Corn Chowder Recipe: Hearty & Delicious!

Make this corn chowder recipe for a hearty and delicious fall or winter dinner. It’s super easy and the leftovers are amazing!

corn chowder in blue pot with ears of corn

Making a homemade pot of soup is quick and easy if you have the right recipe. The corn chowder recipe I’m sharing today is both of those things, and delicious too. 

What makes a chowder?

A traditional chowder is a rich soup or stew that is made with cream or milk, and usually thickened with flour or cornstarch. There are  a few chowders that are not milk-based, such as Manhattan clam chowder. The thickness of a chowder can be achieved in two ways. First, the base or broth of the soup can be made thick with a roux. Or if you prefer a thinner base, you can make the chowder thick by adding plenty of chopped ingredients. 

What are aromatics?

Aromatics are vegetables and/or herbs, that when cooked together, add amazing flavor to savory foods. The quintessential combination of aromatics is olive oil, onion, carrots, and celery. Any kind of fat can be substituted for the olive oil, and many other vegetable combinations can be used. As the name implies, the second best thing about aromatics, after their flavor, is the aroma.

Corn Chowder Recipe Ingredients

  • Butter: the perfect base to the aromatics.
  • Onion, leek, carrots, celery: combined with butter, these vegetables add well-rounded flavor.
  • Potatoes: adds starch and bulks up the other ingredients. I used red potatoes, but for a thicker soup, russet potatoes are a good choice.
  • Corn: fresh or frozen corn can be used.
  • Chicken broth: the liquid necessary to form the soup. Homemade bone broth can be substituted.
  • Cornstarch: necessary for a thicker soup.
  • Half + half: what makes the soup creamy.
  • Milk: in addition to the half + half, milk adds to the cream base of the soup.
  • Salt + pepper: necessary flavoring.
corn chowder recipe in pot with spoon

Corn Chowder Recipe Tips

  • The first time I made this soup, I used fresh corn off the cob. It was messy, and took a few extra minutes, but it was delicious. The second and third times I made this recipe, I used frozen corn. I honestly could not tell the difference between the fresh and frozen corn. So either works perfectly!
  • This is not a thick soup. It’s creamy, but has a very light texture. If you like a thicker base for your chowder, you can increase the amount of cornstarch. Another way to thicken a soup with potatoes is to use Russet potatoes instead of Yukon or red potatoes. Russet potatoes are a bit starchier, and the extra starch will help to thicken the soup.
  • Don’t skip the leek…it adds the best flavor.
  • It’s a personal choice whether or not to peel the potatoes. I hardly ever peel anything. Either way works well. (Of course not peeling is much quicker!)
corn chowder in pot and bowl

What’s good with corn chowder?

Thickly sliced and hearty bread pairs perfectly with corn chowder.

I shared some corn chowder with my dad, and I gave some to a friend who had been in an accident. Everyone gave this easy corn chowder recipe a thumbs-up! Soup-making is simple if you have good ingredients and a recipe that you can count on. With those two things in your back pocket, you’ll be a pro in no time.

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corn chowder recipe fi

Corn Chowder Recipe

Make this corn chowder recipe for a hearty and delicious fall or winter dinner. It’s super easy and the leftovers are amazing!
4.60 from 5 votes
Course: Main Dish, Soup
Cuisine: American
Servings: 4 people
Prep Time 20 minutes
Cook Time 25 minutes
0 minutes
Total Time 1 hour 15 minutes

Ingredients

  • 3 tablespoons butter
  • 1 small chopped sweet onion
  • 1/2-3/4 cup finely chopped leek
  • 1 cup chopped celery
  • 1 cup chopped carrot
  • 1 lb. diced potatoes about 3 cups
  • 24-32 oz. frozen corn 4-6 cups
  • 1 32 oz. chicken broth or stock
  • 2 tablespoons cornstarch
  • 1 cup half and half
  • 1 cup Milk
  • 2 teaspoons salt
  • Pepper to taste

Instructions

  • Prepare the leek, onion, carrots, celery, and potato.
  • Place 2 tablespoons cornstarch in a small bowl. Add 1 cup of chicken broth. Whisk until combined. Set aside.
  • In a large heavy pot over medium high heat, melt 3 tablespoons butter.
  • Add leek, onion, carrots, and celery.
  • Cook and stir for 5 minutes.
  • Add chicken broth, chicken broth/cornstarch mixture, potatoes, half and half, milk, salt, and pepper.
  • Bring to a full boil, stirring occasionally.
  • Add frozen corn. Bring to a second boil, stirring occasionally.
  • Boil for 2 minutes.
  • Turn off heat and cover the pot. Let sit on stove for 30 minutes.
  • Suggested toppings for serving: shredded cheese, bacon bits, chopped chives.

Notes

I used frozen Kroger Private Selection Super Sweet Corn.

Nutrition

Calories: 491kcal | Carbohydrates: 76g | Protein: 13g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 51mg | Sodium: 1352mg | Potassium: 1365mg | Fiber: 9g | Sugar: 9g | Vitamin A: 6230IU | Vitamin C: 40mg | Calcium: 195mg | Iron: 3mg
Like this recipe?Follow me at @onsuttonplace

More Soup Recipes

Enjoy a bowl of comfort + warmth with these veggie-loaded soups. With slow-cooker and one-pot soup recipes, a hearty, family-friendly dinner is not only easy, it’s delicious.

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8 Comments

  1. Looks so good! What type of pot do you have pictured? I thought maybe Le Crueset but they say you can’t use high heat so I was curious.

    Thank you!

  2. I made corn chowder for dinner last night for the first time! The recipe was very similar to yours minus the leak and the cornstarch, and came from an Amish Soup cookbook I recently purchased on a trip to Shipshewana, Indiana. The thing I find most interesting is that of the soups I’ve looked at so far, most say “heat until hot, but not boiling” at the end. The only boiling is done to get the potatoes soft near the beginning of the recipe.

  3. DK Kilgour says:

    Looks incredible! Very keen to try this when I get some time.
    My question is, does it freeze ok? Its just me in my house so A massive batch would last me ages!
    Thanks so much! PS. Been loving your page since I found it a couple of weeks ago :)

  4. Betty Young says:

    This recipe is great. I made corn chowder and then read your blog. We love corn chowder. I also read your Instagram post regarding your lifestyle and social media. As I get older I strive for a simpler life. Thank you for your blog and the tags, recipes, purging kitchen ideas too. The kitchen is going to be cleaned after the new year and I am using your great ideas.
    Betty

  5. Kelly S Rowe says:

    Corn is my jam — and this corn chowder looks pretty darn amazing. Thanks for sharing!!

  6. Calypso in the Country says:

    Looks amazing! We are big corn chowder fans in our home!
    Shelley

  7. Thank you for this recipe. I do not eat fish or clams. So I would just pass the recipe by. This looks delicious and easy to make.
    I saved the recipe. Think I will make it for a Thanksgiving.

  8. Michael Wurm Jr. says:

    Corn chowder is one of my favorites! Your recipe looks AMAZING!!!

    xo Michael