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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!
Into chowder and soup recipes? I have you covered! You’ll love this decadent New England Clam Chowder or this Broccoli Cheddar Soup!
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!)
Ingredients
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
Scroll for Recipe
The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Get prepped
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.
Kylee’s Notes
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!
Substitutions/Additions
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)
Freezing instructions
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
Suggested Equipment
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
- 1 Tablespoon sugar optional
- 2 teaspoons salt
- 1 teaspoons cracked pepper
- 3 Tablespoons all purpose flour
- 2 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 in January of 2022.
Sheila Madson says
Made a few adjustments and was wonderful. Sodium free chicken stalk, Fairlife Milk (no half and half). No sugar and fresh Iowa freezer corn. Also used some thyme and Jack Stack Seasoning (which I use on almost everything). Mulcifed half before adding all the corn and also used a little corn starch.
Keith says
I made this recipe as written and it turned out great. My son in law said he would never have ordered corn chowder in a restaurant, but loved this chowder. I love good soups and this is one of my favorites
Elaine says
An option try corn starch or heavy whipping cream,
to thicken it also
Beth says
I’ve made corn and potto chowder for years. Can’t find my old recipe (Double Corn Chowder, but not the recipes for this I’ve seen online). The taste is OK, but it has never thickened up. Used almost total half-and-half (makes it a bit rich) and followed recipe. so….
Ann Lapchick says
Delicious ! I’ve made corn chowder many times over the past 50 years and this recipe is BY FAR the best !
I have added it to my personal recipe list that I share with family and friends.
Rachel Hart says
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
Deb Macia says
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 says
Hey, Deb – how’d you do in the contest?
Kevin says
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.
Mara says
Is there a reason you use water instead of chicken broth?
Kylee says
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.
Ardena says
Can you make this in the crock pot?
Kylee says
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!
Jan Forbes says
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.
Snibb says
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….
Denise says
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!!
Kate says
I’m thinking this would be phenomenal with fresh corn right now too!
Kylee says
Fresh, frozen – any way you can get it!!
Carrie says
My husband LOVES corn chowder.