Why You’ll Love This Recipe

Creamy Corn Chowder is a rich, comforting soup that highlights the natural sweetness of corn with a velvety, savory base. Loaded with tender potatoes, crisp veggies, and a touch of cream, this chowder is satisfying and cozy without being too heavy. It’s perfect as a main course or a comforting side, especially during cooler months or when fresh corn is in season.

ingredients

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

corn kernels (fresh, frozen, or canned)potatoes (peeled and diced)oniongarliccelerycarrotsbutter or olive oilflour (for thickening)vegetable or chicken brothheavy cream or milkthymebay leafsaltblack pepperoptional toppings: crumbled bacon, shredded cheese, green onions

directions

Heat butter or olive oil in a large pot over medium heat.

Add onion, garlic, celery, and carrots; sauté until softened.

Stir in flour and cook for 1-2 minutes to create a roux.

Slowly whisk in the broth until smooth and combined.

Add potatoes, corn, thyme, bay leaf, salt, and pepper.

Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until potatoes are tender.

Remove bay leaf and stir in cream or milk; heat through without boiling.

Adjust seasoning to taste and serve hot with desired toppings.

Servings and timing

This recipe yields approximately 4-6 servings.Preparation time: 10 minutesCook time: 30 minutesTotal time: 40 minutes

Variations

Use coconut milk for a dairy-free version.

Add chopped jalapeño or cayenne for a spicy kick.

Stir in diced cooked chicken or shrimp for added protein.

Swap some of the corn for creamed corn to boost sweetness and texture.

Top with fresh herbs or a squeeze of lime for brightness.

storage/reheating

Store in an airtight container in the refrigerator for up to 4 days.Soup can be frozen, but cream-based soups may slightly separate; stir well after reheating.Reheat gently on the stovetop or microwave, adding a splash of broth if it thickens.

FAQs

Can I use canned corn?

Yes, just drain it first—frozen or fresh works equally well.

Is this soup vegetarian?

Yes, if using vegetable broth and omitting bacon toppings.

Can I blend part of the soup?

Yes, blend a portion and return it to the pot for extra creaminess.

What’s the best potato to use?

Yukon Gold or russet potatoes work best for texture.

Do I have to use flour?

No, you can skip it or use cornstarch to thicken instead.

Can I make it ahead?

Yes, it reheats well—just add broth or cream if it thickens.

Is this soup gluten-free?

Only if using cornstarch or a GF flour substitute.

Can I make it vegan?

Yes, use plant-based milk and oil, and skip the dairy or use vegan cream.

What goes well with this soup?

Crusty bread, cornbread, or a green salad.

Can I double the recipe?

Absolutely—perfect for meal prep or feeding a crowd.

Conclusion

Creamy Corn Chowder is a deliciously hearty soup that blends sweetness, richness, and comfort in every spoonful. Easy to customize and quick to prepare, it’s the perfect dish to warm you up and keep you full. Whether made with summer corn or pantry staples, this chowder is a feel-good favorite any time of year.