Creamy Corn Chowder Recipe

Name: Creamy Corn Chowder Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 4 cups fresh or frozen corn kernels; 1 large onion, diced; 2 cloves garlic, minced; 2 tablespoons butter or oil; 1 large potato, peeled and diced; 3 cups vegetable or chicken broth; 1 cup heavy cream or milk; 1 teaspoon salt; ½ teaspoon black pepper; ½ teaspoon thyme

Author: Tessa

Published: June 5, 2025

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Oh my goodness, let me tell you about my absolute favorite comfort food – this creamy corn chowder that’ll make your taste buds sing! There’s something magical about how sweet corn transforms into this velvety, dreamy soup that just hugs you from the inside. I first made this on a chilly autumn evening when I needed something to warm my soul, and wow, did it deliver!

The secret? Using fresh corn when it’s in season (though frozen works beautifully too) and that perfect moment when you blend just half the soup – leaving some whole kernels for texture. Trust me, that first spoonful with its rich creaminess and bursts of sweet corn will have you going back for seconds before you even realize it!

Creamy Corn Chowder - detail 1

Why You’ll Love This Creamy Corn Chowder

Let me count the ways this soup will steal your heart:

Effortless comfort: Ready in 35 minutes flat – perfect for those “I need something cozy NOW” nights
Sweet & savory magic: The natural sweetness of corn plays so nicely with the thyme and garlic
Your rules: Make it dairy-free, add toppings, or spice it up – this recipe is your playground
Leftover love: Tastes even better the next day (if it lasts that long!)

Seriously, this chowder is like a warm hug in a bowl – simple, satisfying, and always delicious.

Creamy Corn Chowder - detail 2

Ingredients for Creamy Corn Chowder

Gathering these simple ingredients is the first step to chowder heaven! Here’s what you’ll need:

4 cups corn kernels – fresh-cut from about 6 ears (or frozen works great too – no shame!)
1 large onion, diced small – trust me, uniform pieces cook evenly
2 cloves garlic, minced – because everything’s better with garlic
2 tablespoons butter or oil – butter adds richness, but oil works if you’re dairy-free
1 large russet potato, peeled and diced – about 1-inch cubes
3 cups vegetable or chicken broth – homemade if you’ve got it!
1 cup heavy cream or milk – cream makes it luxe, but whole milk still tastes wonderful
Seasoning squad: 1 tsp salt, ½ tsp black pepper, ½ tsp dried thyme

See? Nothing fancy – just good, honest ingredients that work magic together. Now let’s get cooking!

How to Make Creamy Corn Chowder

Okay, let’s turn these simple ingredients into soup magic! Follow these steps and you’ll be ladling out creamy perfection in no time:

Step 1: Sauté the Aromatics

First, melt your butter (or heat oil) in a big pot over medium heat. Toss in those diced onions and minced garlic – ahhh, that smell is already heavenly! Cook them for about 5 minutes, stirring occasionally, until they’re soft and translucent but not browned. This builds the flavor foundation for our chowder.

Step 2: Cook the Corn and Potatoes

Now toss in the corn and potatoes, stirring everything together. Let them cook for about 5 minutes – this “sweating” step helps develop their flavors before we add liquid. You’ll notice the corn brighten up and the potatoes get slightly shiny. That’s when you know it’s time for…

Step 3: Simmer and Blend

Pour in the broth and bring it to a gentle boil, then reduce heat to a simmer. Cover and let it bubble away for 15 minutes – test a potato cube with a fork to make sure they’re tender. Now the fun part! Carefully blend HALF the soup (I use an immersion blender right in the pot, but you can transfer to a regular blender – just don’t fill it more than halfway with hot liquid and hold the lid tight!). This gives us that signature creamy-yet-chunky texture.

Step 4: Finish with Cream

Finally, stir in the cream or milk and seasonings. Keep the heat low – you want everything warmed through but never boiling (that could make dairy separate). Taste and add more salt if needed. And voila! Your dreamy chowder is ready to serve.

Tips for the Best Creamy Corn Chowder

Want to take your chowder from good to “Oh wow!”? Here are my tried-and-true secrets:

Roast that corn! If you’ve got time, spread corn kernels on a baking sheet and roast at 400°F for 15 minutes. The caramelization adds incredible depth.
Full-fat cream is worth it – trust me, the extra richness makes the soup silky and luxurious.
Taste as you go – corn sweetness varies, so adjust salt and pepper right at the end.
Blend carefully – hot soup expands, so pulse your blender and hold the lid securely with a towel.

Little touches make this humble soup truly restaurant-worthy!

Variations of Creamy Corn Chowder

Oh, the possibilities! This chowder is like a blank canvas for your cravings. Here are my favorite twists:

Smoky kick: Add a pinch of smoked paprika or chipotle powder – just a little goes a long way!
Crunchy bits: Top with crispy beef bacon or turkey bacon crumbles for that perfect salty contrast
Veggie boost: Toss in diced red bell peppers with the onions for extra color and sweetness
Herb garden: Stir in fresh basil or chives at the end for a bright, fresh finish

Don’t be afraid to play – that’s how the best kitchen creations happen!

Serving Suggestions for Creamy Corn Chowder

Oh, let me tell you how I love to serve this chowder – it’s all about the perfect pairings! My absolute must-have is a big hunk of crusty bread for dipping (that sourdough loaf from the farmer’s market is my weakness). For a lighter meal, I’ll add a crisp green salad with tangy vinaigrette to balance the richness. And on special occasions? A sprinkle of sharp cheddar and some chopped chives make it feel extra fancy!

Storing and Reheating Creamy Corn Chowder

Here’s the scoop on keeping your chowder delicious for later – because let’s be honest, leftovers are sometimes even better! Store cooled chowder in airtight containers in the fridge for up to 4 days. When reheating, go low and slow – medium heat with frequent stirring prevents that dreaded dairy curdling. If freezing, skip the cream and add it fresh when reheating for best texture. Pro tip: The potatoes might get a bit grainy after freezing, but the flavor still rocks!

Nutritional Information for Creamy Corn Chowder

Just so you know, these numbers are estimates – your actual nutrition will vary based on the exact ingredients you use. For one generous cup of my creamy corn chowder, you’re looking at about 320 calories with 18g of fat (mostly from that luscious cream), 35g carbs from all that sweet corn and potato goodness, and 6g protein. It’s got fiber too – about 4g per serving from all those fresh veggies! Remember, using milk instead of cream or adjusting the salt will change these numbers.

FAQs About Creamy Corn Chowder

Can I use canned corn instead of fresh or frozen?
Absolutely! Drain it well first – that liquid can make your chowder too thin. I actually keep a couple cans in my pantry for emergency chowder cravings. Just know fresh or frozen will give you that sweet corn pop we love!

How do I make this completely dairy-free?
Easy peasy! Swap the butter for oil and use full-fat coconut milk instead of cream. It adds a subtle coconutty flavor that works surprisingly well with corn. My vegan friends go nuts for this version!

Why blend only half the soup?
Trust me, this trick makes all the difference! Blending half gives that velvety texture while keeping some whole corn kernels for that satisfying bite. Want it smoother? Go ahead and blend it all – your soup, your rules!

Can I add meat to this chowder?
Oh heck yes! Crispy beef bacon bits stirred in at the end are my favorite. For heartier meals, I’ll sometimes add shredded chicken or diced ham. Just brown any meat first before adding the onions.

Help! My soup is too thin/thick!
No worries – soup fixes are easy! Too thin? Simmer uncovered to reduce or mash some extra potatoes in. Too thick? Just stir in more broth or milk until it’s just right. Cooking’s all about adjusting!

Did you make this dreamy corn chowder? I’d love to hear how it turned out! Leave a comment or share a photo of your bowl of comfort – nothing makes me happier than seeing your kitchen creations!