There’s nothing quite like a warm, creamy bowl to lift your spirits, and this Corn Chowder recipe delivers exactly that in no time. Whether you’re craving comfort food on a chilly day or need a quick meal that feels homemade, this chowder blends sweet corn with savory potatoes and a luscious creamy base. It’s simple, satisfying, and ready fast, making it a go-to for busy weeknights or whenever you want a taste of cozy without fuss.

Why You’ll Love This Recipe

Speedy Preparation: You can have this chowder simmering and ready in under 30 minutes, perfect for quick comfort meals.
Minimal Ingredients: Uses common pantry and fridge staples, so you likely have everything on hand.
Rich, Creamy Texture: The perfect blend of creaminess with just the right amount of sweetness from fresh corn.
Flexible and Customizable: Easy to adapt to dietary preferences or ingredient swaps without losing flavor.
Family-Friendly: Loved by kids and adults alike, making it ideal for any meal occasion.

Ingredients You’ll Need

While this corn chowder might look complex, the ingredients are surprisingly straightforward yet essential, each adding depth to the final dish’s creamy texture, sweet flavor, and vibrant look.

Fresh or Frozen Corn: The star ingredient providing natural sweetness and a great bite.
Potatoes: For body and subtle earthiness, they help thicken the chowder as they cook.
Onion and Garlic: Create a savory foundation with aromatic flavor boosts.
Chicken or Vegetable Broth: Adds depth without overpowering the natural corn taste.
Heavy Cream or Milk: Gives the chowder its signature creamy texture and richness.
Bacon or Smoked Paprika (optional): Adds smokiness and savory contrast for an extra layer of flavor.
Butter and Flour: For making a roux that thickens the soup perfectly.
Salt, Pepper, and Herbs: Essential seasonings like thyme or parsley brighten and balance the flavor.

Variations for Corn Chowder

This recipe is wonderfully adaptable, making it easy to tweak based on what you have or how you want to enjoy your chowder. Get creative and make it your own with these simple ideas.

Vegetarian Version: Skip the bacon and use vegetable broth, adding smoked paprika for a smoky note.
Spicy Kick: Stir in a pinch of cayenne pepper or add diced jalapeños for heat.
Dairy-Free Option: Use coconut milk or almond milk for creaminess without the dairy.
Loaded Chowder: Add diced bell peppers, celery, or even chopped cooked chicken for extra heartiness.
Herb Twist: Finish with fresh basil or cilantro instead of traditional parsley for a fresh lift.

How to Make Corn Chowder

Step 1: Prepare Your Ingredients

Start by dicing the potatoes into bite-sized cubes, chopping the onion finely, and mincing the garlic. If using fresh corn, slice the kernels off the cob. Set everything aside so you’re ready to cook.

Step 2: Sauté the Aromatics

In a large pot, melt butter over medium heat. Add the diced onion and cook until translucent, about 4-5 minutes. Stir in the garlic and cook for another minute until fragrant, careful not to let it burn.

Step 3: Make the Roux

Sprinkle flour over the softened onions and garlic, stirring constantly to create a roux. This will help thicken your chowder nicely. Cook the mixture for 2-3 minutes, allowing the raw flour taste to cook off.

Step 4: Add Broth and Potatoes

Slowly pour in the chicken or vegetable broth while stirring to avoid lumps. Add the potatoes and bring the soup to a gentle simmer. Cook uncovered for about 10-15 minutes, or until the potatoes are fork-tender.

Step 5: Incorporate Corn and Cream

Once the potatoes are soft, stir in the corn kernels and heavy cream (or milk). Simmer for another 5-7 minutes to let the flavors meld, stirring occasionally to prevent sticking.

Step 6: Season and Serve

Add salt, pepper, and any herbs you like. If using cooked bacon, sprinkle it on top before serving for a crunchy, smoky bite. Taste and adjust seasoning as needed, then ladle the creamy corn chowder into bowls and enjoy!

Pro Tips for Making Corn Chowder

Use fresh corn if possible: It provides the sweetest flavor and best texture, but frozen works great in a pinch.
Don’t skip the roux: It’s key to achieving that thick, luscious chowder consistency.
Simmer gently: High heat can break down the potatoes too much and cloud your chowder.
Customize creaminess: Adjust cream or milk quantities to make it as rich or light as you prefer.
Enhance depth of flavor: A dash of smoked paprika or a splash of white wine can amplify complexity.

How to Serve Corn Chowder

Garnishes

Top your chowder with crispy bacon bits, finely chopped chives, fresh parsley, or a dollop of sour cream to add freshness, texture, and color contrast.

Side Dishes

Serve alongside crusty bread, garlic toast, or a simple green salad to round out the meal and add complementary textures.

Creative Ways to Present

For a fun twist, hollow out small bread bowls and ladle the hot chowder inside. You can also serve it in mason jars for casual entertaining or lunch on the go.

Make Ahead and Storage

Storing Leftovers

After cooling, transfer leftover chowder to an airtight container and refrigerate. It will keep well for up to 3-4 days, making it easy to enjoy again later.

Freezing

Corn chowder freezes best without cream added; freeze the base soup and add cream when reheating to maintain the best texture.

Reheating

Warm your chowder gently on the stove over low-medium heat, stirring frequently to prevent sticking and separation. Add extra broth or milk to thin it if needed.

FAQs

Can I use frozen corn instead of fresh?

Absolutely! Frozen corn works wonderfully and is often sweeter since it’s picked at peak ripeness and frozen immediately.

Is this recipe suitable for a vegetarian diet?

Yes, simply use vegetable broth instead of chicken broth and omit bacon to keep it vegetarian-friendly without sacrificing flavor.

How thick should my corn chowder be?

The chowder should be creamy and slightly thickened but still spoonable—think rich and hearty, not too watery or overly stiff.

Can I make this chowder dairy-free?

Definitely. Swap out heavy cream for coconut or almond milk and use dairy-free butter alternatives to keep it creamy and delicious.

What can I add for extra protein?

Chopped cooked chicken, crumbled bacon, or even cooked beans can add protein and make this chowder more filling.

Final Thoughts

This quick and creamy Corn Chowder recipe is an absolute keeper for any comfort food lover. Its ease, flexibility, and rich flavor make it a dependable favorite to whip up whenever you want a nourishing meal that feels like a warm hug. Give it a try—you might just find it becomes your new go-to dish!

Corn Chowder

Print Recipe

This warm, creamy Corn Chowder recipe combines sweet corn, savory potatoes, and a luscious creamy base for a comforting, quick meal. Perfect for chilly days or busy weeknights, it features simple ingredients and customizable options to suit various diets and preferences.

Author: Kathy
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Soups
Method: Stovetop
Cuisine: American
Diet: Gluten Free (use gluten-free flour or cornstarch instead of all-purpose flour)

Ingredients

Scale

Main Ingredients

2 cups fresh or frozen corn kernels
2 medium potatoes, diced into bite-sized cubes
1 medium onion, finely chopped
2 cloves garlic, minced
4 cups chicken or vegetable broth
1 cup heavy cream or milk
2 tablespoons butter
2 tablespoons all-purpose flour
Salt, to taste
Black pepper, to taste
Fresh herbs such as thyme or parsley, chopped (about 1-2 tablespoons)

Optional Ingredients

4 strips cooked bacon, chopped (optional)
1/2 teaspoon smoked paprika (optional)

Instructions

Prepare Your Ingredients: Dice the potatoes into bite-sized cubes, finely chop the onion, and mince the garlic. If using fresh corn, slice the kernels off the cob. Set all ingredients aside, ready to cook.
Sauté the Aromatics: In a large pot, melt the butter over medium heat. Add the diced onion and cook until translucent, about 4-5 minutes. Stir in the garlic and cook for another minute until fragrant, taking care not to burn it.
Make the Roux: Sprinkle the flour over the softened onions and garlic, stirring constantly to create a roux. Cook for 2-3 minutes to remove the raw flour taste and thicken the base.
Add Broth and Potatoes: Slowly pour in the chicken or vegetable broth while stirring to avoid lumps. Add the diced potatoes and bring to a gentle simmer. Cook uncovered for 10-15 minutes, or until the potatoes are fork-tender.
Incorporate Corn and Cream: Stir in the corn kernels and heavy cream (or milk). Continue simmering for another 5-7 minutes to meld the flavors, stirring occasionally to prevent sticking.
Season and Serve: Add salt, pepper, and herbs to taste. If using cooked bacon, sprinkle it on top before serving for a smoky, crunchy texture. Taste and adjust seasoning as needed. Ladle the creamy chowder into bowls and enjoy.

Notes

Use fresh corn if possible for the sweetest flavor and best texture; frozen corn is a good substitute.
Do not skip making the roux; it is essential for a thick, luscious chowder consistency.
Simmer gently on low to medium heat to avoid breaking down the potatoes excessively and clouding the chowder.
Adjust the amount of cream or milk to customize the chowder’s richness.
Enhance the flavor with a dash of smoked paprika or a splash of white wine if desired.
To make a vegetarian version, use vegetable broth and omit bacon, adding smoked paprika for a smoky flavor.
For a dairy-free option, substitute heavy cream with coconut or almond milk and use dairy-free butter.

Nutrition

Serving Size: 1 cup
Calories: 250 kcal
Sugar: 6 g
Sodium: 600 mg
Fat: 14 g
Saturated Fat: 8 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 24 g
Fiber: 3 g
Protein: 5 g
Cholesterol: 45 mg

Keywords: corn chowder, creamy corn soup, comfort food, quick chowder, easy soup recipe