corn chowder

This Potato Corn Chowder is a thick, hearty, creamy soup, perfect for cooler days! It's made with smoky bacon, creamy potatoes and sweet corn.

Potato Corn Chowder

bacon (diced)

onion

celery

garlic

salt

thyme

black pepper

chicken broth

potatoes

corn

milk

corn starch

cheese, green onions, bacon bits

In a large soup pot over medium-high heat, cook bacon until browned.

Add onion and celery, cooking and stirring until the onion starts to brown. Add garlic, salt, thyme and pepper and cook 1 minute.

Stir in broth, scraping the bottom of the pot to remove any browned bits.

Add potatoes and corn. Stir, bring to a simmer, and reduce heat to medium.

Cover and cook for 15-20 minutes until potatoes are tender. Reduce heat to low.

Combine milk and corn starch and gradually whisk into soup mixture, a little at a time, until thickened slightly.

Serve as desired.

Make this Southwestern corn chowder for a cozy dinner at home! This vegetarian corn chowder recipe is fresh, wholesome and delicious. Recipe yields 8 cups or 4 generous bowls.

Southwestern Corn Chowder

olive oil

red potatoes,

red onion, chopped

poblano pepper (optional)*, seeds and ribs removed, chopped

red bell pepper, chopped

celery ribs, chopped

salt, divided,

chili powder

garlic, pressed

vegetable broth

water

bay leaf

unsalted butter,

cilantro

crème fraîche

lime juice

black pepper,

In a medium/large Dutch oven or soup pot, warm the olive oil over medium heat until shimmering. Add the corn, potatoes, onion, poblano, bell pepper, celery, ½ teaspoon of the salt, and ½ teaspoon chili powder. Stir to combine. Cook until the onions are tender and translucent, about 7 to 10 minutes, stirring every couple of minutes.

Add the garlic and cook until fragrant, about 30 seconds to 1 minute, while stirring constantly. Add the broth and water and stir to combine. Drop in the bay leaf. 

Bring the mixture to a boil over high heat, then reduce the heat as necessary to maintain a gentle simmer. Simmer for 20 to 25 minutes, stirring occasionally. It&#8217;s not done until the potatoes are fully cooked through and very easily pierced through with a fork. 

Remove the pot from the heat. Using kitchen tongs, remove the bay leaf. Carefully transfer about 3 cups of the soup (about half liquid, half solids) to a blender. Securely fasten the lid and be careful to avoid the hot steam as you blend until completely smooth. Add the butter and blend again.

Pour the mixture back into the pot. Add the cilantro, crème fraîche (see note if using sour cream or Greek yogurt) and lime juice. Stir to combine. Season with the remaining 1/4 teaspoon salt and be generous with the black pepper, to taste. If you&#8217;d like more spice, add up to 1/2 teaspoon more chili powder, to taste. 

Divide the chowder into bowls and top with garnishes of your choice. Leftover chowder will keep well in the refrigerator, covered, for up to 5 days or for several months frozen.

This recipe was delicious! The whole family loved it. I added a teaspoon of smoked paprika and it gave it a little bit of that bacon flavor. I also used Greek yogurt instead of creme fraiche, but I added it to the bowls when they were served instead of adding it to the pot. Thank you for this! A new favorite.

I made the corn chowder for lunch today, using my Instant Pot. We loved it and it's going in our "keeper" file. We've long loved an  organic poblano corn soup we can buy in a box, but this one is its permanent replacement. Thank you!

I love this! I substituted Crema Mexicana table cream for the Creme Fraiche and used 1/2 fresh corn and 1/2 frozen. It was excellent. This is a keeper recipe. Thanks!

Made this tonight with creme fraiche, subbed chicken broth for vegetable broth, and added more chili powder. So amazing! Will definitely be making this again. Bring on all the fall soups!

We just made this for dinner tonight as it's finally feeling like fall here. We absolutely loved it! This one is going into regular rotation.

This corn chowder is delicious!! 
So light and tasty!

I made this last night -- it was delicious!! I omitted both peppers (so my significant other would eat it), left out the sour cream because I didn't have any, and added a little extra chili powder to compensate for not having the spice from the pepper. I loved it and the picky eater did too! Thanks for sharing this great recipe!

Excellent! I can’t believe how creamy it is without any cream. Even my 3 year old liked it ;) Thanks for another great recipe Kate!

Enjoyed the flavors and all the vegetables in this corn chowder! Did add some corn starch slurry at the end to make it even more creamy/gravy like after using 1/4 cup of sour cream. May have been more creamy with your other ingredient option. 

Thanks!

Made this tonight. Omitted the sour cream/creme freche altogether. Sooo good!!! And so easy to make!!

Hi Kate, I continue to love your site and appreciate how much you have helped me build my range of recipes as a vegetarian. 
I am making this now and wanted to know for the future, when you say to simmer it for 20-25 min does that mean with a lid or open? I hope that isn’t too obvious of a question! So far it smells great thanks!

It was one of the best soups I have ever made! Loved it!! I even sent a couple of friends messages telling them I would make it for them because I think they will be very impressed. Thanks for sharing and for the clarification :)

Once again- this recipe was a winner; we love it.  We are long past the fresh corn season in Idaho and instead I used a good quality frozen corn. I did  not change a thing except maybe to make more next time ;)  Thank you for introducing me to crème fraîche and 
thank you for the many good meals.

I made this for last night's dinner (and tonight's dinner and probably several lunches this week - it makes a lot!). It was very tasty. I love your soups, Kate, so definitely had to give this one a go. I made several taste adjustments at the end (more salt, chili powder, and added some smoked paprika) to make a perfect bowl. Thanks and hope to see more soup recipes this fall/winter!

So good! Add smoked paprika to get a deeper bacon-y flavor. I'll be making this all winter long!

I made this soup and it was outstanding. I tripled the chili powder and doubled the lime juice. I also used 2% Greek yogurt in place of the creme fraiche, stirring it into a small amount of broth first, as suggested.  It was delicious.

Excellent recipe. I have not had one recipe from your blog that I did not thoroughly enjoy. 

I like vegetarian food, but what's more impressive is I cook for die hard carnivores and even they love your recipes. 

Thanks for all of the excellent meals I've had.

This recipe is such a winner and the perfect Fall meal. I was thinking the blending step was unnecessary, but I did it and it was so worth it. Turned it right into a chowder! The flavors are delicious and all it needs is a little side of bread for a satisfying, delicious dinner. Can't wait to have the leftovers for lunch tomorrow ;)

Made this tonight using the sour cream option and it was great! I did end up adding the extra 1/2 tsp chili powder you recommended for more spice. The recipe is definitely a keeper!

oh my, you've done it again! Just made this for the first (but certainly not the last) time and I was blown away. 

I followed the recipe closely. I added carrot since I had some that needed to get used up, and that was a welcome addition. I also used an immersion blender to blend the soup which worked totally fine, and definitely gasped in awe when I added the blended mixture back into the pot (so cool!). Opted not to use poblano as I'm not a hot pepper person and didn't want to ruin the soup for myself, so I increased the amount of chili powder as I went. It turned out so, so good! Absolutely fantastic. 

I was definitely in a rut with making the same few recipes (the majority from here!) and this was such a welcome change. Definitely adding it to my rotation. Thank you for creating such flavorful, interesting, and comforting recipes!!

This fresh corn chowder recipe is loaded with summer produce at its peak of freshness. This is a crowd-pleasing chowder that is perfect for entertaining on cool summer nights.

Corn Chowder Recipe

heavy cream

corn kernels (from 4-5 ears corn) (reserve cobs

oz (4 slices) bacon, chopped

onion (finely diced (1 1/2 cup))

carrot

celery (finely diced (1 cup))

lb Yukon potatoes (3 medium, peeled and

sea salt (or

tsp black pepper

cayenne pepper (or

Tbsp Chives (chopped, to garnish)

Cut the kernels from the cobs and set kernels aside for making chowder.* Place the bare cobs in a stockpot.&nbsp;&nbsp;

Add 4 cups broth, 1 1/2 cups milk, and 1 cup cream to pot. Bring to a boil then reduce heat and simmer un-covered 20 minutes while making the chowder. Use tongs to remove and discard cobs before using corn stock in step 3.&nbsp;

How to Make Corn Stock:

Place a 5 Qt dutch oven over medium/high heat. Add chopped bacon and cook stirring occasionally until browned. Remove bacon bits with a slotted spoon and set aside.

In the same pot, add chopped onion, celery and carrot to the bacon fat and cook uncovered, stirring occasionally, until onion is soft (7-8 min).

Add sliced potatoes, 4 cups corn kernels, 2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp cayenne pepper. Pour corn stock into the pot, bring to a light boil then simmer uncovered 10-15 minutes or until potatoes are tender. Season with salt and pepper to taste**. Ladle into bowls and garnish with reserved bacon and chopped chives.

How to Make Corn Chowder:

https://content.jwplatform.com/videos/trIi3Ieg.mp4

Fresh Corn Chowder recipe loaded with summer produce at its peak of freshness. This is a crowd-pleasing chowder that is perfect for entertaining on cool summer nights and would make a great addition to your Labor Day Menu.

Corn Chowder. Thick and creamy, this hearty corn chowder is loaded with chunks of potato, ham, and tons of flavor! This soup is easy enough to make as a weeknight meal, and best of all can be made with fresh, frozen, or even canned corn, making it perfect all year round!

Corn Chowder

butter

onion (diced)

garlic (minced)

tbsp all purpose flour

corn (frozen

lb gold potatoes (diced 1/2 inch cubes)

tsp salt

¼ tsp ground black pepper

paprika

chicken broth (unsalted)

half and half ((or milk of preference))

In a large dutch oven or pot, melt the butter over medium heat.

Add the diced onion and cook until softened and translucent. Add the garlic and cook an additional 30 seconds.

Stir in the flour to make a thick paste. Allow this to cook for about 1-2 minutes, just to cook the flour.

Stir in the salt, pepper, and paprika. Pour in the chicken stock. Stir to combine.

Add the diced potatoes. Cook for about 10-15 minutes over medium heat.

Add in the corn and continue to cook for another 10 minutes, until corn is heated through and the potatoes are fork tender.

Turn off the heat and using an immersion blender blend up the soup to desired consistency. I prefer to leave some chunks of corn and potato in mine. The more you blend the thicker the soup will be. If you don&#x27;t have an immersion blender, you can remove about half of the soup carefully and blend in a blender or food processor. Then return to the pot.

After soup is blended, add in the ham. I prefer giving my ham a quick sear in a separate pan over medium high heat for about 5 minutes before adding to the soup. This is completely optional. If you skip this step, turn the heat back on the soup and let the soup cook longer to make sure the ham is warmed through.

Add in the half and half. Stir to combine.

Serve soup warm with a garnish of fresh chives, or parsley and a dash of fresh ground pepper.

https://embed.mediavine.com/videos/a2f6b6dt85coqg9vgkbt

This Crockpot Corn Chowder with Ham and Potato is the perfect dinner for any occasion. Great for anything from a weeknight meal to an Easter recipe, this hearty combination of Ham and Potato and Corn mixed with vegetables will be a family favorite. This is a great recipe to make for during Easter or to use with all that leftover ham after the family has left!

Crockpot Corn Chowder with Ham and Potato

diced potatoes, about 4 large potatoes

carrot diced

pepper

½ cups half and half or milk

Cheddar Cheese for Topping (Optional)

In a slow cooker combine potatoes, ham, corn, onion, celery, carrots garlic, thyme, salt and pepper. Stir well.

Cook over low heat for 8 hours or high heat for 6 hours.

With one hour left to go in the cooking process, take a potato masher and mash the potatoes until most of them are broken up giving the soup a nice thick consistency. You can take a couple of spoonfuls of potatoes out of the slow cooker before you do this with a slotted spoon so that there are some nice big chunks left. Then stir in your milk or half and half and allow to finish cooking.

Top with cheddar cheese and enjoy!

This seafood chowder is a delicious, creamy soup filled with shrimp, scallops and fish.

Creamy Seafood Chowder

bay seasoning

flour

carrot (sliced)

broth (seafood

white wine

fish

oz scallops

shrimp

chopped clams (canned, drained)

parsley

Cook onion in butter until tender. Add flour, Old Bay seasoning and thyme and cook 2-3 minutes.

Add carrot, celery, potato, corn, broth and wine &amp; bring to a boil. Reduce heat and simmer 10 minutes.

Stir in seafood and cream. Cook until fish is fully cooked and flaky and potatoes are tender, about 8-10 minutes.

Stir in parsley and season with salt and pepper to taste.

This Summer Corn Chowder is creamy, comforting and full of flavor. Made with bacon, garlic and cheese it's pretty hard to resist and can be enjoyed all summer long! Serve in big bowls with a side of crusty bread.

Summer Corn Chowder

sweet yellow corn, (husked and silks removed and kernels cut from cob)

Tbsp butter

yellow onion chopped ((1 1/2 cups))

all-purpose flour

garlic, (minced)

water (or low-sodium chicken broth)

Salt and black pepper

half and half

Tbsp honey

chives

Shredded cheddar cheese, (for serving (optional))

Melt butter in a large pot over medium heat. Add the onion and bacon and cook, stirring frequently, until onion has softened and just starting to brown around edges, about 8 - 10 minutes. Add in the flour and garlic and cook 1 1/2 minutes. While whisking, slowly pour in 5 cups water or broth.

Bring mixture to a boil, stirring constantly, then stir in corn kernels and potatoes. Add in thyme and bay leaf and season with salt and pepper to taste. Bring to a light boil, then reduce heat to medium-low and allow to simmer, stirring occasionally, until potatoes are tender, about 20 minutes.

Remove bay leave then transfer 2 1/2 cups of the chowder to a blender and blend until smooth. Stir the mixture back into the pot then stir in half and half and honey. Sprinkle each serving with chives and optional cheddar.

Creamy Corn Chowder is a meal in itself, the perfect side or the perfect start to dinner.

bacon

celery (sliced)

potato

corn (fresh

Cook bacon until crisp. Set aside reserving drippings.

Saute onion and celery over medium heat until tender, about 5 minutes.

Add potato, thyme, bay leaf, pepper and chicken broth. Bring to a boil, reduce heat, cover and let simmer 8 minutes or until potatoes are tender.

Add corn and simmer an additional 2-3 minutes for fresh corn, 5-6 for frozen corn.

Whisk together milk and cream. Add into soup mixture and bring to a boil while stirring. Simmer 2 minutes to thicken. Remove 2-3 cups soup and blend. Stir blended mixture back into the soup.

Remove from heat and stir in half of the bacon. Garnish with remaining bacon and green onions if desired.

Slow Cooker Chicken Corn Chowder

chicken breasts

Tbsp. butter, ghee,

lb. red potatoes,

carrots,

celery ribs, sliced

yellow onion, diced

garlic,

chicken broth (or homemade bone broth)

potato starch to thicken, optional (may substitute corn starch

½ cup heavy cream*

crisp-cooked bacon, crumbled

thyme parsley

Place the chicken, potatoes, carrots, celery, onions, garlic, and corn in the slow cooker.

Add broth, thyme, parsley, pepper, and salt. Stir well.

Place lid on the slow cooker and cook on LOW setting for 7-8 hours (or 4 hours on HIGH).

Just before serving, remove the lid. Mix potato starch with ⅓ cup water. Stir into hot soup until thickened slightly.

Turn off the heat. Stir in cream and bacon. Taste and adjust seasonings as needed. Garnish with fresh thyme and parsley, if desired.

Select &#8216;Saute&#8217; function. Add 1 Tbsp. fat/oil to the pot. When the pot is hot, add onions, celery, and carrots and cook, stirring occasionally, for 5-6 minutes or until onions just start to soften.

Stir in garlic and cook an additional 30 seconds.

Add chicken, potatoes, corn, broth, thyme, parsley, pepper, and salt. Stir well.

Lock lid into place and set the vent valve to the &#8216;sealing&#8217; position.

Cook at high pressure for 15 minutes. Allow 5 minutes of natural pressure release before flipping the vent valve to the &#8216;venting&#8217; position to release residual steam.

Mix potato starch with ⅓ cup water. Stir into hot soup until thickened slightly.

Turn off the heat. Stir in cream and bacon. Taste and adjust seasonings as needed.

Instant Pot Directions:

Just made this in the instant pot (16 minutes) and it turned out fabulous!!

This was so delicious! Easy to prep and so so tasty! My husband was skeptical because he is not a fan of corn, but he was hooked by the end of his bowl!! I was going to serve these with the gluten free cheddar biscuits, but ran out of time to make them. Next time!! :)

Delicious! New family favorite. Thank you.

Easy to make and delicious.  I put everything frozen in my instant pot (except the cream).  Everybody in my family loved it.  Even my picky teen son.  Thank you!

https://content.jwplatform.com/videos/YzRMNLw2.mp4

Don’t wait for the weekend to make this ultra-creamy, ultra-comforting Slow Cooker Chicken Corn Chowder!

One pot and 30 minutes is all you will need to make this delicious and hearty, quick-cooking chowder, loaded with turkey and corn.

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