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!
This post may contain affiliate links. Read my disclosure policy.
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)
Love the recipe but I surely didn’t waste any of the corn remnants and juice left on the corn cob. Scrapped all the goodness right off into my soup! Why through good food away as expensive as it is today!?
Thank you so much for sharing that with me.
I typically do not leave reviews but I simply had to let you know how amazing this recipe turned out. I substituted sausage instead of the bacon. It was out of this world!!!!!
Wow! Thank you so much for sharing that wonderful review with me.
Dinner tonight. YUM. Smells amazing. Thanks for the recipe
I can imagine your home smells so good! I hope you enjoyed this recipe.
Natasha, I just made your Bacon Corn Chowder. It is an amazing soup. Perfect taste. I came across your videos, and have been making your recipes. I also made your meatloaf. That was awesome also. I really trust your recipes, and they have such great taste. I’m going to make your avocado dips. Keep bringing on the great recipes. Having fun making them.
Aww, that’s the best! Thank you for sharing that with me Kim! I’m so glad you’re enjoying our recipes!
Recipes I’ve come across that instruct cutting corn off the cob often indicate 1) using the kernels alone for cooking and eating and/or 2) scraping the cob down with a knife, which releases some more of the “corn milk” to make creamed corn. I was expecting you to suggest this step after the cobs simmered to include the hidden milk and the tidbits of corn left in the cob.
I was surprised and almost stunned to see you throw those cobs away before using the rest of what may be really yummy additions to this chowder. Let me know if you try this and whether you like the results.
Thank you for the tip and I will try that next time.
This chowder has become one of our favorites! It is fast and easy and simply delicious! I use corn I’ve frozen over the summer and it works great! Thanks for sharing this excellent recipe! I usually double it btw!
That’s just awesome! Thank you for sharing your wonderful review! I’m glad you found a favorite!
I made this chowder and it came out fantastic the only thing I did to make it a little thicker was I took some of the corn mixed it with the stock added a teaspoon of cornstarch mixed it up in the blender and then put it in the soup and it came out great
Thank you so much for sharing that with me, Cheryl! I’m so glad you enjoyed this recipe.
If you’re using 1 can corn and 1 can creamed corn, do you still add milk, heavy cream, broth to the recipe?
Hi Kaylee, yes, continue on with the recipe as instructed.
Made the corn chowder with frozen corn and leftover potatoes from Christmas dinner. I also used panchetta (replaced the bacon)that I needed to use. Added a bit more salt that indicated. It was great. Fresh corn would have been my choice if in season. Great recipe. I will try again in the summer. Thanks.
You’re welcome, Claudia! I’m happy to hear you enjoyed this recipe.
Hi, LOVE the chowder! Can it be frozen? Thank you.
Hi Faith! I haven’t tested that but one of our readers wrote great feedback regarding freezing this recipe.
This recipe never disappoints! I’ve made it several times, and my Mom loves it! She doesn’t even notice the small amount of cayenne. Thanks for a great recipe!
You’re welcome! I’m so happy you enjoyed it, Christine!
Hi, Natasha! I just LOVE all your recipes! I’m going to make this corn chowder for the third time this afternoon. I’d like to make it a chicken corn chowder, today or soon. How would I go about incorporating chicken? Thanks in advance!
Hi Barbara, I have not tried that yet to advise but I think it is worth experimenting with. It could be delicious if you just add chicken pieces and a little bit more seasoning since it already has broth.
So good!!
I’m so glad you enjoyed it!
We absolutely love this soup! Having it for dinner tonight. Thanks for the wonderful recipe!
I’m so happy to hear that! Thank you for sharing your great review, Colette!
This is the second time I’ve made this soup. It’s my favorite! All of your recipes are wonderful!
Perfect! I’m so glad you loved this recipe. Thank you for your awesome feedback.
You have spoiled me rotten. This corn chowder is so amazingly good that I look the other way when I see other corn chowder recipes. I have to tell you, I didn’t didn’t see this recipe until after corn on the cob season, so I had to buy frozen corn kernels. BUT….it was still out of this world good!! THank you so much for this recipe.
You’re most welcome, Jeannette. I’m so glad to know that you loved this recipe!
I made this chowder today. It is very good. I will save this recipe.
Sounds great, Janet. I’m glad you enjoyed this recipe!
I made this chowder today. It is delicious!
Thank you for sharing that with us!
I just finished making this for dinner tonight! I followed the recipe as written and it is delicious!! Thank you for another great recipe!!
You’re welcome! I’m so happy you enjoyed it, Patty!
Could not find actual video, did it get deleted. Other videos are great
Hi Greg, sometimes an ad blocker can prevent the video from loading. Try turn off any ad blockers and refresh. I hope that helps!
Thanks for quick response that worked great.
Fabulous soup HOWEVER when adjusting the recipe to make more, the recipe here online does not adjust the directions because NOW I am using more broth and cream and potatoes.
Also, I added some finely diced chipotle peppers to add a bit of heat to this.
Hi Alan, that’s correct it will only adjust the ingredients and not the instructions but you can still use the same instructions for reference just substituting for the correct amounts.
Hi Alan, only the ingredient list adjusts. Unfortunately, there is no way to adjust any specific ingredients listed in the recipe card instructions section so you would have to adjust those manually.
How much frozen corn should you use if you choose to go that route? 1 cup plus the can of cream corn? Thanks!