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.
I made this today with the cashew addition & a dollop of sour cream for serving. Only addition was some fresh parsley from the garden. But I forgot to add the lemon juice.
It was very tasty & filling! I did have to add extra water as it was very thick adding the corn – not sure if that is normal. Also of note, I was worried it would be too spicy but it was perfect ?
Hi Tracy, I’m so glad you loved it!
love that the cobs are added for stock so every part of the corn is used! I like my corn chowder with a kick so add chopped jalapeno, and adobo chili powder instead of the Old Bay seasoning. Make enough to freeze some for the chilly fall and winter nights!!
That sounds delicious, I love adding jalapeño!
Hi. Made the recipe. Loved it. We prefer white. Corn instead of sweet yellow corn and did not included cashews
I’m glad you enjoyed it!
So great! Love the use of cashews and potatoes in this corn chowder.
I’m so glad you loved it!
Made this last night and it was so good!!
I’m so glad you loved it!
YUM! I love the addition of Old Bay seasoning. It did take a bit of prep but am adding this to my soup season rotation!
I’m so glad you loved it!
Do you have any suggestions for an Old Bay seasoning substitute by any chance?
Hi Taylor, I often skip it and add a little smoked paprika (maybe 1/2 teaspoon). If you had celery salt you could add a bit of that and extra black pepper.
This is a good base for a corn chowder, I added navy beans for extra protein, omitted the bell pepper, (added 1/2 tsp chipotle chili pepper instead) and finished it off with some fresh parsley. I served it with some sourdough bread and it made for a tasty supper.
Yummy! I love how the corn cobs make the broth! I added some cojita cheese on top instead of sour cream and some scallions as I did not have chives on hand. Served with crusty bread! A great meal.
Oh yum, that sounds good! I’m glad you enjoyed it.
I made the version with cream rather than cashews, and I was not happy with this recipe. With all the other ingredients that were called for in the recipe (and I did follow it to a” T,” as I always do when trying a recipe for the first time), I found that the really great flavor of the really excellent fresh NJ sweet corn I used was lost.
I loved this corn chowder recipe, thanks so much for sharing! It was great how accommodating the recipe was with vegan options for our vegan home. Potatoes and corn are two of my favourite foods, yum!
I’m so glad you loved it!
Love this chowder! It was so creamy and the sweetness from the corn is just perfect. Great use of late summer corn and a new favorite for my family 🙂
I’m so glad you loved it!
This chowder was amazing.! I used cashews and blended as instructed. So creamy and delicious. Took a bit of prep but worth the effort if you have time. Thanks for this delicious recipe!
I’m so glad you loved it!
This was so delicious and easy to make. I love that it has a bit of heat to it as well. Best corn chowder recipe ever!
I’m so glad you loved it!
I was excited to make this recipe after moving to Colorado and trying “Peaches and Cream” corn. Back east we called it “Butter and Sugar” so I am not sure if it is the same but it is delicious! I followed the recipe purchasing all of the fresh ingredients at the local farm market except I got a purple pepper instead of red. I am also not able to tolerate too much hot spice so used regular paprika and left out the cayenne pepper. I did not have access to fresh cashews but used the heavy cream. The result was amazing! The chowder had a wonderful flavor from the fresh corn and richness added by cooking the cobs in the broth. I will definitely keep visiting this great site for the awesome recipes and will cook this chowder again.
I’m so glad you loved it!
Another great vegan recipe from Love and Lemons! This was delicious and my non vegan husband had no idea!
I don’t like to make any changes to your recipes, but I needed a little more protein for this meal. I added some cooked green lentils to my bowl before the ladled chowder. What a lovely added nuttiness.
I do have to say that it was a lot of work, but worth it.
Made this last night. My family LOVED it!! I made the version with the cashews. Was so good! I didn’t have Old Bay, so I substituted 1 tsp of seasoned salt. Served it with crusty sourdough. Everyone wants it again next week! Make this NOW!
Hi Audrey, I’m glad it was such a hit!
Can you use roasted unsalted cashews instead of raw cashews in cut
No, the raw cashews have a neutral flavor and roasted cashews would taste very cashew-ey.
This one is such a lovely nod to the summer-fall transition! It comes together beautifully. I followed the recipe as written, adding a bit extra salt at the end. My husband couldn’t believe it didn’t have any cream and was bewildered by how naturally creamy it turned out! Thanks for the Cooking Club motivation to really treat ourselves. Will definitely make this again.
What a great idea! We have some delicious local sweet corn, I love having an alternative to Corn-on-the -cobb. This recipe was quick and easy and even had mom’s approval. Definitely a keeper.