Corn Chowder

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I grew up eating corn chowder on cool, late-summer evenings when corn was at its sweetest — and this simple version (fresh or frozen corn, potatoes, onions, a splash of cream) still hits that cozy, nostalgic spot. It’s a creamy, slightly sweet soup that works for weeknight dinners, potlucks, or a light lunch — and it comes together with pantry-friendly staples.

I also love pairing it with roast chicken or crisp salads; for a version with meat, see this chicken corn chowder twist that adds extra heartiness.

Why you’ll love this dish

This corn chowder is straightforward, forgiving, and crowd-pleasing. Corn’s natural sweetness keeps the flavor bright while potatoes add body so you don’t need heavy thickeners. It’s fast enough for a weeknight, inexpensive for feeding a family, and flexible enough to fit vegetarian or richer, bacon-flecked versions.

“Sweet, warming, and better than takeout — a pantry-friendly comfort bowl I make every week.” — home-cook review

Why make it at home:

Quick: about 30–35 minutes from start to finish.
Versatile: use fresh, frozen, or even canned corn; choose milk for a lighter chowder or cream for a decadent finish.
Kid-approved: mild, creamy flavors that most children enjoy.
Budget-friendly: basic vegetables and broth form the base — no specialty ingredients required.

Step-by-step overview

Before you cook, here’s what happens: soften the onions and garlic in butter, add diced potatoes and broth and simmer until potatoes are tender. Stir in the corn and cook a few minutes more, then finish with milk or cream and season to taste. Optional: crisp bacon or scatter green onions at the end. The full ingredient list and step-by-step directions follow.

What you’ll need

4 cups corn kernels (fresh or frozen) — Corn is the star and gives a sweet, bright flavor. Frozen works great any time of year.
1 cup diced potatoes — These thicken the chowder and add heartiness. Yukon golds or russets both work; leave the skins on for texture.
1 cup diced onions — Onions bring depth and savory balance.
2 cloves garlic, minced — Adds aroma and savory undertone.
4 cups vegetable or chicken broth — Use homemade or store-bought; chicken broth gives a richer base, vegetable keeps it vegetarian.
1 cup milk or cream — Milk for a lighter chowder; cream for luxuriously rich texture.
2 tablespoons butter — For sautéing and flavor.
Salt and pepper to taste.
Optional: chopped green onions or crumbled bacon for garnish.

Substitutions/notes: For dairy-free, swap the milk/cream for coconut milk (use light coconut milk for a subtler coconut note). If you want a thicker chowder, mash a cup of the cooked potatoes into the broth before adding corn. For extra depth, stir in a teaspoon of smoked paprika or a splash of white wine when sautéing onions.

Also check this alternate take if you want a slightly different technique: classic corn chowder variations.

Step-by-step instructions

Delicious homemade corn chowder in a bowl with fresh ingredients

Prep: Dice potatoes and onions, mince garlic, and measure corn and broth.
Sauté aromatics: Melt butter in a large pot over medium heat. Add diced onions and cook 4–5 minutes until soft and translucent. Stir in garlic and cook 30 seconds until fragrant.
Add potatoes and broth: Add diced potatoes and pour in 4 cups broth. Bring to a simmer, cover, and cook 10–15 minutes until potatoes are just tender.
Add corn: Stir in corn kernels and simmer 3–5 minutes until heated through.
Finish with dairy: Lower heat, stir in 1 cup milk or cream, and warm gently — do not boil once dairy is added to prevent curdling.
Season: Taste and season with salt and pepper. Adjust thickness with extra broth or by simmering uncovered a few minutes to reduce.
Serve: Ladle into bowls and garnish with chopped green onions or crispy bacon, if desired.

Quick timing tips: use high heat to bring broth to a simmer faster, then reduce to medium-low for gentle cooking. If using fresh corn, cut kernels off the cob and reserve cobs to simmer in the broth for added flavor, removing cobs before serving.

Best ways to enjoy it

Serve corn chowder hot in deep bowls with:

Crusty bread, sourdough, or buttered corn muffins for dipping.
A crisp green salad or simple coleslaw to cut the richness.
Topped with crumbled bacon and chopped green onions for texture and contrast.
For a brunch spread, pair small bowls with scrambled eggs and roasted tomatoes. For a lighter meal, serve with a lemony arugula salad.

For more serving inspiration and plating ideas, this page has great suggestions: easy, delicious corn chowder serving ideas.

Storage and reheating tips

Refrigerator: Store leftover chowder in an airtight container for up to 3–4 days.
Freezer: You can freeze chowder, but be aware dairy can separate. Cool completely, transfer to freezer-safe containers, and freeze up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Gently rewarm on the stovetop over low to medium heat, stirring occasionally. If the texture is grainy after freezing, whisk in a splash of fresh milk or cream and heat slowly; an immersion blender (brief pulses) smooths texture without losing the chowder’s character.
Food safety: Refrigerate within 2 hours of cooking and reheat to at least 165°F (74°C) before serving.

Pro chef tips

Build flavor: Sauté onions until translucent and slightly golden for deeper sweetness. A pinch of sugar can heighten corn’s natural sweetness if kernels are not very sweet.
Texture balance: For a chunkier chowder, reserve 1 cup of corn to add at the end. For creamier, puree a portion of the soup and fold back in.
Avoid curdling: Bring the chowder off the heat before adding cream, then warm gently—never boil after dairy goes in.
Time-savers: Use frozen corn and pre-diced potatoes when short on time. Ready-made rotisserie chicken makes an easy add-in protein.
Flavor boosters: A bay leaf simmered with the broth, or a small splash of sherry or white wine before adding broth, adds complexity.

Creative twists

Spicy Southwest: Add diced jalapeño when sautéing onions, finish with cumin and a squeeze of lime.
Bacon & cheddar: Crisp bacon bits and shredded sharp cheddar stirred in or sprinkled on top.
Lobster corn chowder: Fold in cooked lobster meat for an indulgent, coastal twist.
Vegan version: Use vegetable broth, coconut milk, and olive oil or vegan butter. Add smoked paprika to replace bacon’s smoky note.
Corn-potato mash: For thicker chowder, remove 1–2 cups, mash, then return to the pot.

Your questions answered

Q: Can I use canned corn?
A: Yes — drain and rinse canned corn, then add it in place of fresh/frozen. Reduce added salt if the canned product is salted.

Q: How long does this chowder take to make?
A: About 30–35 minutes total: 10 minutes prep and 20–25 minutes cooking, depending on potato size and whether you’re using frozen corn.

Q: Can I make this ahead for a party?
A: You can make it a day ahead. Reheat gently and adjust seasoning before serving. If freezing for later, expect a slight change in texture; whisking or brief blending restores creaminess.

Q: Is this recipe gluten-free?
A: Yes — as written it’s gluten-free. Avoid garnish or sides with gluten if you need a fully gluten-free meal.

Conclusion

If you want a visual walkthrough, this Corn Chowder (with VIDEO) – Natasha’s Kitchen is a helpful companion for technique and timing. For a comforting, classic family-style approach, see Grandma’s Corn Chowder Recipe – Allrecipes. And for additional tips and flavor ideas from a trusted food site, try Best Corn Chowder Recipe – Delish.

Enjoy your chowder — it’s simple comfort that’s easy to adapt and hard to resist.