Recipe
I’ll say it loud and proud—this corn chowder is hands down the coziest, most satisfying bowl of comfort you’ll ever make at home. What sets it apart? Fresh, sweet corn kernels paired with creamy potatoes and a hint of smoky bacon create a flavor harmony that’s absolutely irresistible.
I’ve been making this recipe for years, and it never fails to bring everyone around the table back for seconds (and thirds!). The texture is velvety, with just the right amount of heartiness to make it feel like a true meal.
Whether it’s a chilly evening or you’re just craving something warm and nourishing, this chowder hits every note perfectly. Plus, it’s super simple to whip up—even if you’re not a soup pro, you’ve got this. Trust me, your kitchen will smell amazing, and your taste buds will thank you.
Ingredients
This corn chowder recipe balances creamy comfort with fresh, vibrant flavors. The key is using quality ingredients that build layers of richness and sweetness. Here’s what you’ll need to make it shine:
- Fresh or frozen corn kernels (4 cups): Fresh corn is ideal for its natural sweetness, but frozen works perfectly in a pinch. Avoid canned corn—it’s too soft and lacks flavor.
- Bacon (4 slices): Adds smoky depth. If you’re skipping bacon, use smoked paprika (1 tsp) for a similar effect.
- Yellow onion (1 medium, diced): A mellow base for the soup. White onion works too, but avoid red—it’s too sharp.
- Celery (2 stalks, diced): Brings a subtle earthiness. Substitute with fennel for a different twist.
- Garlic (3 cloves, minced): Non-negotiable for its aromatic punch.
- Yukon gold potatoes (2 medium, peeled and diced): Their creamy texture is perfect for chowder. Russet potatoes can sub in if needed.
- Chicken or vegetable broth (4 cups): Use low-sodium to control the saltiness. Homemade broth takes it to the next level.
- Heavy cream (1 cup): Essential for that rich, velvety finish. Half-and-half or whole milk can work, but the soup will be lighter.
- Butter (2 tbsp): Adds richness. Olive oil is a fine substitute if you’re out of butter.
- Flour (2 tbsp): Helps thicken the soup. For a gluten-free option, use cornstarch or arrowroot powder.
- Fresh thyme (1 tsp, chopped): Brings herbaceous brightness. Dried thyme (½ tsp) works in a pinch.
- Salt and pepper (to taste): Season thoughtfully—it makes all the difference.
Little Wins: Garnish with chopped chives, extra bacon crumbles, or a dash of hot sauce for an extra layer of flavor and texture.
How to Make the Best Corn Chowder Recipe Details
Stir in the corn and cream. Add the corn kernels and heavy cream, then simmer gently for another 5 minutes. Pro tip: Use frozen corn for convenience or fresh corn in season for extra sweetness.
Watch out: Avoid boiling after adding cream to prevent curdling.
Season and garnish. Taste the chowder and adjust seasoning with salt and pepper. Crumble the reserved bacon and sprinkle it on top, along with fresh parsley or chives for a pop of color.
Flexibility: Add a pinch of smoked paprika or cayenne for a spicy kick.
Serve warm. Ladle the chowder into bowls and enjoy immediately. It’s even better with a side of crusty bread or oyster crackers.
Visual cue: The chowder should be creamy, slightly chunky, and rich in flavor.
Nutrition
This homemade corn chowder provides a hearty and nutritious meal. Below is the nutritional information per serving.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 320 |
| Total Fat | 15g |
| Saturated Fat | 8g |
| Cholesterol | 40mg |
| Sodium | 700mg |
| Total Carbohydrate | 35g |
| Dietary Fiber | 4g |
| Sugars | 8g |
| Protein | 12g |
Chef Tips
Making a great corn chowder isn’t just about following the recipe—it’s about picking up a few tricks along the way. I always use fresh corn kernels for sweetness, but frozen works too.
Toasting the kernels slightly before adding them deepens the flavor. A splash of cream at the end adds richness without overwhelming.
Don’t rush the simmer—it lets the flavors meld perfectly.
Frequently Asked Questions
Can I Freeze Leftover Corn Chowder?
I can freeze leftover corn chowder. I’ll make sure it’s cooled completely, then store it in airtight containers or freezer bags. It’ll last up to three months, though cream-based soups might separate when thawed.
What Type of Corn Works Best for Chowder?
I find fresh sweet corn works best—it’s got the perfect balance of sweetness and texture. If I can’t get fresh, I’ll use frozen kernels, but I avoid canned corn—it’s too mushy for my chowder.
How Can I Make Corn Chowder Vegan?
I’ll make corn chowder vegan by swapping dairy for coconut milk or cashew cream and using vegetable broth instead of chicken broth. I’ll sauté onions, celery, and potatoes, then add corn and seasonings for a creamy, plant-based dish.
Can I Use Frozen Corn Instead of Fresh?
I can definitely use frozen corn instead of fresh; it’s a great time-saver and works just as well. I’ll thaw it first or add it straight to the pot, letting it cook until tender and flavored through.
What Substitutes for Heavy Cream Are Recommended?
I’d recommend using half-and-half, whole milk, or evaporated milk as substitutes for heavy cream. Coconut milk or blended soaked cashews can work too for a dairy-free option, though it’ll slightly change the flavor.
