Introduction

Creamy Corn Chowder is a comforting, hearty soup perfect for any season. With tender potatoes, sweet corn, and a rich, velvety broth, this dish is easy to make and satisfying to eat.

The image shows a close-up of a creamy soup filled with visible layers of yellow corn kernels, small orange carrot pieces, diced white potatoes, and bits of dark red bacon, all mixed into a smooth, off-white broth. Finely chopped green herbs are sprinkled throughout, adding small green specks across the soup's surface. The soup is contained in a white bowl, and a silver spoon is lifting a portion that clearly shows the chunky ingredients and creamy texture against the white marbled surface beneath. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons butter
1 medium onion, chopped
2 cloves garlic, minced
2 tablespoons all-purpose flour
3 cups vegetable or chicken broth
3 cups corn kernels (fresh, frozen, or canned)
2 medium potatoes, diced
1 cup heavy cream
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper

Instructions

Step 1: Melt butter in a large pot over medium heat. Add chopped onion and sauté until soft and translucent, about 5 minutes.
Step 2: Stir in the garlic and cook for another minute until fragrant.
Step 3: Sprinkle flour over the aromatics and stir for a minute to form a light roux.
Step 4: Slowly pour in the broth, stirring continuously, and add diced potatoes.
Step 5: Bring to a boil, then reduce to a simmer for 12 to 15 minutes until potatoes are tender.
Step 6: Add corn and cook for another 5 to 7 minutes until heated through.
Step 7: Stir in heavy cream and thyme. Simmer gently without boiling.
Step 8: Season with salt and pepper.
Step 9: For a creamier texture, use an immersion blender to partially blend the soup.
Step 10: Serve hot with optional toppings like crispy bacon, chives, or shredded cheese.

Tips & Variations

For extra depth, add a diced carrot or celery stalk when sautéing the onion.
Swap heavy cream for half-and-half for a lighter chowder.
Use smoked paprika or cayenne pepper to add a mild smoky or spicy kick.
Replace corn with other sweet vegetables, such as peas or diced sweet potato, for variation.

Storage

Store leftover chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent sticking. Adding a splash of broth or cream can refresh the texture when reheating.

How to Serve

A close-up of a creamy soup in a white bowl filled with bright yellow corn kernels, small diced orange carrots, and crispy reddish-brown bacon bits, all mixed into a rich, pale yellow broth with visible green herb flakes scattered throughout. A silver spoon lifts some of the soup, showing a thick texture with corn, bacon, and herbs clearly visible on it. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen corn for this chowder?

Yes, frozen corn works perfectly and can be added directly without thawing.

How do I make this chowder gluten-free?

Substitute the all-purpose flour with a gluten-free flour blend or cornstarch to thicken the soup.

Creamy Corn Chowder Recipe

Print Recipe

★★★★★

4.8 from 55 reviews

This creamy corn chowder is a comforting and hearty soup perfect for any season. Made with sweet corn, tender potatoes, and a rich cream base, it’s thickened with a flavorful roux and seasoned with thyme, creating a luscious and satisfying dish. Easily adaptable with fresh, frozen, or canned corn, this chowder is perfect for a cozy meal.

Author: Lila
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings 1x
Category: Soup
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Base

2 tablespoons butter
1 medium onion, chopped
2 cloves garlic, minced
2 tablespoons all-purpose flour

Liquids and Vegetables

3 cups vegetable or chicken broth
3 cups corn kernels (fresh, frozen, or canned)
2 medium potatoes, diced

Seasoning and Cream

1 cup heavy cream
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper

Instructions

Sauté Aromatics: Melt butter in a large pot over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
Add Garlic: Stir in the minced garlic and cook for another minute until fragrant, enhancing the flavor base.
Make Roux: Sprinkle the all-purpose flour over the aromatics and stir for about a minute to form a light roux, which will thicken the chowder.
Add Broth and Potatoes: Slowly pour in the vegetable or chicken broth while stirring continuously to avoid lumps, then add the diced potatoes.
Simmer Potatoes: Bring the mixture to a boil, then reduce to a simmer. Cook for 12 to 15 minutes until the potatoes are tender and cooked through.
Add Corn: Stir in the corn kernels and cook for another 5 to 7 minutes until the corn is heated through and tender.
Incorporate Cream and Seasoning: Add the heavy cream and dried thyme to the pot, then gently simmer without boiling to prevent curdling.
Season: Add salt and black pepper to taste, adjusting the seasoning as needed.
Blend for Creaminess: For a creamier texture, use an immersion blender to partially blend the soup, leaving some chunks intact for texture.
Serve: Serve the chowder hot with optional toppings such as crispy bacon, chopped chives, or shredded cheese to enhance flavor and presentation.

Notes

Using fresh corn will provide the sweetest flavor, but frozen or canned corn work well in a pinch.
To make it vegetarian, use vegetable broth and skip bacon toppings.
Partial blending gives a nice creamy texture while keeping some bite from the corn and potatoes.
For thicker chowder, add an extra tablespoon of flour during the roux step or reduce the broth slightly.
Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or microwave.

Keywords: Creamy Corn Chowder, Corn Soup, Potato Soup, Comfort Food, Vegetarian Soup