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)
Absolutely are in love with this recipe. We came home from a trip and three hours later I had found your recipe, went to the store and made this amazing soup! So easy to make and so delicious!
That makes me so happy to hear, thank you so much! This one is my fav corn chowder recipe.
I am currently making this and it smells amazing! Thank you for sharing this recipe. I was just wondering, how many days ahead can this be made if I were to serve it at a dinner party?
It’s so yummy, your guests will love it, it can sit for up to a week in the fridge.
Best corn chowder. I put the bacon right in to the chowder.
Wonderful flavor.
Oooh yum! Sounds delicious!
Great recipe. Very flavorful. My husband asked for 3 bowls and kept saying how good it was. Thanks!
That’s so great! It sounds like you have a new favorite, Carol!
I just finished this and it is amazing! I love soups and love to try all different kinds, I saw this recipe and WOW DELICIOUS
I’m so happy to hear that! Thank you for sharing your great review, Tammy!
Amazing! Best corn chowder ever. Making the corn stock is key. So much flavour. I substituted the cayenne for smoked paprika and also added a few garlic cloves and diced red pepper. Natasha, your recipes never fail!
Thank you for that lovely feedback, Rose! I’m so happy you enjoyed it!
Delicious! I doubled the recipe so I did not sauté the veggie in all the bacon fat about half, I used 5% cream to cut back on the fat and I simmered the corn cobs for an hour to try and extract more flavor. I also added 2 tsp garlic to the veggies.
Thank you so much for sharing that with me, Tammy!
This was amazing!! I don’t like bacon so I used cubed ham instead. Love all of your recipes!
I’m so happy you’re enjoying my recipes, Deborah!
I made this and it was amazing! I did scrape the cooled cobs for corn that was left on the cob. Reminded me of the texture of creamed corn. Do you think I could freeze it? Since it’s sweet corn season, I’d like to take advantage of fresh corn.
Happy to know that you loved this recipe! I haven’t tested that but one of our readers wrote great feedback about freezing this recipe.
I just made the corn chowder and added cooked chicken, OMG it’s great !!!
Oh I bet that was so good! Thank you so much for sharing that with me.
Made this with local farmstand corn and it tasted great. My version didn’t look as thick as yours so I added a slurry near the end to help. Was a big hit.
Thanks for your comments and review, Kathryn!
I’ve been craving corn chowder as it’s started getting a little cooler. This recipe was awesome! I chose to blend some of the soup to make it creamier. Next time, I may try to blend more potato and less of the corn itself. I love the sweet crunch of corn in my chowders.
I’m so glad you enjoyed it! Thank you so much for sharing that with me, Katie!
Made it yesterday. The best corn chowder due to fresh corn on the cob availability. I left out the Cayenne because I didn’t have any.
I’m so glad you enjoyed this chowder, Suzanne! Thank you for sharing that wonderful review!
This was delicious! Thanks for the awesome recipe!
You’re welcome! I’m so happy you enjoyed it, Jessie!
I made the chowder with roasted corn and almond milk and it was fabulous. It is my go to dish when we have a soup and salad dinner.
So glad to hear that, Mary! Thanks for your good comments and feedback.
Made this tonight with coconut milk instead! Also added a bay leaf and sprig of thyme. It was great! Even better than I had hoped, and will definitely use the coconut milk again.
That’s so great, Peyton! I’m so glad you enjoyed this recipe!
I’m so glad you enjoyed it, Peyton!
Best corn chowder I have had. Brilliant about cooking cobs in stock. Will be a favorite from now on.
I’m so happy to hear that! Thank you for sharing your great review, Diane!
Does this soup freeze well?
Hi Lisa, I haven’t tested that, but one of our readers wrote great feedback regarding freezing this recipe.
This was absolutely delicious. I made a few substitutions based on what I had on hand. I used a small bag of frozen corn (750g), full fat coconut milk and liquid smoke (instead of the bacon). I took an immersion blender to it all and left it a bit chunky. Amazaballs. Thank you so much for posting!
You’re welcome! I’m so happy you enjoyed it, Trish!
Loved this. My husband can’t eat dairy so I tried oat milk, but honestly, I think I’d just switch out and make a roux with the bacon fat next time to thicken it a bit. The flavors were terrific and if you blend a cup or so of the corn and potatoes, it’s more than creamy enough without the cream and milk. Wonderful recipe. Glad I just found your site!@
Thank you so much for sharing that with me, Sharon! I’m so happy you discovered my blog also! Welcome!