When I think of comfort in a bowl, this corn chowder recipe immediately comes to mind. Whether it’s a chilly fall evening or a lazy summer night with fresh corn in abundance, there’s something magical about that rich, creamy base and sweet corn kernels popping in every bite.
This recipe fits beautifully into real life, it’s quick enough for weeknights, but cozy enough for a Sunday evening wind-down. The balance of sweet corn, savory aromatics, and that creamy finish makes it both hearty and satisfying without being heavy. And if you’re into leftovers (I mean, who isn’t?), it tastes even better the next day.
Table of contents
What Makes This Corn Chowder So Good?
What makes this corn chowder recipe special? Let me tell you:
- Naturally sweet and creamy without needing tons of cream
- Made in one pot which means less cleanup and more time to relax
- Easy to customize for dairy-free, gluten-free, or vegetarian diets
- Perfect for all seasons use fresh corn in the summer, frozen or canned when it’s cold out
- Ready in under an hour and leftovers are even better the next day
Easy Swaps and Customizations:
- Want it vegan? Use coconut milk or cashew cream and skip the bacon.
- Need it gluten-free? Use cornstarch or rice flour to thicken.
- Want to bulk it up? Add diced potatoes or cooked chicken for a heartier meal.
Little Things to Prep So Dinner Feels Effortless
You know those weeknights when you just want dinner on the table fast without turning the kitchen into a disaster zone? That’s where prepping a few small things ahead of time really helps with this corn chowder recipe. Even just ten minutes of prep in the morning or the night before can make cooking this soup feel like a breeze.
Here’s what you can tackle in advance:
- Dice the onion, celery, and garlic and store them together in a sealed container in the fridge
- Peel and chop the potatoes and keep them in cold water in the fridge to prevent browning
- Cook and crumble the bacon (if using), then refrigerate until ready to use
- Measure out your spices and flour into a small prep bowl so they’re ready to toss in
- Shuck and cut corn off the cob, or measure out frozen corn and let it thaw in the fridge
- Warm the broth, or at least have it portioned and ready to go
These little steps help you move quickly once you’re ready to start cooking, and they make the whole process feel a lot more relaxed.
Recipe Card
Corn Chowder Recipe
6
servings20
minutes35
minutes350
kcalThere’s nothing quite like a warm bowl of homemade corn chowder when you need something comforting but simple. This version brings together sweet corn, creamy broth, and savory aromatics in the perfect balance of cozy and satisfying. Whether you’re using fresh, frozen, or canned corn, this recipe never disappoints.
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Ingredients
4 cups fresh or frozen corn kernels
1 tbsp olive oil
1 onion, diced
2 cloves garlic, minced
1 large carrot, diced
3 medium potatoes, peeled and diced
4 cups vegetable or chicken broth
1 cup heavy cream
200 g chicken breast, diced
Salt and pepper to taste
Fresh chives or green onions for garnish (optional)
Directions
- Cook Chicken: In a large pot, heat the olive oil over medium heat. Add diced chicken and cook until browned and cooked through, about 5-7 minutes. Remove from the pot and set aside, leaving any flavorful bits in the pot.
- Sauté Aromatics: In the same pot, add the diced onion and sauté for about 5 minutes, until it turns translucent.
- Add Garlic and Carrots: Stir in the minced garlic and diced carrots, cooking until fragrant and the carrots start to soften, about 3-4 minutes.
- Add Potatoes and Broth: Add the potatoes and broth to the pot. Bring to a boil, then reduce the heat and let it simmer for 15 minutes, or until the potatoes are tender.
- Incorporate Corn and Cream: Stir in the corn kernels and heavy cream. Simmer for another 5-7 minutes until the chowder is thick, creamy, and fully heated.
- Combine Chicken and Season: Return the cooked chicken to the pot, stirring to combine. Season with salt and pepper to taste. Ladle the chowder into bowls, garnish with chives or green onions if desired, and serve warm.
Notes
- Corn Options: Fresh, frozen, or canned corn works well. If using canned, drain and rinse before adding.
- Cream Substitutes: For a lighter option, substitute heavy cream with half-and-half or a dairy-free alternative like coconut milk.
- Adjusting Consistency: If you prefer a thicker texture, blend a portion of the soup before adding the cream for a creamier base.
Nutrition Facts
- Fat: 18g
- Saturated Fat: 6g
- Sodium: 620mg
- Carbohydrates: 36g
- Fiber: 4g
- Sugar: 6g
- Protein: 9g
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Smart Tips That Take This Soup to the Next Level
- Use Fresh Corn for Natural Sweetness: Fresh corn adds a subtle sweetness that enhances the flavors of the chowder. If fresh isn’t available, frozen or canned corn will still be delicious.
- Blend Partially for Creaminess and Texture: For the ideal texture, blend half of the soup to create a creamy base while keeping some corn and potato chunks.
- Season Gradually: Broth and cream add natural saltiness, so taste as you go. Add salt and pepper gradually to avoid over-seasoning.
- Customize for Flavor: A dash of smoked paprika or cayenne pepper adds a subtle kick that balances the sweetness of the corn.
What Can You Serve with Corn Chowder ?
This creamy chowder pairs well with:
- A fresh green salad to add a refreshing contrast
- Crusty bread or garlic baguette to soak up the delicious broth
- Halal grilled cheese sandwiches for a satisfying, indulgent pairing
Want to Switch Things Up? Try These Delicious Twists
If you’re like me, you love playing around with ingredients based on what’s in the fridge or what your cravings demand. So here are a few ideas to switch things up and make this corn chowder recipe truly your own.
- Vegetarian Corn Chowder: Skip the bacon, use vegetable broth, and add smoked paprika or a few drops of liquid smoke for that deep, savory edge. A bit of coconut milk or cashew cream also adds richness.
- Spicy Southwest Style: Add chopped green chilies, a teaspoon of cumin, and a pinch of cayenne. Serve with crushed tortilla chips, avocado, and a sprinkle of pepper jack.
- Seafood Corn Chowder: Stir in cooked shrimp or crab meat during the last 2 minutes of cooking. The seafood flavor pairs beautifully with the sweetness of corn.
- Cheesy Corn Chowder: Add 1 cup of shredded sharp cheddar or pepper jack after the cream. Stir until melted. This gives it a super-rich, gooey finish.
Let’s Clear Up Your Chowder Questions
Absolutely! Turkey or chicken sausage are great alternatives and add different flavors.
Yes, corn chowder freezes well. Just let it cool completely before freezing and store in a freezer-safe container.
Yes, you can substitute heavy cream with coconut milk or almond milk to make it dairy-free.
Frozen or canned corn will work just fine. Just make sure to drain and rinse canned corn first to remove any added salt or preservatives.
Ready to Make a Pot of Cozy?
There’s something about this corn chowder recipe that feels like a hug in a bowl. It’s simple, satisfying, and incredibly flexible, whether you’re feeding a hungry family or just want leftovers that actually excite you the next day. I hope you give it a try and make it your own.
And if you loved this one, you might also enjoy my:
See you in the kitchen again soon!
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