Corn Chowder

Hearty corn chowder makes a fantastic year-round soup that will warm your belly with cheesy corn and filling potatoes, all made on the stovetop in under 40 minutes.

Why this recipe works

Corn chowder is one of my favorite soups. I love its versatility and the fact that you can load it up with bacon or ham, or serve it meatless. It has several vegetables, is full of color, and this version makes a great meal for those watching their weight. You can even transform it into a corn and fish chowder by adding frozen white fish.

This creamy corn chowder recipe really couldn’t be easier. Vegetables, low-sodium broth, skim milk, and some low-fat cheese for protein! It’s comforting on a cold and blustery fall or winter day, but is also delicious year-round, especially when you can get your hands on some fresh corn. Our recipe is a lighter version, but you can easily swap out low-fat cheese and skim milk with full-fat and 2% varieties for an even creamier soup.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

CORN – The star of the show. You can use either frozen corn or fresh corn for this chowder. We typically use frozen corn when it’s not in season. Canned corn can also be used, simply drain and rinse before using. A few times I’ve used leftover slow cooker corn on the cob!

POTATO – Yukon gold is our go-to, but you can use waxy potatoes such as red potatoes or fingerlings as well. These types of potatoes hold their shape as they’re cooked and don’t get too soggy or mushy. You can make this chowder with peeled or unpeeled potatoes, your choice.

SUBSTITUTIONS – You can substitute half and half for the milk if you’d like a richer, creamier corn chowder. The low-fat mild cheddar can be substituted for a medium or regular cheddar. Feel free to season to taste.

How to Make Corn Chowder

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Wash and chop potatoes, carrots, and celery.
2. In large saucepan combine broth, potatoes, carrots, celery, salt and pepper. Bring just to a boil, then reduce heat, cover and simmer for 10 minutes.
3. Add corn, replace lid, and simmer for 5 minutes more.
4. Stir in 2/3 cup cheese and milk. Raise heat to medium and cook, uncovered, until cheese is melted and chowder is heated through, stirring frequently.
5. Reduce heat to simmer and allow to cook, uncovered, until vegetables are to your liking. Top with remaining cheese.

Frequently Asked Questions & Expert Tips

I wouldn’t recommend freezing this soup as the dairy in it will change the texture when thawed. However, if you decide to give it a try, cook the soup without adding the milk (or half and half), allow it to cool completely, and store in the freezer for 5-6 months. When ready to reheat, warm the soup and then add the milk.

Sure, we love cooking up a good soup in the slow cooker. Cook on high for 3-4 hours, holding off on the milk (or half and half if you substitute) until the last 10 minutes, stirring it in just to warm it up.

Store your fully cooled corn chowder in an air-tight container kept in the refrigerator for 4-5 days.

Reheat on the stovetop over medium-low heat, stirring often. Be sure to reheat it gently, as this soup contains dairy, which can curdle easily if warmed over high heat. Add a splash of broth or milk if needed to help loosen.

The beauty of this chowder is that you can use all types of corn. Canned, frozen, fresh – it all works great here. We reach for fresh corn when it’s in season, but have made it with both frozen and canned corn as well. Whatever you have on hand will do the trick!

Serving Suggestions

There’s nothing quite like serving a hot soup with bread. Corn chowder pairs well with homemade pull apart dinner rolls, sweet cornbread, grilled cheese, or served with saltines. Top with chopped bacon, shredded chicken, parsley, diced ham, or oyster crackers.

More Soup Recipes

• Taco Soup
• Fish Chowder
• Homemade Chili
• Chicken Bean Soup
• Cheddar Cheese Potato Soup
• Italian Sausage Tomato Orzo Soup

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This recipe originally appeared here on Nov 3, 2011 and has since been updated with new photos and expert tips.