This corn chowder recipe is a homemade soup loaded with fresh corn and potatoes and best served with homemade bread for a flavorful, creamy, comfort food.
This homemade corn chowder recipe is the perfect homemade soup to make in the fall. Made with fresh corn and potatoes, this thick and creamy chowder is packed deliciously fresh flavor. Serve this corn chowder with a slice of homemade bread for an easy and flavorful comfort food meal.
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Why You'll Love This Recipe
- Easy Homemade Soup
- Great for Meal Prep
- On-Pot Recipe
Ingredients & Substitutions
- Corn - We recommend using fresh corn on the cob for this recipe, but you can use frozen or canned corn.
- Potatoes - We recommend using Yukon gold or red skin potatoes.
- Carrots - Diced carrots add flavor to the soup.
- Celery - Celery adds flavor and texture to the soup.
- Onion - We recommend using a yellow onion in this recipe.
- Garlic - We recommend using freshly minced garlic for best flavor.
- Broth - Use chicken broth or vegetable broth in this recipe.
- Milk - We recommend using whole milk and heavy cream to make the chowder extra thick and creamy.
- Butter - Butter helps to soften the onion, carrots and celery.
- Spices - Salt, pepper and thyme enhance the flavors of this recipe.
Complete list of ingredients and amounts is located on the recipe card below.
Kitchen Tools & Equipment
- Cutting Board - A cutting board is necessary for chopping all of the vegetables.
- Vegetable Peeler - A vegetable peeler helps to easily peel the vegetables.
- Knife - A good sharp knife helps to easily dice the vegetables.
- Dutch Oven - We love using a Dutch oven to make the soup in.
- Blender - Using a blender to blend half of the soup helps to make it thicker.
How to Make the Recipe
Step 1. Add the butter, onion, carrots, and celery to the Dutch oven and cook to soften then add the garlic.
Step 2. Add corn and potatoes and stir to combine.
Step 3. Pour the broth, milk and thyme into the Dutch oven.
Step 4. Blend half of the soup then stir it back into the Dutch oven to thicken the soup.
Recipe Serving Suggestions
This recipe makes 4-6 servings of corn chowder. We like to serve our homemade corn chowder with a slice of sourdough bread, French bread or Italian bread.
If you like this recipe, you will love our other easy dinner recipes.
- Chicken Salad Croissant Sandwiches
- Lasagna Stuffed Shells
- Stovetop Macaroni and Cheese
- Crockpot Cream Cheese Chicken Chili
- Skillet Chicken Pot Pie
- Homemade Hamburger Helper
- Sheet Pan Quesadilla
- Homemade Sloppy Joes
- Salsa Verde Pork Carnitas Enchiladas
- Crispy Venison Tacos
Expert Tips & Variations
- Chop the vegetables into small pieces. Not only does chopping the vegetables into small pieces allow the chowder to cook quicker, but also makes each bite more flavorful.
- Blend half of the soup. We highly recommend blending half of the soup in a blender then mixing it back into the rest of the soup. This helps to thicken the chowder.
- Double the recipe. This recipe can easily be doubled to make for meal prep or to serve to a crowd.
How to Store
- Refrigerator - in an airtight container for up to 5 days.
- Freezer - in a freezer-safe container for up to 2 months.
Recipe FAQ
Chowder is a type of soup but chowders tend to be thicker and creamier than a regular soup.
More Recipes
Corn Chowder
This corn chowder recipe is a homemade soup loaded with fresh corn and potatoes and best served with homemade bread for a flavorful, creamy, comfort food.
Ingredients
- 1 medium-size yellow onion, finely diced
- 1 cup diced carrots
- 1 cup finely diced celery
- 1 Tablespoon butter
- 2 cloves garlic, minced
- 6 ears (about 4 cups) corn
- 4 medium-size potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- 1 cup milk
- ½ cup heavy cream
- ¼ teaspoon thyme
- 1.5 teaspoons salt
- ¼ teaspoon pepper
Instructions
- Add the butter, onion, carrots and celery to a Dutch oven and cook on medium heat for 5-7 minutes to soften the vegetables.
- Once the vegetables are softened, add the minced garlic and stir to combine.
- Add the corn and potatoes to the Dutch oven.
- Pour the broth, milk and thyme into the Dutch oven and stir to combine.
- Bring the soup to a boil and allow the soup to simmer on low to medium heat for 15 minutes or until the potatoes are fork-tender.
- Once the potatoes are fork-tender, pour the heavy cream, salt and pepper into the soup and stir to combine.
- Pour half of the soup into a blender and blend the soup.
- Pour the blended soup back into the Dutch oven and stir to mix it together.
- Allow the soup to simmer on low heat for 5-10 more minutes to allow it to thicken before serving.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 433Total Fat: 22gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 115mgSodium: 784mgCarbohydrates: 32gFiber: 4gSugar: 6gProtein: 27g
