Creamy Corn Chowder is a hearty, comforting soup packed with sweet corn, tender potatoes, and rich, velvety broth. This cozy dish is perfect for chilly days and makes a satisfying meal on its own or paired with crusty bread. Its creamy texture and savory flavor are sure to become a favorite in your soup rotation.

ingredients

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

butter
onion
celery
garlic
potatoes
corn kernels (fresh, frozen, or canned)
vegetable or chicken broth
heavy cream or half-and-half
all-purpose flour
salt
black pepper
thyme
bay leaf
green onions or chives (for garnish)

directions

Melt butter in a large pot over medium heat. Add chopped onion and celery, sauté until soft and translucent.

Stir in minced garlic and cook for 1 minute until fragrant.

Sprinkle in the flour and cook for 1-2 minutes, stirring constantly to create a roux.

Slowly pour in the broth while whisking to prevent lumps, then add diced potatoes, 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.

Stir in the corn and simmer for another 5 minutes.

Remove the bay leaf, then add heavy cream and stir to combine. Heat through without bringing to a boil.

For a creamier texture, blend part of the soup with an immersion blender or mash some of the potatoes with a spoon.

Taste and adjust seasoning as needed.

Serve hot, garnished with chopped green onions or chives.

Servings and timing

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

Variations

Add crispy bacon on top for extra flavor.
Use coconut milk instead of cream for a dairy-free version.
Include diced carrots or bell peppers for added color and nutrition.
Blend the entire soup for a smooth bisque-style consistency.
Add a pinch of smoked paprika for a subtle smoky depth.

storage/reheating

Store Creamy Corn Chowder in an airtight container in the refrigerator for up to 4 days.
Reheat gently on the stovetop over low heat, stirring frequently.
To freeze, let the soup cool completely, then store in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.

FAQs

Can I use canned corn?

Yes, canned corn works well—just be sure to drain it first.

Can I make it vegetarian?

Absolutely, use vegetable broth and skip any meat-based add-ins.

Is it gluten-free?

Substitute gluten-free flour or cornstarch for thickening to make it gluten-free.

Can I use milk instead of cream?

Yes, whole milk can be used for a lighter version, though it will be less rich.

Do I need to peel the potatoes?

It’s optional—leave the skins on for more texture and nutrients, or peel for a smoother soup.

What’s the best type of potato to use?

Yukon Gold or Russet potatoes work best for chowder.

Can I add protein?

Yes, shredded chicken or diced ham are great additions.

Can I make it ahead of time?

Yes, this soup keeps well and flavors deepen over time.

How do I thicken the chowder more?

Simmer longer uncovered or add more mashed potatoes or a cornstarch slurry.

What herbs go well with corn chowder?

Thyme, parsley, and chives all pair beautifully with the flavors of corn chowder.

Conclusion

Creamy Corn Chowder is a deliciously simple soup that brings comfort with every spoonful. With its creamy texture, sweet corn, and hearty ingredients, it’s a satisfying meal for any time of year. Whether you stick to the classic version or customize it to your taste, this chowder is sure to warm both your kitchen and your heart.