The Best Corn Chowder Recipe

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This really is the best corn chowder recipe ever! The recipe originally called for 8 ears of fresh corn, but as I got older and realized frozen corn would work, I modified the recipe. I like recipes that are easy for me to make, but they have to taste really good as well.

Here’s the deal, years ago when I was working outside the home, I loved having “soup” parties at my home on the weekend for my neighbors. I would order the bread soup bowls from a restaurant and several quarts of soup to go.

This way my guests could choose from different soups, plus it looked so dang cute in those bowls. The great thing was that I could still get together with friends and family even though I worked all week.

It’s critical we visit with friends and family because it brings us so much joy. And “breaking bread” with them is the best gift of all, right? Let me know if you get together with your family or friends often, I would love to hear.

The last two years have been tough for all of us for a number of reasons, but hopefully, things are getting better now where you live as far as seeing friends and family.

The Best Corn Chowder Recipe

The Best Corn Chowder Recipe

Step One

Gather the ingredients so it’s easier to assemble the soup. You can use any type of potato, but I used gold/yellow small potatoes today. I used one yellow onion and yellow/white sweet frozen corn from Costco. I only used 4 cups of that yummy corn.

Ingredients

Step Two

Cook the onions in the butter using a large saucepan until translucent and cooked through.

Cook the onions

Step Three

Add the flour and make a roux, stirring constantly. This roux is very similar to making Cream Chipped Beef or creamed tuna on biscuits or toast.

Make a Roux

Step Four

While stirring, add 5 cups chicken broth or 5 cups water with one chicken bouillon cube. Increase the heat to bring the mixture to a low to a medium boil.

Add the broth

Step Five

Add corn, potatoes, paprika, sweet basil, salt, and pepper. Simmer until the potatoes are fork-tender. (Approximately 50-60 minutes, depending on the size of potato pieces).

Cook until potatoes are cooked

Step Six

Use a hand mixer or immersion blender to blend the soup until smooth and creamy. This step helps to break down the cooked potato pieces into a much smaller size, making the chowder easier to eat. It also helps to break up the corn kernels so they are easier to chew and digest. It also helps to add the corn flavor to the mixture since you now have the internal part of the kernel adding that special touch.

The Best Corn Chowder Recipe

Step Seven

Add the half & half or cream, heat through. Serve with cooked bacon pieces and chives sprinkled on top of the chowder.

Bacon and Chive

Finished Product

The Best Corn Chowder Recipe

The Best Corn Chowder Recipe

5 from 3 votes
The Best Corn Chowder Recipe
Read More of My Articles  My Homemade Jewelry Cleaner Recipe
Corn Chowder Recipe
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
 
Course: Soup
Cuisine: American
Servings: 6 people
Author: Linda Loosli
Ingredients
  • 8-10 slices of crisp cooked bacon, diced
  • 3 tablespoons butter
  • 1 medium yellow onion, chopped
  • 1/2 cup white flour
  • 5 cups chicken broth or water with one chicken bouillon cube
  • 4 cups frozen sweet corn (thawed) or canned corn
  • 1 pound yellow/gold potatoes, sliced into 1/2-inch pieces
  • 1/4 teaspoon smoked paprika seasoning
  • 1/4 teaspoon sweet basil seasoning
  • salt and pepper to taste
  • 1-1/2 cups half & half or heavy cream (I used heavy cream)
  • 1/2 cup chopped chives
Instructions
  1. Cook the onions in the butter, until translucent and cooked through in a large saucepan. Add the flour and make a roux, stirring constantly. While stirring, add 5 cups chicken broth or 5 cups water with one chicken bouillon cube. Increase the heat to bring the mixture to a low to a medium boil. Add corn, potatoes, paprika, sweet basil, salt, and pepper. Simmer until the potatoes are fork-tender. (Approximately 50-60 minutes depending on the size of potato pieces). Use a hand mixer or immersion blender to blend the soup until smooth and creamy. Add the half & half or cream, heat through. Serve with cooked bacon pieces and chives sprinkled on top of the soup. Serve warm.

Should I Eat Corn for its Health Benefits?

To say that there is a lot of debate whether corn is really good for us is an understatement. Compared to many other fruits and vegetables, it doesn’t provide as many nutrients. Studies have shown that one ear of corn, typically about 90 grams, has only 80 calories and 3 grams of sugar, which is good.

Then there is the non-Gmo issue about corn. I admit, I only eat corn on the cob once a year. Have you tried making Mexican Corn On The Cob?

It is fairly high in carbohydrates at 17 grams, but is very low in fat at 1 gram. There are only 2 grams of fiber but 3 grams of protein. This makes for a decent mixture, but not something that will make for the mainstay of a daily diet.

One thing to keep in mind is that corn is rich in vitamin C, an antioxidant. We all need vitamin C to protect our cells and help to fight off some diseases. There are also other nutrients that strengthen our eyes and ward off cataracts.

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Some advantages of corn are its price, it’s free of any gluten, and there are good portions of fiber and protein. Corn is such a widely found farm commodity that pricing has remained fairly stable over the years, with some upward pressure due to its use in making ethanol-based gasoline.

As long as it’s properly chewed, corn does provide some daily fiber benefits. Otherwise, some people have difficulty digesting corn. Be sure not to use corn as a means to just fill your appetite. Yes, it can be filling, but there are also other alternative foods that are affordable and may provide more nutrients.

How do I store it after it’s made?

Place the corn chowder in an airtight container and it will keep in the refrigerator for 3-4 days.

Can I freeze the cooked corn chowder?

It’s interesting, it freezes well with cream or evaporated milk but not regular milk. So as long as you follow the recipe it should keep in the freezer for about 2-3 months. Thaw in the refrigerator the day before you want to serve it.

What’s the difference between a soup and a chowder?

Soup is typically made with stock or a broth as a base with added vegetables and some meat, or fish. It’s usually not very thick. Now, chowder can have the same ingredients but is more creamy, thick, and hearty.

How can I make my chowder thicker?

If you use heavy cream it will make all the difference. If you only have a light cream, you may want to add one tablespoon of cornstarch before adding it to your chowder to make it thicker.

Does corn chowder have meat in it?

The main ingredients in corn chowder are corn, onion, celery, cream, potatoes, and sometimes squash. Some people add pork, chicken, or fish to their chowders, but it’s fine without any meat. I love bacon with so many things, including this chowder.

What can I serve with it?

  • French Bread
  • Cornbread
  • Dinner Rolls
  • Tossed Salad
  • Spinach Salad
  • Serve it as an Appetizer
  • Grilled Salmon
  • Baked Chicken

Final Word

I hope you try making the best corn chowder recipe soon! Please let me know how your recipe varies or is it very similar? There is something awesome about teaching our kids and grandkids to cook from scratch. May God bless this world. Linda

12 thoughts on “The Best Corn Chowder Recipe

  • September 16, 2021 at 11:42 am
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    Hi Linda! I will have to try this recipe when it finally cools down here. I’m one of those people who only eat soups during cooler weather, so this will have to wait. Besides my kids and grandkids, I have a small group of friends who come over a couple of times a month and we spend the day quilting. I make either a casserole or soup, depending on time of year, and they bring salads, bread, and a dessert. My favorite soups to make are cheeseburger soup and chili. Both go in the crockpot and are ready to eat when we are ready.

    Reply
    • September 16, 2021 at 1:54 pm
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      Hi Paula, oh that cheeseburger soup sounds good! I love getting together with friends and family and making soup! Love it! Linda

      Reply
  • September 16, 2021 at 12:59 pm
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    I was drooling just reading the recipe. I LOVE corn chowder, the creamier, the better. I will definitely make this.

    Oh, I spent this morning planting Contender bush beans in 1/2 of one of my 16×4 raised beds. Tomorrow I’ll plant them in the other half. At only 50 days they should be ready by 11/6 and we don’t usually get frost by then. It’s a gamble but I’ll cover them up if frost threatens.

    Also, I planted 1/2 a bed of Mammoth Melting Snow Peas, a large pot of Pak Choy and more Pak Choy will go in tomorrow. Life is good when the temperature only reaches the 90’s.

    Reply
    • September 16, 2021 at 1:57 pm
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      Hi Ray, you and I like so many of the same recipes, life is good! I just love hearing you plant so many good vegetables! We sold our house so we hopefully will be moving in 30 days. The soil up north is so rich and loamy, I can’t wait to get back there. Your garden is amazing! Linda

      Reply
      • September 16, 2021 at 3:50 pm
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        Linda,
        Congratulations on selling your house and your impending move. I just posted a link to this article on one of the Facebook sites I’ve joined. It’s called Write it, Love it, Share it.

        Reply
        • September 16, 2021 at 6:11 pm
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          Hi Ray, oh you are so kind!!! Thank you, my friend! I will have to check out that Facebook site!! The decluttering is neverending!! LOL! I’m so glad to live with less. Linda

          Reply
  • September 16, 2021 at 3:56 pm
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    5 stars
    Hi Linda:

    I don’t think my family will eat the Corn Chowder. My husband will not eat corn unless it is on the cob because it drives his sugar up the only one I think will eat it is my daughter so I will have to figure out a one person recipe.

    Love
    Jackie

    Reply
    • September 16, 2021 at 6:12 pm
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      Hi Jackie, oh corn on the cob is the best!! Thank you for the 5 stars!! You are awesome! Linda

      Reply
  • September 16, 2021 at 3:58 pm
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    5 stars
    Hi Linda! This does sound yummy. I’ll have to fix me some when I’m feeling better.

    Surgery went good. No complications, and I’m home! Yea! I was in surgery for an hour and a half. Well, I woke up enough in recovery 1 to see what time it was. 8:30. We got home about 1:00. I think I’m doing pretty well so far. Still a tad groggy.

    Thank you and Ray for the good vibes.

    Reply
    • September 16, 2021 at 6:06 pm
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      Hi Deborah, thanks for the 5 stars! I’m so excited to hear your surgery went well! Prayers do work!! Yay!!! Hugs, Linda

      Reply
  • September 28, 2021 at 7:18 am
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    5 stars
    I made this recipe last night for dinner and it was yummy! I did make a few changes . . . I did not puree the soup and it was really good with the corn and potatoes pieces. I used corn I’d frozen from my garden which has smaller kernels. Also I found I was out of cream so I used whole milk instead and it turned out great! Thank you for sharing this recipe Linda!
    Looking forward to having you move back to northern Utah! Are you moving by your daughters?

    Reply
    • September 28, 2021 at 7:35 am
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      Hi Kay, thank you for the 5 stars!! I’m so glad you tried making it! Yes, I’m moving to South Jordan, Utah! We will live with our daughter until our small home is built. I don’t enjoy the snow, but I miss my friends, kids, and grandkids up north. Linda

      Reply

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