Corn Chowder
Add Preferred SourceCorn Chowder is the kind of recipe that feels like a win every time you make it. It’s simple, hearty, and made with ingredients you likely already have in your kitchen. Whether you’re looking for something to fill you up after a long day or just want a no-fuss meal the whole family will enjoy, this creamy, veggie-packed chowder checks all the boxes.
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There’s something about a big pot of Corn Chowder that brings people together. I make it for everything from busy weeknight dinners to casual get-togethers, and it’s always a hit. What I love most is how easy it is to throw together while still feeling special. You can prep it in advance and reheat it later, making it perfect for hosting or meal prep.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Corn Chowder with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Making this Corn Chowder is straightforward if you follow these simple steps. You’ll end up with a creamy, hearty bowl of goodness in no time!
Sauté the vegetables
Start by melting the butter in a large pot over medium heat. Add the diced red onion, minced garlic, red bell pepper, celery, and carrot.
Cook everything together, stirring occasionally, for about eight minutes, or until the veggies are soft and fragrant. This step builds a flavorful base for the chowder.
Add potatoes and broth
Peel and dice the potatoes, then toss them into the pot along with the vegetable broth and season with salt and pepper to taste. Stir to combine, then bring it all to a boil.
Once it’s bubbling, reduce the heat to low, cover the pot, and let it simmer for 20 minutes. The potatoes should be fork-tender at this point.
Add corn and cream
Next, stir in the thawed corn and heavy cream. Let the chowder simmer uncovered for another 8 to 10 minutes, stirring occasionally.
This is when the magic happens—the broth thickens, and the flavors meld beautifully.
Garnish and serve
When the chowder is ready, ladle it into bowls and top it off with celery leaves and a sprinkle of freshly cracked black pepper.
The garnish adds a pop of color and a fresh burst of flavor. Serve it hot, and enjoy the warmth in every bite!
Recipe Notes and Expert Tips
I’ve learned a few tricks to make this Corn Chowder the best it can be. Here are my tips:
- Choose the right potatoes: Russet potatoes break down nicely and create a creamy texture, while waxy potatoes like Yukon Gold hold their shape better. Pick based on your preference.
- Prep ahead: Dice all your vegetables before you start cooking to keep the process smooth and stress-free.
- Thaw the corn: Using thawed frozen corn ensures it heats evenly and doesn’t water down your chowder.
- Adjust the creaminess: For a lighter version, swap out heavy cream for half-and-half or a dairy-free alternative.
- Season as you go: Adding salt and pepper gradually lets you balance the flavors without overdoing it.
- Make it thicker: For an even creamier texture, use a potato masher to crush some of the potatoes after simmering.
- Add a kick: Stir in a pinch of smoked paprika or cayenne pepper for an extra layer of flavor.
How to Store Leftover Corn Chowder
Let the chowder cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days.
However, this recipe doesn’t freeze well due to the potatoes and cream, which can separate when thawed and reheated, so I recommend eating it within 3 days.
My Top 3 Money-Saving Tips for This Recipe
Here’s how to keep your chowder budget-friendly while still delicious:
- Frozen veggies are your friend: Stock up on frozen corn and pre-diced vegetables when they’re on sale. They’re often cheaper and save you prep time.
- DIY broth: Save vegetable scraps and make your own broth to use in this recipe. It’s economical and adds a homemade touch.
- Use what you have: Leftover veggies in your fridge? Toss them into the pot to bulk up the chowder and avoid food waste.
What to Serve With Corn Chowder
Corn Chowder pairs beautifully with crusty bread or buttery biscuits for dipping. A fresh green salad or a simple grilled cheese sandwich makes it a full meal, perfect for lunch or dinner.
More Easy Recipes for You to Try at Home
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Ingredients
- 2 tablespoons butter
- ½ cup red onion diced
- 2 garlic cloves minced
- 1 red bell pepper diced
- 2 celery stalks diced
- 1 carrot diced
- 5 big potatoes
- 4 ½ cups vegetable broth
- 3 cups frozen corn thawed
- 1 cup heavy cream
- Salt and pepper to taste
- Celery leaves to garnish
- Black pepper to garnish
Instructions
- In a large pot, melt the butter over medium heat. Add the diced red onion, garlic, red bell pepper, celery, and carrot. Cook, stirring occasionally, until the vegetables soften, about 8 minutes.2 tablespoons butter, ½ cup red onion, 2 garlic cloves, 1 red bell pepper, 2 celery stalks, 1 carrot
- Peel and dice the potatoes, then add them to the pot along with the vegetable broth. Stir well, bring the mixture to a boil, and then reduce the heat to a simmer. Cover the pot and cook for 20 minutes, or until the potatoes are tender. Season with salt and pepper to taste.5 big potatoes, 4 ½ cups vegetable broth, Salt and pepper
- Stir in the thawed corn and heavy cream. Let the chowder simmer uncovered for 8 to 10 minutes, stirring occasionally, until it thickens slightly and is heated through.3 cups frozen corn, 1 cup heavy cream
- Serve hot, garnished with celery leaves and a sprinkle of black pepper for extra flavor and presentation.Black pepper, Celery leaves
Notes
- Choose the right potatoes: Russet potatoes break down nicely and create a creamy texture, while waxy potatoes like Yukon Gold hold their shape better. Pick based on your preference.
- Prep ahead: Dice all your vegetables before you start cooking to keep the process smooth and stress-free.
- Thaw the corn: Using thawed frozen corn ensures it heats evenly and doesn’t water down your chowder.
- Adjust the creaminess: For a lighter version, swap out heavy cream for half-and-half or a dairy-free alternative.
- Season as you go: Adding salt and pepper gradually lets you balance the flavors without overdoing it.
- Make it thicker: For an even creamier texture, use a potato masher to crush some of the potatoes after simmering.
- Add a kick: Stir in a pinch of smoked paprika or cayenne pepper for an extra layer of flavor.
To make it thicker, add some potato flakes.
Yes!! Love thicker soups whenever I want something a bit heavier or if it’s cold out. Sooo good with some bread, too.