Hearty Corn Chowder Recipe From Scratch
This is the best way to make corn chowder from scratch with fresh sweet corn and no roux! It’s a simple chunky creamy recipe with less fat and it’s gluten-free too.
If you’ve been wanting to make corn chowder from scratch but weren’t quite sure how to do it then you’re in the right place. I have all the details how to get chunky and creamy corn chowder made with fresh corn on the cob, potatoes and a little bit of cream.
Table of contents
Corn Chowder Ingredients
- Unsalted butter: To cook the veggies
- Garlic, Onions, Celery and Potatoes: We recommend Yukon Gold, white or red potatoes. Do not use russets as they fall apart in chowder.
- Seasonings: Smoked paprika, Thyme, table salt and ground pepper
- White wine: To deglaze I add in white wine. Don’t keep wine in the house? You can use broth with a teaspoon of lemon, verjus or a dealcoholized wine to keep it alcohol free.
- Chicken broth or vegetable broth: Use storebought or homemade chicken stock. To make this vegetarian I recommend either homemade vegetable stock or Imagine No Chicken Broth. Note that the added salt in this recipe is aligned with salted broth, so if you are using homemade unsalted stock, you’ll need to add additional salt to balance the recipe.
- Fresh corn on the cob: To make the most of summer fresh corn, I used eight ears of shucked sweet corn. I have a tip below on how to cut the kernels from the cob easily! If you are subbing in frozen corn, use four and a half cups.
- Heavy cream: Adds traditional corn chowder richness. If you’re looking to shave off a few additional calories, you can use half and half instead.
- Chopped scallion and bacon for garnish
How To Make This Corn Chowder Recipe
Step 1: Cook The Onion and Garlic in Butter
To start, soften the onion and garlic in the melted butter.
Step 2: Bloom the Spices
Adding the spices to the onion and butter mixture will allow the spices to bloom. To get any fond off the bottom of the soup pot add in the wine (or alcohol-free alternative.)
Step 3: Add Broth and Veggies
Once you bring the soup up to a simmer, cook until the potatoes are fork-tender.
Step 4: Getting the Perfect Creamy and Chunky Texture
Once the potatoes are soft, remove the chowder to a trivet on the work surface. Ladle out three cups of the soup. Make sure to get a blend of liquid and solids. Set that aside. Puree the remaining soup in the pot with an immersion blender or (carefully) in a blender. Blend until smooth.
Step 5: Add the Heavy Cream To The Chowder
Stir the reserved three cups of chunky chowder and the heavy cream into the pureed chowder. Serve hot in bowls with your favorite toppings. I recommend bacon and scallions and maybe some black pepper and corn kernels too!
Chef’s Tips From Katie
What is the best kind of pot to use for making soup and chowder?
I would recommend using your largest heaviest pot for this recipe. Pots with a thick heavy bottom help to prevent scorching!
1. Take a large bowl and set it on the work surface. If you do not have a non-skid bowl, (affiliate links included) you can set a damp cloth underneath it to prevent it from sliding around.
2. Set a second, smaller bowl inside the large bowl, but upside down. This creates a little platform for you to stand your corn cob on.
3. Stand the corn cob on end on the inverted bowl and cut the kernels off the cob with a sharp chef’s knife.
4. The kernels will fall into the well around the smaller bowl instead of spilling off the cutting board. Repeat with the remaining cobs.
Remove the smaller bowl and scrape off any kernels that stick to it.
Today I used bacon, scallion, corn and pepper. But there are many other ways to top your chowder.
You could give this more of a Southwest flair by topping it with roasted green chiles, toasted pumpkin seeds and chopped cilantro.
You could grill an ear of corn, and use that on top. To give it even more smoky peppery flavor, dust on a little chipotle powder. Add on red onion for color.
If you love seafood, try adding a decadent touch and top it with lobster, sour cream, chives and chervil!
What To Serve With Corn Chowder
- Serve it with homemade Whole-wheat bread, dinner rolls or savory muffins like these Parmesan and Leek Muffins.
- Serve small bowls of this chowder for a first course, and follow it up with Tomato Salad and Grilled Sirloin with Chimichurri for the main course.
Make Ahead and Storage Tips
- Leftovers or Make Ahead: This potato and corn chowder recipe can be refrigerated up to four days in advance. Rewarm gently on the stovetop or microwave until steaming hot.
- How To Freeze: Measure it into 2 cup or 4 cup resealable containers (leave headspace.) Let cool, seal shut and freeze up to three months.
- To thaw the soup, you can do so overnight in the refrigerator. Or if you are short on time the microwave works well. I do not recommend reheating this from frozen on the stovetop because the cream may break.
- Reheat: To reheat warm it until it is steaming hot in a saucepan or in the microwave. Avoid boiling on the stovetop as it can scorch or break easily.
You May Like These Other Recipes
Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought!
Happy Cooking! ~Katie
PrintHearty and Delicious Corn Chowder Recipe
- Total Time: 55 minutes
- Yield: 10 cups 1x
Description
Creamy and chunky corn chowder made with fresh corn on the cob. This soup is thickened with potatoes so there is no roux required, which means it is gluten-free. Keep it vegetarian or top it with bacon for authentic flavor.
Ingredients
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 large sweet onion, diced
- 2 teaspoons smoked paprika
- 1 1/2 teaspoon dry thyme
- 1 1/4 teaspoons salt
- 1/2 teaspoon pepper
- 1/2 cup dry white wine
- 6 cups chicken broth or vegetable broth, preferably reduced sodium
- 3 stalks celery, finely diced
- 2 large potatoes, peeled and cut into 1/2 inch dice
- 8 ears of corn, corn kernels removed (about 4 1/2 cups)
- 2/3 cup heavy cream
- Chopped scallion and bacon for garnish, optional (see *note)
Instructions
- Melt butter in a large heavy soup pot over medium-high heat. Add garlic and onion and cook, stirring often until the onions are starting to brown, about 4 minutes.
- Bloom Spices: Add in paprika, thyme, salt and pepper and stir to coat. Cook until the spices are fragrant, about 30 seconds, then add in the wine to prevent the spices from scorching. Let simmer until mostly evaporated, about 1 minute.
- Add Liquid and Veggies: Add in broth, celery, potatoes and corn, and bring to a simmer. Simmer 20 minutes until the potatoes are very soft and starting to fall apart. Remove from the heat.
- How to Puree: Remove 3 cups of the soup from the pot and set aside. Transfer the remaining soup to a blender. Use caution when pureeing hot liquids. Blend until smooth. Combine the reserved 3 cups soup and the pureed soup.
- Add Cream and Serve: Add in the cream and stir to combine. Serve topped with bacon and scallions.
Notes
More Garnish Ideas:
- You could give this more of a Southwest flair by topping it with roasted green chiles, toasted pumpkin seeds and chopped cilantro.
- You could grill an ear of corn, and use that on top. To give it even more smoky peppery flavor, dust on a little chipotle powder. Add on red onion for color.
- If you love seafood, try adding a decadent touch and top it with lobster, sour cream, chives and chervil!
Make Ahead and Leftovers
- Leftovers or Make Ahead: This recipe is a great make ahead recipe for meal prep. It can be refrigerated up to four days in advance. Rewarm gently on the stovetop or microwave until steaming hot.
- How To Freeze: Measure it into 2 cup or 4 cup resealable containers (leave headspace.) Let cool, seal shut and freeze up to three months.
- To thaw the soup, you can do so overnight in the refrigerator. Or if you are short on time the microwave works well. I do not recommend reheating this from frozen on the stovetop because the cream may break.
- Reheat: To reheat warm it until it is steaming hot in a saucepan or in the microwave. Avoid boiling on the stovetop as it can scorch or break easily.
- Prep Time: 25
- Cook Time: 30
- Category: Soup
- Method: Stove Top
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 177 calories
- Fat: 9 grams
- Saturated Fat: 5 grams
- Carbohydrates: 24 grams
- Fiber: 2 grams
- Protein: 3 grams
Try These Other Recipes Next
- My Lentil Soup is the newest soup recipe here on the website and I am so excited for you to try it!
- This Zucchini soup with Greek yogurt and dill is creamy and can be served hot or cold.
- This Minestrone Soup is a fan favorite, naturally vegan and can be made gluten-free too!
- This Vegan Vegetable Soup is another popular recipe in the end of summer and fall. It can be adapted to whichever vegetables you have on hand!
- This Crockpot White Chicken Chili also has corn in it, and it is thickened with cornmeal!
- This recipe for Easy Chicken Enchiladas is another quick and delcious recipe featuring corn!
- Our Grilled Corn on the Cob with Chipotle Lime Butter is a fun way to mix up regular corn on the cob.
- This Mexican Corn Salad and this Grilled Corn and Chickpea Salad are both great side dishes for the summertime.
- soup au pistou
This sounds delicious. Any idea how much Sodium is in this recipe? We have to be on a low sodium diet.
Thanks
Hello. Do you have an option to make in a ninja foodi or slow cooker?
I think a Ninja Foodi is like an Instant Pot, no? If so you can follow instructions through step 3 and then pressure cook for 5 minutes. Then quick release and puree. I think it would be totally overcooked if you did this in the slow cooker though.
Followed the recipe, substituded dry white wine with white wine vinegar. Just finished making it & this soup is awesome (chef’s kiss). Didn’t add the bacon or parsley & it’s still good! I’ve made corn chowder from other recipes, but this is IT. I luv making soups during the fall & winter months & this will be a staple in my recipe box. Definately will try your other soup recipes.
This is absolute music to my ears! I am so happy you found this recipe and came back to rate and review!
This is my favorite soup. I love the smoked paprika and I love that it is creamy without being gloppy. The flavor is fantastic! I also love that you cook the bacon right before serving…I have never been a fan of fatty bacon that just gets reheated in corn chowder. This keeps it crispy and delicious.
Love your recipes! I was wondering if you could include the sodium content of your recipes in your nutrition data. Would help because my husband and my father are on low sodium diets.
This looks lovely! I’m wondering if you could sub some or all or the corn for frozen (for in the winter when I want a corn chowder fix ;P)
Yes you can use frozen corn kernels. You will need 4 1/2 cups frozen.
WOW! First time I have ever made Corn Chowder and it was amazing, receipe was easy to follow along and loved your tips! The herbs along with the fresh corn from the farm gave the soup a beautiful favor, I can’t stop eating it! Definate will be one of my favorites to make this fall! Thank you Katie!
Thank you so much Susan. I very much appreciate your coming back over to the blog to leave this review! That’s so helpful. Have a great weekend.
MAde this to go with grilled shrimp skewers and it was the perfect end of summer meal!
What a fantastic combo!! Thanks for the comment and rating!
Your photos are gorgeous! I can’t wait to make them with fresh corns from the farmer’s market.
Thanks so much!! And fresh corn from the farmer’s market sounds like the perfect pick!
I love corn chowder! One of my faves in the summer. I love how much flavor you packed into one soup and it’s so good!
Thanks so much Don! I love using fresh corn in the summer- glad you liked it!
The butter, paprika, wine and cream, just such WOW flavors!!! We LOVED this! Thanks for a lovely summer recipe we’ll definitely repeat.
Megan- thank you so much for the comment and rating! So happy you loved it!
So creamy and delicious! This is such a comforting meal.
We are big fans of comfort food over here! Glad you liked it! Thanks for the rating and comment!
This chowder is so hearty and cozy! I love how this came together, so delicious!!!
Thanks so much! I’m so glad you enjoyed it!
KATIE!! I love Corn Chowder and this is the BEST! Three things make it delicious: sautéing all the herbs, adding a bit of wine, and putting bacon on top at the very end! I hate bacon that gets all mushy and fatty so your recipe takes care of that. I also used only a 1/2 cup of Half and Half and it was still delicious. Seriously, best corn chowder ever. Thank you for this!
I am so happy you liked it so much and I really appreciate that you came back to the blog to leave a rating and review. They’re super helpful!
Everyone at my house loved it! So comforting and easy to make!
I’m so glad you all loved it! Thanks for the comment and rating Toni!