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.
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.
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.
- Wash and chop potatoes, carrots, and celery.
- In large saucepan combine broth, potatoes, carrots, celery, salt and pepper. Cover and bring to a simmer for 10 minutes.
- Add corn and simmer for 5 minutes more.
- Stir in 2/3 cup cheese and milk. Raise heat to medium and cook until cheese is melted and chowder is heated through, stirring frequently.
- Reduce heat to simmer and allow to cook 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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Simple Corn Chowder
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 1 cup low sodium chicken broth
- 2 cups Yukon Gold potatoes about 5 medium, peeled and diced
- 1 cup carrots about 12 baby carrots, sliced
- 1 cup celery 3 stalks, chopped
- 1 teaspoon Kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 cups frozen corn fresh or canned also work
- 1 cup reduced fat mild cheddar cheese divided. Or regular cheddar cheese
- 1 ½ cups 1% milk or half and half
Things You’ll Need
Before You Begin
- 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.
- 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.
- Yukon gold is our go-to, but waxy potatoes such as red potatoes or fingerlings work as well. These types of potatoes hold their shape as they’re cooked and don’t get too soggy or mushy.
Instructions
- In large saucepan combine broth, potatoes, carrots, celery, salt and pepper. Cover and bring to a simmer for 10 minutes.1 cup low sodium chicken broth, 2 cups Yukon Gold potatoes, 1 cup carrots, 1 cup celery, 1 teaspoon Kosher salt, 1/4 teaspoon freshly ground black pepper
- Add corn and simmer for 5 minutes more.2 cups frozen corn
- Stir in 2/3 cup cheese and milk. Raise heat to medium and cook until cheese is melted and chowder is heated through, stirring frequently.1 1/2 cups 1% milk
- Reduce heat to simmer and allow to cook until vegetables are to your liking.
- Top with remaining cheese and optional chopped bacon, cubed ham, parsley, shredded chicken, or oyster crackers.
Expert Tips & FAQs
- 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.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
This recipe originally appeared here on Nov 3, 2011 and has since been updated with new photos and expert tips.
Amanda Davis
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Lisa Sage says
Loved this with fresh, sweet corn and a little red bell pepper. Delicious
Jasmine says
I dont know how this recipe makes 6 servings. I got 4 small ones. Also, there is pretty much no broth…no idea what I would have done wrong.
Amanda Formaro says
This is a thick soup and it makes 4 one-cup servings.
Georgiann says
Can i leave out the potatoes or what can i substitute for them?
Amanda Formaro says
Rutabega and turnip are a nice substitute for potatoes.
Christy says
The only thing I will do different is use whole milk, since it’s less fattening and healthier than “low fat” milks.
Amanda Formaro says
Hope you like it Christy :)
Marion says
Love to try this recipe … how many servings does it make? … thank you!
Diane Reiter - It's All Good Until You Burn Dinner says
Soup is one thing I can actually make! This corn chowder looks fantastic — a recipe I will be testingon my family. Gorgeous photos (as usual) too!
Claire @ Blueberry Muffins says
A heartwarming soup! Maybe I’ll add crunchy bacon and croutons.Thank for your wonderful idea!
rebecca says
looks great bookmarked will make something similar with fish
Robin says
Thanks for the recipe! My daughter loves corn chowder, and this sounds like a light, healthy alternative to the one I normally make. :0)
Shelley C says
Oh my gosh – this looks simple and delicious. This very well might be dinner tomorrow night…
Char says
I am definitely making this – and soon! It looks delicious.