Creamy Corn Chowder is the kind of cozy soup I make when I want something warm, hearty, and easy to pull together. It combines sweet corn, tender potatoes, cream, and simple aromatics into a rich one-pot meal that feels comforting in every spoonful.
Why You’ll Love This Recipe
I love this recipe because it is simple, filling, and packed with comforting flavor. The sweet corn brings a natural sweetness, while the potatoes make the chowder hearty and satisfying. I also like that everything comes together in one pot, which makes cleanup easier. This chowder works well for a quick weeknight dinner, a cozy lunch, or even a casual meal to serve with bread or a salad.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 tablespoon olive oil
1 small white onion, diced
2 celery ribs, chopped
2 cloves garlic, minced
1 can (11 ounces) corn, drained
1 can (15 ounces) diced potatoes, drained
1 cup heavy cream
3 cups chicken broth, divided
2 tablespoons cornstarch
Salt to taste
Black pepper to taste
¼ cup chopped scallions for serving
Directions
I start by heating the olive oil over medium heat in a large pot or Dutch oven. Then I add the diced onion, celery, and garlic, and cook them for about 5 minutes until they soften and smell fragrant.
Next, I add the corn, diced potatoes, heavy cream, and 2¾ cups of the chicken broth. I bring everything to a boil so the flavors can begin to come together.
After that, I reduce the heat to low and let the chowder simmer for about 10 minutes. This gives the soup time to develop a richer flavor.
In a small bowl, I whisk the remaining ¼ cup of chicken broth with the cornstarch until the mixture is smooth. Then I stir it into the soup and let the chowder simmer for another 3 to 5 minutes, until it thickens nicely.
Finally, I season the chowder with salt and black pepper to taste. I serve it hot and finish each bowl with chopped scallions for a fresh touch.
Servings and timing
I get 4 servings from this recipe, which makes it a great option for a small family meal or a cozy dinner with leftovers.
The prep time is 5 minutes, the cooking time is 20 minutes, and the total time is 25 minutes. Each serving contains about 320 calories.
Variations
I can easily change this chowder depending on what I have in the kitchen. For a richer flavor I sometimes add cooked smoked turkey or chicken on top before serving. When I want more texture I like stirring in extra corn or a handful of shredded cheese. For a little heat I can add a pinch of red pepper flakes or diced jalapeño. If I want to make it a bit lighter I can replace part of the heavy cream with milk although the soup will be less rich.
Storage/Reheating
I store leftover chowder in an airtight container in the refrigerator for up to 3 days. When I reheat it, I warm it gently on the stovetop over low heat, stirring often so the cream stays smooth. I can also reheat it in the microwave in short intervals, stirring between each one. If the soup thickens too much after chilling, I add a small splash of broth or milk to loosen it.
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FAQs
Can I use fresh or frozen corn instead of canned corn?
Yes, I can use fresh or frozen corn instead of canned corn. Fresh corn gives the chowder a sweeter and more natural flavor, while frozen corn is a convenient swap that works very well.
Can I make this chowder vegetarian?
Yes, I can make it vegetarian by replacing the chicken broth with vegetable broth. The soup will still be creamy, flavorful, and satisfying.
How do I make the chowder thicker?
I make the chowder thicker by letting it simmer a little longer after adding the cornstarch mixture. I can also mash some of the potatoes directly in the pot for a thicker texture.
Can I make this soup ahead of time?
Yes, I can make it ahead of time. In fact, I find that the flavor gets even better after the soup sits for a few hours, making it a great make-ahead meal.
What can I serve with creamy corn chowder?
I like serving this chowder with crusty bread, dinner rolls, crackers, or a simple green salad. Those sides make the meal even more comforting and complete.
Conclusion
Creamy Corn Chowder is a simple and satisfying recipe that I can make any time I want a warm, comforting meal. It is rich, creamy, and full of sweet corn and tender potatoes, which makes it both cozy and filling. I like that it uses easy ingredients and comes together quickly in one pot, making it perfect for busy days as well as relaxed family dinners.
📖 Recipe:
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Creamy Corn Chowder
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Halal
Description
A rich and comforting creamy corn chowder made with sweet corn, tender potatoes, and a velvety broth. This easy one-pot soup is perfect for a cozy and satisfying meal.
Ingredients
1 tablespoon olive oil
1 small white onion, diced
2 celery ribs, chopped
2 cloves garlic, minced
1 can (11 ounces) corn, drained
1 can (15 ounces) diced potatoes, drained
1 cup heavy cream
3 cups chicken broth, divided
2 tablespoons cornstarch
Salt to taste
Black pepper to taste
1/4 cup chopped scallions for serving
Instructions
- Heat olive oil over medium heat in a large pot or Dutch oven.
- Add diced onion, celery, and garlic, and cook for about 5 minutes until softened and fragrant.
- Stir in corn, diced potatoes, heavy cream, and 2 3/4 cups of the chicken broth. Bring to a boil.
- Reduce heat to low and simmer for 10 minutes to develop flavor.
- In a small bowl, whisk the remaining 1/4 cup chicken broth with cornstarch until smooth.
- Stir the cornstarch mixture into the soup and simmer for another 3 to 5 minutes until thickened.
- Season with salt and black pepper to taste.
- Serve hot, topped with chopped scallions.
Notes
For a vegetarian version, substitute chicken broth with vegetable broth.
Add cooked smoked turkey or chicken on top for extra flavor.
Use fresh or frozen corn instead of canned if preferred.
For a lighter version, replace part of the heavy cream with milk.
Store leftovers in the refrigerator for up to 3 days and reheat gently.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 55 mg
