I’ve been perfecting this creamy corn chowder recipe for a long time, and I’m excited to finally share it. I knew that I wanted to come up with a corn chowder, because salmon chowder is one of the most popular recipes Holly and I have ever shared! Like the salmon chowder, this recipe starts with the classic chowder combo of bacon and butter. From there, I I triple down on the corn flavor! This soup uses corn kernels, corn cobs and even canned creamed corn for a rich and corn-forward soup that’s so easy to love.
If you’re making this in winter, it’s OK to use canned or frozen corn. Or, in the summer, this sweet, creamy, satisfying chowder recipe is a great way to use up all that good, cheap fresh corn on the cob! Serve it with good bread (maybe sourdough!) and a big caprese salad for a real summer feast.
Corn Chowder Ingredients
- Corn: In the summertime, I use fresh corn on the cob but when I crave this soup in winter, I’ve found that frozen or even canned corn will work just fine.
- Butter: The base of every great chowder is butter!
- Bacon: Rich, smoky and savory, adding a little bacon to the base of chowder is a classic trick. If you’re vegetarian, it is OK to leave it out though.
- Vegetables: I use a cozy, classic chowder combo of celery, potatoes and bell peppers.
- Canned creamed corn: Did I mention this is a super creamy chowder?
- Simple seasonings: Fresh garlic, cayenne, bay leaf, salt and pepper
- Cream and stock: Not only do I add heavy cream to ensure a rich chowder broth, I also toss in the de-kerneled corn cobs if I’ve used fresh corn on the cob for the kernels. As they simmer in the broth, they release starches that make the finished chowder extra creamy.
How To Make The Best Corn Chowder
- Prep the corn! If you’re using fresh corn, cut it off the cob. If you’re using frozen or canned corn, prep it by defrosting it or draining it.
- Start the chowder with butter and bacon in a hot soup pot. Once the bacon is crisp, set it aside, but leave the rendered fat in the pot with the bacon.
- Add the green onions, celery, garlic, and bay leaf to the pot, then, a few minutes later, add the corn cobs, stock, and potatoes. Simmer.
- Add the corn, peppers, creamed corn, and seasonings. Simmer again.
- Finish the soup by adding the bacon, green onions, and cream.
Variations
- Make it vegetarian: Leave out the bacon and use vegetable stock instead of chicken stock. Add a little pinch of smoked paprika for that smoky flavor, if desired.
- Use frozen corn or canned corn: Either will work just fine, though the soup won’t be quite as corn-forward without the corn cobs. You could also use leftover grilled corn.
- Make it spicier: The salmon chowder that inspired this corn version has jalapeños and I love when rich, creamy soups have a little kick. Try adding a little extra cayenne if you like it hot!
Tricks For Cutting Corn Off The Cob
- For ages, I thought cutting corn off the cob in a big mixing bowl was the hottest trick. It does work pretty well, and if that’s how you like to do it, go for it. But…
- My new favorite way to cut corn off the cob is to lay the corn cob on its side, parallel to the cutting board, and cut the corn kernels off the cob that way, kind of like how you might cut an apple.
How To Store + Freeze
Any leftovers will keep well in the fridge for up to 4 days. And yes, you can freeze this corn chowder! Even with the cream, the soup freezes fine. Store it in the freezer for up to four months, and just take care to defrost and reheat it gently.
More Creative Corn Recipes
More Chowder, Pho, Bisques & Soups Galore!
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