This easy corn chowder recipe features fresh summer sweet corn and tender potatoes in a creamy corn broth. Sub frozen corn when fresh isn’t in season!
This corn chowder recipe is the perfect meal for a cool summer or early fall night. It’s creamy and comforting, but still packed with veggies. You’ll find tender potatoes, peppers, and—of course—summer sweet corn in this flavorful soup.
I’m obviously biased, but I think this recipe makes the best corn chowder I’ve tried. The secret is using fresh corn on the cob two ways. I add the kernels to the soup for sweetness and crunch, and I also make a quick corn broth with the cobs. It fills this recipe with rich, sweet corn flavor that I balance with savory seasonings like smoked paprika, celery, and Old Bay.
Don’t worry though—if summer corn isn’t in season, you can still make this corn chowder recipe. I’ve made it with frozen corn many times, and it comes out delicious. Whichever option you choose, I hope you love the recipe as much as I do!
Corn Chowder Ingredients
Here’s what you’ll need to make this easy corn chowder recipe:
- Sweet corn, of course! You’ll need 6 ears of corn on the cob. Tip: Save the husks and silks to add to homemade vegetable broth! In a pinch, frozen corn will work here too.
- Butter – For sautéing the veggies.
- Onion, celery, garlic, and red bell pepper – They create the savory base of the soup.
- Yukon Gold potatoes – They add delicious chunks to this corn chowder recipe, and they contribute to its creamy texture.
- Old Bay Seasoning – It adds more savory flavor and a hint of spice.
- Smoked paprika – Many corn chowder recipes call for bacon, but to keep mine vegetarian, I use smoked paprika instead. It adds a delicious smoky flavor.
- Dried thyme and a bay leaf – For aromatic depth of flavor.
- Cayenne – For heat. Use as much or as little as you like depending on how spicy you want your corn chowder to be.
- Heavy cream – It makes the soup thick and creamy.
- Fresh lemon juice – For brightness and tang.
- And salt and pepper – To make all the flavors pop!
Find the complete recipe with measurements below.
Using Frozen Corn vs. Fresh
If fresh sweet corn isn’t in season, use frozen corn instead! Replace the fresh kernels with 4 1/2 cups frozen ones. Omit the corncobs, and use vegetable stock instead of water.
How to Make Corn Chowder
Here’s a quick overview of how to make this corn chowder recipe:
1. Start by prepping the corn. Slice the kernels off the corncobs, then run the back of your knife down the sides of cobs. They’ll release a milky liquid that makes this chowder extra-creamy and corn-tastic.
2. Make the quick corn broth. Sauté the onion, celery, and red bell pepper in the butter, then stir in the garlic, potatoes, spices, bay leaf, and 5 cups of water. Add the corncobs to the pot and simmer for 20 minutes.
3. Continue simmering the soup. Remove and discard the corncobs and bay leaf, and add the corn kernels and the milky corn liquid to the pot.
Simmer for another 10 minutes or so, until the potatoes and corn are tender.
4. Partially blend the soup. Scoop out 2 cups of the soup and transfer it to a high-speed blender. Blend until smooth. You could also use an immersion blender to partially blend the soup in the pot.
Pour the creamy puree back into the pot and stir to combine.
5. Add the cream and season to taste. Pour in the cream and simmer over low heat for 5 minutes to mellow its flavor. Add the lemon juice, taste and adjust the seasonings, and enjoy.
Recipe Variation
Make vegan/dairy-free corn chowder: Replace the butter with vegan butter or olive oil. Instead of using heavy cream, add 1/3 cup raw cashews to the blender when you puree 2 cups of the soup. Blend until smooth, then stir back into the pot with the remaining soup and add the lemon juice. It’s just as delicious as the classic version, I promise!
You may also like my full vegan corn chowder recipe.
What to Serve with Corn Chowder
Before you dig in to this creamy soup, top your bowl with chopped chives for a fresh, oniony pop. I also like to dollop on a little sour cream for extra tangy flavor.
Serve with crusty bread or homemade biscuits for mopping up any soup left at the bottom of your bowl.
How to Store
To store: Store leftover corn chowder in an airtight container in the refrigerator for up to 4 days.
To freeze: I’ve tested freezing this chowder, and it works great! Allow it to cool to room temperature, then seal in airtight containers or jars, leaving an inch of space for expansion at the top. Freeze for up to 3 months. Let thaw overnight in the fridge before reheating.
To reheat: Reheat over low heat on the stovetop, being careful not to bring to a boil, which can cause the chowder to separate. You can also warm it in the microwave, stirring every minute, until heated through.
More Comforting Soup Recipes
If you love this corn chowder recipe, try one of these cozy soups next:
Corn Chowder
Serves 6
This easy corn chowder is hearty and comforting, packed with tender potatoes and corn. This recipe is best with fresh summer sweet corn. You’ll use the corncobs to make a quick corn stock, which adds amazing depth of flavor to the soup. When fresh corn isn’t in season, replace the fresh kernels with 4½ cups frozen and use vegetable stock instead of water.
- 6 ears fresh sweet corn, husks and silks removed
- 2 tablespoons unsalted butter
- 1 medium yellow onion, chopped
- 3 celery stalks, chopped
- 1 red bell pepper, stemmed, seeded, and diced
- 3 garlic cloves, chopped
- 5 cups water
- 4 medium Yukon Gold potatoes, chopped
- 2 teaspoons Old Bay Seasoning
- 2 teaspoons sea salt
- ½ teaspoon dried thyme
- ½ teaspoon smoked paprika
- 1 bay leaf
- Pinches of cayenne pepper
- ½ cup heavy cream
- 1½ tablespoons fresh lemon juice
- Chopped chives, for garnish
- Freshly ground black pepper
- Sour cream, optional, for serving
Prevent your screen from going dark
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Slice the kernels off the corn cobs, then use the back of a chef’s knife to scrape off the milky liquid that’s left on the cob. Snap the cobs in half and set aside.
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Heat the butter in a large pot or Dutch oven over medium heat. Add the onion, celery, and red pepper and cook, stirring occasionally, for 8 minutes, or until softened. Stir in the garlic, then add the water, potatoes, Old Bay, salt, thyme, paprika, bay leaf, cayenne, several grinds of pepper, and the corn cobs. Simmer for 20 minutes.
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Remove and discard the corn cobs and bay leaf. Add the corn kernels and milky corn liquid to the pot and simmer for 10 to 15 minutes, or until the potatoes are tender.
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Transfer 2 cups of the soup to a high-speed blender. Blend until smooth, then stir the mixture back into the soup and add the cream. Gently simmer for 5 minutes, or until the chowder thickens slightly. Add the lemon juice and season to taste.
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Garnish with chives and serve with dollops of sour cream, if desired.
*Dairy-free variation: Use vegan butter or olive oil instead of regular butter. Use a high-speed blender to blend the 2 cups of soup with ⅓ cup raw cashews. Stir the puree back into the pot and add the lemon juice (omitting the cream). Season to taste and serve.