Corn Chowder

Our easy corn chowder recipe proves you don’t have to stand by the stove all day to make a flavorful and filling soup. This chowder recipe comes together in only 35 minutes, but it tastes like it has simmered on the stovetop all day. Our easy recipe features cream-style corn and potatoes simmered in a milky broth. Diced onion gives it a savory flavor that’s nicely matched with the corn’s light sweetness.

Corn Chowder Ingredients

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• Potatoes: Choose waxy potatoes (like red potatoes, baby potatoes or fingerlings) or all-purpose potatoes (like Yukon Golds). These types of potatoes hold their shape once cooked.
• Cream-style corn: Cream-style corn is thickened with cornstarch and sweetened with sugar, making it thicker than canned corn. You’ll need two cans for this recipe—or about 3-1/2 cups if you want to use homemade cream corn!
• Milk: Whole milk gives chowder a thicker texture than 2% milk, which creates a thinner broth. For an extra-creamy potato corn chowder, replace some or all of the milk with half-and-half or heavy cream.
• Butter and onion: We cook the onion in butter to soften its pungent bite and add richness to corn chowder.
• Parsley: Fresh parsley is a lovely green garnish for bowls of this creamy, pale yellow soup. To cut herbs like parsley, use a fork to remove the leaves from the stem. Leave the parsley whole for a rustic presentation, or give it a rough chop for a more refined look.

Directions

Step 1: Saute the onion

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In a Dutch oven, saute the onion in butter until they’re tender.

Step 2: Simmer the corn and potatoes

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Add the water, corn and potatoes. Increase the heat and bring the mixture to a boil. Reduce the heat, and cover the Dutch oven. Simmer the mixture for 16 to 20 minutes, until the potatoes are tender.

Step 3: Add the milk

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Reduce the heat to low. Stir in the milk, salt and pepper. Simmer the soup for 5 to 10 minutes, stirring occasionally, until it’s heated through. Garnish the soup with parsley before serving it.

Editor’s Tip: Feel free to add other tasty garnishes like chopped cooked bacon, shredded cheddar cheese, crunchy fried onions or sliced green onions.

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Corn Chowder Variations

• Use whole corn kernels: Add frozen, canned or fresh sweet corn to add texture and give the chowder a more vibrant corn flavor. You can substitute fresh or frozen corn for half of the cream-style corn, but we don’t recommend replacing all of it, otherwise the chowder will be too thin.
• Make it bacony: Stir in cooked, diced bacon when you add the milk. Bacon’s smoky character adds depth and balances the corn’s sweetness. If you have an air fryer, try making air-fryer bacon for a quick, splatter-less cooking method.
• Boost the flavor with chicken broth: Substitute chicken broth for the water or add chicken bouillon to the water. These products can be salty, so taste the finished chowder before adding any salt.
• Add protein: Make this corn chowder recipe more filling with added protein, like cubed or shredded turkey or chicken. If the meat is precooked, you can add it at the same time as the milk to warm it through. Shrimp is another great option when it comes to making a chowder with the flavors of a Lowcountry boil.

How to Store Corn Chowder

Let the chowder cool slightly. Transfer it to an airtight container and store it in the fridge. You could keep the leftovers in the Dutch oven, but the soup will stay fresher in a container designed for storage.

How long does corn chowder last?

Corn chowder lasts for up to four days in the refrigerator.

Can you freeze corn chowder?

We don’t recommend freezing soup like corn chowder. Soups made with milk and potatoes can have a grainy, watery or unappealing texture when thawed.

How do you reheat corn chowder?

Gently reheat corn chowder on the stovetop over medium-low heat, stirring occasionally until it’s heated through. You can also spoon chowder into a bowl and microwave it in 45-second increments, stirring after each session, until it’s warmed through.

Corn Chowder Tips

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How do you thicken corn chowder?

You can thicken corn chowder with flour or by releasing the potato’s natural starches into the soup. To thicken sauce or soup with flour, create a slurry by whisking two tablespoons of flour with some of the hot liquid from the Dutch oven. Stir the slurry into the chowder and simmer it for a few minutes until it thickens. To use the mashed potato method, remove some of the cooked potatoes from the soup, mash them in a small bowl and stir them back into the chowder.

Can you make corn chowder in a slow cooker?

Yes, you can make slow-cooker corn chowder, but we still recommend cooking the onions in butter to add depth of flavor. Once cooked, transfer the onions to a slow cooker and add the remaining ingredients. Cover the slow cooker and cook the chowder on low for six hours or until the potatoes are cooked through.

What do you serve with corn chowder?

Corn chowder is delicious on its own with a side of oyster crackers, cornbread muffins or sliced crusty bread. In the summer, try pairing it with grilled foods like grilled sausages with summer vegetables or smoked pork butt, or clambake recipes at backyard barbecues or outdoor gatherings. In cooler months, make corn chowder a part of a hearty meal with sandwiches, roast chicken or other meaty mains.