Creamy Corn Chowder Recipe

Overview

This creamy corn chowder recipe makes a thick, comforting soup without relying on flour. Potatoes give the broth body, while blending a portion of the cooked vegetables creates a smooth texture around the whole corn kernels and tender potato pieces.

Use fresh corn in summer or frozen corn at any other time of year. The chowder is ready in about 45 minutes, and the vegetables should be soft enough to pierce easily with a fork before the cream is added.

Ingredients

• 2 tablespoons unsalted butter or olive oil
• 1 medium yellow onion, finely diced, about 1 1/2 cups
• 2 celery stalks, finely diced, about 1 cup
• 2 garlic cloves, minced
• 3 cups peeled potatoes cut into 1/2-inch cubes, about 14 ounces; Yukon Gold or russet potatoes both work
• 4 cups low-sodium chicken or vegetable broth
• 5 cups corn kernels, from about 6 large ears or one 24-ounce bag of frozen corn
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon smoked paprika, optional
• 1 cup heavy cream or half-and-half
• 2 tablespoons chopped fresh parsley or chives, for serving
• Optional toppings: extra corn, sliced scallions, crumbled cooked bacon, or a pinch of smoked paprika

How to make it

1. Prepare the vegetables. Dice the onion and celery into small, even pieces so they soften at the same rate. Cut the potatoes into 1/2-inch cubes. If using fresh corn, slice the kernels from the cobs and reserve them. If using frozen corn, it can go straight into the pot.

2. Soften the aromatics. Melt the butter in a large heavy-bottomed pot or Dutch oven over medium heat. Add the onion and celery with 1/2 teaspoon of the salt. Cook for 6 to 8 minutes, stirring occasionally, until the onion is translucent and the celery has softened. It should smell sweet and savory, but the vegetables should not be deeply browned.

3. Add the garlic and seasonings. Stir in the garlic, black pepper, and smoked paprika if using. Cook for 30 seconds, just until the garlic is fragrant. Do not let it turn brown, or it can taste bitter.

4. Simmer the potatoes. Add the potatoes and broth. Bring the liquid to a gentle boil, then reduce the heat to maintain a steady simmer. Cover partially and cook for 10 minutes.

5. Add the corn. Stir in the corn and remaining 1/2 teaspoon salt. Continue simmering for 10 to 15 minutes, or until the potatoes are completely tender when pierced with a fork. Frozen corn may need the full 15 minutes; fresh corn may be ready a little sooner. Avoid a hard boil, which can cause the potatoes to break apart before the soup develops its texture.

6. Blend part of the chowder. Turn off the heat. Transfer about 2 cups of the soup, including potatoes, corn, and broth, to a blender. Carefully blend until mostly smooth, then return it to the pot. Alternatively, use an immersion blender directly in the pot and pulse 5 to 8 times, stopping while plenty of whole vegetables remain. If using a countertop blender, remove the center cap and cover the opening with a folded kitchen towel to allow steam to escape. Blend in batches if necessary.

7. Finish with cream. Stir in the cream or half-and-half. Warm the chowder over low heat for 2 to 3 minutes, stirring, until steaming but not boiling. Taste and add more salt or pepper as needed. The finished soup should coat a spoon lightly, with tender potato pieces and visible corn throughout.

8. Serve. Ladle the chowder into bowls and finish with parsley or chives. Add bacon, scallions, extra corn, or a small pinch of smoked paprika if desired. Serve while hot with crusty bread or a simple green salad.

Expert tips

• For thicker chowder: Blend an additional cup of the soup. Do not add flour at the end, because it will not cook out smoothly once the cream is incorporated.
• For a thinner consistency: Stir in warm broth, 1/4 cup at a time, until the chowder reaches the texture you want.
• For dairy-free chowder: Use olive oil instead of butter and replace the cream with an unsweetened, unflavored oat cream or full-fat coconut milk. Coconut milk will add a noticeable coconut flavor.
• For extra corn flavor: Simmer the stripped corn cobs in the broth for 15 minutes before starting the recipe, then remove them before adding the broth to the pot.
• If the chowder tastes flat: Add salt first, then taste again. A small amount of black pepper or smoked paprika can sharpen the flavor, but too much seasoning can hide the sweetness of the corn.
• If the potatoes are still firm: Keep the chowder at a gentle simmer until a fork slides into the largest pieces without resistance. Add the cream only after the potatoes are tender.
• If the soup is too thick after chilling: Reheat it gently with a splash of broth or milk. Stir frequently so the bottom does not scorch.

Serving and storage

Serve the chowder hot, topped with herbs, scallions, bacon, or a little extra corn. Crusty bread makes a useful accompaniment for the creamy broth. For another comforting soup option with vegetables and a savory broth, see this homemade chicken noodle soup recipe.

Let leftovers cool in a shallow container, then refrigerate within 2 hours. Store in the refrigerator for up to 4 days. Reheat gently in a saucepan over medium-low heat, stirring often, and do not let the chowder boil. The texture may become slightly grainy after freezing because of the cream and potatoes, so freezing is not the best option; if you do freeze it, thaw it overnight in the refrigerator and whisk gently while reheating.

Frequently asked questions

Can I use frozen corn for creamy corn chowder?

Yes. Add frozen corn directly to the pot without thawing. It may take a few extra minutes to heat through, but it works well and keeps the chowder convenient year-round.

How do I thicken corn chowder without flour?

Blend about 2 cups of the cooked soup and stir it back into the pot. The potatoes and corn naturally thicken the broth while the remaining whole vegetables keep the chowder chunky.

Can I make corn chowder ahead of time?

Yes. Make the soup through the potato-and-corn simmer, cool and refrigerate it, then add the cream while reheating gently. You can also finish the entire chowder ahead, but warm it slowly and avoid boiling.

Why did my corn chowder become too thick?

Potatoes continue to absorb liquid as the chowder sits. Stir in warm broth or milk a little at a time until it loosens to your preferred consistency.

Can I make this chowder vegetarian?

Yes. Use vegetable broth and butter or olive oil. Check the broth label if you need to avoid ingredients such as chicken flavoring.

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