Corn Chowder Recipe
There’s something magical about a steaming bowl of corn chowder. It’s the kind of comfort food that wraps you in warmth, especially when the air turns crisp or your soul needs soothing. For me, this corn chowder recipe has always been a nostalgic dish. I remember cold evenings at my grandma’s, a big pot simmering away on the stove, the sweet aroma of corn mingling with herbs and cream, calling us to the table.
After testing several versions—seriously, I’ve tweaked and tasted about seven different batches—we’ve landed on what I truly believe is the best corn chowder recipe. It’s easy, flavorful, and lusciously creamy without needing bacon. You’ll find helpful tips, customizable variations, and even ideas for what to serve with your chowder.
Let’s dig in and ladle up some coziness!
Why This Corn Chowder Recipe Works
This isn’t your average soup. It’s got balance, body, and bold flavor—all without meat. Here’s why it works so beautifully:
Yukon Gold Potatoes: These hold their shape while offering a creamy texture that melds perfectly with the base. Russets tend to fall apart, but Yukons? They stay smooth and silky.
Layered Flavor Building: We start with a classic mirepoix—onion, celery, and carrot—then simmer slowly to extract every ounce of flavor.
No Floury Roux: Instead of a roux that can turn gluey, we blend part of the soup for natural creaminess.
Milk + Cream Combo: Using both gives a rich, velvety consistency without being too heavy.
Ingredient Deep Dive
Corn: Fresh, Frozen, or Canned?
Fresh Corn: Peak summer corn? Use it. Cut the kernels off the cob and scrape down the cobs for all that sweet, starchy milk.
Frozen Corn: A fantastic year-round option. No need to thaw first—just toss it right in.
Canned Corn: Drain it well; it’s sweeter and softer, but it works in a pinch.
🛠 Pro Tip: When cutting kernels off fresh corn, place the cob in a bundt pan—it catches the kernels!
Potatoes: The Creaminess Factor
Yukon Golds: Best for that smooth, buttery bite.
Red Potatoes: Also good; they hold their shape well.
Russets: Can work, but they’ll break down more.
Dairy Options
Heavy Cream: Luxuriously thick, a little goes a long way.
Half-and-Half: Creamy but lighter.
Non-Dairy Options: Try cashew cream (super rich), full-fat coconut milk (gives a slight tropical twist), or oat milk (neutral and creamy).
Flavor Builders
Onions + Garlic: Foundational and fragrant.
Celery + Carrots: Add depth and sweetness.
Thyme + Bay Leaf: Earthy and warm.
Smoked Paprika (Optional): For a hint of smokiness without bacon.
Step-by-Step: How to Make Corn Chowder from Scratch
Here’s how I whip up our favorite homemade corn chowder:
Sauté Aromatics: In a large pot, heat butter or oil. Add chopped onion, garlic, celery, and carrot. Cook until softened.
Add Potatoes + Corn: Stir in diced potatoes, corn, thyme, and bay leaf.
Simmer: Pour in veggie broth and bring to a boil. Reduce heat and simmer until potatoes are tender (about 15 minutes).
Blend Partially: Using an immersion blender, blend half the soup for creamy texture.
Add Cream: Stir in cream or non-dairy milk. Simmer a few more minutes, adjusting salt and pepper to taste.
Expert Tips for Creamy Corn Chowder
Blend Just Right: Don’t over-blend! You want some texture.
Avoid Boiling Dairy: Simmer gently after adding cream to prevent curdling.
Make Ahead: Tastes even better the next day.
Freezing: Use coconut milk or cashew cream for better freeze-thaw texture.
Reheating: Warm slowly over low heat, stirring often.
Customizations & Variations
Spicy Corn Chowder
Add diced jalapeños, red pepper flakes, or chipotle powder. A dash of hot sauce perks it right up.
Smoky Corn Chowder (No Bacon)
Use smoked paprika and a drop of liquid smoke for depth.
Vegan Corn Chowder
Swap butter for olive oil.
Use veggie broth.
Add cashew cream or coconut milk for richness.
Nutritional yeast can add a “cheesy” flavor.
Extra Veggie Corn Chowder
Bell peppers, zucchini, or even kale work great. Sauté veggies first before adding the broth.
Seafood Option (If You Want to Get Fancy)
Toss in some shrimp or chopped clams at the end. Simmer until just cooked.
What to Serve with Corn Chowder
This chowder’s the star, but a few sides never hurt:
Crusty Bread or Biscuits: Perfect for dunking.
Simple Green Salad: Lightens things up.
Cornbread: Double down on the corn theme—why not?
Garnish Ideas
Fresh parsley or thyme
Chopped green onion
A swirl of olive oil or non-dairy cream
Croutons or roasted chickpeas for crunch
FAQs About Corn Chowder
Can I make corn chowder in a slow cooker?
Absolutely! Sauté the aromatics first, then add everything except the cream to your slow cooker. Cook on low 6–8 hours. Add cream in the last 30 minutes.
Is corn chowder gluten-free?
Yes, this version is naturally gluten-free—no flour or thickeners needed.
How do I thicken corn chowder?
Blend a portion of the soup or add mashed potatoes or a bit of cornstarch mixed with water.
Can I freeze corn chowder?
Yes! Use non-dairy cream for best texture after freezing. Let cool completely before storing.
Can I use canned corn?
Yes, just drain it first. It’s a bit sweeter, so adjust seasoning as needed.
Can I make it vegan?
Totally! Use olive oil, veggie broth, and plant-based milk or cashew cream.
A Brief History of Corn Chowder
Corn chowder has roots in Native American and New England cuisines. “Chowder” originally comes from the French word chaudière (a type of cooking pot), and early recipes were a way to stretch ingredients like salt pork, potatoes, and corn into hearty meals. While bacon often became a staple, we’re proving here that the dish is just as delicious without it.
Related Cozy Recipes
Love creamy, comforting dishes? You’ll adore these:
Cozy Corn Chowder Recipe
Ingredients
- 2 tablespoons olive oil or butter
- 1 medium yellow onion diced
- 2 cloves garlic minced
- 2 celery stalks chopped
- 1 medium carrot diced
- 4 Yukon Gold potatoes peeled and cubed
- 4 cups fresh or frozen corn kernels
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and black pepper to taste
- 1 cup half-and-half or coconut milk for dairy-free
- Optional garnish: chopped fresh parsley green onions, croutons
Instructions
- In a large soup pot, heat the olive oil or butter over medium heat.
- Add the onion, garlic, celery, and carrot. Sauté for 5–7 minutes until softened and fragrant.
- Stir in the potatoes, corn, thyme, bay leaf, salt, and pepper. Mix to coat.
- Pour in the vegetable broth and bring the soup to a boil.
- Reduce heat and simmer for 15–20 minutes, or until potatoes are tender.
- Remove the bay leaf. Use an immersion blender to partially blend the soup (or transfer half to a blender and return).
- Stir in the half-and-half or dairy-free cream. Simmer gently for another 5 minutes—don’t boil.
- Taste and adjust seasoning.
- Serve hot, garnished with herbs or your favorite toppings.
Notes
- For a vegan version, use olive oil and a rich plant-based cream like cashew or full-fat coconut milk.
- Add diced jalapeño for a spicy kick or smoked paprika for depth.
- The chowder thickens as it sits—great for make-ahead meals.
- Avoid over-blending to maintain texture and bite.
Whether you’re cuddled up on a rainy evening or feeding a crowd on game day, this creamy corn chowder recipe has your back. It’s cozy, customizable, and totally bacon-free without losing a drop of flavor. Plus, it reheats like a dream—if there’s any left, that is.
Give it a try and let your kitchen fill with that delicious, savory-sweet aroma. Trust me: one spoonful and you’ll be hooked.
