Corn Chowder is warm, creamy, and incredibly satisfying, the kind of soup that makes simple ingredients shine. It’s sweet, savory, and full of comforting flavor, and you can pull it together with basic pantry staples. If you love cozy soups that always deliver, be sure to check out our Potato Soup for another timeless favorite.
Why You’ll Love This Corn Chowder
This recipe gives you everything you want in a cold-weather soup. The broth is silky and rich without feeling heavy, and the combination of creamed corn, sweet corn, and tender potatoes creates a hearty texture that feels homemade in the best way. It’s dependable, approachable, and easy to customize, which makes it a great option for both quick dinners and big batches of leftovers.
Tips for Extra Creaminess
If you prefer an even thicker chowder, blend a little more than half. You can also mash some of the potatoes directly in the pot for a rustic, chunky texture. Whole milk is ideal for richness, but half-and-half works well if you want it even creamier.
Can I Make Corn Chowder Ahead of Time
Yes. In fact, the flavors deepen as it sits. The soup thickens slightly in the refrigerator, so you may want to add a splash of milk or broth when reheating.
Serving Ideas
A bowl of this chowder pairs well with crusty, homemade rustic bread, buttermilk biscuits, or a simple green side salad. Add chopped parsley on top to bring brightness to each bite.
Storing and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat, stirring often. Avoid boiling, which can change the texture.
Corn Chowder
Ingredients
- 2 tablespoons unsalted butter
- 1 small yellow onion, diced (about ½ cup)
- 1 tablespoon garlic, minced
- ¼ cup all-purpose flour
- 2 cups chicken broth
- 2 cups whole milk
- 1 pound Yukon gold potatoes, peeled, diced
- 2 cans (14.75 ounces each) creamed corn
- 1 can (15.25 ounces) sweet corn, drained
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ⅛ teaspoon crushed red pepper flakes
- ⅛ teaspoon smoked paprika
- parsley, chopped for garnish
- kosher salt, to taste
Instructions
- In a large pot or Dutch oven over medium heat, melt butter.
- Add onions and cook for 3-5 minutes, or until softened. Add garlic and cook for 1 minute.
- Whisk in flour and continue cooking, stirring constantly, for 1 minute.
- Slowly drizzle in chicken broth and milk, whisking constantly until smooth and no flour lumps remain.
- Add potatoes. Cover and simmer for 15-18 minutes, or until potatoes are fork-tender.
- Add creamed corn, sweet corn, kosher salt, black pepper, crushed red pepper flakes, and smoked paprika. Stir to combine.
- Carefully transfer half of the soup to a blender and blend until smooth. (Be very careful, the liquid will be hot.)
- Return the blended soup to the pot. Stir to combine and cook for 3-5 more minutes, or just until heated through.
- Serve hot, garnished with chives or green onions.
