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Corn Chowder will be loved by the whole family! A thick, rich, chunky chowder, with a pronounced corn flavor, and all round deliciousness and on the table in under 30 minutes.
Super easy to make, too!
Step by step photos and instructions below!
Best Ever Corn Chowder Recipe
I always giggle when I come across a recipe that has the title “the best ever” 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 still 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 until I got to the masterpiece (hehe) that is this recipe.
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 this a great recipe to make this pretty much any time you want to!
I have included step by step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the recipe card located at the bottom of the post.
Frequently Asked Questions
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/béchamel sauce and is smooth. Or you could call it both, like I do. Now you don’t have to wonder. You’re so welcome.
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!)
The full list of ingredients and quantities is found in the printable recipe card below.
- Quinoa. I use a rainbow quinoa in this recipe, but plain will do just fine. Check out more info on how to cook quinoa. It will take about 15 minutes to cook.
- Black Beans. I use canned beans. Drain them and rinse well before using.
- Vegetable Stock. You can use chicken stock or vegetable stock, depending on your dietary needs!
- Bell Peppers. we use both yellow and red peppers. because they’re so pretty! Red peppers are sweeter and balance the flavor of the spicy jalapeno.
- Arugula, Cilantro, Red Onion, Jalapeno, Garlic
- Olive Oil. I use extra virgin olive oil. You can use a light olive oil if you prefer the flavor.
- Lime Juice. I use lime juice as the acid in the dressing, but red wine vinegar and apple cider vinegar are great substitutes
- Salt And Pepper, Cumin, Ground Coriander
How to make this recipe
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The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Peel and dice the potatoes (you’ll need 3 medium sized ones). Dice the onion and celery. Dice the bacon and cook until crispy (drain on a towel).
Make the chowder
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.
Add in the half and half, and thickener
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, smashing some of the potatoes against the side of the pot, and stirring often.
Cool and stir through the bacon.
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.
Cook bacon while the chowder simmers!
What to do with leftovers
Store in a covered container in the refrigerator for up to 5 days. Reheat until it is piping hot!
Add a bay leaf for a subtle savory flavor
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)
Cool chowder completely. Ladle into freezer safe containers. Seal, label and freeze up to 3 months.
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.
- Thick & Creamy New England Clam Chowder. A classic, but a good one!
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Best Ever Corn Chowder
- 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.
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 in January of 2022.