There’s nothing quite like a warm bowl of chowder to make you feel cozy. If you’re looking for a simple, comforting meal, a good corn chowder recipe is always a hit. I just love how easy it is to make something so delicious.
Today, I’m sharing two fantastic corn chowder options: a classic creamy corn chowder and a hearty chicken corn chowder for when you need a little more substance. You’ll find both recipes here, ready for your kitchen.
Jump to Recipe:
Warm and Creamy Corn Chowder Recipe
This simple corn chowder is a bowl of pure comfort. It’s a classic, easy soup perfect for any day you need a little warmth.
Key Ingredients & Tips for Corn Chowder
- Fresh or Frozen Corn: Fresh corn is wonderful when in season. Frozen corn works just as well and you don’t need to thaw it before adding.
- Creamy Base: Using a mix of milk and a touch of heavy cream makes the chowder rich and smooth without being too heavy.
- Thickening Agent: A small amount of flour or a cornstarch slurry helps give the chowder its classic thick texture.
What You Need for Corn Chowder
- 2 cups corn kernels (fresh or frozen)
- 2 medium potatoes, peeled and diced
- 1 small onion, chopped
- 2 tablespoons butter
- 4 cups chicken or vegetable broth
- 1 cup milk (whole or 2%)
- ½ cup heavy cream
- 2 tablespoons all-purpose flour
- Salt and black pepper to taste
- Fresh parsley or chives for garnish (optional)
⏱️ Time: 30 minutes🍽️ Yields: 4 servings
How to Make Creamy Corn Chowder
Step 1: Prep & Sauté
Chop your onion and dice the potatoes. In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook until it’s soft and clear, which usually takes about 5 minutes.
Step 2: Build the Base
Sprinkle the flour over the softened onions and stir for 1 minute to cook out the raw flour taste. Slowly pour in the chicken or vegetable broth, stirring constantly to prevent lumps. Add the milk and bring the mixture to a gentle simmer.
Step 3: Cook the Veggies
Add the diced potatoes and corn kernels to the pot. Reduce the heat to low, cover, and let it simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
Step 4: Finish and Serve
Stir in the heavy cream and heat through for another 2-3 minutes; do not boil. Season generously with salt and black pepper. Taste and adjust if needed. Serve hot, garnished with fresh parsley or chives if you like.
📝 Final Note on Storage
This corn chowder often tastes even better the next day! Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Hearty Chicken Corn Chowder for a Filling Meal
Add some protein to your favorite corn chowder with this chicken version. It’s a complete meal in a bowl, satisfying and full of good things.
Key Ingredients & Tips for Chicken Corn Chowder
- Use Cooked Chicken: This recipe is great for using up leftover roasted chicken. You can also quickly poach chicken breasts and shred them.
- Optional Bacon: A few strips of crispy bacon add a lovely smoky flavor. Cook it first and use a little of the rendered fat for sautéing.
- Extra Vegetables: Feel free to add other chopped vegetables like bell peppers or celery along with the onions for more color and nutrients.
What You Need for Chicken Corn Chowder
- 2 cups cooked chicken, shredded or diced
- 2 cups corn kernels (fresh or frozen)
- 2 medium potatoes, peeled and diced
- 1 small onion, chopped
- 2 tablespoons butter (or bacon fat if using bacon)
- 4 cups chicken broth
- 1 cup milk (whole or 2%)
- ½ cup heavy cream
- 2 tablespoons all-purpose flour
- Salt and black pepper to taste
- Optional: 2-3 slices bacon, cooked and crumbled
- Fresh chives or cilantro for garnish (optional)
⏱️ Time: 40 minutes🍽️ Yields: 6 servings
How to Make Hearty Chicken Corn Chowder
Step 1: Prepare & Cook Base
If using bacon, cook it in a large pot until crispy. Remove the bacon, crumble it, and set aside. Leave about 2 tablespoons of bacon fat in the pot, or add butter. Add the chopped onion and cook until soft, about 5 minutes.
Step 2: Form the Chowder Base
Sprinkle the flour over the onions and stir for 1 minute. Slowly whisk in the chicken broth, making sure there are no lumps. Stir in the milk and bring the mixture to a gentle simmer.
Step 3: Simmer Vegetables
Add the diced potatoes and corn kernels to the pot. Reduce the heat, cover, and let it simmer for 15-20 minutes, until the potatoes are nice and tender.
Step 4: Combine & Serve
Stir in the cooked chicken and heavy cream. Heat through for another 2-3 minutes, but do not let it boil vigorously. Season with salt and pepper to your liking. Serve hot, garnished with crumbled bacon and fresh chives or cilantro.
📝 Final Note on Flavor
For a little extra zing, a dash of hot sauce or a pinch of smoked paprika can add more depth to your chicken corn chowder.