! So happy he’s enjoying it.
I didn’t have the corn to make corn stock, tried the canned method. I was confused if I used both canned corn AND 4 cups of frozen corn; jumping around the recipe to figure out what was going on was annoying. I would write 2 variations of the recipe to make it flow better and easy to understand. I think the broth could be reduced to 3 cups since you’re adding more milk/cream plus the liquid from the canned corn & creamed corn. I had leftover red and green bell pepper so I used those in substitute for the carrot and celery. I’d make this again but would adjust the liquid amount.
Can this recipe for corn chowder be cooked in a crockpot?
Hi J! I haven’t tested a slow cooker so I do not have those instructions, sorry.
Made this recipe as written but added one can of baby clams. It was sooo good. Will definitely make again. I did use fresh corn and used five ears. So much flavor, very comforting. Can’t wait to have a second bowl.
Looking forward to making this soup! I will be using canned corn. Should I drain the liquid from the cans before adding the corn?
Hi Lauren. You’ll add the liquid too. I hope you love the recipe!
This was seriously fantastic. Followed the directions to the letter, then added some mashed potato flakes at the end to thicken it (maybe half a cup?). Over 4 days I ate it all myself. 5 stars!
It was interesting to make. I did not realize how much flair is in the corn cobs for the stock. I adjusted the recipe slightly – less liquids , more corn and potatoes. Added a little celery salt, more cayenne, and took away 3/4 of the bacon fat. Maybe that would add flavor but it looked like way too much. also, I made a roux 1 tablespoon/flour/butter to thicken it. and lastly…removed close to 3/4 and pulsed it in my vitamin. After all of that, I really like it and would make it again
Can the stock be frozen to use later? Would love to have on hand for later use.
Hi Debi! It isn’t ideal — the dairy tends to separate and turn grainy when thawed. You can freeze it, but expect texture changes.
I have made just corn stock and frozen it. No dairy just corn cobs boiled in water. That would work to replace some of the broth.
Has anyone added rotisserie chicken to the soup? Did you have to make any other alterations?
Hi Marie! Several of my viewers have reported adding shredded chicken. The soup is thick so you may want to add more broth to thin it out if needed and adjust the seasoning to taste.
Excellent! Creamy and fresh, a perfect corn chowder to make when the harvest is ready. I added two teaspoons of fresh thyme and served with buttermilk cornbread with maple butter.
Hi Natasha,
Plan on making your Corn Chowder recipe today, any thoughts on using leeks in place of diced onions? How many for 10 and how long to cook?
Thanks,
Bob C
Hi Bob! This recipe uses 1 large onion, so using 2 medium leeks (white + light green parts only) to replace the 1 large onion should suffice. Saute them 5–7 minutes until soft and fragrant before continuing with the recipe.
Loved the chowder. A little bland for me. Added some thyme, garlic and a bay leaf and I was hooked. Also used a blender to thicken it up. Perfect.
Try using just a potatoe masher to thicken it up a bit. I do this with ham and bean soup. Makes it thicker and still has the main ingredients. Plus, not blender or extra equipment to clean up.
Excellent corn chowder. The best I’ve ever made. And, I’ve successfully made the base and frozen it (also freeze the removed kernels) and what a treat that is in the middle of winter!!!
Just finished, making this soup it is extremely delicious..and I will definitely make it again.. My only issue is if I were to do 8 servings my serving size is only 1 1/4 cups not 2 cups as stated in the recipe.
The best corn chowder ever! I used my immersion blender and blended it until there were just a few chunks of veggies left. It was so creamy and delicious. Thanks Natasha!