I like making this creamy corn chowder when I want a warm, comforting meal that feels homemade and satisfying. The texture is smooth and rich, while the corn and potatoes add just the right amount of sweetness and heartiness. This is one of those recipes I enjoy cooking slowly and serving hot straight from the pot.
Why You’ll Love This Recipe
I love this recipe because it’s simple, cozy, and made with basic ingredients I usually already have. The flavors are mild but comforting, and the chowder feels filling without being heavy. I also enjoy how easy it is to customize with spices or small additions depending on my mood.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 tablespoon butter
1 small onion, diced
2 cloves garlic, minced
2 cups potatoes, peeled and diced
3 cups corn kernels, fresh or frozen
3 cups chicken broth
1 cup heavy cream
1 cup milk
1/2 teaspoon salt, adjusted to taste
1/2 teaspoon black pepper
1/4 teaspoon paprika, optional
1/4 teaspoon dried thyme, optional
Directions
I begin by melting the butter in a large pot over medium heat. Once melted, I add the diced onion and cook it until it becomes soft and translucent. I then add the minced garlic and stir for about a minute until fragrant.
Next, I add the diced potatoes and corn kernels, followed by the chicken broth. I bring everything to a gentle boil, then reduce the heat and let it simmer until the potatoes are tender. Once the potatoes are fully cooked, I stir in the heavy cream, milk, salt, pepper, paprika, and thyme. I let the chowder heat through gently, making sure it doesn’t boil, and then remove it from the heat.
Servings And Timing
I usually get about 4 servings from this recipe. Preparation takes me around 10 minutes, and the cooking time is about 30 minutes, making the total time approximately 40 minutes.
Variations
I sometimes blend a portion of the chowder to make it thicker and creamier while keeping some chunks for texture. When I want a lighter version, I replace the heavy cream with additional milk. I also enjoy adding shredded cheese or a pinch of cayenne pepper for extra flavor.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm the chowder slowly on the stove over low heat, stirring often. If it thickens too much, I add a little milk or broth to reach the desired consistency.
FAQs
Can I make this chowder vegetarian?
I make it vegetarian by using vegetable broth instead of chicken broth.
Can I use frozen corn?
I often use frozen corn, and I add it directly to the pot without thawing.
How can I thicken the chowder?
I thicken it by simmering it a bit longer or mashing some of the potatoes in the pot.
Can I freeze this chowder?
I usually don’t freeze it because dairy-based soups can change texture, but it can be frozen if needed.
What can I serve with creamy corn chowder?
I like serving it with crusty bread, dinner rolls, or a simple side salad.
Conclusion
I enjoy coming back to this creamy corn chowder because it’s easy to make, comforting, and perfect for a cozy meal. It’s a recipe I rely on when I want something warm and satisfying without spending too much time in the kitchen.
This Creamy Corn Chowder is a warm and cozy soup made with sweet corn, tender potatoes, and a creamy broth. It’s simple to prepare, comforting, and perfect for chilly evenings or a satisfying lunch.
Ingredients
1 tablespoon butter
1 small onion, diced
2 cloves garlic, minced
2 cups potatoes, peeled and diced
3 cups corn kernels (fresh or frozen)
3 cups chicken broth
1 cup heavy cream
1 cup milk
1/2 teaspoon salt, adjusted to taste
1/2 teaspoon black pepper
1/4 teaspoon paprika (optional)
1/4 teaspoon dried thyme (optional)
Instructions
In a large pot, melt the butter over medium heat.
Add the diced onion and cook until soft and translucent, about 4–5 minutes.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the diced potatoes and corn, then pour in the chicken broth.
Bring to a gentle boil, reduce heat, and simmer until potatoes are tender, about 15–20 minutes.
Stir in the heavy cream, milk, salt, pepper, paprika, and thyme.
Simmer gently for a few more minutes to heat through, without boiling.
Adjust seasoning to taste and serve warm.
Notes
Blend part of the soup for a creamier texture while keeping some chunks.
Use vegetable broth for a vegetarian version.
Add shredded cheese, cayenne, or smoked paprika for extra flavor.
Reheat gently and add broth or milk if the soup thickens too much.
