Corn Chowder Recipe (VIDEO) (2024)

Fresh Corn Chowderloaded with summer corn at its peak of freshness. If you love the comfort of Clam Chowder, this corn chowder recipe is sure to become a new favorite. This crowd-pleasing soup is perfect for entertaining on cool summer nights.

Corn Chowder Recipe (VIDEO) (1)

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Corn Chowder Video Tutorial:

Corn chowder is quite a treat when fresh corn is abundant. We love to use both the kernels and the stripped cobbs for sweet corn flavor. This corn chowder has the creamy richness of a Potato Soup and the addition of tender corn and bacon makes every bite memorable.

Corn Chowder Recipe (VIDEO) (2)

Ingredients for Potato Corn Chowder:

The ingredients here are simple pantry and refrigerator staples that come together to make the best pot of soup.

  • Corn:on the cob is best so you can utilize the kernels and the corn milk from the husks (see below for fresh corn substitutions).
  • Potatoes: we use Yukon gold potatoes for their tender waxy texture which is perfect for a chowder.
  • Carrot, Celery, and Onion: this trio is critical to adding flavor and we use them in just about every soup recipe.
  • Bacon: Sauteeing the bacon adds and then cooking the veggies in the bacon grease adds wonderful flavor and we use the cooked bacon to garnish the soup. No one will resist that bacon topping!
  • Chicken Broth, Milk & Cream: These are the base of the corn stock. We simmer the shucked cobbs in this combination for a deeply delicious chowder base.
  • Cayenne Pepper: this simple seasoning is all you need plus salt and black pepper of course.

How to Easily Remove Corn Silk:

After the corn is shucked, it’s important to remove the silk threads for the smoothest consistency. The easiest way to remove corn silk is to brush the corn with a firm bristled brush or even a clean toothbrush. The bristles catch the silk and it comes off quickly and easily.

Corn Chowder Recipe (VIDEO) (3)

What is Corn Stock?

Using the whole cob of corn will give you the best-flavored corn stock. Allowing the stripped cobs to simmer for 20 minutes with the broth, cream, and milk draws out every bit of rich and sweet flavor from the corn. After discarding the cobs, you are left with really delicious corn stock.

Time-Saving Tip: set the corn broth to cook at the same time you are making the chowder.

How to Make Corn Chowder:

Once the corn stock is made, the steps for making corn chowder are simple. Watch the video tutorial above and you will be a pro in no time.

  1. Sautee bacon in a dutch oven until crisps and renders fat. Remove bacon to a plate.
  2. Sautee veggies (onion, celery, and carrot) in the bacon grease until softened.
  3. Add potatoes and corn kernels and season with salt, pepper, and cayenne pepper.
  4. Add corn stock into the pot and simmer until potatoes are tender.
  5. Serve in warm bowls garnished with bacon and chives.

When Corn is Not In Season:

Fresh corn on the cob and especially local produce will give this chowder the best flavor. For winter corn chowder or when fresh corn is not available, try these instead:

  • Frozen Corn: frozen is usually produced at the peak of freshness so it will work and will save you some time. Since you won’t have the cobs for making corn stock, add a 15 oz can of creamed corn for a tastier broth.
  • Canned Corn: Use (1) 15 oz can corn and (1) 15 oz can creamed corn. Add the liquid ingredients at step 3 without pre-cooking them. The liquid from the canned corn will add a boost of corn flavor.

More Corn Recipes:

If you love corn, these corn recipes are the best way to use up sweet fresh corn.

  • 15-minute Corn on the Cob – Our go-to boiled corn recipe
  • Corn Salad – with avocado and the best (EASY) dressing
  • Grilled Corn – with irresistible lemon dill butter
  • Instant Pot Corn on the Cob – juicy and perfect every time
  • Mexican Street Corn – the topping is mouthwatering good

Corn Chowder Recipe

4.98 from 736 votes

Author: Natasha of

Corn Chowder Recipe (VIDEO) (6)

This fresh corn chowder recipe is loaded with summer produce at its peak of freshness. This is a crowd-pleasing chowder that is perfect for entertaining on cool summer nights.


Prep Time: 15 minutes mins

Cook Time: 30 minutes mins

Total Time: 45 minutes mins


Servings: 8 cups

For the Corn Stock:

  • 4 cups chicken broth
  • 1 1/2 cups milk
  • 1 cup heavy cream

For the Corn Chowder:

  • 4 cups corn kernels (from 4-5 ears corn), reserve cobs for stock
  • 4 oz (4 slices) bacon, chopped
  • 1 large onion, finely diced (1 1/2 cup)
  • 1 large carrot, cut into 1/4" dice (1 cup)
  • 3 stalks celery, finely diced (1 cup)
  • 1 lb Yukon potatoes, 3 medium, peeled and cut into 1/4" thick pieces
  • 2-3 tsp sea salt, or to taste
  • 1/4 tsp black pepper
  • 1/4 tsp cayenne pepper, or to taste
  • 2 Tbsp Chives, chopped, to garnish


How to Make Corn Stock:

  • Cut the kernels from the cobs and set kernels aside for making chowder.* Place the bare cobs in a stockpot.

  • Add 4 cups broth, 1 1/2 cups milk, and 1 cup cream to pot. Bring to a boil then reduce heat and simmer un-covered 20 minutes while making the chowder. Use tongs to remove and discard cobs before using corn stock in step 3.

How to Make Corn Chowder:

  • Place a 5 Qt dutch oven over medium/high heat. Add chopped bacon and cook stirring occasionally until browned. Remove bacon bits with a slotted spoon and set aside.

  • In the same pot, add chopped onion, celery and carrot to the bacon fat and cook uncovered, stirring occasionally, until onion is soft (7-8 min).

  • Add sliced potatoes, 4 cups corn kernels, 2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp cayenne pepper. Pour corn stock into the pot, bring to a light boil then simmer uncovered 10-15 minutes or until potatoes are tender. Season with salt and pepper to taste**. Ladle into bowls and garnish with reserved bacon and chopped chives.


*After cutting the corn off the cobs, remove as much of the silk threads as possible to give your finished chowder a smooth consistency.

**Corn can have varying degrees of sweetness, if your corn is super sweet, you can add a little more salt to balance the sweetness.

FOR A CREAMIER SOUP: transfer 1/4 of the soup to a blender and blend until smooth then stir it into the rest of your chowder.

Nutrition Per Serving

321kcal Calories30g Carbs10g Protein19g Fat9g Saturated Fat53mg Cholesterol767mg Sodium699mg Potassium3g Fiber7g Sugar2080IU Vitamin A13.3mg Vitamin C108mg Calcium2.6mg Iron

  • Full Nutrition Label
  • Nutrition Disclosure

Nutrition Facts

Corn Chowder Recipe

Amount per Serving



% Daily Value*






Saturated Fat



































Vitamin A





Vitamin C















* Percent Daily Values are based on a 2000 calorie diet.

Course: Main Course, Soup

Cuisine: American

Keyword: Corn Chowder

Skill Level: Easy/Medium

Cost to Make: $$

Calories: 321

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

Natasha Kravchuk

Corn Chowder Recipe (VIDEO) (7)

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Corn Chowder Recipe (VIDEO) (2024)


What can I use to thicken corn chowder? ›

Cornstarch is a great option as it is a natural thickening agent, but you'll want to be careful about how much you use. Start with 1 tablespoon of cornstarch whisked together with cold water to create a slurry. Then, gradually add the slurry to the soup, letting it boil for one to two minutes before adding more.

What makes chowder chowder instead of soup? ›

Chowder vs. Soup: What's the Difference? While soups can be thin and light, a chowder is characterized by being rich and thick. Like stew, it contains large chunks of meat or seafood and vegetables, notably potatoes.

Why is my corn chowder watery? ›

Sometimes soup just needs to simmer longer to reach the perfect consistency. Check to see if the vegetables are tender, and then taste the broth. If the soup tastes a bit watery, give it more time.

What are the essential ingredients of a chowder What are two different kinds of chowders? ›

Chowder is a soup with cream or milk mixed with ingredients such as potatoes, sweet corn, smoked haddock, clams and prawns, etc. Some cream-style chowders do not use cream, and are instead prepared using milk and a roux to thicken them.

Is it better to thicken chowder with flour or cornstarch? ›

The most classic and surefire way to thicken a broth-based soup is with a cornstarch slurry. Whisk together equal parts cornstarch (or arrowroot) and water or broth, then whisk it into the pot of soup. A good ratio to get to a pleasant thickness without your soup tasting goopy or heavy is one tablespoon.

Will heavy cream thicken corn chowder? ›

However, chowder can also get a bad reputation due to the large amounts of butter, bacon, and heavy cream that are often used to thicken it and add flavor. As a result, it can be a super-rich dish.

Can you use milk instead of cream in chowder? ›

You really only have three choices when it comes to dairy for your chowder. You can use whole milk (hom*o milk), you can use heavy cream, or you can use a combination of the two. Any milk with a fat content lower than 3.25% is likely to split when heat, salt, acid, or even the seafood is added.

What is usually a main thickening agent of chowder? ›

Roux (pronounced roo) is a mixture of equal weights (parts) of flour and fat (usually clarified butter; chicken fat, bacon fat, and margarine are also used) cooked over medium heat and stirred constantly. Roux is the most common thickener for sauces and soups.

What are the three types of chowder? ›

Many regional variations exist, but the three most prevalent are New England or "white" clam chowder, which includes milk or cream, Manhattan or "red" clam chowder, which includes tomatoes, and Rhode Island or "clear" clam chowder, which omits both.

Why isn't my corn chowder thick? ›

Whisk 2 tablespoons of flour or cornstarch with ¼ cup of milk and stir this into the soup before adding the heavy cream. This should help the soup thicken a bit more.

How do you thicken corn chowder without cornstarch? ›

To thicken soup with flour, you need to make a roux. Melt a tablespoon or so of butter in another pan. Mix in a tablespoon or so (1:1 ratio) of flour. Stir until smooth and then add the mix to your hot soup and stir in.

Does cornmeal thicken soup? ›

A sprinkling of polenta or medium-grind cornmeal thickens soup slightly while adding just a touch of nutty corn flavor and a little texture, which I find makes the whole bowl a lot more satisfying.

What are the best potatoes for chowder? ›

Russets or all-purpose baking potatoes are high in starch and low in moisture. In soups, they will soak up the liquid and lose their shape. This makes them the ideal choice for making creamy soups or thickening a runny soup. Try using Russet potatoes to create the perfect Loaded Potato Soup.

What is the most popular chowder? ›

New England Clam Chowder is the most famous and most popular clam chowder. It's been around for centuries, so it's possible its longevity has contributed to its popularity. It's also thick and velvety, making it a comforting palate-pleaser, particularly on cold days.

What is a good substitute for clams in chowder? ›

Chopped oyster mushrooms provide a great clam-like texture. A few cashews blended in add richness instead of cream and butter, and if you want a seafood flavor, simply add some kelp granules. If this Clamless Chowder were a film, it would be "inspired by" instead of "based on" a true story.

How do I thicken my chowder? ›

You can start with 2 tablespoons of flour for every 1 cup of liquid as a general rule of thumb. To make a smooth paste, combine the flour with a small amount of cold liquid. Stir the paste gradually into the soup. To allow the flour to thicken the mixture, cook and stir it for a few minutes.

How do you make chowder less watery? ›

Add flour or cornflour

Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer. Cook for a few minutes to allow the starch granules to burst to thicken, and to cook out any flour flavour.

What makes chowder thick? ›

The vegetables or seafood, the focal ingredient of the soup. Ancillary ingredients which may include cream, diced onions, bacon, or herbs. The cooking liquid—usually broth or stock. A thickening agent—usually cornstarch, flour, or potatoes.

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