Easy Homemade Corn Chowder (with Fresh or Frozen Corn!)

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This corn chowder is a celebration of seasonal summer vegetables, offering comforting flavor with fresh, wholesome ingredients.

What sets it apart is the homemade corn stock—made from simmered corn cobs—which infuses every spoonful with deep corn flavor and natural sweetness.

The blend of milk, cream, and potatoes creates a rich and velvety texture, while the chopped bacon adds a smoky-savory depth that balances the sweetness beautifully.

Nutritionally, this dish offers 10 grams of protein per serving and is naturally gluten-free.

It’s also a good source of fiber from corn, carrots, celery, and potatoes, making it satisfying and energizing.

The healthy fats from cream and the moderate use of bacon give richness without overwhelming the palate.

Whether you’re hosting a casual summer dinner or meal prepping for the week, this chowder is quick (45 minutes), hearty, and crowd-pleasing.

It also reheats beautifully, making it a great go-to for next-day lunches or freezer meals.

Must-Have Tools for Perfect Results

5-Quart Dutch Oven

Product Name: Lodge Enameled Cast Iron Dutch Oven
This sturdy pot ensures even heat distribution, crucial for sautéing bacon and simmering the chowder to creamy perfection. It’s versatile, oven-safe, and ideal for soups, stews, and one-pot meals year-round.

High-Powered Blender

Product Name: Vitamix Explorian Blender
For a silkier texture, blending a portion of the chowder enhances its creaminess. This blender easily handles hot liquids and offers a range of speeds for full control, making it a must-have for soups and sauces.

Slotted Spoon

Product Name: OXO Good Grips Stainless Steel Slotted Spoon
Perfect for removing crispy bacon bits without excess grease. Its comfortable grip and durable design make it ideal for draining and lifting ingredients in many dishes.

Sharp Chef’s Knife

Product Name: Mercer Culinary Millennia 8-Inch Chef’s Knife
Essential for precise dicing of onions, celery, carrots, and potatoes. A well-balanced, razor-sharp knife reduces prep time and improves kitchen safety.

Corn Stripper Tool (Optional but Handy)

Product Name: OXO Good Grips Corn Prep Peeler
Effortlessly strips kernels from fresh corn cobs without mess. Especially useful if you use fresh corn often—it saves time and preserves more kernel flesh than a knife.

Sweet Corn Chowder

Ruth M. MoranRuth M. Moran
This hearty corn chowder bursts with fresh summer flavor and satisfying texture, thanks to sweet corn, smoky bacon, tender potatoes, and a creamy homemade stock. Quick, nutritious, and incredibly comforting, it's ideal for weeknight dinners, potlucks, or prepping ahead.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course, Soup
Cuisine American
Servings 8

Equipment

  • 1 5-Quart Dutch Oven
  • 1 High-Powered Blender (optional)
  • 1 Slotted Spoon
  • 1 Sharp chef’s knife
  • 1 Cutting board
  • 1 Measuring Cups & Spoons
  • 1 Corn Stripper Tool (optional)

Ingredients
  

For the Corn Stock:

  • 4 cups chicken broth
  • 1 ½ cups whole milk
  • 1 cup heavy cream
  • Corn cobs from 4–5 ears of corn

For the Chowder Base:

  • 4 cups fresh corn kernels from 4–5 ears
  • 4 slices about 4 oz thick-cut bacon, diced
  • 1 large yellow onion finely chopped (approx. 1 ½ cups)
  • 1 large carrot diced into ¼-inch pieces (about 1 cup)
  • 3 celery stalks finely chopped (about 1 cup)
  • 1 pound Yukon Gold potatoes about 3 medium, peeled and sliced into ¼-inch thick pieces
  • 2 to 3 teaspoons sea salt or to taste
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon cayenne pepper or to taste
  • 2 tablespoons chopped fresh chives for garnish

Instructions
 

  • Build the Flavorful Corn Stock: Slice the kernels off the corn cobs and set the kernels aside for later. Place the bare cobs into a large pot. Pour in the chicken broth, milk, and cream. Bring everything to a boil over medium-high heat, then reduce to a gentle simmer. Let the mixture cook uncovered for 20 minutes. Once done, remove and discard the cobs, leaving behind a sweet, creamy corn-infused stock.
  • Crisp the Bacon: In a 5-quart Dutch oven or heavy-bottomed soup pot, cook the chopped bacon over medium heat until it becomes golden brown and crisp. Stir occasionally to ensure even cooking. Once crispy, use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the pot for the next step.
  • Sauté the Aromatics: Add the chopped onion, carrot, and celery directly into the pot with the bacon drippings. Cook uncovered over medium heat, stirring occasionally, until the onions become soft and translucent—about 7–8 minutes. This step builds the aromatic base of the chowder.
  • Simmer the Vegetables: To the softened vegetables, add the sliced potatoes, reserved corn kernels, salt, black pepper, and cayenne pepper. Pour in the warm corn stock from earlier. Stir to combine, then bring the mixture to a light boil. Reduce heat and let it simmer uncovered for 10–15 minutes, or until the potatoes are tender and easy to pierce with a fork.
  • Blend for Creaminess (Optional): For a richer texture, ladle out about ¼ of the chowder and carefully blend until smooth using a countertop blender or immersion blender. Return the blended portion to the pot and stir well to combine.
  • Final Seasoning and Serve: Taste the chowder and adjust seasoning if needed. Ladle the soup into bowls, garnish with crispy bacon bits and freshly chopped chives, and serve warm.

Notes

  • Choose Sweet Corn: The sweeter your corn, the richer your chowder will taste. If your corn is especially sweet, add a pinch more salt to balance the flavor.
  • No Fresh Corn? No Problem: Substitute with 3 cups frozen corn and one 15-ounce can of creamed corn, or use two cans of whole kernel corn plus one can of creamed corn. Add canned or frozen corn when the fresh kernels would normally be added.
  • Remove Corn Silk Thoroughly: After cutting the kernels, take time to pull away any leftover silk for a smoother chowder texture.
  • Texture Tip: Blending a portion of the soup elevates creaminess without needing extra cream.
  • Make It Ahead: This chowder tastes even better the next day and reheats beautifully for meal prep.

Chef’s Secrets for Great Flavor

The key to unlocking deep, satisfying flavor in this corn chowder lies in the homemade corn stock.

Don’t skip this step—it transforms the soup from good to restaurant-quality. Simmering the cobs with broth, milk, and cream pulls out the natural sweetness of fresh corn, creating a base that’s both rich and light.

When using fresh corn, take a moment to remove the silks thoroughly; even a few leftover threads can disrupt the silky texture.

Another pro tip? Rendering the bacon first not only gives you crispy bits for garnish but also creates a savory fat to sauté your aromatics in.

And for an ultra-creamy consistency without extra cream, blend a portion of the finished soup before combining it back in.

This keeps the chowder hearty without being overly heavy.

Delicious and Easy Serving Suggestions

This chowder is incredibly versatile, making it a star at both casual dinners and summer gatherings.

Serve it in shallow bowls with warm crusty bread or garlic toast on the side for dipping.

A fresh green salad with lemon vinaigrette adds brightness and contrast. For a protein boost, pair it with grilled shrimp skewers or seared scallops. Hosting guests? Serve smaller portions in mugs or ramekins as a cozy appetizer.

In colder months, you can serve it as a comforting main course, perhaps alongside a grilled cheese sandwich for the ultimate comfort combo.

Garnish each serving with bacon and chives to elevate the presentation and flavor.

How to Store and Reheat Properly

This corn chowder stores beautifully, making it a great option for meal prep or leftovers.

Allow the soup to cool completely before transferring it to an airtight container.

It can be refrigerated for up to 4 days. When reheating, do so gently over medium-low heat, stirring frequently to prevent the dairy from separating.

If it thickens too much, add a splash of milk or broth to loosen it up.

For longer storage, you can freeze the chowder for up to 2 months, though it’s best to leave out the potatoes and cream until reheating, as those elements can become grainy.

Thaw overnight in the fridge and reheat as above for the best texture.

Frequently Asked Questions (FAQs)

1. Can I make this chowder vegetarian?

Absolutely! Just skip the bacon and use vegetable broth instead of chicken broth. To replace the savory depth bacon provides, consider sautéing the vegetables in a little butter and adding smoked paprika or a splash of liquid smoke.

2. Is it okay to use canned or frozen corn?

Yes, especially when fresh corn isn’t in season. Use about 3 cups of frozen corn or two cans (15 oz each) of whole corn plus one can of creamed corn for added body. Add these as you would fresh kernels during cooking.

3. Can I use non-dairy milk or cream?

You can substitute the milk and cream with non-dairy alternatives like unsweetened almond milk and full-fat coconut milk. Be aware that the flavor will shift slightly, and coconut milk will add a mild sweetness.

4. Why is my chowder too sweet?

Fresh corn can vary in sweetness. If your chowder is tasting overly sweet, simply increase the salt a bit to balance it out. A small squeeze of lemon juice can also help cut through sweetness and brighten the dish.

5. Can I blend the entire soup?

Technically yes, but it’s not recommended if you want that classic chunky texture. Blending just a portion of the soup adds creaminess while keeping some bite from the potatoes and corn. If you prefer a smoother soup, use an immersion blender for more control.

This recipe is inspired by natashaskitchen and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.

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