A slightly sweet, slightly spicy corn chowder that is easy to make and simply delicious. Use frozen corn to make this fabulous corn chowder recipe any time of the year!
Easy Corn Chowder Recipe
This easy corn chowder soup is the perfect comfort food for any time of the year. It’s chock full of vegetables like onion, corn, potatoes, and green bell pepper. In other words, it’s bursting with flavor and just the right amount of heartiness.
If you are looking for a filling, satisfying, inexpensive meal for lunch, or perhaps a dinnertime starter, this homemade corn chowder recipe is it! Made with frozen corn (so you can make this corn chowder all year round), potatoes, and a few assorted vegetables, this is a hearty soup that tastes great and is sure to become one of your favorite recipes.
When Hubby made this the first time oh so many years ago, I turned up my nose to it. Because I always do. LOL The poor man. He may be the World’s Greatest Soup Maker (my grandfather always told him to open a soup restaurant), but his wife gives him a hard time every time he comes up with a new recipe. This recipe is over 10 years old, so I was a bit more diplomatic about it than I am today (ah, young love!), but nevertheless, I was wary. I’d never had corn chowder before!
Oh my, what I was missing!!
This is one tasty, creamy, delicious soup. The basics are corn, cream, and potatoes. I guess that is the basis for most corn chowders. The spices are what make all the difference in this soup and it simply tastes wonderful. This is the best corn soup recipe!
A chowder is a popular type of soup/stew that has been popular for many, many years. The word “chowder” actually comes from the modified original name for the specific dish, which is “chaudière.” This word translates into English as “cauldron,” which is how the dish was originally made – in a large cooking pot. This word comes from French, and coincidentally, French fishermen are said to be the chaps who gave the world chowder. History states that they brought it to Newfoundland, where it ended up in New England, then eventually made it to the rest of the world.
There is no doubt about it that chowder is a favorite across the world. Corn chowder is definitely at the top of the list, along with clam chowder, as far as a specific favorite chowder goes. Some chowder recipes can be complicated and have a lot of steps. All those steps really are not necessary, which is why I whipped up this Easy Corn Chowder recipe and wanted to share it with you. There is no reason a good chowder can’t be enjoyed with little effort put into the cooking process. I promise this recipe won’t turn out like it’s an “easy” version. I know how simpler recipes can often turn out disappointing, but that’s not the case with this recipe.
How to Make Easy Corn Chowder
1. Sauté Vegetables and Seasonings – In a large stockpot, combine all the seasonings, onion, oil, butter, and red bell pepper. Saute for 5-8 minutes or until tender.
2. Add More Ingredients – Add the corn, potatoes, and stock to the pot. Stir, cover, and heat on high until boiling and allow it to boil for about ten minutes.
3. Blend Soup – Remove two cups of potatoes and corn from the soup before using an immersion blender to blend up the rest of the chowder. Add the corn and potatoes back in.
4. Finish Up – Add the cornstarch slowly, consistently stirring, then add in the cream after removing it from the heat.
5. Cool and Serve – Allow the soup to sit for an hour, then reheat, garnish, serve, and enjoy!
Tips and variations for making this easy corn chowder recipe
● Instead of buying chicken stock, make your own sodium-free chicken stock. You can also buy sodium-free chicken bouillon and make your chicken stock according to those directions. It isn’t quite the same, but it will do in a pinch and helps if you prefer vegetarian. I do suggest you make your own though, as it is pretty easy. Or, if you prefer, make your own no sodium vegetable stock/ vegetable broth and use that instead.
● If you would like to learn how to make your own lard, simply click here. Hubby does a very nice job of that, too. My mother (who is a tough critic) was just telling him the other day she’d like more as this is one of her favorite soups.
● You may want to read about Hubby’s Waring Immersion Blender
● This recipe is made with frozen corn. While sweet fresh corn tastes great, this is creamy corn chowder uses frozen corn so it can be made all year. No need to wait for summer corn when local produce is in abundance, no finding bits of corn silk floating in your soup. While there is a certain charm that comes with fresh sweet corn, frozen gives you the sweet corn flavor you desire in a great year-round soup recipe.
● Less Spicy – If you do not like any spice at all, you can remove the crushed red pepper flakes or just reduce the amount. This will not hurt the recipe in the slightest.
● Spicier – If you want even more spice, you can slice up a fresh jalapeno and add it in with the rest of the veggies. You could even drizzle the top with a garnish of hot sauce if desired.
● Make it thicker – If your soup is not thick enough, be sure you have let it sit in order for it to thicken up. If you have and it still seems too thin, simply heat it up and allow it to cook a bit longer in order for the liquid to cook off.
● Thin the chowder – If your chowder is too thick, simply add some more broth or a bit of water. More broth will do well, flavor-wise, which is better than water. I advise waiting until the next day to make the decision on whether to thicken or thin the recipe.
● Add more protein – If you want to add meat to the soup, adding in some cooked chicken breasts, smokey bacon (cook bacon before adding), or cooked hamburger would make for a great addition to the dish.
● This corn chowder recipe freezes beautifully. Just make certain you use freezer grade containers. Hubby buys them in giant packs, and we keep the extras down the basement. Our freezer sometimes looks like a frozen soup factory exploded in it. We freeze soup, stews, leftovers, garden vegetables, etc for later use all year long!
● Keep for up to 3 months. If storing in the fridge, keep up to 5 days in an airtight container.
Easy Corn Chowder Recipe Ingredients:
● 1 TBSP Lard or Cooking Oil
● 2 TBSP Unsalted Butter
● 1 medium Onion, diced small
● ½ tsp Ground Thyme
● ½ large, Red Bell Pepper, diced small
● ½2 tsp Ground Cumin
● 1/8 tsp Turmeric
● 1 pound Frozen Corn
● 1 pound Potatoes (yellow preferred), diced into ½″ cubes
● 3 cups Chicken Stock (low or no sodium)
● Salt, to taste
● Pepper, to taste
● 2 tsp Cornstarch dissolved into 2 TBSP Water
● 1 cup Heavy Cream
● 2 TBSP Fresh Minced Chives OR Scallions OR Red Pepper Flakes
Easy Corn Chowder Recipe Mise en Place:
Easy Corn Chowder Recipe Directions:
1. In a large stockpot, add oil, butter, onion, red bell pepper, thyme, cumin, and turmeric.
2. Saute until the onion and peppers are tender, but not brown – approximately 5-8 minutes.
3. Add corn, potatoes, and stock.
4. Cover, turn heat to high, bring to a boil and allow to boil for 10 minutes.
5. Remove 2 cups of corn and potatoes from the pot. Blend remaining soup with a stick blender.
6. Return reserved 2 cups of corn and potatoes to the pot.
7. Slowly add the corn starch mixture to the soup, stirring constantly.
8. Return to a boil and allow to thicken slightly.
9. Remove from the heat and stir in heavy cream.
10. Allow it to sit at room temperature for an hour.
11. Reheat and sprinkle with chives, scallions, or red pepper flakes before serving.
- 1 TBSP Lard or Cooking Oil
- 2 TBSP Unsalted Butter
- 1 medium Onion, diced small
- ½ tsp Ground Thyme
- ½ large, Red Bell Pepper, diced small
- ½2 tsp Ground Cumin
- 1/8 tsp Turmeric
- 1 pound Frozen Corn
- 1 pound Potatoes (yellow preferred), diced into ½″ cubes
- 3 cups Chicken Stock (low or no sodium)
- Salt, to taste
- Pepper, to taste
- 2 tsp Cornstarch dissolved into 2 TBSP Water
- 1 cup Heavy Cream
- 2 TBSP Fresh Minced Chives OR Scallions OR Red Pepper Flakes
- In a large pot, add oil, butter, onion, red bell pepper, thyme, cumin, and turmeric.
- Saute until the onion and peppers are tender, but not brown – approximately 5-8 minutes.
- Add corn, potatoes, and stock.
- Cover, turn heat to high, bring to a boil and allow to boil for 10 minutes.
- Remove 2 cups of corn and potatoes from the pot. Blend remaining soup with a stick blender.
- Return reserved 2 cups of corn and potatoes to the pot.
- Slowly add the corn starch mixture to the soup, stirring constantly.
- Return to a boil and allow to thicken slightly.
- Remove from the heat and stir in heavy cream.
- Allow the soup to sit at room temperature for an hour.
- Reheat and sprinkle with chives, scallions, or red pepper flakes before serving.
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V VANCASSO Porcelain Bowls Set for Salad Soup Cereal Rice Snack Dinnerware Bowl Set 4-Piece 6oz Porcelain China Ceramic - Blue
Sweese 106.002 Porcelain Fluted Bowl Set - 26 Ounce for Cereal, Soup - Set of 6, Hot Assorted Colors
Le Creuset of America PG9102S4-1616 Soup Bowls (Set of 4), 22 oz/6.25", White
Amount Per Serving: Calories: 413Total Fat: 25gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 61mgSodium: 293mgCarbohydrates: 43gFiber: 4gSugar: 8gProtein: 9g
Note: for exact nutritional information, consult your dietitian. All nutritional information provided is simply a guideline.
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