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. 

bowls of corn chowder from overhead with ears of corn

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.

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Corn Chowder Ingredients

ingredients for corn chowder
  • 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

cooking the onion, adding the spices

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.)

add the broth and veggies and pureeing the soup

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.

Stirring the heavy cream into the chowder

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!

three bowls of chowder

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! 

What is the best way to cut corn kernels off the cob?

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. cutting kernels off the ear of corn

What are good garnishes for corn chowder?

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

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. 
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side view of bowls of chowder on a white table

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Happy Cooking! ~Katie

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close up of corn chowder

Hearty and Delicious Corn Chowder Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 12 reviews

  • Author: Katie
  • Total Time: 55 minutes
  • Yield: 10 cups 1x
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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

Units Scale
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

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