Creamy Corn Chowder Soup
During these colder months, Creamy Corn Chowder Soup is the only thing you need simmering away on your stovetop. Hearty enough to be a meal on its own or pair it with crust bread and a salad. It’s creamy, rich and the perfect family style recipe for dinner.
Why you'll love my corn chowder recipe
Easy to make
Simple ingredients you probably already have at home.
Hearty and comforting
Hearty enough for an entrée, main course or side dish.
Delicious leftovers and meal prep
Somehow it gets better overnight!
Ingredients and substitutes
Corn: Using fresh corn and the corn cobs creates a rich, infused broth that deepens the corn flavor but frozen or canned work great too.
Yukon golden potatoes: For the heartiest, creamiest texture, I recommend using Yukon Gold potatoes.
Mirepoix: Mirepoix is a fancy word for aromatics. It includes onions, celery, carrots, garlic and anything that adds extra flavor to a dish.
All-purpose flour: Used to thicken the soup.
Heavy cream and milk: Using heaving whipping cream and milk gives this soup an extra level of creamy consistency.
Fresh dill: Maybe it’s the Romanian in me but we love dill in all ur soups!
For the rest of the ingredients and full recipe, please see the recipe card below!
What kind of potato should I use?
Yukon Gold potatoes give you that buttery finish, while russet red potatoes break down a bit more for a thicker, creamier consistency. You can also use russet potatoes if that’s what you have on hand, though they’ll hold their shape more and give a chunkier finish. One of my other favorite soup recipes is the Lemon Chicken Orzo Soup with homemade Artisan Bread.
How to make Corn Chowder Soup
The section below is a quick overview of how to make this recipe. For full details, see recipe index card below!
Prepare the corn
Remove the silk off the cob. Place the cob upright on a cutting board. Use a knife to slice downward, close to the cob. Rotate the cob and repeat until all the kernels are removed. Skip this step if using frozen or canned corn.
Sauté the Mirepoix
Make the roux
Add potatoes, corn, milk, cream and water
Add the cubed potatoes, corn, creamed corn, corn cobs, milk, heavy cream and water. Cover partially with a lid and bring to a boil for 20-25 minutes.
Remove the cobs and add fresh dill
Use a tong to remove the corn husks. Stir in fresh dill. Taste and adjust with additional salt and pepper. Simmer on low for an additional 15-20 minutes.
Blend for thickness
Remove about 2 cups of the broth – including corn and potatoes along with it. Blend with immersion blender or standard blender. Pour it back into the pot and stir. This helps create natural thickness and creaminess.
Expert tips from my test kitchen
Prep everything before you start cooking
Soups in general cook pretty quickly. Make sure the potatoes and vegetables are washed, cut and ready to go.
What else can I add to my corn chowder soup recipe?
You can add leeks or spinach to increase nutritional value – or mix in your favorite toppings for extra texture and flavor. Anything your heart desires!
Can I add bacon to chowder soup?
Yes, absolutely! Adding bacon is a great way to make this recipe even more hearty and flavorful. Simply brown the bacon in the pot before you cook the mirepoix, then set it aside and stir it back in when you add the heavy cream.
What can I replace the heavy cream with?
If you’re looking for substitutes for heavy whipping cream, here are some options and how they impact the thickness of the soup:
Half and Half
Slightly thinner than heavy cream but still creamy.
Cream cheese
Add thickness and a slight tang. Blend it into the soup for a silky texture.
Coconut milk
Thinner than heavy cream but a great dairy-free option.
How to store and reheat leftover soup
Creamy Corn Chowder Soup tends to thicken as it cools. Store in the refrigerator up to 3 days. The best way to reheat is in a warm in a saucepan over medium heat and add a splash of water to return it to your desired consistency.
I hope this creamy corn chowder soup recipe becomes your go-to recipe this winter! If you have any questions, please let me know in the comments. If you try my recipes and love them, please take a moment to leave a five star review. Thank you for being part of the Bake Cook Repeat community! Don’t forget to follow us on Facebook, Instagram, Pinterest and Subscribe on YouTube.
Creamy Corn Chowder Recipe
Ingredients
For the stock:
- 5 cups water
- 1 cup heavy cream
- 1 cup whole milk
For the corn chowder:
- 4 cups corn kernels, from 4-5 large ears of corn or 3 cans reserve the cob for stock
- 4 medium Yukon gold potatoes, about 1.5 lbs., cut into 1/4" cubes
- 15 ounces / 1 can of creamed corn
- 1 large yellow onion minced
- 2 large carrot, shredded or chopped, about 1 cup
- 2 celery stalks, about 1/2 cup chopped
- 5 garlic cloves or as many as your heart desires minced
- 2 Tablespoons olive oil
- 2 Tablespoons fresh dill, chopped
- 1 teaspoon salt, adjust to taste
- 1/8 teaspoon black pepper
For the roux:
- 2 Tablespoons all-purpose flour
- 2 Tablespoons unsalted butter
Instructions
Prepare the corn
- Remove the silk off the cob. Place the cob upright on a cutting board. Use a knife to slice downward, close to the cob. Rotate the cob and repeat until all the kernels are removed. Reserve the cob for the stock. Do not throw away. Skip this step if using frozen or canned corn.4 cups corn kernels, from 4-5 large ears of corn or 3 cans
Sauté the Mirepoix
- Add olive oil, onions, celery, carrots, garlic, salt and pepper to the same pot. Sauté until softened and fragrant.1 large yellow onion, 2 large carrot, shredded or chopped, about 1 cup, 2 celery stalks, about 1/2 cup, 5 garlic cloves or as many as your heart desires, 2 Tablespoons olive oil, 1/8 teaspoon black pepper, 1 teaspoon salt, adjust to taste
Make the roux
- Sprinkle the flour over the mirepoix and add the butter. Stir to combine and cook for an additional 2 minutes. It will thicken.2 Tablespoons all-purpose flour, 2 Tablespoons unsalted butter
- Wash, peel and cut potatoes into 1/4" cubes.4 medium Yukon gold potatoes, about 1.5 lbs., cut into 1/4" cubes
Add potatoes, corn, milk, cream and water
- Add the potatoes, corn, creamed corn, corn cobs, milk, heavy cream and water. Cover partially with a lid and bring to a boil. Boil on medium-high heat for 22-25 minutes.5 cups water, 1 cup heavy cream, 1 cup whole milk, 15 ounces / 1 can of creamed corn
Simmer
- Use a tong to remove the cobs. Stir in fresh dill. Taste and adjust with additional salt and pepper. Simmer on low for an additional 15-20 minutes. The soup will thicken as it cools.2 Tablespoons fresh dill, chopped
- If you prefer a thinner broth, skip this next step.Remove about 2 cups of the broth - including potatoes that are scooped up along with it. Avoid corn as it is fibrous and doesn't blend well. Blend with immersion blender or standard blender for 30 seconds or so until creamy and less chunky. Add more broth as needed when blending. Pour it back into the pot and stir. This helps create natural thickness and extra creaminess in the soup..
Notes
- Soups in general cook pretty quickly. This soup is very simple but has a long list of ingredients. Make sure the potatoes and vegetables are washed, cut and ready to go.
Nutrition
The provided nutritional value above is an estimate per serving. 100% accuracy is not guarenteed. Please see Nutrition Information Disclaimer in our Privacy Policy.
Nutrition Information Disclaimer
8 Responses
This soup turned out so creamy and delicious. The sweet corn flavor with the potatoes made it so comforting and filling. We all went back for seconds!
Thank you for the lovely review, Lizzy! 🙂
Good corn soup recipe. So easy to follow and good flavor.
Thank you Trisha!
My family was sick last week and I made this soup for them. It was very comforting, rich and full of sweet corn flavor. I enjoyed the way my home smelled like I spent hours in the kitchen. Very hearty ingredients and satisfying. This is comfort food done right.
Thank you! We’re so glad you enjoyed our recipe.
This was perfect for the cold weather we’ve been dealing with. So so good!
Yay! Thank you, Emily. Glad you enjoyed our recipe.