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)
Very easy to make. Delicious.
I’m so glad you enjoyed it!
Made this yesterday, only 3 people here, including a somewhat picky teenager but it’s all gone already. I’ll be making it again.
That’s so great! It sounds like you have a new favorite, Mark!
Thank you!
Hi! Does this chowder hold up well if I make it a day before I want to take it to a potluck?
Hi Mary, yes this recipe does hold up and reheat really well.
OMG!! This is seriously good!! I over-loaded this one with the ingredients in your recipe so it was extra “chowdery”. The cayenne pepper really makes it pop. This going to be a favorite dish to make this fall.
That’s so awesome Christopher! We love this soup, especially in the fall!
I made the soup today for myself, my husband, and my son! It was amazing!! What a great recipe and easy to make!! The crunch of the sweet corn is delish!!
Thank you so much for sharing that with me. I’m so glad you enjoyed it!
Made for my mom and we loved it!
Seemed to be even better the next day.
Thanks for a great recipe!
I’m so glad you enjoyed it! Thank you for the wonderful review!
Hi, Natasha! I’m a fellow Idahoan and I just made this a couple of days ago. Wow! It was so good! I’ve really enjoyed making your recipes (also the shrimp fajitas and balsamic veggies). Keep up the great work!
That’s so awesome Rebecca! I love that you’re also in Idaho! Thank you for sharing that awesome feedback with me!
Can you substitute potatoes with sweet potatoes?
Hi Randa, I think that could work – it would result in a sweeter soup but might be a nice combination. Let me know how it goes if you try it out.
This was absolutely delicious! Great way to use sweet summer corn!
That’s so great! I’m so glad you enjoyed that!
I had 6 fresh ears of corn and found this recipe which did not require a lot of ingredients to have to run out to the grocery store. I used Pancetta instead of bacon, added 6 cups of corn, substituted 2% milk rather than white milk and it came out very good. I pureed 1/2 of the mixture in the food processor which added to a slight thickness to the broth. My husband loved it.
I’m so happy you both enjoyed that! Thank you for sharing those substitutions with us!
Can I make this soup without milk and cream?
Hi Kate, I think that would still work. If you wanted to make it dairy free, it might be worth experimenting with canned coconut milk if you wanted that creamy look or texture or just make it a soup instead of a chowder and leave out the dairy. I hope you love the corn soup!
Made this last night and the family loved it! I did cook two chicken breasts in a skillet, shredded them and then added to chowder at the very end. I will definitely be making this again
That’s so great Jules! I’m so happy you all enjoyed that!
Can you make it ith half and half?
Hi Sharon! I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe
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’m so happy you enjoyed that Sharon!
Great soup! We loved the rich, creamy and spicy soup base. Boiling the cobs to create the stock added great flavour! Using fresh corn is also a must, giving it a crisp and sweet bite. Thank you
You’re so welcome, Pam! I’m happy you enjoyed that!
I made this last night, very good. I added rosemary and celery seed. nice flavor.
great recipe, easy to make.
I’m so happy you enjoyed that, Dawn! 🙂
Made it today.
Oh my gosh good. My Daughter/Granddaughter loved it.
Same ingredients, a little more mild/chicken broth. I like lots of broth! Canned corn.
Looked at other recipes, wondering why no one used celery.
And Cayenne is pretty much my Favorite spice. Adds a nice kick to just about everything.
Oh,I always freeze corn chowder. Works fine.
Best recipe ever!!
Thank you for sharing that with us, Louise!! I’m so glad you both enjoyed that!
Can you freeze the chowder with the heavy cream in it?
Hi Laura, I haven’t tested that but one of our readers wrote great feedback regarding freezing this recipe.
Mmmmmmmmm! So good! I followed the recipe but added a couple things. I love a thick hardy soup so I did blend as it said too but I mixed up 3 tablespoons of cornstarch and about 1/2 of water in a glass and poured it in while boiling and also added a handful of shredded cheese and it is SO GOOD!!!
That’s so great! It sounds like you have a new favorite, Ashley!
Delicious!! Love the bite from the cayenne pepper and black pepper.
I used diced ham instead of bacon because I had leftover ham from the holidays, and frozen corn so I just started with some olive oil instead of bacon grease and added broth ingredients after cooking the vegetables instead of boiling ahead of time. I blended about 1/3 of the corn with a cup of broth in the blender before adding to the soup. I also added about a cup of grated cheddar at the end. Loved this soup, it will be a winter staple!!
That’s so great! It sounds like you have a new favorite!
Do you think this would freeze okay? I have frozen chicken chili with heavy cream before and it did well. Just added a splash of milk when heating.
Hi Kathy, I honestly haven’t tried freezing this but I think it could work well. I think it’s worth testing a batch for sure! 🙂 I hope you love the corn chowder recipe!
Love that you post a picture of ingredients in original packaging and share where you buy them! It really helps.
Thanks!
I’m so happy to hear that! I appreciate your feedback!