Easy Creamy Corn Chowder – Cozy, Comforting, and Quick

Corn chowder is one of those recipes that feels like a warm hug in a bowl. It’s rich and creamy, but still fresh and bright from the sweetness of corn. This version is simple enough for a weeknight, yet satisfying enough to serve to guests with a crusty loaf of bread.

Whether you’re using fresh summer corn or a bag of frozen kernels, the results are reliably delicious. It’s the kind of meal you’ll make once and then keep on repeat.

Easy Creamy Corn Chowder - Cozy, Comforting, and Quick

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings 6 servings

Ingredients

  

• Butter or olive oil (2 tablespoons)
• Onion (1 medium, diced)
• Celery (2 ribs, diced)
• Carrots (1 medium, diced; optional but nice)
• Garlic (3 cloves, minced)
• Russet or Yukon Gold potatoes (2 medium, peeled and diced)
• Corn kernels (4 cups; fresh cut from cobs, or frozen, or canned and drained)
• Chicken or vegetable broth (4 cups)
• Heavy cream or half-and-half (1 cup; milk works in a pinch)
• All-purpose flour (2 tablespoons, for thickening)
• Bay leaf (1)
• Thyme (1 teaspoon dried or 1 tablespoon fresh, chopped)
• Paprika (1/2 teaspoon; smoked paprika adds depth)
• Salt and black pepper (to taste)
• Green onions or chives (for garnish)
• Optional add-ins: Bacon, diced ham, red bell pepper, a pinch of cayenne, grated cheddar

Instructions

 

• Prep your ingredients: Dice the onion, celery, carrots, and potatoes. Mince the garlic. If using fresh corn, cut the kernels off 4–5 cobs and scrape the cob to release the milky juices.
• Sauté the aromatics: In a large pot, heat butter or oil over medium heat. Add onion, celery, and carrots. Cook 5–6 minutes until softened and fragrant. Stir in garlic and cook 30 seconds.
• Add the flour: Sprinkle flour over the vegetables and stir for 1 minute. This cooks off the raw taste and helps thicken the chowder later.
• Build the base: Pour in the broth gradually while stirring to avoid lumps. Add potatoes, bay leaf, thyme, paprika, and a pinch of salt and pepper. Bring to a gentle boil, then reduce to a simmer.
• Simmer until tender: Cook 12–15 minutes, or until the potatoes are just tender when pierced with a fork.
• Add the corn: Stir in the corn. If it’s frozen, no need to thaw. Simmer another 5–7 minutes so the flavors meld.
• Make it creamy: Reduce heat to low. Stir in the cream or half-and-half. Warm gently for 2–3 minutes—do not boil after adding dairy.
• Adjust the texture: For a thicker, creamier chowder, use an immersion blender to blend 2–3 quick pulses right in the pot. Or scoop out a cup of soup, blend until smooth, and return it to the pot.
• Season and finish: Taste and adjust salt and pepper. Remove the bay leaf. If using, stir in a handful of shredded cheddar for extra richness.
• Serve: Ladle into bowls and top with chopped chives or green onions. Crumbled bacon or a sprinkle of smoked paprika make great finishing touches.

What Makes This Recipe So Good

This corn chowder strikes the right balance between comfort and simplicity. It uses basic pantry ingredients and requires minimal prep.

The texture is creamy without being heavy, and the sweet corn flavor shines through.

• Fast and foolproof: Ready in about 35–40 minutes, start to finish.
• Flexible: Works with fresh, frozen, or canned corn. Add bacon, ham, or keep it vegetarian.
• One pot: Less cleanup and easy to scale up for a crowd.
• Comforting but light: Creamy base with a clean finish—no cloying heaviness.
• Kid-friendly: Sweet, mild flavors that appeal to everyone at the table.

Shopping List

• Butter or olive oil (2 tablespoons)
• Onion (1 medium, diced)
• Celery (2 ribs, diced)
• Carrots (1 medium, diced; optional but nice)
• Garlic (3 cloves, minced)
• Russet or Yukon Gold potatoes (2 medium, peeled and diced)
• Corn kernels (4 cups; fresh cut from cobs, or frozen, or canned and drained)
• Chicken or vegetable broth (4 cups)
• Heavy cream or half-and-half (1 cup; milk works in a pinch)
• All-purpose flour (2 tablespoons, for thickening)
• Bay leaf (1)
• Thyme (1 teaspoon dried or 1 tablespoon fresh, chopped)
• Paprika (1/2 teaspoon; smoked paprika adds depth)
• Salt and black pepper (to taste)
• Green onions or chives (for garnish)
• Optional add-ins: Bacon, diced ham, red bell pepper, a pinch of cayenne, grated cheddar

Step-by-Step Instructions

1. Prep your ingredients: Dice the onion, celery, carrots, and potatoes. Mince the garlic.

   If using fresh corn, cut the kernels off 4–5 cobs and scrape the cob to release the milky juices.

2. Sauté the aromatics: In a large pot, heat butter or oil over medium heat. Add onion, celery, and carrots. Cook 5–6 minutes until softened and fragrant.

   Stir in garlic and cook 30 seconds.

3. Add the flour: Sprinkle flour over the vegetables and stir for 1 minute. This cooks off the raw taste and helps thicken the chowder later.
4. Build the base: Pour in the broth gradually while stirring to avoid lumps. Add potatoes, bay leaf, thyme, paprika, and a pinch of salt and pepper.

   Bring to a gentle boil, then reduce to a simmer.

5. Simmer until tender: Cook 12–15 minutes, or until the potatoes are just tender when pierced with a fork.
6. Add the corn: Stir in the corn. If it’s frozen, no need to thaw. Simmer another 5–7 minutes so the flavors meld.
7. Make it creamy: Reduce heat to low.

   Stir in the cream or half-and-half. Warm gently for 2–3 minutes—do not boil after adding dairy.

8. Adjust the texture: For a thicker, creamier chowder, use an immersion blender to blend 2–3 quick pulses right in the pot. Or scoop out a cup of soup, blend until smooth, and return it to the pot.
9. Season and finish: Taste and adjust salt and pepper.

   Remove the bay leaf. If using, stir in a handful of shredded cheddar for extra richness.

10. Serve: Ladle into bowls and top with chopped chives or green onions. Crumbled bacon or a sprinkle of smoked paprika make great finishing touches.

Storage Instructions

• Refrigerator: Store in an airtight container for 3–4 days.

  The flavors deepen by day two.

• Freezer: Chowders with dairy can separate when frozen. If you plan to freeze, cook the soup without the cream, freeze up to 2 months, then add the cream when reheating.
• Reheating: Warm gently over low heat, stirring often. Add a splash of broth or milk if the chowder has thickened in the fridge.

Health Benefits

Corn chowder can be nourishing and satisfying without going overboard.

Corn brings fiber, B vitamins, and antioxidants like lutein and zeaxanthin. Potatoes add potassium and more fiber, especially if you keep the peel on Yukon Golds.

Using olive oil and a mix of broth with a smaller amount of cream keeps the soup lighter. If you swap in milk or evaporated milk for part of the cream, you’ll still get a silky texture with fewer saturated fats.

The vegetables—onion, celery, carrots—add micronutrients and contribute to overall balance.

Pitfalls to Watch Out For

• Boiling after adding dairy: This can cause curdling. Keep the heat low once the cream is in.
• Undercooked potatoes: Test them before adding the corn. If they’re firm, give them a few more minutes.
• Over-thickening: A little flour goes a long way.

  If it gets too thick, stir in extra broth.

• Under-seasoning: Corn is sweet; it needs enough salt, pepper, and a touch of paprika or thyme to balance the flavors.
• Skipping texture blending: A few quick blends make the chowder feel creamier without extra cream.

Variations You Can Try

• Bacon and corn chowder: Cook 4–6 slices of chopped bacon first. Remove, sauté veggies in the drippings, and sprinkle bacon on top to serve.
• Smoky ham: Add 1 cup diced ham with the potatoes for a heartier bowl.
• Southwest twist: Add diced red bell pepper, a pinch of cumin, and canned green chiles. Finish with cilantro and a squeeze of lime.
• Seafood corn chowder: Stir in cooked shrimp or lump crab at the end.

  Warm gently until heated through.

• Lighter version: Use evaporated milk instead of cream and skip the flour, blending a bit more for body.
• Cheddar corn chowder: Add 1 cup sharp cheddar off the heat and stir until melted.
• Herb-forward: Swap thyme for fresh dill or tarragon for a bright, fresh flavor.

FAQ

Can I use canned corn?

Yes. Drain it well before adding. Canned corn is softer and slightly sweeter, so adjust salt and seasonings to taste.

What potatoes work best?

Yukon Golds hold their shape and give a creamy texture.

Russets are great too but may break down a bit more, which can help thicken the chowder.

How do I make it gluten-free?

Skip the flour and thicken by blending a portion of the soup, or use 1 tablespoon cornstarch mixed with cold milk or broth and stir it in near the end.

Can I make this dairy-free?

Use olive oil and replace cream with unsweetened oat milk or coconut milk. Coconut milk gives a hint of sweetness that pairs well with corn.

How can I boost protein?

Add diced cooked chicken, ham, or bacon. For a vegetarian option, stir in a can of rinsed white beans near the end.

What should I serve with corn chowder?

Crusty bread, a simple green salad, or warm biscuits are perfect.

For something extra, top with chives, bacon, or shredded cheddar.

Can I make it ahead?

Yes. It reheats well. If possible, add the dairy when reheating to keep the texture silky.

How do I keep it from being too sweet?

Balance the sweetness with enough salt, black pepper, and a touch of acidity.

A small squeeze of lemon or a splash of apple cider vinegar at the end can help.

In Conclusion

This Easy Creamy Corn Chowder is everything you want in a comforting bowl—warm, hearty, and full of flavor, without a lot of fuss. It’s flexible, forgiving, and friendly to whatever you have in the pantry. Make it once, tweak it to your taste, and keep it in your back pocket for cozy nights or casual dinners with friends.

A pot of this on the stove makes any evening feel a little more special.