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A thick, rich, chunky soup, with a pronounced corn flavor, and all-round deliciousness. this Corn Chowder will be loved by the whole family!
This chowder 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!
Into chowder and soup recipes? I have you covered! You’ll love this DECADENT New England Clam Chowder or this Broccoli Cheddar Soup!
Best Ever Corn Chowder 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 recipe the “best ever” corn chowder recipe. That is because it’s my personal favorite version and I love this recipe!
I have NOT tried all the recipes in the world for corn chowder, 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.
What is a chowder vs a soup?
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. Now you don’t have to wonder. You’re so welcome.
Can you freeze Corn Chowder?
YES! Just cool completely and place in freezer-safe containers and freeze (leave a little room in the container because it will expand). To eat – thaw, and reheat gently in the microwave (don’t boil!)
FAQS & Top Tips
- Is there really SUGAR in this recipe? Yes! Leave it out if you are morally opposed, or you are using particularly sweet corn.
- What kind of corn should you use? Fresh corn (corn on the cob) can be used, but you may need to blanch it slightly or cook for longer than you would if you use frozen corn, canned corn kernels or creamed corn.
- You may use chicken broth or chicken stock in place of the water. You will want to dial back the salt to account for it if you are using broth (which is already seasoned)
- Cook bacon while the chowder simmers!
- Add a bay leaf for a subtle savory flavor
Ingredients:
- BUTTER – you could use olive oil, no worries
- ONIONS & CELERY – dice these the same size
- WATER – hot water, stock or broth
- POTATOES – peeled and diced
- CORN – fresh, frozen, canned or creamed – make this your own!
- SUGAR – leave it out or reduce it if your corn is particularly sweet
- SALT/PEPPER – to taste, as always
- FLOUR – this is what makes it a chowder!!
- HALF & HALF – replace with milk, if you’d prefer
- BACON – cooked and crumbled, make this ahead!
How to make this recipe:
Full, printable recipe below – just scroll down to the recipe card!
- Heat the butter in a large dutch oven or saucepan over medium heat and add the onions and celery in butter – cook until softened.
- Add potatoes, sweet corn, sugar, salt and pepper to taste (see notes) and water.
- Bring to a boil, then reduce heat, cover and simmer, stirring occasionally until potatoes are soft, about 15 to 20 minutes.
- In a small bowl, mix the flour into 1 cup of half and half. Stir into the chowder.
- 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.
More Soup & Chowder Recipes
- Loaded Baked Potato Soup – like comfort in a bowl. A recipe that is easily doubled or tripled to feed a crowd. It also freezes well!
- Quick & Easy Vegetable Soup – very quick and simple, easy on the wallet, great on the stomach – and adaptable to whatever you have on hand!
- Vegetable Barley Soup – a vegan/vegetarian bowl of deliciousness that appeals to the whole family! The barley makes it very filling, and the vegetables bring great color and rich flavor.
- Creamy Chicken Tortilla Soup – hearty and warming with just the right amount of spice, blended with cheese, topped off with jalapenos, cilantro, and crispy tortilla strips.
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Best Ever Corn Chowder
Ingredients
- 1/4 cup butter melted
- 1/2 cup onions diced
- 1 cup celery diced
- 2 1/2 cups hot water
- 2 cups potatoes peeled and cubed
- 3 cups frozen corn
- 2 Tbs sugar
- 2 tsp salt
- 1/2 tsp cracked pepper
- 3 Tbs all purpose flour
- 4 cups half and half
- 6 slices bacon cooked and crumbled
Instructions
- 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.
From frozen
- Thaw it and heat until hot, but don’t boil. Top with bacon if desired.
nutrition facts
Nutritional Disclaimer
Recipes written and produced on Kylee Cooks are for informational purposes only. Kylee is not a certified nutritionist. Nutritional data provided on Kylee Cooks has not been evaluated or approved by a nutritionist or the Food and Drug Administration.
Update: This was originally posted in 2016, and has been updated to improve reader experience, with new photographs.
