Easy Corn Chowder
A warm, creamy chowder filled with sweet corn and tender potatoes. This one-pot soup comes together with simple pantry ingredients and is ready in under 40 minutes. Perfect with crusty bread on a cool evening.
For 4 servings
- prep
Prep the vegetables.
1.Peel and dice the potatoes into small 1 cm cubes.2.Finely chop the onion and celery rib.3.Mince the garlic cloves.4.If using fresh corn, cut kernels off the cob. - saute · ~7 min
Sauté the aromatics.
1.Melt butter in a large pot over medium heat.2.Add onion and celery, cook until softened (5-6 min).3.Add garlic and cook until fragrant (30 sec).4.Sprinkle flour over the vegetables and stir constantly for 1 minute to cook the raw taste.TIPDon't let the flour brown — just cook off the raw taste for a creamy texture. - simmer · ~15 min
Simmer the chowder.
1.Gradually pour in water while whisking to prevent lumps.2.Add potatoes, corn, bay leaf, salt and black pepper.3.Bring to a gentle boil, then reduce heat to low.4.Cover and simmer until potatoes are fork-tender (12-15 min). - simmer · ~5 min
Add milk and finish cooking.
1.Remove the bay leaf and discard.2.Stir in the milk and return to a gentle simmer.3.Simmer uncovered for 5 more minutes until slightly thickened. - mix
Blend for a creamier texture.
Use an immersion blender to partially purée the chowder right in the pot. Blend about a third of the soup to release starch from the potatoes for natural creaminess while keeping plenty of whole corn kernels for texture.
TIPDon't over-blend — leaving half the soup chunky is the classic chowder style. - serve
Ladle into bowls and garnish with parsley.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best corn flavor, char the kernels in a dry skillet before adding them to the pot.
- 2Dice the potatoes into uniform 1 cm cubes so they cook evenly and become tender at the same time.
- 3Use whole milk for the creamiest texture — skim or low-fat can make the chowder thin and watery.
- 4Simmer the chowder gently after adding the milk; boiling can cause it to curdle or separate.
- 5When blending, use an immersion blender and pulse just a few times to keep plenty of chunky corn and potato pieces.
- 6Let the chowder rest for 5 minutes after cooking; it thickens further as it cools.
- 7Store leftovers in the fridge for up to 3 days; stir in a splash of milk when reheating to restore creaminess.
Adapt it for your goals.
Smoky bacon corn chowder
Cook 4 strips of chopped bacon before sautéing the aromatics, then use the rendered fat instead of butter. The smoky saltiness adds depth and pairs perfectly with the sweet corn.
vegan corn chowderVegan corn chowder
Replace butter with olive oil and milk with full-fat oat or coconut milk. Use a plant-based butter or extra oil for the roux. The chowder stays creamy and rich without any dairy.
spicy jalapeño corn chowderSpicy jalapeño corn chowder
Add 1-2 diced jalapeños (seeds removed for less heat) along with the onion and celery. A pinch of cayenne pepper at the end adds a warm kick that cuts through the sweetness.
herb and leek corn chowderHerb and leek corn chowder
Swap the onion for 1 large leek (white and light green parts, sliced) and add 1 teaspoon dried thyme with the bay leaf. Finish with fresh dill or chives instead of parsley for a more complex herby note.
Why this is on our healthy list.
Rich in Dietary Fiber
Corn and potatoes both provide fiber that supports healthy digestion and helps you feel full longer.
Natural Source of Vitamin B6
Potatoes contribute B6, which plays a role in brain development and keeping your nervous system healthy.
Low in Saturated Fat
Made with just 2 tablespoons of butter and whole milk, this chowder is lighter than cream-based versions.
Provides Potassium from Potatoes
Potatoes are a good source of potassium, an electrolyte that helps regulate blood pressure and muscle function.
Frequently asked questions
Yes, frozen corn works perfectly. Add it directly from the freezer without thawing; it will warm through during simmering.
