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)
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’.
Thank you!!!
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.