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    Home » Recipes » Soup Recipes

    Best Corn Chowder Recipe

    Published: Aug 1, 2021 · Modified: Jun 4, 2023 by Chef Dennis Littley

    893 shares
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    4.94 from 46 votes
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    pinterest image for corn chowder

    Nothing beats a good homemade soup, and my creamy Corn Chowder, made with sweet corn and garden fresh vegetables, is definitely a soup your whole family will enjoy! The creamy texture and sweet corn flavor make this hearty chowder perfect for lunch or a light dinner.

    pot of corn chowder next to two bowls of corn chowder

    Whether you serve up my corn chowder as the main course or a starter, making delicious soups is easier than you think. My easy corn chowder recipe is easily adaptable to include your favorite vegetables, crispy bacon, cheddar cheese, or shredded chicken to make chicken corn chowder.

    My corn chowder is a great year-round soup, although I love to make it when summer corn is in season. The sweetness of the corn seems even better in the summer…sigh.

    overhead view of corn chowder with a ladle of soup.

    Fresh corn chowder is an easy recipe that can be doubled and frozen for those days when you don’t have time to cook.

    If you can even make a delicious vegan corn chowder by using plant-based butter, coconut milk, and vegetable stock.

    If you love chowders, make sure to try my New England Clam Chowder.

    Table of Contents:

    • Ingredients to make Corn Chowder
      • Made with simple ingredients
    • Do I have to use fresh vegetables in my soup?
    • How to make Corn Chowder
    • What else can I add to my corn chowder?
    • More Soup Recipes You’ll Love!
    • Corn Chowder Recipe
      • Ingredients
      • Instructions
      • Nutrition

    Ingredients to make Corn Chowder

    overhead view of ingredients to make recipe.

    Let’s start by gathering the ingredients we need to make Corn Chowder. In Chef Speak, this is called the “Mise en Place,” which translates to “Everything in its Place”.

    Not only does setting your ingredients up ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.

    Made with simple ingredients

    • corn
    • carrots
    • celery
    • onion
    • unsalted butter
    • Yukon gold potatoes
    • black pepper
    • thyme
    • salt
    • all-purpose flour
    • heavy cream
    • chicken stock or vegetable stock

    Do I have to use fresh vegetables in my soup?

    No, you don’t. I prefer using fresh vegetables whenever possible, but you can also use frozen vegetables when making soups. I also try to use up any leftover veggies or meats that I have on hand. In the old days, soups were always made out of leftovers!

    If you’re using fresh corn, you can make an amazing stock using the corn cobs. After removing the corn kernels from the cob, place the cobs in a large pot of water, with any scraps of celery, corn, and onion in the pot, bring the mixture to a boil, then reduce the heat to low and simmer for an hour.

    You may have to add additional chicken broth or vegetable broth to the mixture, but the corn broth will really kick up the flavor of the corn chowder.

    How to make Corn Chowder

    collage showing to make recipe.
    • Add the butter to a large soup pot or Dutch oven over medium heat until the butter melts.
    • Add the diced vegetables to the melted butter and increase the temperature to medium-high and let the vegetable cook for 5-7 minutes, stirring as needed.
    • Add the all-purpose flour to the sauteed veggies.
    • Mix the flour into the vegetables, turn down the heat to low, and allow the mixture to simmer for 3-4 minutes to let the flour cook (don’t let the flour burn or get dark).
    Collage showing how to finish recipe.
    • Vegetables and flour should be cooked long enough to get the raw taste of flour out of the mixture.
    • Add the hot stock to the cooked roux (butter and flour mixture) and mix in well. 
    • Add the milk, corn kernels, and seasonings to the pot and mix to combine.
    • Reduce the heat and allow the chowder to simmer for 30-45 minutes.

    *If the chowder starts to get too thick, thin it out with additional milk, stock, or water.

    overhead view of pot of corn chowder

    Corn chowder is the perfect summer soup. Full of fresh garden vegetables, it’s a soup that’s guaranteed to bring smiles to your table.

    What else can I add to my corn chowder?

    Pulled cooked chicken breasts would make a great addition to the soup. Adding your favorite vegetables is also a great way to change up this soup. If you like heat, try adding a poblano pepper to the soup, it will add a subtle heat to the soup.

    Originally soup was made up of anything extra we had lying around, so don’t be afraid to get creative with your leftovers!

    close up of corn chowder in a white bowl.

    You’re going to love this creamy soup, it really is one of my favorite chowder recipes, and I know after one bite, you’ll agree that this is the best corn chowder you’ve ever had.

    Store any leftover soup in an airtight container in the refrigerator for 3-4 days. It can be kept frozen for up to 3 months.

    More Soup Recipes You’ll Love!

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      Best Potato Soup Recipe
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      Easy Broccoli Cheddar Soup
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      Creamy Tomato Bisque Recipe
    • roasted red pepper soup in a white bowl.
      Roasted Red Pepper Soup

    Did you make this? Please RATE THE RECIPE below!

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    close up of corn chowder in a white bowl
    Print Recipe Save Saved!
    4.94 from 46 votes

    Corn Chowder Recipe

    Making soup is easier than you think and my corn chowder will make a delicious addition to your home menu.  It's easy to change the recipe up following my guidelines to create your favorite cream soup.
    Prep Time15 minutes mins
    Cook Time45 minutes mins
    Total Time1 hour hr
    Course: Soup
    Cuisine: American
    Servings: 8
    Calories: 442kcal
    Author: Chef Dennis Littley

    Ingredients

    • 8 ounces unsalted butter
    • 1 cup flour
    • 2 qt vegetable or chicken stock
    • ½ cup heavy cream ( light cream, milk or half and half can be used)
    • 2 carrots small dice
    • 4 stalks celery small dice
    • 1 medium onion small dice
    • 2 potatoes unpeeled small diced
    • 2 ears fresh corn or frozen corn
    • Sea Salt and Pepper to taste
    • pinch of thyme to taste
    US Customary – Metric
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    Instructions

    • Add the butter to a large soup pot or Dutch oven over medium heat until the butter melts.
    • Add the diced vegetables to the melted butter and increase the temperature to medium-high and let the vegetable cook for 5-7 minutes, stirring as needed
    • Add the all-purpose flour to the sauteed veggies. Mix the flour into the vegetables, turn down the heat to low, and allow the mixture to simmer for 3-4 minutes to let the flour cook (don’t let the flour burn or get dark).
    • Vegetables and flour should be cooked long enough to get the raw taste of flour out of the mixture.
    • Add the hot stock to the cooked roux (butter and flour mixture) and mix in well. 
    • Add the milk, corn kernels, and seasonings to the pot and mix to combine. Reduce the heat and allow the chowder to simmer for 30-45 minutes.
    • If the chowder appears too thick, thin it out with additional milk, stock or water.

    Nutrition

    Calories: 442kcal | Carbohydrates: 30g | Protein: 9g | Fat: 31g | Saturated Fat: 18g | Cholesterol: 88mg | Sodium: 379mg | Potassium: 623mg | Fiber: 2g | Sugar: 5g | Vitamin A: 3570IU | Vitamin C: 9.1mg | Calcium: 58mg | Iron: 3.1mg
    Tried this Recipe? Pin it for Later!Mention @askChefDennis or tag #askChefDennis!

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    About Chef Dennis

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    Chef Dennis Littley is a classically trained chef with over 40 years of experience working in the food service industry. In his second career as a food blogger he has made it his mission to demistify cooking by sharing his time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen. Let Chef Dennis help you bring the joy of cooking into your home. For more details, check out his About page.

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    1. Julie

      December 07, 2021 at 12:54 pm

      Hi Chef Dennis! is this a modified recipe of one of your earlier recipes? I had a print out from years ago and have been searching for the recipe online. I finally found your page and I remember your picture and the instructions are all worded the same but the ingredients are a bit different. 1 qt chicken stock vs. 2 qt; 2 cups milk or greek yogurt vs. 1/2 c. heavy cream.

      I just want to make sure I’m not going crazy. 😉

      Reply
      • Chef Dennis Littley

        December 07, 2021 at 2:06 pm

        hi Julie

        you’re not crazy that is a new recipe, but its been up for about 4 years now.

        Reply
        • Julie

          December 07, 2021 at 7:14 pm

          5 stars
          good to know :). I made it tonight, still delicious. Thank you!!

    2. Veronika

      August 06, 2021 at 2:39 pm

      5 stars
      This is such a delicious and comforting meal! I saved the recipe and cannot wait to make it soon!

      Reply
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