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A bowl of corn chowder, rich and creamy, garnished with black pepper, celery leaves, and a dollop of cream.

Easy Corn Chowder Recipe

Author: Mandy Applegate
This creamy Corn Chowder is made with potatoes, sweet corn, and everyday vegetables, simmered in one pot and finished with a little cream for an easy, hearty dinner that feeds four.
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Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Course: Soup
Cuisine: American
Keyword: Corn Chowder
Servings: 4
Calories: 617kcal

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
US Customary - Metric

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

  • Russet potatoes cook up creamier; waxy potatoes hold their shape. Pick for the texture you want.
  • Thaw the frozen corn first so it doesn't cool the pot or water down the chowder.
  • Add the heavy cream at a gentle simmer, not a hard boil, so the dairy doesn't separate.
  • Mash a few of the cooked potatoes in the pot to thicken it without flour.
  • For a lighter pot, use half-and-half in place of the heavy cream.
  • Refrigerate leftover corn chowder within two hours in a shallow, airtight container and eat it within three to four days.

Nutrition

Calories: 617kcal | Carbohydrates: 86g | Protein: 12g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 82mg | Sodium: 1155mg | Potassium: 1695mg | Fiber: 11g | Sugar: 9g | Vitamin A: 5112IU | Vitamin C: 103mg | Calcium: 93mg | Iron: 3mg
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