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This creamy corn chowder recipe highlights the flavor of sweet corn paired with savory vegetables. It’s rich and 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! Salad is the obvious choice when it comes to enjoying summer veggies, but why not go with soup? Thanks to a variety of vegetables, this is a satisfying meal; however, 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 and is great for meal prep! 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.
- It’s budget-friendly! This soup contains a variety of vegetables with no special ingredients required. Additionally, like many soup recipes, this one is forgiving; you can swap out many of the veggies for what you have in your fridge!
Tip: Make Summer Corn Chowder All Year
When corn isn’t in season, instead of fresh corn on the cob you can use about 5 cups of frozen corn (thawed) or canned corn (drained). If you want to roast it, preheat the oven to 425F, oil a baking tray, spread the corn out in an even layer, and roast until it starts to caramelize in spots, about 15 minutes, stirring once halfway through.
Ingredients
Breaking It Down
Ingredients Explained
In this section I explain the ingredients and give substitution ideas where applicable. For the full recipe (including the ingredient amounts), see the recipe card below.
- Fresh corn on the cob – You can use either white or yellow corn on the cob here. And if corn is out of season and you still want to make this summer chowder, you have options! Instead of fresh corn on the cob, you can use about 5 cups of frozen corn (thawed) or canned corn (drained).
- Unsalted butter – We use butter to sweat the vegetables (here sweating refers to the process of softening vegetables over gentle heat to enhance their flavor). Butter adds rich flavor that pairs gorgeously with corn and potato!
- Onion – Onion sautéed in butter provides a rich, aromatic base for our soup.
- Celery – Celery adds savory flavor, but you can skip it if you don’t have it on hand.
- Jalapeño – We add jalapeño for a little kick to balance the sweet corn and creamy broth. Just adding 1 jalapeño isn’t enough to make the soup spicy hot, so feel free to add more to taste. If you don’t have a fresh jalapeños on hand, you can use a little cayenne pepper or crushed red pepper flakes instead.
- Garlic – Fresh garlic adds tons of flavor and aroma.
- Chicken broth – The richness of chicken broth really makes this soup shine, but you can use vegetable broth to keep this soup vegetarian.
- Potatoes – Potato and corn are a match made in heaven in a chowder or creamy soup! I like to use yellow potatoes because they hold their shape well in soup (starchy potatoes – like Russets – tend to disintegrate). However, any type of potatoes you have on hand will be delicious even if the texture is different.
- Red bell pepper – This adds sweet flavor and a pop of color. If you have carrots on hand, you can use 2 large carrots instead of the red bell pepper.
- Salt and black pepper – These pantry-staple seasonings make sure our soup isn’t bland.
- Smoked paprika – Smoked paprika adds a layer of complex smoky flavor to the soup. Another option is to use bacon to add smokiness.
- Heavy whipping cream – We use cream for a rich, silky broth. The natural sweetness of the cream echos the corn’s sweet flavor, and offsets the savory components of this soup.
- Fresh chives – Garnishing with fresh herbs is a great way to brighten slow-cooking dishes like soup. In addition to a pop of green color, chives add a mild onion flavor that beautifully complements the potato and corn here.
Instructions
Roast the 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 – strange, right?!). This starchy liquid will help naturally thicken the soup.
Make 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 jalapeño 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.
Tip: How to Add Protein to Soup
There are a lot of options if you want to bump up the protein in this soup:
- Start with beef bacon (or any type of bacon you like). I find that about 1/4 pound is a good amount. Just cook the bacon until crispy in the same pot before everything else. If you do this, you can omit the butter for sautéing the vegetables.
- Add chopped cooked chicken along with the corn (rotisserie chicken or canned chicken work 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 budget-friendly vegetarian option to bump up the protein!
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, reheat it gently until it’s steaming and starting to bubble around the outside but isn’t boiling.
What to Serve with This Creamy Corn Chowder Recipe
The sky is the limit! Here are a few ideas to make soup a more filling meal:
Frequently Asked Questions
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.
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.
More All-Season Soup Recipes to Make
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Creamy Corn Chowder Recipe
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Ingredients
Roasted Corn:
- 6 ears fresh corn on the cob white or yellow corn (see Notes)
- 1/2 cup water
Soup:
- 3 tablespoons unsalted butter
- 1 large onion diced
- 2 stalks celery diced
- 1 jalapeño de-seeded and minced (or more to taste)
- 3 large cloves garlic crushed
- 5 cups chicken broth or vegetable broth
- 1 pound yellow potatoes cubed
- 1 red bell pepper chopped
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1/8 teaspoon smoked paprika
- 1 cup heavy whipping cream
- 1/4 cup fresh chopped chives
Optional Garnish Ideas:
- Fresh chives
- Sliced jalapeño
- 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 jalapeño 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.
Notes
- 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.
- To Use Frozen Or Canned Corn Instead of Corn on the Cob: When corn isn’t in season, instead of fresh corn on the cob you can use about 5 cups of frozen corn (thawed) or canned corn (drained). If you want to roast it, preheat the oven to 425F, oil a baking tray, spread the corn out in an even layer, and roast until it starts to caramelize in spots, about 15 minutes, stirring once halfway through.
Nutrition
Nutritional information is automatically calculated and should be used as an approximate.
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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 9, 2024.
I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.
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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
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!!
Sweet corn is my family favourite. I ate 2 big ones yesterday for lunch, just plain boiled. My children love sweet corn soup.
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.
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.
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? :)
Wow, roasted corn chowder…must really taste yummie…great idea!
Love roasted corn!!!!This looks creamy, comforting and delicious!!!
I love corn chowder. It’s perfect for summer.
That is an interesting chowder! Very comforting and so enjoyable!
Cheers,
Rosa
fantastic!
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! :)
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!
This looks absolutely delicious. I definitely want to try this sometime… I pretty much love anything involving corn!
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!
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!
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. :)
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
i’m loving your blog already! great pictures and writing. i’m a huge fan of corn soup, this looks incredible!
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!
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.
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
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
You really kicked it up a notch by roasting the corn! I bet the flavors were fantastic.
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!
I never thought of roasting canned corn! What a fabulous idea. :)
Mmmmm I MUST try this! This looks and sounds delicious-I’ve never roasted corn!
Beautiful soup. Love the presentation. A++
Cheers!
I keep meaning to try corn chowder – it looks so good! This time I have saved the recipe and can’t wait to enjoy :)
I love roasted corn – so sweet! It is just perfect with potato. I love how quick this is to put together too.