Creamy Corn Chowder

Name: Creamy Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups fresh corn kernels; 2 cups diced potatoes; 1 medium onion, chopped; 2 cloves garlic, minced; 3 cups vegetable broth; 1 cup heavy cream; 2 tablespoons butter; 1 teaspoon smoked paprika; Salt and pepper to taste; Chopped fresh parsley for garnish

Highlighted under: Hearty Home Classics

I love making Creamy Corn Chowder when the weather turns chilly. The combination of fresh corn, hearty potatoes, and rich cream creates a warm and comforting dish that’s perfect for family gatherings or cozy nights in. As I stir this chowder, the delightful aroma fills my kitchen, and it instantly brings a sense of nostalgia. This recipe allows for customization; tossing in extra spices or vegetables is a great way to make it your own. I promise, it will soon be a favorite in your home!

Created by

Lillian Hayes

Last updated on 2026-02-08T06:24:36.529Z

Every time I make this chowder, memories of summers spent at my grandmother’s house come flooding back. We used to pick sweet corn together, and her love for cooking inspired me to recreate this comforting dish. Using fresh corn not only enhances the flavor but also gives a delightful crunch that’s irreplaceable by canned alternatives.

To ensure my chowder has a balanced flavor, I like to sauté onions and garlic in butter before adding the rest of the ingredients. This builds a flavor base that elevates the dish significantly. Plus, the addition of smoked paprika gives the chowder a warm, smoky kick that complements the sweetness of the corn perfectly.

Why You'll Love This Creamy Corn Chowder
Rich and creamy texture that warms your soul
Sweet corn complements the savory flavors beautifully
Easy to make and perfect for family gatherings

Understanding the Ingredients

The base of this Creamy Corn Chowder is made exceptional by the use of fresh corn kernels. Fresh corn contributes a natural sweetness and texture that frozen or canned varieties lack. When selecting corn, look for ears that are plump and firm, with bright green husks. Once you peel back the husk, the kernels should appear glossy and tightly packed. For a quicker option, you could substitute with high-quality frozen corn, but nothing beats the flavor of fresh corn during the harvest season.

The diced potatoes play a crucial role in adding heartiness to the chowder. I prefer using Yukon Gold or red potatoes because they hold their shape well and add a creamy texture once cooked. To achieve the best results, cut the potatoes into small, uniform cubes to ensure even cooking. As the potatoes simmer, they absorb the vegetable broth's flavors, enhancing the overall taste of the chowder.

Smoked paprika is the star spice in this recipe, imparting a wonderful smoky flavor that elevates the chowder. While it provides richness, you can easily adjust the amount according to your taste preferences. If you're looking for a bit of heat, consider adding a pinch of cayenne or swapping in chipotle powder instead for a more intense smokiness.

Perfecting Your Technique

Sautéing the onions and garlic in butter is a technique that sets the foundation for the flavor profile of your chowder. Aim for a medium heat, which helps the aromatics soften without browning too quickly. You want them translucent and fragrant, which typically takes about 5 minutes. This step introduces a depth of flavor that elevates the entire dish, making your chowder taste robust and comforting.

When incorporating the corn and cream, ensure you stir gently to avoid breaking the corn kernels. The cream adds a velvety texture, and cooking it for about 10 minutes allows for the flavors to meld. If you notice your chowder is too thick, you can thin it out with a little vegetable broth or water until you reach your desired consistency. Remember to taste as you go, adjusting the seasoning at this stage for a well-rounded flavor.

For serving, consider pairing your chowder with crusty bread or homemade crackers, which can help scoop up all the delicious goodness. A sprinkle of fresh parsley adds not only a pop of color but also a touch of freshness that contrasts nicely with the rich creaminess of the chowder.

Ingredients

Ingredients:

For the chowder

4 cups fresh corn kernels
2 cups diced potatoes
1 medium onion, chopped
2 cloves garlic, minced
3 cups vegetable broth
1 cup heavy cream
2 tablespoons butter
1 teaspoon smoked paprika
Salt and pepper to taste
Chopped fresh parsley for garnish

Gather all your ingredients beforehand for a smooth cooking process. Enjoy!

Instructions

Instructions:

Sauté the base

In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, sautéing until both are soft and translucent, about 5 minutes.

Add potatoes and broth

Stir in the diced potatoes and add the vegetable broth. Bring to a boil, then reduce heat and let it simmer for about 15 minutes or until the potatoes are tender.

Incorporate corn and cream

Add the fresh corn kernels, heavy cream, and smoked paprika. Cook for an additional 10 minutes, allowing the flavors to meld. Season with salt and pepper to taste.

Serve

Ladle the chowder into bowls, garnish with fresh parsley, and enjoy while hot!

For the best flavor, let your chowder sit for a few minutes after cooking to allow the ingredients to mingle.

Pro Tips

Feel free to add diced bell peppers or carrots to the chowder for added flavor and nutrition. If you prefer a thicker texture, blend a portion of the soup and return it to the pot.

Make-Ahead and Storage Tips

This Creamy Corn Chowder can easily be made ahead of time, making it a convenient option for busy weeknights. You can prepare it fully and store it in an airtight container in the refrigerator for up to three days. When reheating, do so gently over low heat, stirring frequently to prevent sticking or scorching. If you find the chowder has thickened as it cools, you can add a splash of broth or cream to restore its original consistency.

If you’d like to freeze the chowder, it’s best to do so before adding the cream, as this can change the texture upon thawing. Allow the chowder to cool completely before transferring it to freezer-safe containers. This way, you can enjoy the chowder for up to three months. When ready to eat, thaw in the refrigerator overnight and reheat gently on the stove, then stir in the cream just before serving for that luscious finish.

Flavor Variations

One of the joys of this Creamy Corn Chowder is its versatility. You can easily customize it to fit your taste preferences or dietary needs. For a more southwestern flair, consider adding diced jalapeños or green chiles to the sautéed onions and garlic. You can also incorporate cooked bacon or ham for an additional savory note, enhancing the chowder's depth further.

If you'd like to make a vegetarian or vegan version, an easy swap is to use coconut milk or cashew cream instead of heavy cream. For the broth, a rich vegetable stock can provide that essential flavor base. You can experiment with other vegetables as well, such as zucchini or bell peppers, adding them with the corn for a colorful and nutritious twist. The chowder will still maintain its signature creaminess while offering a smarter, plant-based version.

Questions About Recipes

→ Can I use frozen corn instead of fresh?

Yes, frozen corn can be used if fresh is unavailable. Just make sure to add it at the same time you would add the fresh corn.

→ How can I make this chowder vegan?

Substitute heavy cream with coconut milk and use vegan butter. Make sure to use vegetable broth that’s labeled vegan.

→ Can I store leftovers?

Absolutely! Store any leftover chowder in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.

→ What can I serve with this chowder?

This chowder pairs well with crusty bread or a fresh salad for a complete meal.