Creamy Corn Chowder is a comforting and hearty soup made with sweet corn, tender potatoes, and a rich, creamy base. Perfect for chilly days or as a satisfying starter, this dish balances sweetness and savory flavors with every spoonful. It’s a cozy classic that’s simple to make and sure to please.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

corn kernels (fresh, frozen, or canned)
russet potatoes
onion
celery
carrots
garlic
unsalted butter
all-purpose flour
chicken or vegetable broth
heavy cream
milk
salt
black pepper
thyme
bay leaf
optional: bacon bits or chopped chives for garnish

directions

In a large pot, melt the butter over medium heat.

Add diced onion, celery, and carrots. Sauté until vegetables are soft, about 5-7 minutes.

Add minced garlic and cook for another minute until fragrant.

Sprinkle flour over the vegetables and stir to form a roux. Cook for 2-3 minutes to remove the raw flour taste.

Gradually pour in the broth while stirring, ensuring there are no lumps.

Add diced potatoes, corn kernels, thyme, bay leaf, salt, and pepper.

Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.

Remove the bay leaf.

Using an immersion blender, blend part of the soup for a thicker texture, leaving some chunks for a rustic finish.

Stir in the heavy cream and milk. Simmer for an additional 5 minutes.

Adjust seasoning as needed.

Serve hot, garnished with crispy bacon bits or fresh chopped chives if desired.

Servings and timing

This recipe yields approximately 6 servings.
Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes

Variations

Add shredded chicken or cooked sausage for extra protein.
Use coconut milk for a dairy-free version.
Stir in a handful of shredded cheddar for a cheesy twist.
Add a pinch of smoked paprika for depth of flavor.

storage/reheating

Store leftover chowder in an airtight container in the refrigerator for up to 4 days.
Reheat on the stovetop over medium heat, stirring occasionally.
For longer storage, freeze in freezer-safe containers for up to 2 months. Thaw in the fridge overnight before reheating.

FAQs

Can I use canned corn for this chowder?
Yes, canned corn works well. Just drain it before adding.

How can I make this chowder thicker?
Blend more of the soup or add a slurry of cornstarch and water during simmering.

Is this recipe gluten-free?
Use a gluten-free flour blend instead of all-purpose flour to make it gluten-free.

Can I make it vegetarian?
Yes, use vegetable broth instead of chicken broth and omit any meat-based garnishes.

Can I make this in a slow cooker?
Yes. Sauté vegetables first, then transfer everything (except cream and milk) to a slow cooker and cook on low for 6-7 hours. Stir in dairy at the end.

Can I add other vegetables?
Absolutely. Bell peppers, peas, or zucchini can be added based on your preference.

Do I have to use heavy cream?
No, you can substitute with half-and-half or whole milk for a lighter version.

Conclusion

Creamy Corn Chowder is a versatile, satisfying soup that brings warmth and comfort with each spoonful. Whether you serve it as a main dish or a cozy side, its blend of sweetness, creaminess, and savory goodness makes it a reliable favorite any time of year.