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When the weather starts cooling down, there is nothing better than a big bowl of homemade Creamy Corn Chowder. This easy soup is rich, hearty, and loaded with sweet corn, tender potatoes, and plenty of creamy goodness.

It is the kind of meal that feels warm and comforting without requiring a lot of complicated ingredients or time in the kitchen. Pair it with a loaf of crusty bread, homemade biscuits, or a simple sandwich for an easy lunch or weeknight dinner.

If you have fresh corn hanging around from the summer, this is also a delicious way to use it up. But don't worry if corn season has already passed—frozen or canned corn works great, too!

Why You'll Love This Creamy Corn Chowder

There are so many reasons this soup deserves a spot in your fall and winter dinner rotation.

• Easy to make: Everything comes together in one pot.
• Hearty and filling: Potatoes and corn make this chowder substantial enough for dinner.
• Budget-friendly: It uses simple pantry and refrigerator staples.
• Perfect for leftovers: The flavors are even better after they have had some time to mingle.
• Great for fresh or frozen corn: You can make it any time of year.

Ingredients You'll Need

One of my favorite things about homemade corn chowder is how simple the ingredient list can be. You'll need ingredients such as:

Corn: Fresh corn cut from the cob is fantastic when it is in season. Frozen corn is my favorite easy substitute, but drained canned corn will work as well.

Potatoes: Yukon Gold or Russet potatoes are both good choices. Yukon Gold potatoes hold their shape nicely, while Russets break down a little more and help naturally thicken the soup.

Onion: A diced yellow or sweet onion creates the flavorful base of the chowder.

Garlic: Fresh minced garlic adds another layer of flavor.

Butter: Use butter to sauté the vegetables and give the soup a rich flavor.

Flour: A little all-purpose flour helps thicken the chowder.

Chicken broth: This creates the savory base of the soup. Vegetable broth can be substituted if you prefer.

Heavy cream or half-and-half: This is what gives corn chowder that wonderfully creamy texture.

Seasonings: Salt, black pepper, thyme, and a little smoked paprika are all delicious options.

How to Make Creamy Corn Chowder

Start by melting the butter in a large Dutch oven or soup pot over medium heat. Add the diced onion and cook until it begins to soften.

Add the garlic and cook for another minute, just until fragrant.

Sprinkle the flour over the vegetables and stir everything together. Let the flour cook for about a minute before gradually adding the chicken broth. Stir well so the flour incorporates into the liquid without forming lumps.

Add your diced potatoes, corn, and seasonings.

Bring everything to a gentle boil, then reduce the heat and allow the chowder to simmer until the potatoes are fork-tender.

Once the potatoes are cooked, stir in the heavy cream or half-and-half. Let the soup warm through over low heat, but avoid bringing it to a hard boil after adding the cream.

Taste and adjust the salt and pepper before serving.

The Secret to Extra Creamy Corn Chowder

If you like a thicker chowder, you don't necessarily need to add more flour.

Once the potatoes are tender, remove a couple of cups of the soup and blend it until smooth. Pour the blended mixture back into the pot and stir.

You can also use an immersion blender directly in the pot. Just give the soup a few quick pulses. You still want plenty of whole corn kernels and chunks of potato throughout the chowder.

This gives you that thick, creamy texture while keeping the soup hearty.

Add Bacon for Even More Flavor

Want to take your corn chowder to the next level? Start with bacon!

Cook several slices of chopped bacon directly in your soup pot until crispy. Remove the bacon and place it on a paper towel-lined plate.

Leave a little bacon grease in the pot and use it along with the butter to sauté your onions.

When you're ready to serve the chowder, sprinkle that crispy bacon over each bowl.

Corn, potatoes, creamy broth, and smoky bacon are pretty hard to beat!

Delicious Corn Chowder Toppings

This soup is delicious straight from the pot, but adding toppings makes it even better.

Try topping each bowl with shredded cheddar cheese, crispy bacon, sliced green onions, chopped chives, fresh parsley, cracked black pepper, or an extra sprinkle of smoked paprika.

You could even add a few fresh corn kernels on top during the summer.

What to Serve With Corn Chowder

Because this chowder is already hearty, you don't need much to turn it into a complete meal.

A warm loaf of sourdough bread is probably my favorite thing to serve alongside it. There's nothing better than dipping crusty bread into that creamy broth.

You can also serve it with homemade dinner rolls, cornbread, garlic bread, biscuits, grilled cheese sandwiches, turkey sandwiches, or a simple green salad.

For a soup-and-sandwich lunch, make smaller bowls of chowder and pair them with half of your favorite sandwich.

Can I Use Frozen Corn?

Absolutely!

Frozen corn is actually one of my favorite options for Creamy Corn Chowder because you don't have to wait for fresh corn season. You can generally add frozen corn directly to the soup without thawing it first.

Canned corn works, too. Just drain it well before adding it to the chowder.

During the summer, though, definitely give fresh sweet corn a try. Cut the kernels directly from the cob and add them to the soup.

Make It With Leftover Corn

This recipe for Creamy Corn Chowder is also a great way to use leftover corn on the cob.

Simply slice the cooked kernels from the cob and add them toward the end of the cooking process. Since they're already cooked, they only need enough time to heat through.

It's an easy way to turn yesterday's side dish into tonight's dinner.

How to Store Leftover Creamy Corn Chowder

Allow leftover Creamy Corn chowder to cool before transferring it to an airtight container. Keep it refrigerated and enjoy it within about 3 to 4 days.

Reheat individual servings in the microwave or warm the chowder gently in a saucepan on the stove.

Since this is a cream-based soup, low and slow is best when reheating. High heat can cause dairy-based soups to separate.

If the chowder becomes extra thick in the refrigerator, add a splash of broth or milk while reheating until it reaches your preferred consistency.

Can You Freeze Creamy Corn Chowder?

You can freeze corn chowder, but soups containing potatoes and dairy sometimes change texture after freezing and thawing.

If you're specifically making a batch for the freezer, consider preparing the soup without the cream. Freeze the chowder base, thaw it overnight in the refrigerator, and then add the cream while reheating.

This helps preserve that smooth, creamy texture.

A Cozy Soup for Fall and Winter

There's just something about a big pot of soup simmering on the stove when the weather turns chilly.

This Creamy Corn Chowder is simple enough for a weeknight but cozy enough for a slow weekend dinner at home. Sweet corn, tender potatoes, and a rich, creamy broth come together to make one seriously comforting bowl of soup.

Add plenty of bacon and cheese on top, grab some crusty bread for dipping, and dinner is served.

Whether you're using fresh summer corn, frozen corn from the freezer, or a couple of cans from the pantry, this is an easy homemade soup you'll want to make again and again.

Love soup recipes? Check these out

• Pumpkin Coconut Soup
• Butternut Squash Soup
• Japanese Clear Soup (Copycat Hibachi Onion Soup)