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5.0 from 2,370 votes

Corn Chowder Recipe

This fresh corn chowder recipe is loaded with summer produce at its peak of freshness. This is a crowd-pleasing chowder that is perfect for entertaining on cool summer nights.

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 8 cups
Calories: 321 kcal
Course: Main Course , Soup
Cuisine: American

Ingredients

For the Corn Stock:
  • 4 cups chicken broth
  • 1 1/2 cups milk
  • 1 cup heavy cream
For the Corn Chowder:
  • 4 cups corn kernels (from 4-5 ears corn) reserve cobs for stock*
  • 4 oz (4 slices) bacon, chopped
  • 1 large onion finely diced (1 1/2 cup)
  • 1 large carrot cut into 1/4" dice (1 cup)
  • 3 stalks celery finely diced (1 cup)
  • 1 lb yukon potatoes 3 medium, peeled and cut into 1/4" thick pieces
  • 2-3 tsp sea salt or to taste
  • 1/4 tsp black pepper
  • 1/4 tsp cayenne pepper or to taste
  • 2 Tbsp chives chopped, to garnish

Instructions

How to Make Corn Stock:
    Cup of Yum
  1. Cut the kernels from the cobs and set kernels aside for making chowder.* Place the bare cobs in a stockpot.  
  2. Add 4 cups broth, 1 1/2 cups milk, and 1 cup cream to pot. Bring to a boil then reduce heat and simmer un-covered 20 minutes while making the chowder. Use tongs to remove and discard cobs before using corn stock in step 3. 
How to Make Corn Chowder:
  1. Place a 5 Qt dutch oven over medium/high heat. Add chopped bacon and cook stirring occasionally until browned. Remove bacon bits with a slotted spoon and set aside.
  2. In the same pot, add chopped onion, celery and carrot to the bacon fat and cook uncovered, stirring occasionally, until onion is soft (7-8 min).
  3. Add sliced potatoes, 4 cups corn kernels, 2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp cayenne pepper. Pour corn stock into the pot, bring to a light boil then simmer uncovered 10-15 minutes or until potatoes are tender. Season with salt and pepper to taste**. Ladle into bowls and garnish with reserved bacon and chopped chives.

Notes

  • *Remove Silk Threads - After cutting the corn off the cobs, remove as much of the silk threads as possible to give your finished chowder a smooth consistency.
  • *Fresh Corn Substitutes: when fresh corn on the cob is not in season, you can use frozen or canned corn or a combination. Frozen Corn: Add 3 cups frozen corn to the pot along with a 15 oz can of creamed corn for a tastier broth. Canned Corn: Use (2) 15 oz cans corn and (1) 15 oz can creamed corn. Add frozen or canned corn when you would normally add the corn kernels in step 3.
  • Add 3 cups frozen corn to the pot along with a 15 oz can of creamed corn for a tastier broth.
  • Use (2) 15 oz cans corn and (1) 15 oz can creamed corn. Add frozen or canned corn when you would normally add the corn kernels in step 3.
  • **Season to taste: Corn can have varying degrees of sweetness, if your corn is super sweet, you can add a little more salt to balance the sweetness.
  • FOR A CREAMIER SOUP: transfer 1/4 of the soup to a blender and blend until smooth then stir it into the rest of your chowder.

Nutrition Information

Calories 321kcal (16%) Carbs 30g Protein 10g (20%) Fat 19g (29%) Saturated Fat 9g (45%) Cholesterol 53mg (18%) Sodium 767mg (32%) Potassium 699mg (20%) Fiber 3g (12%) Sugar 7g (14%) Vitamin A 2080IU (42%) Vitamin C 13.3mg (15%) Calcium 108mg (11%) Iron 2.6mg (14%)

Nutrition Facts

Serving: 8cups

Amount Per Serving

Calories 321

% Daily Value*

Calories 321kcal 16%
Carbs 30g
Protein 10g 20%
Fat 19g 29%
Saturated Fat 9g 45%
Cholesterol 53mg 18%
Sodium 767mg 32%
Potassium 699mg 15%
Fiber 3g 12%
Sugar 7g 14%
Vitamin A 2080IU 42%
Vitamin C 13.3mg 15%
Calcium 108mg 11%
Iron 2.6mg 14%

* Percent Daily Values are based on a 2,000 calorie diet.