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:Â 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.
Made this today. Had to use frozen corn. It turned out excellent!
So glad you loved it, Karen!
I love this method!! I did make a couple of changes. I crisped bacon and used the grease instead of butter (it’s not bad for you!) and I used chiken stock instead of the water. I simmered the cob infused stock for 20 mins before adding potatoes.. It was SO delish!!! It will be made again and again.
Can I use chicken broth instead of water?
This was a labor of love to make. It took a substantial amount of the evening to make and felt more involved than I expected (despite reading over the recipe). It turned out okay. I admittedly didn’t want to buy Old Bay for this single recipe, but I added extra paprika, salt, thyme, and celery salt. I still feel like it could use more seasoning, so that’s on me. Also, my one big pot was truly not big enough, so I’d really recommend to anyone making this to use a huge pot!
This was amazing- so delicious! Thank you for sharing it 🙂
Hi… Love the emails. A nice reminder of what’s in the cookbooks… I own all your cookbooks & I think it would be nice to know if these recipes are in a cookbook ~which one and what page. Don’t love the 10 minute search and don’t want to print.
Hi Jennifer, so glad you love the emails and recipes! For the most part, we publish separate recipes in the books and on the blog, but if we ever do share a book recipe, we’ll be sure to call it out!
What could I use instead of old bay?
Hi Rachel, you could use a mix of celery salt and regular (not smoked) paprika. If you can’t find celery salt, you can omit it and season to taste with more sea salt and paprika/smoked paprika!
Its good! It was easy to make. I love corn, but tend to over eat if I make corn on the cob, this soup gives me the great corn taste without overdoing the corn. Very tasty and very filling.
So glad you enjoyed it, Patricia!
Delicious recipe! BTW – Soaking the cashews in hot water then straining before adding to blend will help it turn out smoother & creamier.
So glad you love the recipe, Beverly!
I have every one of your cookbooks and I cannot wait until you release your next one! Every single recipe I’ve made is absolutely divine! So so so much flavor and depth. My mouth is watering just writing this!
Hi Summer, aww that’s so sweet! I’m so glad you love the recipes!
Why do you need to add heavy cream with all the fat to make this good? I’m sure if the cream is not used the soup will be on the bland side. Any suggestions to add flavor without the fat?
Try coconut cream instead.
Hi, we really like the cashew option in the recipe card. No cream required in that case!
Hi! Do you cook the corn prior to cutting it off the cob?
Hi Libby, nope! The kernels cook in the soup.
So good! Will definitely make this again. Added chopped rotisserie chicken for added protein, but otherwise as written. A hit with the husband and kiddo!
My partner has historically argued that soup does not constitute a meal. After making this recipe, I have successfully converted him. For those who like a little kick, I recommend adding a jalapeno with its seeds. Thanks for another great recipe!
Hi! I’m anxious to make this but in the past I’ve found smoked paprika (for me I’ve used it in vegetarian chili) overwhelming. Do you think I could swap it out for something else? Or else, in your opinion, is the smoky taste not that, uh… smoky tasting when combined with the other ingredients? Thank you in advance for your advice!
Hi Emily, if you’re worried about the smoky flavor being too strong, I’d reduce the smoked paprika to 1/4 teaspoon (you can always add more) or omit it. I hope you enjoy the recipe!
Easy to make. Lots of flavor. Great non dairy recipes!
Glad you enjoyed it, Sandra!
Hey!
About how much is in 1 serving? 🙂
Hi Kesley, I’d say about 1.5-2 cups.
This is the best Corn Chowder I have ever had! It’s sweet and creamy with just the perfect amount of kick (which isn’t much for me). Thank you.
I’m so happy to hear that!