Corn Chowder Recipe {the Best!} - Cooking Classy (2024)

This summer Corn Chowder is creamy, comforting and full of flavor! Made with an abundance of fresh sweet corn, tender potatoes, flavorful hearty bacon, and finished with chives and cheese. Truly this soup is too hard to resist and can be enjoyed all summer long!

Corn Chowder Recipe {the Best!} - Cooking Classy (1)

Corn Chowder Recipe

Don’t we all crave this time of year? Not only do we get those relaxing beach days, backyard cookouts, and weekend hikes to soak up that summer sun but it also means getting some of the best food of the year while all the fresh produce is in season.

It’s that time of year where you’ll find fresh corn on the cob galore, especially if you’re in the U.S. near the plethora of local growers. If you’re like us you’re likely eating it multiple times throughout the week and looking for more ways to use it and this corn chowder is one of the best ways to put it to good use!

It has everything you’d want in a corn chowder and then some. Nothing fancy, just tasty homestyle comfort food at its best!

You’ll love the rich and creamy texture paired with the tender crispness of corn in every bite.

Corn Chowder Recipe {the Best!} - Cooking Classy (2)

Corn Chowder Ingredients

  • Fresh Corn – I like to use yellow corn because it gives the chowder a nice color but white corn will work fine too.
  • Butter – this use used for sautéing and of course it’s a staple duo with fresh corn.
  • Bacon – doesn’t bacon make everything better? Here it adds an extra little oomph of flavor.
  • Onion & garlic – these aromatics add dimension to the soup and help build of flavors.
  • Flour – this is added to thicken up the soup.
  • Yukon gold potatoes – another waxy potato can be substituted here like red potatoes.
  • Water or chicken broth – several people have mentioned they like the chicken broth option best, if you want more corn flavor to shine through then go with water.
  • Thyme, bay leaf and chives – these add a hint of herbiness which pairs nicely with the corn.
  • Half & Half – this makes the chowder deliciously rich and creamy.
  • Honey – just a hint will help highlight the sweetness of the corn. If you already are using super sweet corn then you may not even need it.
  • Cheddar cheese – this is optional for one more last layer of something totally crave-able.

Can I Use Frozen Corn?

Key to the best corn chowder is to use the best corn on the cob you can find. It is the prominent flavor here after all and most important part of this soup. If your only option is frozen corn then yes it will work and it will make it easy, but when you have access to fresh corn use that for best results.

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How to Make Corn Chowder

  • Saute onion and bacon: melt butter in a large pot over medium heat. Add the onion and bacon and cook, stirring frequently, until onion has softened and just starting to brown around edges, about 8 – 10 minutes.
  • Make roux: add in the flour and garlic and cook 1 1/2 minutes. While whisking, slowly pour in 5 cups water.
  • Add remaining veggies and season: bring mixture to a boil, stirring constantly, then stir in corn kernels and potatoes. Add in thyme and bay leaf and season with salt and pepper to taste.
  • Boil and simmer soup: bring to a light boil, then reduce heat to medium-low and allow to simmer, stirring occasionally, until potatoes are tender, about 20 minutes.
  • Puree some of the chowder: remove bay leave then transfer 2 1/2 cups of the chowder to a blender and blend until smooth.
  • Add final liquid ingredients: stir the mixture back into the pot then stir in half and half and honey.
  • Garnish: sprinkle each serving with chives and optional cheddar.

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My Changes to the Original Recipe

I adapted this recipe with slight changes from Cook’s Illustrated. Intheir recipe they call for shaving off the remaining corn bits with a vegetable peeler after cutting the kernels from the cobs.

Then from there you have to wrap it in a cloth and squeeze out the juice.

First of all I found it a huge pain and a big mess and if I would have finished I wouldn’t have only ended up with half the amount of juice called for.

Secondly, I found an alternate method that was much easier, just cut the kernels from two extra cobs of corn, add to a food processor and pulse until pureed then force through a fine strainer and you should get about 1/2 cup juice.

But last of all, after finishing the soup I found it had plenty of corn flavor and everything seemed perfectly balanced so I didn’t even end up adding in that corn juice I’d extracted, so I figured it’s not worth the extra effort.

Who knows maybe that’s just personal opinion, but I thought the honey I added to the recipe (in place of the sugar they had listed) gave it the perfect touch of sweetness so the sweetness from the added juice wasn’t even needed.

I love how the bacon in this soup perfectly compliments the light natural sweetness of the corn, while the potatoes give it some body and extra creaminess. Then the final garnish of chives gives this soup the perfect little bite they need, so don’t omit them.

This is the perfect summer soup and once you trya bowlfulyou’ll want to head back for another serving and then you’ll want to continue to make itall summer long!

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What to Serve with Corn Chowder?

Since this is a super hearty soup you don’t really need much with it. I like to serve with:

  • Fresh crusty bread (for dipping of course)
  • Side salad
  • Roasted vegetables like zucchini
  • Or pair smaller servings of this soup with a main dish like baked chicken or grilled salmon

More Corn Chowder Variations to Try!

  • Creamy Mexican Corn Chowder
  • Coconut Chicken Corn Chowder
  • Summer Squash Corn Chowder
  • Sweet Potato Ham and Corn Chowder

16 Quick & Easy 30 Minute Recipes! (plus weekly recipe updates)

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Summer Corn Chowder

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This Summer Corn Chowder is creamy, comforting and full of flavor. Made with bacon, garlic and cheese it's pretty hard to resist and can be enjoyed all summer long! Serve in big bowls with a side of crusty bread.

Servings: 6 servings

Prep15 minutes minutes

Cook35 minutes minutes

Ready in: 50 minutes minutes

Ingredients

Instructions

  • Melt butter in a large pot over medium heat. Add the onion and bacon and cook, stirring frequently, until onion has softened and just starting to brown around edges, about 8 - 10 minutes.

  • Add in the flour and garlic and cook 1 1/2 minutes. While whisking, slowly pour in 5 cups water or broth.

  • Bring mixture to a boil, stirring constantly, then stir in corn kernels and potatoes. Add in thyme and bay leaf and season with salt and pepper to taste.

  • Bring to a light boil, then reduce heat to medium-low and allow to simmer, stirring occasionally, until potatoes are tender, about 20 minutes.

  • Remove bay leave then transfer 2 1/2 cups of the chowder to a blender and blend until smooth.

  • Stir the mixture back into the pot then stir in half and half and honey. Sprinkle each serving with chives and optional cheddar.

Notes

  • If you like crispy bacon then cook it first on it's own separately until crisp. Use rendered bacon fat in the recipe (along with the butter). Reserve the bacon to the side on paper towels to drain until soup is done to add as a topping, otherwise it won't be crisp.
  • Recipe adapted from Cook's Illustrated

Nutrition Facts

Summer Corn Chowder

Amount Per Serving

Calories 364Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 9g56%

Cholesterol 42mg14%

Sodium 225mg10%

Potassium 751mg21%

Carbohydrates 42g14%

Fiber 4g17%

Sugar 11g12%

Protein 10g20%

Vitamin A 545IU11%

Vitamin C 18.6mg23%

Calcium 80mg8%

Iron 3.5mg19%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition values are estimates only. See full disclaimer here.

Course: Soup

Cuisine: American

Keyword: Chowder, corn chowder

Author: Jaclyn

Recipe originally published June, 2015.

Corn Chowder Recipe {the Best!} - Cooking Classy (2024)

FAQs

What can I use to thicken corn chowder? ›

Cornstarch is a great option as it is a natural thickening agent, but you'll want to be careful about how much you use. Start with 1 tablespoon of cornstarch whisked together with cold water to create a slurry. Then, gradually add the slurry to the soup, letting it boil for one to two minutes before adding more.

Why is my corn chowder watery? ›

Sometimes soup just needs to simmer longer to reach the perfect consistency. Check to see if the vegetables are tender, and then taste the broth. If the soup tastes a bit watery, give it more time.

How do you thicken seafood chowder? ›

Flour: Thicken the chowder up with all-purpose flour. Seasonings: Season the fish chowder with Old Bay seasoning, salt, and pepper. Evaporated milk: Evaporated milk makes the chowder even thicker and richer.

Is it better to thicken chowder with flour or cornstarch? ›

It's important to note that cornstarch has twice the thickening power of flour. If you need to substitute cornstarch to thicken liquid in a recipe that calls for ¼ cup (four tablespoons) flour, you only need two tablespoons cornstarch.

What is usually a main thickening agent of chowder? ›

Roux (pronounced roo) is a mixture of equal weights (parts) of flour and fat (usually clarified butter; chicken fat, bacon fat, and margarine are also used) cooked over medium heat and stirred constantly. Roux is the most common thickener for sauces and soups.

What is the best soup thickener? ›

Whisking beurre manié (butter-flour paste) into simmering soup is the best way to thicken an otherwise too-watery soup. Add bits of the paste gradually and simmer to cook out any raw flour taste. The broth will be velvety smooth, rich, and thick.

Will heavy cream thicken chowder? ›

Heavy cream

Use heavy cream as a keto-friendly thickening option for your soups and broths. Heavy cream has more fat than regular whole milk, so you can add it to your soup recipes without worrying about it curdling.

Will heavy cream thicken corn chowder? ›

However, chowder can also get a bad reputation due to the large amounts of butter, bacon, and heavy cream that are often used to thicken it and add flavor. As a result, it can be a super-rich dish.

How do you make chowder less watery? ›

Add flour or cornflour

Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer. Cook for a few minutes to allow the starch granules to burst to thicken, and to cook out any flour flavour.

What makes a chowder a chowder? ›

Chowder is a soup with cream or milk mixed with ingredients such as potatoes, sweet corn, smoked haddock, clams and prawns, etc. Some cream-style chowders do not use cream, and are instead prepared using milk and a roux to thicken them.

How thick should a chowder be? ›

"Authentic New England chowders are never thick, however, with most relying on the starch from the potatoes to slightly thicken the broth and milk or cream," explains Charlie Burke, at the online magazine The Heart of New England.

How do you thicken corn chowder without cornstarch? ›

What if we told you it's possible to thicken corn chowder without dumping in tons of dairy and sacrificing flavor? Several means can help you achieve this goal, but one of the easiest (and cheapest) ways to do so is with a simple roux of all-purpose flour, oil or butter, and broth (sometimes with a touch of milk).

Why isn't my corn chowder thick? ›

Whisk 2 tablespoons of flour or cornstarch with ¼ cup of milk and stir this into the soup before adding the heavy cream. This should help the soup thicken a bit more.

What is the best thickening agent for soup? ›

The Best Ways to Thicken Soups
  • Roux. Aroux is made from equal parts fat and flour and is a common thickener because it not only thickens but stabilizes, too. ...
  • Potatoes, Rice, and Bread. Cooked potatoes or rice can be mashed or puréed and added to soup for more body. ...
  • The Soup Itself.
Sep 25, 2014

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