Go Back
–+ servings
Save This Recipe Form

Want to save this recipe?

Enter your email below & we'll send it straight to your inbox. Plus you’ll get more great recipes and tips from us each week!

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
Corn Chowder is one of those recipes that just works for everything. It’s hearty, comforting, and made with everyday ingredients you probably already have on hand. Whether it’s a busy weeknight or a casual dinner with friends, it always hits the spot. The best part? You can make it ahead and simply reheat it when you’re ready to serve, so it’s as practical as it is satisfying.
Print Recipe Pin Recipe [btn-google-source]
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 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

  • 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.

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
Tried this recipe?Let us know how it was!