Corn Chowder
This creamy corn chowder recipe is loaded with fresh vegetables and sweet corn. A one-pot vegetarian soup that’s perfect for bridging summer and fall. Get the recipe!
Similar recipes include Loaded Baked Gnocchi or Creamy Chicken Noodle Soup.
A Corn Chowder That Bridges Summer and Fall
First of all, thank you for all the kind words about our new baby boy. We’re all doing well and completely smitten. Over the weekend, we hit the local farmer’s market and grabbed a bunch of fresh produce, including sweet corn. That’s what led us to make this corn chowder recipe. It’s the kind of soup that bridges summer and fall, full of fresh vegetables and creamy without being heavy.
Why This Creamy Corn Chowder Recipe Stands Out
- It’s a one-pot vegetarian corn chowder that’s thick and satisfying without any cream, just milk and a flour slurry.
- You can use fresh, frozen, or canned corn, so it works year-round.
- The poblano pepper gives a mild, earthy heat that sets it apart from standard corn chowder.
Key Ingredients for a Flavorful Corn Chowder
- Yukon Gold potatoes. They hold their shape better than russets and give the chowder a creamy texture without falling apart. No need to peel them if you prefer a rustic look.
- Poblano pepper. Adds a mild, earthy heat that’s different from bell pepper. If you can’t find one, use a green bell pepper plus a pinch of cumin.
- Fresh sweet corn. The star. Look for ears with bright green husks and plump kernels. If fresh isn’t available, frozen corn works well; canned corn is fine but drain it first.
Essential Tools for Making Corn Chowder
- A large soup pot or Dutch oven, at least 5 quarts to give everything room to simmer.
- A sharp knife for cutting corn kernels off the cob.
- A medium bowl and whisk for mixing the flour and milk slurry without lumps.
Tips for the Best Corn Chowder Every Time
Don’t throw away the corn cobs after cutting off the kernels. Place them in the pot while the vegetables cook. They release a subtle sweetness into the broth that you won’t get from the kernels alone. Just remember to remove them before serving.
Let the soup simmer for the full 20 to 30 minutes after adding the milk mixture. That time allows the flour to thicken properly and the flavors to meld. If you rush it, the chowder will be thin.
Expert Tips for Perfect Corn Chowder
Cook the onion, garlic, and other vegetables just until tender, about 10 minutes, before adding the milk mixture. Overcooking them at this stage can make them mushy, and they will continue to soften during the 20 to 30 minute simmer. Also, taste for salt and pepper at the end; the potatoes and corn need enough seasoning to shine.
Easy Corn Chowder Variations to Customize
This vegetarian corn chowder is flexible. For a heartier meal, stir in cooked shredded chicken or crumbled bacon after simmering. If you want a dairy-free version, substitute the skim milk with unsweetened oat milk or canned coconut milk; the chowder will be a little less thick but still creamy. To turn up the heat, add a diced jalapeño along with the poblano, or finish with a dash of hot sauce. And if you’re short on time, frozen corn works just as well as fresh; no need to thaw it first.
What to Serve with Corn Chowder
We love serving this corn chowder with warm buttermilk biscuits for dipping. The soft, flaky texture is a great contrast to the creamy soup. A generous sprinkle of shredded cheddar cheese on top adds richness and a salty bite. If you want something lighter, a simple green salad with a tangy vinaigrette works well too.
How to Store Leftover Corn Chowder
Let the chowder cool completely, then transfer it to an airtight container. It will keep in the refrigerator for up to 4 days. The soup will thicken as it sits; stir in a splash of milk or broth when reheating to bring it back to the right consistency.
Can You Freeze Corn Chowder?
Yes, this corn chowder freezes well. Cool it completely, then pour into freezer-safe containers or zip-top bags, leaving about an inch of headroom for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Note that the texture may become slightly grainier after freezing due to the milk and flour, but it will still taste great. Stir well while reheating.
How to Reheat Corn Chowder
Reheat leftover chowder on the stovetop over medium-low heat, stirring occasionally, until hot. If it’s too thick, add a splash of milk or vegetable broth. You can also microwave individual portions in a microwave-safe bowl, covered, for 2 to 3 minutes, stirring halfway through. Avoid boiling, as that can cause the milk to separate.
Corn Chowder FAQs
Why do you simmer the empty corn cobs in the soup?
The cobs contain residual sweetness and corn flavor that infuses the broth as they simmer. It’s a simple trick that adds depth without any extra ingredients. Just be sure to remove them before serving.
Can I make this corn chowder dairy-free?
Yes. Replace the skim milk with unsweetened oat milk or canned coconut milk. The chowder will be slightly less thick but still creamy. Use a dairy-free butter substitute or oil instead of butter.
How can I thicken the chowder if it’s too thin?
If the chowder is thinner than you’d like after the 20-30 minute simmer, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it in. Let it simmer for another 2-3 minutes to thicken. Alternatively, mash some of the potatoes against the side of the pot.
Can I add chicken or bacon to this corn chowder?
Absolutely. For a non-vegetarian version, stir in cooked shredded chicken or crumbled bacon after the chowder has finished simmering. This makes it a heartier meal. Just note that the recipe as written is vegetarian.
Recipe
Corn Chowder
Corn Chowder – This amazing corn chowder soup is loaded with vegetables – onion, celery, carrot, red pepper, Yukon Gold potatoes, poblano pepper, and of course sweet corn.
Ingredients
- 2 tbsp butter
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 ribs celery, chopped
- 1 large carrot, chopped
- 1 red pepper, seeds removed and diced
- 3 tbsp poblano pepper, minced
- 2 Yukon Gold potatoes, washed and diced
- 2 cup vegetable broth
- 3 ears sweet corn, kernels removed, cobs reserved
- 0.333 cup all-purpose flour
- 3.5 cup skim milk
- 0.5 tsp dried thyme
- salt and freshly ground black pepper, to taste
- shredded cheddar cheese, for serving, optional
Instructions
- 1
In a large soup pot, heat the butter over medium heat. Add the onion and garlic, cook for 2-3 minutes. Add the celery, carrot, red pepper, poblano pepper, and potatoes. Add the vegetable broth and empty cobs of corn, if using, and cook until vegetables are tender. This will take about 10 minutes.
- 2
In a medium bowl, whisk together the flour and milk. Pour mixture into the soup pot. Stir. Add in the corn kernels, thyme, salt, and pepper. Let the soup simmer for 20-30 minutes on the stove.
- 3
Remove empty cobs of corn, if using, and ladle the soup into bowls. Garnish with cheddar cheese, if desired.
Nutrition (per serving)
Calorie breakdown
How this was calculated — 11 of 15 ingredients matched
Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.
Open in analyzerKeyword: Boiled, corn, nutFree, soup, vegetarian
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