Corn Chowder Recipe

Looking for the best way to use fresh corn on the cob? Corn Chowder is one of my favorite recipes because it lets the sweet flavor of corn take center stage without a long list of ingredients. Grab a few ears of corn, some potatoes, and bacon. Watch the video so we can make the best corn chowder, together!

this Recipe

Jump to Recipe Jump to Video Print Recipe

There are a few things I look forward to every summer, and one of them is now our trip to Shively Farms in Berryton, Kansas, to pick fresh sweet corn.

Their corn isn't treated with a million chemicals, and believe it or not, I don't mind finding the occasional little worm near the tip. We just cut the tops off to make it easier to shuck anyway. To me, that's a pretty good sign nature has been doing its job. Once the husks are peeled back, the corn underneath is beautiful, and perfect for what I think is a delicious homestyle corn chowder recipe.

Let's Make It Together : Video

How to Cut Fresh Corn

Before cutting the kernels from the cob, peel away the husks and remove all of the fine silk. Taking an extra minute here keeps those little strands from ending up in your soup.

Everyone seems to have their own favorite way to cut corn off the cob. I've tried laying it on it's side and cutting down with my bigger knife, but I prefer to do it standing up.

Cut the smaller side tip off before shucking and then stand the ear upright inside a plate. With the large part to the top, and then cut down with my larger paring knife. This gives the best pressure and angle to cut against the cob. I picked up this Cuisinart paring knife at TJ Maxx and it's perfect for the job. The knife is sturdy and the blade is 3 ¾ inches long. Great price, great knife.

Then & Now

There's just something fun about comparing kitchen tools from the past to present version. We tested out three corn cutters.

The first is a vintage 1970s cutter called Lee's Amazing Corn Cutter and Creamer. Outcome- Required a bit too much elbow grease and I was worried I might lose a pinky. It also required that you prop it against a wall.

2. The Corn CobbR: Outcome- again, not sharp like a knife, uneven kernels. Cumbersome, messy.

3. HIC (Harold Import Company) Quick Corn Cutter: Outcome-This was my favorite of the cutter tools. You twist the corn cob and it winds through. It really chewed the kernels off the cob. A nice evolution of corn cutting devices.

Winner: A sharp knife.

Just 8 Ingredients

Simple, fresh ingredients are all you need to make a hearty bowl of homemade Corn Chowder. A comforting bowl of soup is just 8 ingredients away.

• Bacon: Finely diced bacon adds smoky bits and creates the base for the soup. Five full strips, chopped and browned. Save some for the topping.
• Red bell pepper: Adds a touch of sweetness and bright color.
• Yellow onion: A small onion gives the chowder a savory, flavorful taste.
• Chicken or vegetable broth: Either broth works well and creates the base of the chowder.
• Garlic salt: Simple seasoning with just the right amount of salt.
• Fresh corn: Sweet corn cut from 5 or 6 ears is the star of this recipe. Fresh off-the-cob corn gives the best sweet corn flavor from the corn kernals.
• Heavy cream or Half & Half: Makes the chowder rich and creamy.
• Russet potatoes: Sliced potatoes boil until tender and naturally thicken the chowder for a creamy texture. May use Yukon Gold Potatoes or White Potatoes but the chowder may not be as thick.

How to Make Corn Chowder

1. Start by cooking the diced bacon in a large pot or Dutch oven over Medium heat until you have crisp bacon. Remove the bacon and set it aside on a paper towel, leaving the bacon fat in the pot.

2. Add the onion and red bell pepper until tender, then stir in 2 cups of the fresh corn, potatoes, chicken broth, and garlic salt. Cover and simmer until the potatoes begin to soften.

3. Blend the remaining cup of corn with part of the heavy cream until smooth, then stir it into the soup along with the cooked bacon.

4. Continue cooking over low heat for about an hour before adding the remaining cream during the last twenty minutes. Also add the cooked bacon at this time and stir well. As the potatoes slowly release their starch into the liquid, the soup becomes rich and creamy. Once the finished chowder reaches the consistency you like, reduce the heat to low to simmer before serving.

Recipe Notes

One thing you won't find in this recipe is flour or cornstarch.

I wanted this chowder to thicken naturally instead of relying on extra ingredients. That's why I use starchiest of potatoes, russet potatoes. As they slowly cook and break down, they release their starch into the broth, creating a rich, creamy chowder without needing a flour roux or other powdered starch.

You can use gold or white potatoes too, it just might not be as thick.

The longer you cook, the thicker it gets. This is a corn and potato chowder but we let the fresh corn have the spotlight! 🙂

Blending one cup of the fresh corn with heavy cream also adds body while preserving the natural sweetness of the corn. Between the potatoes and the blended corn, there's no need for additional thickeners.

Serve With:

Cornbread Sticks

Cheddar Bay Biscuits

A plate of fresh veggies or a chopped salad with crackers

Sandwiches: Chicken Salad Sandwich, BLT, Roast Beef Sandwich, Turkey Club.

Ingredient Options - Variations

This is my straight-forward Mid-Western meat and potatoes version of corn chowder that is affordable, with just bacon and potatoes. My recipe has only 8 essential ingredients. It is one of those recipes that's easy to customize. I usually make it just as written below because I love the simple flavors of fresh corn, bacon, and potatoes, but here are a few ideas if you'd like to change it up.

EXTRA! EXTRA! For an even Meatier Meal, Diced ham: Sometimes I add a bone-in cooked ham steak, with the rind and bone removed, and then dice it up into cubes. Stir in during the last 20 minutes of cooking.

• Celery: Sauté one or two diced celery stalks with the onion and bell pepper for another addition. I don't add it to this recipe because it's almost too much texture alongside the crunchy corn. Plus, there is usually the flavor of celery in the chicken or vegetable broth.
• Dried thyme leaf: I usually add this to most of my cream based soups and it's great here but you have to be subtle with it, about ¼ teaspoon max.
• Fresh chives: Sprinkle chopped chives over each bowl for a little fresh color and flavor.
• Bay leaf: Add one bay leaf while the chowder simmers for a subtle flavor. Be sure to remove it before serving.

For me, though, the best finishing touch is simply a few grinds of freshly ground black pepper. You can make a little extra bacon for the topping to garnish along with chives if serving company.

Extra! Extra! Read All About It! Join my free email list to receive the Newsletter and follow along on YouTube!