Few dishes capture the cozy warmth of home quite like a steaming bowl of Corn Chowder with Potatoes and Cream. This soup is the very definition of comfort — creamy, hearty, and naturally sweet from fresh or frozen corn. Every spoonful delivers the perfect blend of tender potatoes, savory onions, and rich cream, all swirled together in a luscious broth that hugs you from the inside out.
Corn chowder is a timeless classic, loved for its simplicity and heartiness. Whether enjoyed in the dead of winter or as a summer supper using freshly picked corn, this recipe always hits the spot. It’s the kind of soup that brings family together, fills the kitchen with warmth, and tastes even better the next day.
Why I Love This Recipe
I absolutely love this recipe because it combines humble ingredients into something extraordinary. The sweetness of corn, the creaminess of potatoes, and the silky texture of heavy cream create a bowl of pure satisfaction. It’s a recipe that’s both rustic and elegant — equally perfect for a weekday dinner or a comforting starter at a dinner party.
The other reason I adore this chowder is its versatility — you can make it vegetarian, add bacon or seafood for extra flavor, or even lighten it up with milk or coconut cream. It’s a simple, forgiving recipe that always tastes luxurious.
Why It’s a Must-Try Dish
This Corn Chowder with Potatoes and Cream is a must-try because:
- It’s easy to make with pantry staples.
- It’s comforting, creamy, and filling — the perfect one-pot meal.
- It can be customized endlessly to suit your tastes.
- It tastes even better the next day as the flavors meld together.
This chowder is everything a good soup should be — simple, satisfying, and soul-soothing.
Preparation & Cooking Time
- Preparation Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
- Servings: 6 servings
- Calories: Approximately 320 kcal per serving
Course & Cuisine
- Course: Soup / Main Dish
- Cuisine: American / New England-Inspired
Ingredients
Base Ingredients:
- 4 cups corn kernels (fresh or frozen; about 5 ears of corn)
- 3 medium potatoes, peeled and diced (Yukon Gold or Russet work best)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 4 cups chicken or vegetable broth
- 1 cup heavy cream (or half-and-half for a lighter option)
- 1 cup milk
- Salt and black pepper, to taste
- ¼ teaspoon smoked paprika (optional, for depth)
- ½ teaspoon dried thyme or fresh thyme leaves
Optional Add-Ins:
- 4 strips of bacon, cooked and crumbled (for garnish or added flavor)
- ½ cup chopped celery
- ½ cup diced carrots
- Chopped fresh parsley or chives, for garnish
Cooking Directions
Step-by-Step Preparation Method
Step 1: Sauté the Aromatics
In a large pot or Dutch oven, melt the butter over medium heat. Add diced onion (and celery and carrots, if using). Sauté for 3–4 minutes until the vegetables begin to soften. Add minced garlic and cook for another 30 seconds, just until fragrant.
Step 2: Make the Roux
Sprinkle the flour over the vegetables and stir continuously for 1 minute to form a roux. This helps thicken the chowder later.
Step 3: Add the Broth and Potatoes
Gradually whisk in the broth, stirring to avoid lumps. Add the diced potatoes, thyme, and a pinch of salt and pepper. Bring to a gentle boil, then reduce the heat to low and simmer for about 15–20 minutes, or until the potatoes are tender.
Step 4: Add the Corn and Cream
Stir in the corn kernels and cook for another 5–7 minutes. Then add the milk and heavy cream, stirring to combine. Let the chowder simmer (do not boil) for another 5 minutes to thicken and allow the flavors to meld.
Step 5: Adjust Seasoning
Taste and season with more salt, pepper, and paprika if desired.
Step 6: Blend (Optional)
For a creamier texture, use an immersion blender to partially blend the soup — just a few pulses will create a silky base while leaving chunks of potato and corn for texture.
Step 7: Serve
Ladle into bowls and top with fresh herbs, a sprinkle of paprika, and crumbled bacon if you like.
How to Serve
Serve your Corn Chowder with Potatoes and Cream piping hot with:
- Crusty bread, garlic toast, or cornbread on the side.
- A crisp green salad for a balanced meal.
- A sprinkle of shredded cheddar cheese or chives for extra richness.
It’s perfect as a main course for lunch or dinner or as a starter for special occasions.
Recipe Tips
- Use fresh corn in summer — it gives a sweet, juicy flavor that frozen can’t match.
- Don’t boil after adding the cream — it can curdle. Simmer gently instead.
- Add a splash of hot sauce or cayenne if you like a bit of heat.
- If you prefer a thinner chowder, add more broth or milk at the end.
- The flavors deepen overnight, so it’s a fantastic make-ahead soup.
Recipe Variations
- Bacon Corn Chowder:
Cook bacon first in the pot, remove it, and use the drippings instead of butter for the base. Add the bacon back before serving. - Seafood Corn Chowder:
Add cooked shrimp, crab, or scallops in the last few minutes of simmering for a seafood twist. - Vegetarian Corn Chowder:
Use vegetable broth and skip the bacon. Add extra vegetables like bell peppers or zucchini. - Spicy Corn Chowder:
Add diced jalapeño or a pinch of cayenne for a kick of heat. - Cheesy Corn Chowder:
Stir in ½ cup shredded cheddar cheese or pepper jack at the end for a rich, cheesy version.
Freezing and Storage Time
- Refrigeration:
Store leftovers in an airtight container for up to 4 days. Reheat gently on the stove over low heat. - Freezing:
Because of the dairy, freezing can slightly change the texture. If you plan to freeze, make the soup without cream, then add it fresh when reheating.
Freeze for up to 2 months in freezer-safe containers. - Reheating:
Reheat slowly on the stove, stirring frequently. Add a splash of milk or broth if it’s too thick.
Special Equipment Needed
- Large soup pot or Dutch oven
- Wooden spoon or silicone spatula
- Whisk
- Immersion blender (optional)
- Ladle for serving
Conclusion
This Corn Chowder with Potatoes and Cream is the kind of recipe that warms both the body and the soul. It’s wholesome, comforting, and bursting with natural sweetness and creamy goodness. Whether you make it on a chilly evening or as a special meal for your family, every spoonful brings a taste of home.
It’s simple to make, endlessly adaptable, and a dish that never goes out of style. Serve it with crusty bread and love — and you’ve got a bowl of pure comfort.
Corn Chowder with Potatoes and Cream
Description
Few dishes capture the cozy warmth of home quite like a steaming bowl of Corn Chowder with Potatoes and Cream.
Ingredients
Base Ingredients:
Optional Add-Ins:
Instructions
-
Step 1: Sauté the Aromatics : In a large pot or Dutch oven, melt the butter over medium heat. Add diced onion (and celery and carrots, if using). Sauté for 3–4 minutes until the vegetables begin to soften. Add minced garlic and cook for another 30 seconds, just until fragrant.
-
Step 2: Make the Roux : Sprinkle the flour over the vegetables and stir continuously for 1 minute to form a roux. This helps thicken the chowder later.
-
Step 3: Add the Broth and Potatoes : Gradually whisk in the broth, stirring to avoid lumps. Add the diced potatoes, thyme, and a pinch of salt and pepper. Bring to a gentle boil, then reduce the heat to low and simmer for about 15–20 minutes, or until the potatoes are tender.
-
Step 4: Add the Corn and Cream : Stir in the corn kernels and cook for another 5–7 minutes. Then add the milk and heavy cream, stirring to combine. Let the chowder simmer (do not boil) for another 5 minutes to thicken and allow the flavors to meld.
-
Step 5: Adjust Seasoning : Taste and season with more salt, pepper, and paprika if desired.
-
Step 6: Blend (Optional) : For a creamier texture, use an immersion blender to partially blend the soup — just a few pulses will create a silky base while leaving chunks of potato and corn for texture.
-
Step 7: Serve : Ladle into bowls and top with fresh herbs, a sprinkle of paprika, and crumbled bacon if you like.
