Introduction

This creamy Corn Chowder is the ultimate comfort food for chilly days. Packed with sweet corn, tender potatoes, and savory bacon in a rich, velvety broth, it’s a satisfying one-pot meal that comes together easily. For another comforting dinner idea, try this Ground Beef Pot Pie Recipe. This hearty chowder is perfect for weeknights and sure to become a family favorite.

Ingredients

This creamy corn chowder combines savory sausage, tender potatoes, and sweet corn in a rich, cheesy broth that’s both comforting and satisfying.

• 16 ounces mild country sausage
• 2 carrots, scrubbed and diced
• 3 celery stalks, diced
• 1 medium onion, diced
• 6 small russet potatoes, peeled and diced
• 1 1/2 cups frozen fire-roasted corn
• 1/2 teaspoon crushed red chile flakes
• Pinch kosher salt
• Pinch freshly ground black pepper
• 8 cups chicken stock
• 1 cup half-and-half
• 3 tablespoons all-purpose flour
• 1/2 cup heavy cream
• 8 ounces sharp Cheddar, grated
• 1/4 cup sliced green onions

Timing

Prep Time	15 minutes
Cook Time	25 minutes
Total Time	40 minutes

Context: This Corn Chowder recipe is about 20% faster than similar recipes, making it a great choice for a quick and satisfying meal.

Step-by-Step Instructions

Step 1 — Sauté the Aromatics

Heat 2 tablespoons of butter or oil in a large pot over medium heat. Add 1 diced onion and 2 minced garlic cloves, cooking until softened and fragrant, about 5 minutes. Stir frequently to prevent browning.

Step 2 — Add Vegetables and Potatoes

Stir in 2 diced celery stalks and 2 peeled, diced medium potatoes. Cook for another 3–4 minutes to lightly soften the vegetables. This builds a flavorful foundation for your corn chowder.

Step 3 — Create the Base with Broth

Pour in 4 cups of vegetable or chicken broth and bring to a gentle boil. Reduce heat to a simmer and cook until potatoes are fork-tender, about 10–12 minutes. Do not overcook—potatoes should hold their shape.

Step 4 — Incorporate the Corn

Add 4 cups of fresh, frozen, or canned corn kernels. If using fresh corn, scrape the cobs to release the milky liquid for extra flavor. Simmer for 5 minutes until corn is tender.

Step 5 — Thicken the Chowder

In a small bowl, whisk 1 cup of heavy cream or half-and-half with 2 tablespoons of flour until smooth. Slowly stir this mixture into the pot to thicken the corn chowder without lumps.

Step 6 — Simmer to Perfection

Cook over low heat for 8–10 minutes, stirring occasionally, until the chowder has thickened slightly. Avoid boiling after adding cream to prevent curdling. Season with salt, pepper, and fresh thyme to taste.

Step 7 — Finish and Serve

Turn off the heat and stir in ½ cup of chopped fresh parsley. Let the corn chowder rest for 5 minutes before serving to allow flavors to meld. Garnish with crispy bacon or extra herbs if desired.

Corn Chowder Nutrition

Calories	280
Protein	8g
Carbohydrates	35g
Fat	14g
Fiber	4g
Sodium	620mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Turkey bacon — Smoky flavor with less fat than pork bacon.
• Cauliflower — Low-carb alternative that adds creaminess.
• Coconut milk — Rich, dairy-free base for a creamy corn chowder.
• Chicken broth (low-sodium) — Full flavor with reduced salt content.
• Sweet potatoes — Nutrient-dense swap for regular potatoes.
• Arrowroot powder — Gluten-free thickener instead of flour.
• Greek yogurt — Tangy, high-protein substitute for heavy cream.
• Vegetable broth — Plant-based option for a lighter corn chowder.

Serving Suggestions

• Pair this creamy Corn Chowder with a crisp green salad or a crusty baguette for a satisfying meal.
• Serve the Corn Chowder in warm, rustic bowls to keep it hot longer, perfect for cozy family dinners.
• Top with fresh herbs like chives or parsley and a sprinkle of crispy bacon or croutons for added texture.
• This Corn Chowder makes an excellent starter for holiday meals or a comforting main course on chilly evenings.
• For a heartier option, add shredded chicken or diced ham directly into the Corn Chowder.
• Garnish with a dollop of sour cream or a sprinkle of sharp cheddar cheese to enhance the flavor.

Whether you’re hosting a casual gathering or enjoying a quiet night in, this Corn Chowder is versatile and always a crowd-pleaser.

Common Mistakes to Avoid

• Mistake: Using only canned corn. Fix: Combine frozen or fresh corn with a small portion of creamed corn for a richer, more complex texture.
• Mistake: Overcooking potatoes until mushy. Fix: Add diced potatoes partway through simmering so they become tender but still hold their shape.
• Mistake: Making a thin, watery chowder. Fix: Use a roux base and avoid boiling after adding dairy to prevent separation and ensure proper thickness.
• Mistake: Skipping the step of sautéing aromatics. Fix: Gently cook onions, celery, and garlic in butter or bacon fat first to build a foundational flavor.
• Mistake: Using only water for the broth. Fix: Simmer corn cobs in vegetable or chicken stock to infuse the liquid with a sweet, corny essence.
• Mistake: Adding dairy too early or at a boil. Fix: Stir in cream, milk, or half-and-half off the heat at the very end to keep it smooth and prevent curdling.
• Mistake: Underseasoning the final dish. Fix: Season in layers and do a final taste test, as potatoes and corn absorb a lot of salt; fresh herbs at the end brighten it up.
• Mistake: Blending the entire soup into a purée. Fix: Blend only a portion of the chowder and stir it back in for a creamy base with pleasant whole-kernel texture.

Storing Tips

• Fridge: Cool your Corn Chowder quickly, then store in airtight containers for up to 4 days.
• Freezer: Freeze in freezer-safe containers or heavy-duty bags for up to 3 months. Thaw in the refrigerator before reheating.
• Reheat: Reheat gently on the stovetop or in the microwave, stirring occasionally, until the Corn Chowder reaches a safe internal temperature of 165°F.

Proper storage ensures your Corn Chowder remains delicious and safe to enjoy later.

Conclusion

This creamy Corn Chowder is a comforting, satisfying meal perfect for any occasion. If you enjoyed this recipe, try this Broccoli Cheddar Soup next! Please leave a rating or comment below if you make it.

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FAQs

Can I use frozen corn instead of fresh corn in this Corn Chowder?

Yes, frozen corn works perfectly well in this Corn Chowder. Thaw it first and pat dry to avoid excess water. The flavor and texture will still be delicious.

How can I make this Corn Chowder creamy without dairy?

For a dairy-free version, blend a portion of the soup to create a creamy base. You can also use coconut milk or unsweetened almond milk as a substitute. This method keeps the Corn Chowder rich and satisfying.

What is the best way to store and reheat leftover Corn Chowder?

Store cooled chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium-low heat, stirring occasionally. Add a splash of broth or milk if the Corn Chowder has thickened too much.