Creamy Corn Chowder
There’s nothing quite like a warm bowl of creamy corn chowder to make you feel cozy from the inside out.
This recipe is my go-to when I want something hearty, comforting, and ridiculously easy to whip up.
Packed with sweet corn, tender potatoes, and a velvety broth, it’s the kind of dish that feels like a hug in a bowl.
Plus, it’s ready in just 30 minutes—because who has time to fuss when you’re hungry?
How to Make It
Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.
1. Sauté the Aromatics
Start by cooking diced onions, celery, and garlic in a large pot with a little butter or oil.
2. Add the Potatoes and Broth
Toss in diced potatoes and pour in the broth. Let everything simmer until the potatoes are tender but not mushy. This is where the magic starts—the potatoes will thicken the chowder as they cook.
3. Blend Some Corn for Creaminess
Here’s my favorite shortcut: blend half the corn with a bit of broth until smooth, then stir it into the pot. This trick gives the chowder its creamy texture without needing heavy cream (though you can add some if you’re feeling indulgent!).
4. Stir in the Remaining Corn and Season
Add the rest of the corn kernels for a pop of sweetness and texture. Season with salt, pepper, and a pinch of smoked paprika for a subtle smoky depth.
5. Finish with a Touch of Cream (Optional)
If you want an extra-rich chowder, stir in a splash of heavy cream or half-and-half at the end. Let it warm through, then serve with a sprinkle of fresh herbs or crispy bacon bits.
Pro Tips
- Use frozen corn for convenience—it’s just as sweet and flavorful as fresh!
- For a smoky twist, add a dash of smoked paprika or a few crumbles of cooked bacon.
- If you’re dairy-free, swap the cream for coconut milk or skip it entirely—the blended corn still makes it creamy!
- Don’t overcook the potatoes—you want them tender but still holding their shape.
Storage
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently on the stovetop, adding a splash of broth or milk to loosen it up if needed.
- This chowder freezes well! Freeze in portion-sized containers for up to 2 months. Thaw overnight in the fridge before reheating.
Creamy Corn Chowder
Description
This creamy corn chowder is a quick and comforting meal that’s perfect for busy weeknights. It’s packed with sweet corn, tender potatoes, and a rich, velvety broth that’s sure to satisfy.
Ingredients
Instructions
Sauté the Aromatics:
In a large pot, melt the butter over medium heat. Add the onion, celery, and garlic, and cook until softened, about 5 minutes.
Add Potatoes and Broth:
Stir in the diced potatoes and broth. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 10-12 minutes.
Blend the Corn:
In a blender, combine 2 cups of corn with 1 cup of the broth from the pot. Blend until smooth, then stir the mixture back into the pot.
Add Remaining Corn:
Stir in the remaining 2 cups of corn kernels. Season with smoked paprika (if using), salt, and pepper.
Finish with Cream:
If desired, stir in the heavy cream and let the chowder warm through. Taste and adjust seasoning as needed.
Serve:
Ladle into bowls and garnish with fresh parsley or chives.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 35g12%
- Dietary Fiber 4g16%
- Protein 6g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- For a thicker chowder, blend more of the corn and potatoes.
- If you don’t have a blender, mash some of the potatoes and corn directly in the pot.
- Add cooked bacon or shredded cheese for extra flavor.
These values are approximate and may vary depending on the specific ingredients and brands used. Always check your ingredient labels for precise nutrition details.
