Loaded with fresh sweet corn and lots of tender vegetables in a rich broth, this creamy corn chowder comes together in minutes and is perfect for using up an abundance of sweet corn!
Everyone needs a go-to corn chowder recipe in their life! And I just so happen to have one of the best recipes that your life is pretty much incomplete without.
Fresh sweet corn included! It’s what sets this chowder apart from others and it’s perfect way to use up all that sweet corn that’s in season during the summertime.
I mean…just try and tell me you don’t want to live in that pot down there.
There’s only a handful of ingredients and a few simple tricks standing between you and this bowl of perfection! Ready your sturdiest soup bowls and bread slices for all the dipping.
This Corn Chowder features…
- A rich and creamy broth base
- Fresh sweet corn and hearty sauteed vegetables
- Ready in under an hour and freezer-friendly
Making the Corn Chowder
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Sweet corn
- Vegetable oil
- Sweet onion
- Sweet pepper
- Garlic
- Chicken broth
- Yellow potatoes
- Bay leaf
- 2% or skim milk
- Heavy whipping cream
- Green onion
- Bread for serving
How to Prep Corn
You will need 6 medium ears* of sweet corn for this recipe. Prep the corn for cooking by removing the husks and as much of the silk as you can.
To cook the corn, submerge the corn in boiling water and allow to cook 3-5 minutes until the corn is a bright yellow color. Allow to cool on a cutting board, then carefully use a sharp knife to remove the kernels from cobs (set aside 3 of the cobs, you’ll need these later!)
*if you would like to use frozen corn for this recipe in lieu of the fresh, you will need about 5 cups total.
Tips for Perfect Corn Chowder
- Sauté onion, pepper, and garlic – this builds the flavor base to the chowder.
- Simmer corn cobs in chowder – grab those 3 corn cobs you saved and simmer them in the soup 15-20 minutes. This step adds an extra boost of sweet corn flavor.
- Use a combination of milk and heavy cream – this adds a lovely richness to the soup, but keeps it a lighter on the calories.
- Puree part of soup – once the soup has simmered, scoop out 1-1/2 cups and puree in a blender or food processor until smooth, then add back to soup. This pureeing step adds an extra little bit of body and texture.
Recipe Variations
Try these ideas for a different twist on this soup.
- Make it vegetarian – use veggie broth in place of the chicken broth.
- Add meat – add cooked chicken, crispy bacon, or browned sausage for a meaty version.
- Add more veggies – try adding sauteed mushrooms, baby spinach, zucchini, or summer squash.
Storing and Freezing Soup
This soup makes a big batch and thankfully stores like a dream! Soup may be stored in the refrigerator up to 6 days and frozen up to 2 months.
To serve soup from frozen, thaw completely in fridge, then reheat soup either on the stovetop or use the microwave.
This corn chowder is just utter perfection, y’all! The texture is so silky and creamy with bursts of sweet corn and soft vegetables in every bite. Definitely one of those soups you’re gonna want an XL bowl of!
Along with an XL piece of bread for dipping, I mean of course.
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
Watch this soup made step-by-step on Google web stories.
More comforting soups to make next!
Creamy Corn Chowder
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Ingredients
- 6 medium ears sweet corn, husk and silk removed
- 1 tablespoon vegetable oil
- 1 medium sweet onion, finely diced
- 1 large sweet pepper, diced into 1/4-inch cubes
- 3 medium cloves garlic, minced
- 4 cups chicken broth
- 1 lb yellow potatoes, diced into 1/4-inch cubes
- 1 bay leaf
- 1 cup 2% or skim milk
- 1/2 cup heavy whipping cream
- Salt and pepper to taste
- Sliced green onions and bread for serving
Instructions
- Bring a medium pot or Dutch oven full of water to a boil over high heat. Add corn and boil 3-5 minutes until corn is a bright yellow.
- Transfer corn to a cutting board and allow to cool slightly. Remove corn from cobs and reserve 3 of the cobs. Set aside.
- Heat vegetable oil in same pot you used to boil corn over medium-high heat. Add onion and pepper and sauté 3-4 minutes until tender. Add garlic and sauté 1 additional minute until fragrant.
- Add corn kernels, 3 reserved corn cobs, chicken broth, potatoes, and bay leaf to pot. Bring soup to a simmer over medium-high heat, then reduce heat to medium-low, cover pot, and allow to simmer 15-20 minutes until potatoes are tender, stirring occasionally. Remove pot from heat and discard corn cobs and bay leaf.
- Add milk and cream to chowder and stir well until combined. Transfer 1-1/2 cups chowder to a blender or food processor and blend until smooth. Add back to pot of chowder and stir well until combined.
- Season chowder with salt and pepper to taste. Ladle into bowls and top with green onions. Serve hot with bread for dipping and enjoy!
Notes
Nutrition
This post was updated with new recipe tips and photos on 7/26/24.
Tina @ Tina's Chic Corner says
This soup looks delicious! It’s never too early to drag out the soup pot. 😉
Sarah says
I agree, Tina! Thank you.
Lisa Barton @ Vintage Celebrations says
Great looking soup Sarah!
Sarah says
Thank you, Lisa
Jennifer S. says
Looks like another winner. I think I may have to open up your blog the next time I’m making a menu. 🙂
Sarah says
Aww thank you, Jennifer! 🙂
Mary Myers says
Hi, It looks great and I plan to make it for my family but my 2 vegetarians will not eat it with chicken broth. Will veggie broth change the taste too much?
Sarah says
Hi Mary! Veggie broth would be a fine substution—let me know how it turns out!
Linda Peña says
I made the corn chowder today but halved all the ingredients. The taste was great except that I expected the broth to be thicker in texture. Next time I will make a butter and flour rue, add the heavy cream and then pour it and cook maybe another 5 minutes. Overall the chowder was delicious! Thanks for sharing!!