Easy Corn Chowder Recipe

Savor summer's flavors with this easy and delicious corn chowder recipe that is packed with sweet corn and tender potatoes in a creamy base.

Prep Time15

Cook Time15

Total Time30

Servings: servings

Calories: 173kcal

4 ears of corn (about 4 cups kernels) cobs added to the corn stock
1 large onion
1 large carrot chopped
2 celery ribs chopped
2 medium potatoes ¼" diced (about 1 lb)
salt and pepper to taste (about 2 teaspoons sea salt)
¼ teaspoon cayenne pepper
Optional Toppings: tomatoes chopped tomatoes, fresh herbs like parsley, chives, or basil.

Get Recipe Ingredients

Husk the corn and using a paring knife, strip the kernels into a bowl. Put the cobs in a large pot and cover with broth, milk, and cream. Bring to a boil, reduce heat, and simmer for at least 10 minutes up to 20 minutes. Use tongs to remove cobs from the pot.

Heat a large pot or Dutch oven over medium-high heat. Add chopped bacon and cook, stirring occasionally, until browned. Remove the bacon from the pot with a slotted spoon and set aside.
Add the onion, carrots, and celery to the pot and saute until softened and slightly caramelized, about 5-7 minutes.
Add potatoes, corn kernels, salt, pepper, and cayenne pepper, and give a good stir. Pour the corn stock into the pot and bring to a boil. Reduce the heat to maintain a light simmer and cook, uncovered, until the potatoes are tender, about 10-15 minutes. Taste and adjust seasoning as needed. Garnish with fresh herbs and tomatoes

Corn: While local, fresh corn on the cob is always the most delicious and brings the best flavor, you can substitute frozen or canned corn when fresh corn isn't in season. If using canned corn, you will need two (15-oz) cans of corn and one (15-oz) can of creamed corn.
Storing: Refrigerate leftovers in an airtight container for up to 3 days. Reheat slowly on the stovetop, adding a splash of milk or broth if the chowder becomes too thick. The flavors often deepen overnight, making leftovers even more delicious.
Creamier Soup: To thicken the chowder, transfer ¼ of the soup into a blender and blend until smooth. Return to the pot and mix in.