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A thick, rich, chunky soup, with a pronounced corn flavor, and all round deliciousness. this Best Ever Corn Chowder Soup will be loved by the whole family!
Is it a soup or is it a chowder??
Ever wondered what the difference is between a cream soup and a chowder? ME TOO!
Before I learned to cook, I always thought they were the same thing, but I have since learned that to be called a chowder, it needs to use flour as a thickening agent and is generally chunky, vs a cream soup that is usually thickened using a roux/bechamel sauce and is smooth.
Or you could call it both, like I do….. I do what I want”
Now you don’t have to wonder. You’re so welcome.
“Best Ever Corn Chowder Soup Recipe”
I always giggle when I come across a recipe that has the title “the best ever” or “greatest recipe for {insert recipe here}” and I think “what makes it “the best”? have you tried ALL of the recipes in the world of that particular variety of dish?”
You’ll note after reading this, that I call THIS corn chowder soup recipe the “best ever” corn chowder soup recipe. That is because it’s my personal favorite version.
I have NOT tried all the recipes in the world for corn chowder soup, but I’ve tried a lot. This one is the one that has evolved from making a lot of chowders, and tweaking the recipe til I got to the masterpiece (hehe) that is …. this.
Can you freeze Corn Chowder?
YES!
- Cool.
- Label.
- Freeze.
- Thaw.
- Reheat gently.
- Ta-da!
This chowder soup has just a few very simple, very easy to find ingredients. Which is perfect, because who wants to go hunting for specialized ingredients when you’re just trying to get dinner on the table? Ha.
I generally have these things in my fridge and freezer anyway, which means I can make this pretty much any time I want to. And I want to. A lot!
What is your favorite, best ever, soup or chowder? I’d love to know – leave me a comment (scroll all the way to the bottom of this post) and TELL ME!!
Want more soup/chowder? Of course you do!
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- Chunky Loaded Baked Potato Soup
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- Thick and Creamy New England Clam Chowder
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- Asian Style Chicken & Corn Soup with Rice
-
- Velvety Carrot Cilantro Soup
A thick, rich, chunky soup, with a pronounced corn flavor, and all round deliciousness. this Best Ever Corn Chowder Soup will be loved by the whole family!
- Cook onions and celery in butter until soft. Add water, potatoes, corn, sugar, salt and pepper.
- Cover and simmer until potatoes are soft, about 30 minutes.
In a small bowl, mix flour into 1 cup of the half and half. Stir into the soup, then add remaining half and half.
Heat until it gets nice and thick, smushing some of the potatoes against the side of the pot, and stirring often.
- Cool and stir through the bacon. Either serve now, with extra bacon, or cool, label, seal and freeze.
- Thaw it and heat until hot, but don't boil. Top with bacon if desired.
Carrie
My husband LOVES corn chowder.
Kate
I’m thinking this would be phenomenal with fresh corn right now too!
Kylee
Fresh, frozen – any way you can get it!!
Denise
I just recently made up a pot of corn and bacon chowder…had yummy potatoes in it as well. It was GOOD! I had never made that combo before, and was a hit around here. Must make it again soon!
A lot of great recipes here!!
Snibb
Doubled the recipe but only used 7 cups of half and half. I wanted to make sure it stayed thick, and it might have if I added the extra cup, but this was just outstanding. I’ll be making this for Sunday dinners with the family which they will go crazy about. This might even be Super Bowl fare!!!!! Thank you so much….
Jan Forbes
Just made some of this deliciousness and my food critic said, “hope you have more of this, it is delicious” – high praise indeed. Thank you for the recipe Kylee.
Ardena
Can you make this in the crock pot?
Kylee
Hi there Ardena
I haven’t made it in the crock pot as it’s a fairly quick recipe as it is. Let me know if you try it!
Mara
Is there a reason you use water instead of chicken broth?
Kylee
yes! the flavor comes from the salt, pepper, bacon and the veggies. you could certainly switch it out and use chicken broth, but I don’t think it needs it.
Kevin
This looks like a great and simple recipe for a great tasting Corn Chowder. My question is have you considered using fresh or frozen/thawed corn on the cob? I find in my experience that the flavor that can be extracted from the cob juices work wonders. They are also full of starch to help thicken the broth.
Deb Macia
We have a soup, stew, chowder contest coming up on Friday, 2/16/18, and I am going to make your corn chowder recipe. Hope I win! I will definitely let you know what the employees think!
Thank you Kylee for the recipe 🙂
Kylee
Hey, Deb – how’d you do in the contest?
Rachel Hart
I have never attempted to make a corn chowder soup (of any kind) before. So this very well may be my go-to recipe when I decide to make it! It looks so delicious, I may make it this week!
Thanks for sharing your recipe! I’ll let you know if I decide to try it!
~ Ray