Indulging in a bowl of creamy corn chowder feels like pulling a warm, cozy blanket around me on a crisp evening. With tender Yukon Gold potatoes, sweet corn kernels, and a velvety broth, this dish is more than just soup—it’s a memory, a hug, and a moment of comfort all in one. Whether I’m feeding my family or just treating myself, this chowder always delivers comfort in every spoonful.
Why You’ll Love This Recipe
I love how simple and satisfying this recipe is. It’s my go-to whenever I need something hearty but not heavy. Here’s why I keep coming back to it:
It’s quick and easy, perfect for weeknight dinners when time is short.
The creamy texture and sweet corn make every bite feel indulgent.
I can make it with fresh or frozen corn, depending on the season.
It looks as good as it tastes—bright yellow corn and golden potatoes in a creamy base.
It’s endlessly customizable with toppings or add-ins.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 cups fresh or frozen corn kernels
2 medium Yukon Gold potatoes (about 1 pound), diced
1 medium onion, finely chopped
2 stalks celery, chopped
3 cloves garlic, minced
4 cups vegetable or chicken broth
1 cup heavy cream or milk
2 tablespoons olive oil
Salt and pepper to taste
Directions
Step 1: Prep the Vegetables
I start by finely dicing the onion and celery, chopping the potatoes into bite-sized cubes, and mincing the garlic.
Step 2: Sauté the Aromatics
In a large pot, I heat a bit of olive oil over medium heat, then add the onion and celery. I let them cook until they soften, about five minutes, then stir in the garlic for a fragrant minute more.
Step 3: Add the Potatoes and Corn
I add the potatoes and corn, stirring well to combine all the flavors.
Step 4: Simmer with Broth
Next, I pour in enough broth to cover the vegetables and bring it all to a gentle boil. Then I reduce the heat and let it simmer for about 15 minutes, just until the potatoes are fork-tender.
Step 5: Make It Creamy
Once the potatoes are soft, I stir in the heavy cream or milk and let the chowder warm through for another 5 minutes.
Step 6: Serve and Enjoy
I ladle the hot chowder into bowls, sometimes garnishing with fresh herbs. Crusty bread or crackers on the side complete the meal.
Servings and timing
This recipe makes enough for 4 hearty servings. Prep time: 15 minutes Cook time: 30 minutes Total time: 45 minutes
Variations
I like adding crumbled bacon on top for a smoky, savory twist.
A pinch of smoked paprika or cayenne gives it a gentle kick.
For extra flavor, I sometimes use roasted or grilled corn.
I’ve tried stirring in some shredded cheddar cheese for a cheesy finish.
Diced ham is a great addition if I want to make it more filling.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it on the stovetop over low heat, stirring gently so the creamy texture stays smooth. If it thickens too much, I just add a splash of broth or milk.
FAQs
What ingredients are needed for corn chowder?
To make corn chowder, I use corn (fresh or frozen), Yukon Gold potatoes, onion, garlic, celery, broth, and heavy cream or milk. Olive oil, salt, and pepper are my basics for flavor, and sometimes I add herbs or bacon for a boost.
How long does it take to make this corn chowder?
It usually takes me about 15 minutes to prep everything and another 30 minutes to cook, so it’s ready in about 45 minutes from start to finish.
Can I prepare corn chowder in advance?
Absolutely. I often make it a day ahead—it actually tastes better the next day after the flavors settle. I let it cool, store it in the fridge, and reheat gently before serving.
Is corn chowder gluten-free?
Yes, this recipe is naturally gluten-free as long as I use a gluten-free broth and double-check all ingredients. Corn, potatoes, and dairy are safe bets.
What can I serve with corn chowder?
I like to serve it with crusty bread, a side salad, or even a grilled cheese sandwich for something extra cozy.
Conclusion
This creamy corn chowder has a permanent spot in my kitchen rotation. It’s warm, rich, and easy to make, and it never fails to bring a sense of comfort. Whether I’m cooking for myself or sharing with loved ones, it’s always a hit. I love that it’s so adaptable and that I can use whatever I have on hand. It’s more than just a bowl of soup—it’s a little bowl of joy.
Creamy Corn Chowder is a cozy, satisfying soup made with sweet corn, Yukon Gold potatoes, and a rich, velvety broth. It’s a simple, comforting dish perfect for busy weeknights or relaxing weekends.
Total Time:45 minutes
Yield:4 servings
Ingredients
2 cups fresh or frozen corn kernels
2 medium Yukon Gold potatoes (about 1 pound), diced
1 medium onion, finely chopped
2 stalks celery, chopped
3 cloves garlic, minced
4 cups vegetable or chicken broth
1 cup heavy cream or milk
2 tablespoons olive oil
Salt and pepper to taste
Instructions
Dice onion, celery, and potatoes; mince garlic.
Heat olive oil in a large pot over medium heat. Sauté onion and celery for 5 minutes until softened. Stir in garlic and cook for 1 minute.
Add diced potatoes and corn. Stir to combine.
Pour in broth to cover vegetables. Bring to a boil, then reduce heat and simmer for 15 minutes or until potatoes are tender.
Stir in heavy cream or milk. Simmer for another 5 minutes until chowder thickens slightly.
Season with salt and pepper to taste. Serve hot, optionally garnished with fresh herbs.
Notes
Add crumbled bacon or smoked paprika for extra flavor.
Use roasted corn for a smoky twist.
Stir in shredded cheddar for a cheesy version.
Diced ham or chicken can make it more filling.
Serve with crusty bread or a grilled cheese sandwich for a full meal.
