Why You’ll Love This Recipe

Creamy Corn Chowder is a comforting, hearty soup packed with sweet corn, tender potatoes, and savory aromatics in a rich, velvety broth. It’s perfect for chilly evenings or anytime you crave a satisfying bowl of warmth. This easy one-pot meal is both filling and family-friendly, with a balance of textures and flavors that make it a timeless favorite.

ingredients

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

corn kernels (fresh, frozen, or canned)potatoes (Yukon Gold or Russet)onioncelerycarrotsgarlicchicken or vegetable brothheavy cream or half-and-halfunsalted butterolive oilsalt and pepperthyme (fresh or dried)bay leafflour (for thickening, optional)green onions or chives (for garnish)

directions

In a large pot, heat the olive oil and butter over medium heat.

Add chopped onion, celery, and carrots. Sauté until softened, about 5 minutes.

Stir in minced garlic, thyme, and a pinch of salt and pepper. Cook for 1-2 minutes until fragrant.

Sprinkle in flour if using, and stir well to coat the vegetables.

Gradually pour in the broth while stirring, then add diced potatoes and bay leaf.

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

Stir in corn and cook for another 5-7 minutes.

Remove bay leaf, then stir in the cream or half-and-half.

Use an immersion blender to partially blend the soup for a creamy yet chunky texture (optional).

Adjust seasoning to taste and simmer a few more minutes to heat through.

Ladle into bowls and garnish with chopped green onions or chives before serving.

Servings and timing

This recipe yields approximately 6 servings.Preparation time: 15 minutesCooking time: 30 minutesTotal time: 45 minutes

Variations

Add cooked bacon or pancetta for a smoky flavor.

Mix in diced bell peppers or poblano peppers for a slight kick.

Use coconut milk instead of cream for a dairy-free version.

Stir in shredded cheddar cheese at the end for a cheesy twist.

Add cooked chicken or shrimp for a protein boost.

storage/reheating

Store Creamy Corn Chowder in an airtight container in the refrigerator for up to 4 days.Reheat on the stovetop over low heat or in the microwave, stirring occasionally to maintain creaminess.Freeze in portioned 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 drain before using.

Can I make this vegetarian?

Absolutely, just use vegetable broth and skip any meat-based additions.

Is it gluten-free?

Omit the flour or use a gluten-free thickener to keep it gluten-free.

Can I make it ahead?

Yes, it actually tastes better the next day as the flavors develop.

Do I have to use an immersion blender?

No, it’s optional—leave it chunky if you prefer.

Can I add other vegetables?

Yes, peas, zucchini, or spinach can be added toward the end of cooking.

Can I use milk instead of cream?

Yes, though the soup will be lighter and less rich.

How do I make it spicier?

Add a dash of cayenne pepper or diced jalapeño with the aromatics.

Conclusion

Creamy Corn Chowder is a cozy, flavorful soup that’s as versatile as it is delicious. Whether you’re enjoying it as a weeknight meal or serving it at a gathering, it delivers comfort in every spoonful. Try this easy recipe and warm up your table with its creamy goodness.