This creamy Corn Chowder recipe highlights the flavor of sweet corn paired with savory vegetables. It’s satisfying without being heavy, and is perfect year-round. You can use corn on the cob in summer, or frozen or canned corn when corn isn’t in season. This soup is naturally gluten free and vegetarian!

I’ve always been an all-year soup eater.
I mean, we don’t stop eating hot foods in the summer in general, right? So I don’t see any reason to not eat soup, lol!
Especially soups that are loaded with seasonal vegetables.
Corn is the star of the show here, but we include a good variety of fresh seasonal vegetables. Of course, you can make this year-round; you don’t need to use corn on the cob! Canned or frozen corn both work well, and you can still roast the kernels if you want.
Also, if you want to bump up the protein, this soup lends itself well to that. Chopped rotisserie chicken or a can of beans are both easy and delicious options, and I give more ideas later in this post.
This makes a delicious light lunch, or for dinner serve it with some crusty bread or a grilled cheese sandwich!
Why You’ll Love This Recipe
- It highlights summer produce…in soup! It’s satisfying thanks to a variety of vegetables, but it’s not heavy and won’t weigh you down.
- Roasting the corn brings out the natural sweetness and a slight nuttiness.
- This recipe is naturally gluten free and easy to keep vegetarian (just use vegetable broth instead of chicken broth).
- It freezes beautifully! You can portion this chowder into single servings in freezer-safe containers and freeze it for up to 6 months. It’s the perfect meal when you have no time to cook!
The Best Summer Corn Chowder
Ingredients
- Unsalted butter
- Onion
- Celery
- Jalapeno
- Garlic
- Chicken or vegetable broth
- Potatoes
- Red bell pepper
- Salt
- Black pepper
- Smoked paprika
- Heavy whipping cream
- Fresh chives
Step-by-Step Instructions
- Preheat the oven to 450F. Shuck the corn and place it on a large baking tray with the water. Roast until it starts to lightly char in spots, about 15 to 20 minutes, flipping the corn cobs once halfway through.
- Cool to room temperature, and then cut the corn off the cobs. Because we’re making soup, after the corn is cut off the cob, carefully scrape the back of your knife along the cob to extract the corn juice (this is called “milking” the corn – strange, right?!).
- Add the butter to a 5-quart pot over medium heat. Once melted, add the onion and celery and cook for 5 minutes, stirring occasionally.
- Stir in the jalapeno and garlic and cook 1 minute more, stirring constantly.
- Add the broth, potato, bell pepper, salt, black pepper, and smoked paprika. Give it a stir, and then bring to a boil. Cover the pot, turn the heat down so it doesn’t boil over, and cook until the potatoes are tender, about 10 minutes.
- Stir in the corn (and any corn juices you extracted), and cook until the corn is warm, about 1 minute.
- Remove from the heat and stir in the cream and chives. Serve with any garnishes you like.
Storage
Store this soup covered in the fridge for up to 3 days. You can reheat it on the stovetop or in the microwave. To avoid the cream curdling, don’t let it come to a boil when reheating.
Corn Chowder FAQs
How Do You Thicken Corn Chowder?
There are quite a few different ways that you can thicken this chowder!
To Thicken it Without Adding Anything:
Use a potato masher to mash 1 or 2 cups of the soup. Alternatively, you can puree 1 or 2 cups of soup in a blender or food processor. The potato will help naturally thicken the soup.
To Thicken it But Keep it Gluten Free:
Whisk together 2 tablespoons cornstarch and 4 tablespoons cold water in a small bowl to make a cornstarch slurry. Add this at the same time that you add the corn.
To Thicken it With Flour:
If you prefer to thicken it with flour, whisk together 3 tablespoons all-purpose flour and 6 tablespoons cold water in a small bowl to make a flour slurry. Add it to the chowder along with the corn.
Do I Have to Roast the Corn for This Soup?
No! You don’t have to roast the corn for this soup, I just love the slight char and sweet, nutty flavor it lends. Alternatively, you could grill the corn if you like.
Or to simplify, you can cut the corn off the cob and add it to the soup at the same time that you add the potato.
How Can I Add Protein?
There are a lot of options if you want to bump up the protein in this soup:
- Start with beef bacon (or use any type of bacon you like). I find that about ¼ pound is a good amount. Just cook the bacon until crispy in the same pot before everything else.
- Add chopped cooked chicken along with the corn (rotisserie chicken works great).
- Go with Italian turkey sausage. Start by browning the sausage along with the onion, and keep the rest of the recipe the same.
- Chopped turkey or beef kielbasa is also delicious! You can add it at the same time as the onion and follow the rest of the recipe as written.
- Add a can of rinsed and drained white beans. This is a great vegetarian option to bump up the protein!
What Should I Serve with Chowder?
The sky is the limit! Here are a few ideas:
- Grilled cheese
- Cornbread
- Red Lobster copycat biscuits
- Savory scones
- No knead bread
More All-Season Soup Recipes to Make
Let's Connect
Did you make this recipe? Please rate it and leave a comment below. You can also tag @anediblemosaic on social media.
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Summer Roasted Corn Chowder Recipe
Ingredients
Roasted Corn:
- 6 ears fresh corn on the cob white or yellow corn
- ½ cup water
Soup:
- 3 tablespoons unsalted butter
- 1 large onion diced
- 2 stalks celery diced
- 1 jalapeno de-seeded and minced
- 3 large cloves garlic crushed
- 5 cups chicken broth or vegetable broth
- 1 pound yellow potatoes cubed
- 1 red bell pepper chopped
- 1 ½ teaspoons salt
- ½ teaspoon black pepper
- ⅛ teaspoon smoked paprika
- 1 cup heavy whipping cream
- ¼ cup fresh chopped chives
Optional Garnish Ideas:
- Fresh chives
- Sliced jalapeno
- Minced red bell pepper
Instructions
For the Roasted Corn:
- Preheat the oven to 450F. Shuck the corn and place it on a large baking tray with the water.
- Roast until it starts to lightly char in spots, about 15 to 20 minutes, flipping the corn cobs once halfway through.
- Cool to room temperature, and then cut the corn off the cobs. Because we’re making soup, after the corn is cut off the cob, carefully scrape the back of your knife along the cob to extract the corn juice (this is called “milking” the corn).
For the Soup:
- Add the butter to a 5-quart pot over medium heat. Once melted, add the onion and celery and cook for 5 minutes, stirring occasionally. Stir in the jalapeno and garlic and cook 1 minute more, stirring constantly.
- Add the broth, potato, bell pepper, salt, black pepper, and smoked paprika. Give it a stir, and then bring to a boil. Cover the pot, turn the heat down so it doesn’t boil over, and cook until the potatoes are tender, about 10 minutes.
- Stir in the corn (and any corn juices you extracted), and cook until the corn is warm, about 1 minute.
- Remove from the heat and stir in the cream and chives.
- Serve with any garnishes you like.
Faith's Tips
- Recipe Yield and Serving Size: This recipe makes about 4 quarts (16 cups) of soup. This is about 8 (2-cup) servings.
- Nutrition Information: The nutritional information for this recipe was calculated without the optional garnishes.
- Milking the Corn: This refers to using your knife to scrape any juices out of the cob. This starchy liquid will help naturally thicken the soup.
- Roasting the Corn: You don’t have to roast the corn for this soup, I just love the slight char and sweet, nutty flavor it lends. Alternatively, you could grill the corn if you like. Or to simplify, you can cut the corn off the cob and add it to the soup at the same time that you add the potato.
- For a Thicker Soup That’s Still Gluten Free: Use a potato masher to mash 1 or 2 cups of the soup. Alternatively, you can puree 1 or 2 cups of soup in a blender or food processor. The potato will help naturally thicken the soup.
Nutrition
This post was first published on An Edible Mosaic on May 16, 2010 as part of my Mother's Day Menu that I made for my mom that year. I updated this post with more information on August 5, 2022.
ingrid says
I'm glad I saw this post..I've been intending to make corn chowder but the recipe I saw didn't call for the corn to be roasted. Great idea! Thanks!
~ingrid
Andrea @ CanYouStayForDinner.com says
This delicious bowlful reminds me so much of my childhood. Being 11. I love the sweet creaminess of it!! Your recipe looks and sounds absolutely wonderful- a sure winner. Yet again, I come to this sight for the drool worthy meals and your incredible creativity. Gosh, I thought the crab stuffed shells were amazing enough...
Excellent job, Faith!!
MaryMoh says
Sweet corn is my family favourite. I ate 2 big ones yesterday for lunch, just plain boiled. My children love sweet corn soup.
chaya says
I absolutely love corn and I love roasted corn even more so this chowder has to be my absolute favorite. Yep, I know, I have to make it first.
Veronica M. says
This is right up my alley! I think I'm in love with you. I love corn chowder but you made it even better by roasting the corn and using mashed potatoes to thicken the soup instead of a lot of heavy cream. LOVE.
Michelle says
Oh my goodness i'd have to make this for my boyfriend if he saw it! hahaha it looks incredible!! Chunky soup is my favorite!
P.s. I'm hostin' a little giveaway for organic preserves! Does strawberry basil jam and blueberry merlot sound good to you? :)
Juliana says
Wow, roasted corn chowder...must really taste yummie...great idea!
Erica says
Love roasted corn!!!!This looks creamy, comforting and delicious!!!
Blond Duck says
I love corn chowder. It's perfect for summer.
Rosa says
That is an interesting chowder! Very comforting and so enjoyable!
Cheers,
Rosa
kalli@fitandfortysomething says
fantastic!
Nicole, RD says
That looks wonderful! #1 fan of all your recipes right here! I can't wait for crab-stuffed shells for lunch today! Yay for leftovers! :)
Chiara says
I had never thought of roasting canned corn... what a great idea! Especially for someone who doesn't have the option of grilling outdoors anymore!
Emily says
This looks absolutely delicious. I definitely want to try this sometime... I pretty much love anything involving corn!
Barbara says
I bet this soup is fabulous, Faith. I love roasted corn...have a wonderful edamame salad I make that roasts both the corm and edamame. It's one of the best salads I've ever had. The roasted corn alone makes me want to try your soup!
deana@lostpastremembered says
Oh goodness, I love the way that corn looks... I think I will have to wait just a little for the fresh ears to do this recipe proud... roasting does make it so intense and good!
grace says
i get giddy with anticipation when i think about the fresh corn that'll soon be popping up. grilled corn on the cob is my absolute favorite, but a hearty chowder will give it a run for its money! lovely bowl, faith. :)
Heavenly Housewife says
This chowder looks creamy and rich. Roasting the corn is a great touch. It must give the dish some great flavour. I have a similar Nigella Lawson recipe bookmarked which I'm waiting to try out (among like a billion others LOL)>
*kisses* HH
Dawn@CocinaSavant says
i'm loving your blog already! great pictures and writing. i'm a huge fan of corn soup, this looks incredible!
Jessie says
What a gorgeous chowder, Faith! I love roasted corn, too, and I always celebrate when it's corn season again. I like how this recipe can use canned corn, so you can make a warm chowder all year round! Great recipe!
Ameena says
The soup looks fantastic, of course, but the roasted corn looks delicious even on its own! I am going to make this for my mom who loves corn chowder. Thanks for the great recipe.
marla {family fresh cooking} says
My kids would love this Roasted Corn soup! I have some corn on the cob in the fridge, I should toss them in a nice hot oven and make some soup. Hope you had a great weekend! xo
Lorraine @ Not Quite Nigella says
As always Faith, you step it up a notch with roasting your corn! I've always made regular nopn roasted corn chowder but next time I'm following your recipe! :D
Reeni says
You really kicked it up a notch by roasting the corn! I bet the flavors were fantastic.
tasteofbeirut says
I was not aware of this technique Faith; it sounds absolutely delicious and I will use it next time with corn, it will add so much more flavor for so little extra effort!
Krista says
I never thought of roasting canned corn! What a fabulous idea. :)
Dawn (HealthySDLiving) says
Mmmmm I MUST try this! This looks and sounds delicious-I've never roasted corn!
Lazaro says
Beautiful soup. Love the presentation. A++
Cheers!
Lucy says
I keep meaning to try corn chowder - it looks so good! This time I have saved the recipe and can't wait to enjoy :)
Jen says
I love roasted corn - so sweet! It is just perfect with potato. I love how quick this is to put together too.