if (typeof lnl_watch_branding_height === 'function') { lnl_watch_branding_height(); } 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:
- Creamy Potato Soup
- Potato Leek Soup
- Broccoli Cheddar Soup
- Butternut Squash Soup
- Or any of these 35+ Best Soup Recipes!
Corn Chowder
Ingredients
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- Garnish with chives and serve with dollops of sour cream, if desired.
Absolutely delicious!! Was out of onions and garlic, so I substituted shallots and garlic powder. Also used my immersion blender at the end but didn’t add any heavy cream. Wasn’t necessary! Will definitely make again!!
It is the BEST and just SO GOOD!
One of the BEST!! Absolutely delicious ❣️
I made the recipe as is and it was delicious. Will definitely be adding this recipe to my soup rotation!
This is corn season, so perfect time for this recipe. I used cream rather than the cashews. The flavor was really good.
I made the vegan version of this corn chowder and it was delicious! My family loved it! Glad to have some leftovers!
I was super excited to try this recipe because we have been getting such amazing corn at the Farmer’s Market. I followed the recipe exactly, but somehow it seemed a bit flat. Perhaps our corn was too sweet. I will definitely try this again. Maybe next time I’ll add an chipotle pepper and a bit of adobo sauce.
Perfect soup for end of summer and the beginning of fall! I added vegan sour cream and chives to top. Thanks for another great recipe..
Wonderful! I used the half and half, omitted the red peppers and cayenne pepper and it still had a little kick!Old Bay never disappoints. I can’t wait to try it with the cashews.
Astonishingly tasty for a corn chowder without milk, cream or sausage. I left out the bell pepper (no one in the family likes it) but otherwise followed the recipe closely…I think. I’ll add my vote to those asking for weights of ingredients. A medium potato is different for different people and I felt that there was too much; it made the chowder a little too bland, even with cayenne.
Prep time of 15 minutes becomes 2 hours and more if you don’t have minions to cut the corn from the cob, peel, chop and measure everything. I’d love to have some idea of the calorie count, as well.
A delicious and hearty corn chowder! I prepped the corn and veggies earlier in the day so that everything was ready for the soup pot at the when I came home. We served the soup with a side of onion rolls. Fresh corn makes a difference!
Such a delicious recipe and pretty easy too!
The combination of flavors in this soup was amazing. I particularly liked the sweetness from the fresh sweet corn. My daughter who refuses to eat anything but pizza, tried this soup and liked it! A huge win for me!
Would it be possible to have recipes in grams as well as “cups” for those of us in Europe? And for this recipe, if I cannot get ears of corn, how many grams of corn, tinned or frozen would you recommend? Thank you.
Warming soup for a cool fall day. Substituted cashews for heavy cream.
Drizzled with hot sauce. It’s a keeper
Loved this soup! Mine didn’t look AS great but it was delicious!!
This is a delicious and filling soup. I used fresh corn ?. It really makes a difference. I will make this again.
Great tasting soup. September is the start of soup season.
Absolutely delicious and filling! I highly recommend this recipe,, especially with fresh farmer’s market corn!’nn
Corn Chowder was a delicious treat as temps “dipped” into the 80s in Texas. I added the sour cream as suggested- super idea. I may add more heat to the next bowl, maybe some Cholula hot sauce. Five stars, loved it!