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This Simple Corn Chowder recipe is creamy, flavorful, and packed with fresh sweet corn and tender potatoes. It’s made in one pot and gets its creamy texture by blending part of the soup instead of adding heavy cream.
My kids love corn, especially during the summer when we have fresh corn around all the time. This is one of my favorite ways to use it because you get plenty of corn in every bite, along with potatoes and simple vegetables.
As a mom of five, I love a recipe that doesn’t take much work, and this one comes together in about 45 minutes.
If you love corn recipes, then you may also like my delicious Easy Creamy Potato Corn Soup with Shrimp or my Easy Chicken Avocado Corn Salad!
What Makes This Corn Chowder Creamy?
You don’t need heavy cream to make this chowder creamy.
After the potatoes and corn are tender, blend about half the soup until smooth, then stir it back into the pot. The potatoes help give the soup a thick, creamy texture while you still have plenty of whole corn and vegetables left in every bowl.
Key Ingredients
Below is a list of the key ingredients to make this chowder. Full measurements are listed further down in the recipe card.
- Fresh Corn: Fresh sweet corn is the star of this recipe. If it’s in season, I definitely recommend using it. Cut the kernels right off the cob and save the cobs for another recipe or discard them.
- Potatoes: I like Yukon Gold or red potatoes because they hold their shape well while cooking. There’s no need to peel them if you like the skins.
- Shallots and Bell Pepper: These add a touch of sweetness and flavor to the chowder base.
- Vegetable Broth: Use vegetable broth for a vegetarian chowder. You can also use water if that’s what you have on hand, although broth will give the soup more flavor.
- Fresh Thyme and Bay Leaf: These add a subtle savory flavor without overpowering the sweet corn.
- Turmeric: A little turmeric gives the chowder its pretty golden color and adds another layer of flavor.
Can I Use Frozen Corn?
Yes. Fresh corn has the best flavor, especially in the summer, but frozen corn works when fresh corn isn’t available.
You don’t need to thaw frozen corn first. Add it directly to the pot and continue with the recipe.
How to Cut Corn Off the Cob
Place the corn upright on a cutting board or inside a shallow bowl. Use a sharp knife to carefully cut downward along the cob, letting the kernels fall into the bowl.
If you’re making this with several ears of corn, I recommend doing this inside a large bowl. It keeps the kernels from flying all over your kitchen.
How to Make Summer Corn Chowder
Cook the vegetables: Heat the butter or olive oil in a large pot over medium heat. Add the chopped shallots and bell pepper. Cook for 6-8 minutes, stirring occasionally, until softened.
Add the flour and seasonings: Stir in the gluten-free flour, garlic, and fresh thyme. Cook for about 1-2 minutes, stirring constantly.
Add the broth: Slowly pour in the vegetable broth, stirring as you go. Bring the mixture to a gentle boil.
Add the corn and potatoes: Stir in the corn, potatoes, turmeric, and bay leaf. Reduce the heat to medium-low and simmer for about 20 minutes, or until the potatoes are fork-tender.
Blend part of the soup: Remove the bay leaf. Carefully transfer about half of the chowder to a blender and blend until smooth.
Be careful when blending hot soup. You can also use an immersion blender directly in the pot if you prefer. Pour the blended soup back into the pot and stir.
Taste and serve: Adjust the salt and pepper. Serve warm, topped with fresh chives and extra corn.
Tips for the Best Corn Chowder
- Use fresh corn when it’s in season for the best flavor.
- Yukon Gold or red potatoes work well for this dish. Also, you don’t need to peel the potatoes.
- Don’t blend all of the soup. Keeping some of it chunky gives you a better texture.
- If your corn is very sweet, taste the soup before adding more salt.
- Add jalapeño or some chili flakes if you like a little heat.
- For extra protein, stir in cooked shredded chicken.
- Top each bowl with fresh chives, parsley, or shredded cheddar.
How to Make Corn Chowder More Filling
This chowder can be served as a light lunch or dinner on its own, but you can easily make it more filling. Try adding:
- Shredded rotisserie chicken
- Cooked shrimp
- Crispy bacon ( I sometimes use turkey bacon since I don’t consume any pork products)
- White beans
- Shredded cheddar cheese
If you’re keeping it vegetarian, white beans would be a great option.
Frequently asked questions
This hearty chowder is great on its own, but you can totally pair it up with a variety of dishes. Here are some ideas: Cheesy garlic bread, Cucumber and Tomato Salad, Healthy Avocado Tuna Salad, homemade dinner rolls, Air Fryer Grilled cheese sandwich.
Yes. As written, this recipe is vegetarian as long as you use vegetable broth and butter or olive oil.
Yes, when made with gluten-free flour and gluten-free vegetable broth (if using instead of water).
Yes. Drain and rinse the corn before adding it. Fresh or frozen corn will give you better texture, but canned corn works when that’s what you have.
Absolutely. Shredded rotisserie chicken, cooked shrimp, or crispy bacon are all good options.
Yes. Use olive oil instead of butter or ghee, and make sure your vegetable broth and toppings are dairy-free
How to Store Corn Chowder
Let the chowder cool and store it in an airtight container in the refrigerator for up to 4 days. Reheat it gently on the stovetop or in the microwave. If the soup thickens in the refrigerator, add a splash of broth or water when reheating.
Can I Freeze Corn Chowder?
Yes, although the texture of potatoes can change slightly after freezing and thawing.
For the best texture, freeze the chowder without toppings, then thaw it overnight in the refrigerator. Reheat gently, adding a little broth if needed.
More Soup Recipes
- Mexican Chicken Soup
- Vegan Spicy Thai Sweet Potato Soup Recipe
- Italian Chicken And Bean Soup
- Crockpot Lentil and Mushroom Soup
- Sausage and White Bean Soup
- Easy Chili Chicken Tortilla Soup
- Chicken Lemon Rice Soup
Thanks for stopping by and trying one of my recipes. If you enjoyed it, please leave a rating and share your thoughts in the comments. It really helps, and I love hearing from you.
Summer Corn Chowder Recipe
Video
Ingredients
- 8 Ears Fresh sweet yellow corn, kernels cut from cob
- 2 tablespoons Butter/Ghee, Or Olive Oil
- 3 Shallots, or one medium sweet onion, chopped
- 1 yellow or orange bell pepper, diced
- 1 1/2 tablespoons Gluten-Free Flour
- 2 Garlic Cloves, Minced
- 5 Cups Water , or low-sodium Vegetable Stock
- 1 pound Yellow Potatoes, cut into 1/2-inch pieces
- 1 teaspoon Fresh Thyme
- 1 Bay Leaf
- 1/2 teaspoon Turmeric powder
- 2-3 Tbsp Chopped fresh chives
- Salt and freshly ground black pepper, to your taste
Instructions
- Melt 2 tablespoons Butter/Ghee in a large pot over medium heat. Add the 3 Shallots (chopped) and 1 yellow or orange bell pepper (diced), and cook, stirring frequently, until the onions have softened, about 6-8 minutes.
- Add in the 1 1/2 tablespoons Gluten-Free Flour, 1 teaspoon Fresh Thyme, and 2 Garlic Cloves (minced), and cook for 1 1/2 minutes. Add in the 5 Cups Water .
- Bring to a boil, then stir in 8 Ears Fresh sweet yellow corn, kernels cut from cob, 1 pound Yellow Potatoes, 1/2 teaspoon Turmeric powder, and 1 Bay Leaf.
- Reduce heat to medium-low and simmer, stirring occasionally, until potatoes are tender, about 20 minutes. Taste and adjust Salt and freshly ground black pepper, to your taste.
- Remove the bay leaf then transfer half of the chowder to a blender. Blend until smooth.
- Stir the blended soup mixture back into the pot with the remaining corn chowder, and mix well to incorporate.
- Serve in bowls, garnish with more corn, and 2-3 Tbsp Chopped fresh chives, and enjoy!
Notes
- Feel free to add some cooked bacon bits as garnish if you like. Or you can even use some shredded Chicken
- Use a waxy potato, like Yukon Gold or red potatoes.
- You don’t have to peel the potatoes.
- If your corn is not as sweet as you’d like, add a dash of honey to the chowder.
- If your corn is super sweet, you can add a little more salt to balance the sweetness.
- Add in some sliced jalapenos for a spicy kick!
- Top with some cheddar cheese for a lovely, cheesy twist.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Why is the sodium so high? Where’s it coming from?
Hi. That is automatically calculated. If you use unsalted butter and stock, it should be lower. I would also recommend using fresh corn kernels.
Recipe never tells when to add water or stock..Just “bring to a boil” . I guess it was when the flour added?
Yes. It goes in right before step 3 after you saute the veggies, and it says to bring it to a boil. You can see it in the video as well. You can use either vegetable broth or just water.
I assume you add the broth/ water with step 3?