Name: Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: Corn kernels (fresh, frozen, or canned); Yukon gold or russet potatoes, diced; 1 onion, chopped; 2 celery stalks, chopped; 1 carrot, chopped (optional); 2–3 cloves garlic, minced; 2 tablespoons butter (or olive oil for dairy-free); 2 tablespoons all-purpose flour; 4 cups vegetable or chicken broth; 1½ cups milk or half-and-half; Salt, to taste; Black pepper, to taste; Optional: thyme, bay leaf, smoked paprika, parsley or chives for garnish

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Corn chowder is a creamy, comforting soup I love making when I want something hearty and satisfying. It’s filled with sweet corn, soft potatoes, and savory vegetables, all simmered in a rich, velvety broth. This version focuses on wholesome ingredients and pure flavor, making it perfect for any time of year—whether I’m using fresh summer corn or frozen kernels from the freezer.

Why You’ll Love This Recipe

I love how this corn chowder is both cozy and fresh. It’s easy to prepare in one pot, and I can keep it light or make it extra creamy depending on what I’m in the mood for. It’s naturally vegetarian if I use vegetable broth, and the combination of sweet corn, aromatic veggies, and creamy broth is always satisfying. Plus, it’s a great recipe to make ahead and enjoy for days.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Corn kernels (fresh, frozen, or canned)
Yukon gold or russet potatoes
Onion
Celery
Carrot (optional)
Garlic
Butter (or olive oil for dairy-free)
All-purpose flour
Vegetable or chicken broth
Milk or half-and-half
Salt
Black pepper
Optional: thyme, bay leaf, smoked paprika, parsley or chives for garnish

Directions

I melt the butter in a large soup pot over medium heat.
I sauté the onion, celery, and carrot until they’re soft and fragrant, about 5–7 minutes.
I stir in the garlic and cook for another minute until it smells delicious.
I sprinkle the flour over the vegetables and stir to form a light roux, cooking for 1–2 minutes.
I gradually pour in the broth, stirring well to keep everything smooth.
I add the diced potatoes, corn, thyme, and bay leaf if I’m using one.
I bring the soup to a boil, then reduce the heat and let it simmer for 15–20 minutes until the potatoes are tender.
I pour in the milk or half-and-half and simmer for 5 more minutes to bring everything together.
I remove the bay leaf, taste for seasoning, and add salt and pepper to finish. Sometimes I top it with fresh herbs before serving.

Servings and timing

This recipe makes about 6 servings. It takes me 15 minutes to prepare and 30 minutes to cook, so I can have it ready in about 45 minutes total.

Variations

To keep it dairy-free, I use olive oil in place of butter and choose oat milk or coconut milk instead of dairy. When I want a thicker chowder, I blend about one-third of the soup with an immersion blender and stir it back in. I also like adding a dash of smoked paprika for depth or a squeeze of lemon juice for brightness.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm it gently on the stove over medium heat, stirring occasionally. If it thickens too much in the fridge, I just add a splash of broth or milk to loosen it. I prefer not to freeze it if I’ve used dairy, but if I use plant-based milk, it freezes fairly well.

FAQs

Can I use frozen or canned corn?

Yes, I use either one depending on what I have. Frozen corn gives great texture, and canned corn works well too—just be sure to drain it first.

What kind of potatoes are best?

I like using Yukon golds for their creamy texture and flavor, but russets work well too if I want a softer, starchier finish.

How do I thicken the chowder?

I either mash some of the potatoes directly in the pot or blend part of the soup, then stir it back in. It gives a naturally thick and creamy consistency.

Can I make this chowder vegan?

Yes, I use olive oil instead of butter and swap the milk for a plant-based option like oat, soy, or coconut milk. I also use vegetable broth to keep it plant-based.

What toppings go well with this soup?

I like adding chopped fresh herbs like parsley or chives. A sprinkle of smoked paprika or shredded cheese also adds a nice finishing touch.

Conclusion

This corn chowder is one of my favorite comfort dishes to make when I want something warm, simple, and flavorful. It’s easy to customize, comes together in under an hour, and always delivers a perfect balance of creamy texture and sweet-savory flavor. Whether I’m serving it for lunch, dinner, or meal prep, it’s a dish I come back to again and again.