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Corn Chowder recipe

Corn Chowder recipe

  • Recipes
  • Dish type
  • Soup
  • Vegetable soup
  • Root vegetable soup
  • Potato soup

A simply delicious corn chowder recipe. Serve as a starter for lunch or dinner.

196 people made this

IngredientsMakes: 4 - 6 servings

  • 6 rashers streaky bacon
  • 1 onion, chopped
  • 2 potatoes, peeled and cubed
  • 125ml water
  • 500ml milk
  • 2 1/4 (375g) tins cream style corn
  • 1 1/4 (340g) tins sweetcorn
  • 1/2 teaspoon salt
  • ground black pepper to taste

MethodPrep:10min ›Cook:35min ›Ready in:45min

  1. Fry bacon in a saucepan until crisp; remove bacon, reserving 2 tablespoons drippings. Crumble bacon and set aside.
  2. Saute onion in reserved drippings until tender; add potatoes and water. Cover and simmer 15 to 20 minutes or until potatoes are tender.
  3. Stir in milk, corn, salt and pepper to taste; continue to cook, stirring frequently, until heated through. Sprinkle with crumbled bacon to serve.

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Reviews & ratingsAverage global rating:(193)

Reviews in English (151)

by ONEHIPMOMMY

This was really good. If you want it thicker you can add a few spoons of instant mashed potatoes-it gives it a yummy help. I also used canned evaporated milk and dehydrated chopped onion and it still came out great! Last, I added a bit of chopped parsley for added color right towards the end of cooking.-03 Sep 2002

by MOLSON7

This recipe was definetly easy and it wasn't bad. I won't make it again.I prefer it a little thicker and made with fresh corn.-20 Apr 2001

by Renee Ridgeway

This is a good soup recipe... However, I did use chicken broth in place of water and it required more than the 1/2 cup stated. I probably used about 1 and a half cups. It needed a little bit of salt and LOTS of pepper. Overall, it was quick and easy and quite tasty.-14 Nov 2007


Recipe Summary

  • ½ pound bacon
  • 2 stalks celery, chopped
  • 2 medium (2-1/2" dia)s small onion, diced
  • 2 tablespoons margarine
  • salt to taste
  • ground black pepper to taste
  • 1 (14.75 ounce) can cream-style corn
  • 1 (15.25 ounce) can whole kernel corn
  • 4 cups chicken broth
  • 2 cups milk
  • 6 small potatoes, cubed
  • 2 carrot, (7-1/2")s carrots, chopped
  • 2 tablespoons all-purpose flour

Fry bacon in pan until almost done. Add onions and celery, and saute until lightly browned.

Transfer to a cooking pot. Add cream-style corn, kernel corn, butter, and broth. Add carrots and potatoes. Cook for about 15 minutes.

Mix together flour and a little water to form a paste.

Add milk and flour paste. You might want to add more flour paste, depending on how thick you like your chowder. Simmer for 30 minutes or until you are ready to eat. Add salt and pepper to taste.


Recipe Summary

  • 4 ears sweet corn, husked
  • 3 slices bacon, cut into 1/2-inch pieces
  • 1/2 medium onion, cut into 1/4-inch dice (about 3/4 cup)
  • 1 medium russet potato, peeled and cut into 1/3-inch dice (1 1/2 cups)
  • 1 cup milk
  • 1 sprig fresh thyme
  • Coarse salt

Cut kernels from cobs set aside. Break cobs into thirds, and place in a medium saucepan. Add 3 cups water. Bring to a boil. Reduce to a simmer, and cook for 20 minutes to make a corn stock. Strain, discarding cobs you should have about 2 cups.

Meanwhile, in a medium saucepan, cook bacon over medium heat until crisp, about 10 minutes. Use a slotted spoon to transfer to a small bowl set aside. Pour off all but 1 tablespoon of the bacon fat. To the pan, add the onion, and cook until translucent, about 5 minutes.

Add the potato, corn kernels, 2 cups corn stock, milk, thyme, and 1 teaspoon salt. Bring to a simmer, and cook, partially covered, skimming foam as necessary, until potatoes are tender, about 10 minutes. Taste, and adjust for seasoning. Sprinkle with reserved bacon.


The step of simmering the corn cobs in the milk may seem surprising, but it adds a ton of flavor. You're essentially making a corn broth. After cutting the kernels off the cobs, you can extract more corn essence by "milking" the cobs: run the back side of your knife down the cob to extract the remaining sweet, milky liquid and add this to the chowder along with the cobs in Step 3.

To make it vegetarian, omit the bacon and use 2 tablespoons of butter.

To make it vegan, omit the bacon. Use 2 tablespoons of extra-virgin olive oil, and replace the milk with the plain, unsweetened non-dairy milk of your choice. For a richer soup, use canned coconut milk for part of the non-dairy milk.

To vary the flavors:

  • Add a minced jalapeno to make it spicy.
  • Use more bacon, and instead of simmering the rendered bacon in the chowder, reserve it and add the crumbles just before serving.
  • Add a teaspoon or two of smoked paprika.
  • Use 1/2 teaspoon dried thyme instead of the fresh thyme.
  • Add peeled shrimp during the last few minutes of cooking simmer until firm and pink.
  • Replace some of the milk with half and half or heavy cream to make a richer chowder.
  • Swap the potatoes for sweet potatoes, omit the thyme, add a minced canned chipotle pepper, and garnish with chopped fresh cilantro.

Easy corn chowder ingredients:

  • 1 can corn
  • 1 can cream style corn
  • 1/4 cup butter
  • 1/2 lb potatoes fine diced
  • 1/2 green bell pepper fine diced
  • 2 celery stalks fine diced
  • 2 carrots fine diced
  • 1/2 onion fine diced
  • 1 tbsp minced garlic
  • 1/2 tsp thyme
  • 1 tsp salt
  • 1 bay leaf
  • 6 slices bacon, cut into small pieces
  • 5 cups chicken broth
  • 1 cup cream


Favorite Restaurant Recipe

Preparation time:ꂫout 30 minutes. 12-15 servings

  • 4 ounces of bacon fat or butter
  • 2 1/2 ounces of chopped onions
  • 4 ounces chopped celery
  • 4 ounces flour
  • 6 cups chicken stock
  • 5 1/2 cups creamed corn
  • 10 ounces diced potatoes, about 1/2 inch pieces
  • Salt to taste
  • 1/4 teaspoon white pepper
  • 1 teaspoon Worcestershire sauce
  • 2 1/2 cups hot milk or cream

  • Melt fat or butter in large pot
  • Add onion and celery and cook until onions are transparent
  • Add flour and blend until smooth
  • Add chicken stock and stir well
  • Add corn, potatoes, salt, white pepper and Worcestershire
  • Simmer 1/2 hour or until potatoes are done
  • Remove from direct heat
  • Add hot milk or cream and mix thoroughly

You might also want to garnish with some crispy bacon bits! I do!

Try serving this delicious chowder with either my Cornbread  or Dinner Rolls .

Thank you for your interest in this restaurant chowder recipe. Rest assured, with these restaurant recipes you can cook with confidence and style!

Enjoy this favorite restaurant chowder recipe and the company of those you share it with!


Preparation

Step 1

Cut kernels from cobs and place in a large bowl. Place cobs in a medium pot and add Parmesan rinds, if using, mushroom stems, thyme, bay leaf, 2 tsp. salt, and 8 cups water. Bring to a boil, then reduce heat to medium-low and simmer, stirring occasionally, until broth is fragrant and reduced by half, 40–50 minutes. Strain through a fine-mesh sieve into a medium bowl discard solids and set broth aside.

Step 2

Meanwhile, heat 4 Tbsp. butter in a large heavy pot over medium-high. Add corn kernels, season generously with salt and pepper, and cook, stirring occasionally, until corn is tender and juices have evaporated and browned on the bottom of the pot, 12–15 minutes. Reserve ½ cup corn for serving transfer remaining corn to a medium bowl.

Step 3

Add wine to pot and cook, scraping up browned bits, until liquid is syrupy, about 2 minutes. Scrape into bowl with remaining corn.

Step 4

Heat remaining 1 Tbsp. butter in same pot over medium and cook bacon until golden brown and fat has rendered, about 6 minutes. Add potatoes, shallots, leek, garlic, and chopped mushrooms and cook, stirring occasionally, until vegetables have softened but haven’t taken on any color, 12–15 minutes. Add chiles and cook until fragrant and softened, about 3 minutes. Stir in flour and cook until nutty and fragrant, about 1 minute. Add reserved broth, bring to a boil, and cook, stirring occasionally, until potatoes are fork-tender, 10–15 minutes. Add cream and corn mixture and cook, stirring, until chowder has thickened, 5–10 minutes. Remove from heat and stir in marjoram. Let sit 15 minutes before serving.

Step 5

Divide chowder among bowls. Top with parsley, oyster crackers, and reserved ½ cup corn season with pepper.

How would you rate Creamy Corn Chowder?

Made this once and LOVED it! Do you think subbing with coconut milk would work?

Everyone loved this! I'm in the UK where we have single and double cream instead of heavy and. regular? So I used double cream as I thought that was more like heavy cream, but next time I would definitely replace some with single cream or even (whole) milk. The chowder was very very thick, I could have easily left out the flour - of course, I'm not familiar with "authentic" chowder, perhaps it's supposed to be very thick! Anyway, due to the extreme thickness and creaminess, it felt a little bit like eating pasta sauce with a spoon. but it was tasty! I did need to keep adding some Frank's hot sauce to cut through the richness and sweetness - so, next time, would use less fatty dairy and perhaps replace some of the corn with other veg/more shrooms.

The chiles in the video are quite small. I had about a four inch Fresno that I seeded & used 3/4. Delish but this chowder is hoooottt. Could totally be the chile but just a word to the spice averse.

Sooooo good. This chowder is super flavorful and definitely worth the work. I skipped the mushrooms and marjoram and it was still delicious. I’ll add sliced kielbasa next time for a husband-approved dinner. And some fresh dill on top would be divine.

I love this chowder so much I have to force myself not to hog the entire batch. It speaks to a need I never knew I had and I find I need a word more descriptive than delicious.

So good!! Iɽ recommend making the broth the day before so that you can split up the labor between two days. Iɽ also add the shallot roots/skins to the broth to make it even more delicious and you can get most of the mis en place out of the way before you make the chowder. A perfect recipe for these kinds of days

IT's SO GOOD! Worth the work. Doubled the potato and the bacon, made it perfectly chunky!

Wow, such a delicious and hearty soup! So amazing, will make again. Also added in a couple of pinches of ground Sichuan peppercorns and loved the bit of heat and additional floral notes. This is a soup you can be proud to serve to houseguests on a chilly day.

This is so delicious! I made it today for the first time and made some tweaks from the original recipe: used 8 cups of vegetable broth instead of H2O for the corn cob broth nearly doubled the garlic, bacon, and potato quantity (at boyfriend's request lol) and only used 1 cup of heavy cream. SO YUMMY.

Great recipe! Although there's some prep, the actual cooking isn't too intense. I'm trying to get more into cooking, and my one mishap was overcooking the bacon in too hot of a pan. Round 2 was much more successful. The final product has a great corn taste that isn't too sweet but balanced. I think the Fresno chiles really elevate the dish. I made a full recipe and have easy to reheat leftovers. It's also quite hearty.

SO GOOD. Even until I was almost done, I wasn’t sure. I added salt until it tasted right, cooked until potatoes were soft, rested for 15 minutes. and that’s when the magic happened. This is one of the most flavorful chowders I’ve ever eaten. I substituted jalapeños for fresnos. That’s the only thing I changed from the recipe- it seems like a complicated procedure, but it really does turn out wonderfully. I accidentally reduced my broth too much, so added a bit of chicken stock to make sure I had enough liquid, and that did the trick. I already have plans to make this for friend and family get togethers.

Lots of ingredients and steps but totally worth it. I think of this recipe almost like making ramen - very layered and complex flavors that end up just so rich and flavorful but not too heavy. I couldn’t find Anaheim pepper so I used one small jalapeño which definitely added some heat. I also only used about a cup of cream instead of two.

End of summer meets the beginning of soup season with this one! Flavors were complex yet comforting

yes, this chowder is a bit labor intensive but worth it. Next time I am using my own vegetable stock as a base and making a "Corn Cream" with the cobs to add into the final stage. I found the ɼorn broth' murky and lacking a real contribution. Corn cream: In a medium saucepan over low heat, warm the cream. Add the corn cob, bring to a boil, and remove from the heat. Let the milk infuse on your countertop for 1 hour. Strain the mixture through a chinois into a clean bowl. For the corn, I added a rounded tsp of sugar toward the end of butter cooking which elevated the sweetness just a bit & added a hint of caramelization. As for the marjoram . I may try a blend of basil, chives, and parsley or simply just fresh tarragon at the end as its a classic paired with corn. Definitely using new red potatoes next time (unpeeled) rather than russet. Appreciated the shiitake and Fresno!

I have made this recipe three times now, and while it takes a while, it's not too hard to make. It is SO DELICIOUS. I have eaten it all within 3 days. I have halved the recipe each time as it's just for me and the cooking time decreases a little for each step. Will save this to make for every corn season to come!

Making the broth is so worth it! My first time making corn chowder and it is absolutely delicious. Thank you!


Corn Selection & Preparation Tips

Because great corn is key to making great corn chowder!

Buy fresh corn and use it promptly. Freshly harvested corn has the sweetest, most delicious flavor, and it loses that flavor as time goes on.

How to cut corn off the cob: I find it easiest to just lay the corn down on the cutting board. Slice off a strip of kernels lengthwise with a sharp knife, rotate so the flat side is against the cutting board, and repeat as necessary.

If you can’t find fresh corn or want to save a few minutes: Use frozen corn, which tastes much nicer than canned corn. Rinse off any frost on the kernels first, then add them to the pot as directed.


Chef Jack’s Corn Chowder

Melt 1 stick of butter in a large skillet over medium heat. Add the onion, carrot, celery, and garlic, and saute for 2 minutes. Add the flour and stir to make a roux. Cook until the roux is lightly browned set aside to cool to room temperature.

Meanwhile, combine the corn and chicken stock in a saucepan, and bring to a boil. Simmer for 10 minutes. Pour the boiling stock with the corn (a little at a time) into the skillet with the roux, whisking briskly so it doesn’t lump. Return the skillet to the heat and bring to a boil. The mixture should become very thick.

In a small saucepan, gently heat the half-and-half stir it into the thick corn mixture. Add the nutmeg and salt and pepper to taste. Just before serving, cut the remaining stick of butter into large chunks. Add it to enrich the soup, stirring until the butter melts.


Added by

I love it. Have not made it yet, but have eaten it at an Amish restaurant. I will make it myself.

I have not tried this recipe yet but it seems a lot easier than some of the other Corn Chowder Recipes I have tried in the past! One thing I have added to my Corn Chowder recipes in the past was cut-up cooked chicken, bacon and try some red or green bell pepper chopped up or sliced into strips! I would sautee that with the onions! Using the bacon grease instead of the butter would add more flavor and crunch! I would definitely recommend that and I am going to try making this recipe in a week or two! Thanks!

This recipe was fantastic. Very easy and quick! Its great on a cold night!! I will be making this again:)

Can I use skim milk and if so do I use more flour?

Very nice, hearty soup for a chilly autumn evening. The only change I made was to add some black pepper.

I made this soup tonight and it was very good. I didn't include the corn since it was not listed on the ingredients list (I left it off my shopping list) but I did include some bacon. It came out great! I def will be making it again. It would have been nice if the recipe was written more clearly so there would have been any guess work. examples - corn not listed as ingredient, how much water, when to add the onions and salt.

This is very delicious. Had it for supper tonight. Perfect for 2 people.

Good, quick recipe, except corn is not mentioned in the ingredients list.

No, but the amount is given in the directions

My husband and I both loved this. I added extra salt (1 tsp not enough) and some left over baked ham. Did use onions-just added with celery and potatoes. Also sprinkled some shredded cheese over it in our bowls. Will definitely make again.

this soup was INCREDIBLE. IT was so easy to prepare and just delicious. Very filling and tasty. 5 stars.

I liked this recipe, but I found it did not have enough corn taste. I added vegetarian chicken stock and additional corn. I think next time I will add a can of cream style corn.

When I made this recipe, I didn't use the butter. Instead I fried some bacon (cut up small for garnish) and took 3 Tbs. bacon fat in place of the butter. Then you get the yummy bacon flavor and crunchy bacon bits for topping. This was super. I really loved this recipe.

Just a note about this recipe. I haven't made it yet, but the amount of corn and the when and where are left out of the recipe.

Read the directions. It's listed there. However, the recipe doesn't mention the optional onion (which could either be added with the celery or sauteed in the butter before adding the flour).

Turned out great easy to make and very good comfort food

Amish Corn Potato Chowder - where's the corn? Not listed as an ingreidient.

: Look in the directions, it's listed there. While this is not properly formatted, you should always read the entire recipe before starting for just that reason.

The recipe calls for "cooked corn". would this be whole kernel corn or cream style corn, or does it make a difference. I am ready to cook so will use cream style.

Awesome. Is like getting a peace of Heaven, Truely Delicious! A keeper!

I see that you boil the vegtables but once they are tender, how much water do you use for the soup? (App. how many cups)? I don't see it listed.

Renata - look at the directions. It calls for 2 cups corn. cdkitchen gurus? can that be added to the ingredients list?

The recipe is for "Corn" chowder, yet it does not call for Corn in the ingredients list. How much am I supposed to use?

This recipe is awesome. My fiance and his 6 year-old nephew love it. They even both agree that it is better than Grandma's. L.Ellis Enid, OK

Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.


How To make Potato Leek Corn Chowder

I like to use my dutch oven for this recipe, but any large pot will do. First, melt butter and olive oil. Then, you’ll add leek, celery and bell pepper and cook until vegetables are tender, about 5 minutes, stirring often. Combine milk and flour in a large mason jar with a lid, and shake until fully combined (or whisk together in medium size bowl). Slowly add this mixture to the pot, stirring often. Next, stir in broth, corn, potato, paprika, bay leaves, salt and pepper. Bring to a boil. Reduce heat and simmer for 20-30 minutes or until potato is tender. Take off the heat and mix in parsley and chives. Serve and enjoy!