Easy Stovetop Corn Chowder: A Hearty & Simple Recipe for Any Season
Discover the ultimate comfort food with this incredibly simple and hearty corn chowder recipe. Perfect for any time of year, this stove-top wonder delivers creamy, cheesy, and utterly satisfying goodness with sweet corn and tender potatoes, all prepared in under 40 minutes. Whether you’re seeking warmth on a chilly evening or a light yet fulfilling meal during warmer months, this quick corn chowder is your answer. It’s a versatile dish that can be enjoyed meatless or enhanced with your favorite additions like bacon or ham, making it a go-to for busy weeknights and relaxed weekends alike.
Why This Simple Corn Chowder Recipe Works Wonders
This corn chowder isn’t just a recipe; it’s a culinary triumph, offering a delightful blend of simplicity, flavor, and versatility. It quickly became one of my all-time favorite soups, and for good reason! Its adaptability is unmatched – whether you crave a hearty, meat-filled meal with crispy bacon or diced ham, or prefer a wholesome, satisfying meatless option, this chowder delivers. Packed with colorful vegetables like vibrant corn, tender potatoes, crisp carrots, and fresh celery, it’s a feast for both the eyes and the palate.
What truly makes this recipe shine is its incredible ease and speed. You’d be hard-pressed to find a chowder that comes together with less fuss. We’re talking fresh vegetables simmered in low-sodium broth, enriched with skim milk, and finished with a touch of low-fat cheese for a protein boost. This thoughtful combination means you can enjoy a comforting, flavorful soup without guilt, making it an excellent choice for those mindful of their weight or simply looking for a healthier meal option.
Beyond its health benefits and quick preparation, this chowder offers year-round appeal. While it undoubtedly provides a warm embrace on a cold, blustery fall or winter day, its light and fresh flavors make it equally delicious in the spring and summer. Imagine enjoying a bowl filled with the sweet essence of fresh corn during peak season, or effortlessly whipping it up with frozen corn when fresh isn’t available. It’s a testament to how simple ingredients can create something truly spectacular and comforting, no matter the season.
Essential Ingredients for Your Delicious Corn Chowder
Crafting this simple corn chowder requires just a handful of fresh, wholesome ingredients that come together to create a symphony of flavors. Below is a visual guide to the components you’ll need. For precise measurements and step-by-step instructions, be sure to check out the printable recipe card located at the conclusion of this post.
Detailed Ingredient Information and Smart Substitutions
Let’s dive deeper into the key components of this delightful corn chowder and explore some fantastic substitution ideas to ensure your soup is always perfect, regardless of what’s in your pantry.
CORN: The Star of the Show
Corn is, without a doubt, the hero of this chowder. For the best flavor and texture, you have a few excellent options:
- Frozen Corn: This is our go-to choice, especially when fresh corn isn’t in season. It’s harvested at its peak and flash-frozen, locking in sweetness and nutrients. No need to thaw beforehand; just toss it straight into the pot.
- Fresh Corn: When summer hits, nothing beats the vibrant taste of fresh corn. Simply cut the kernels off the cob. About 2-3 medium cobs usually yield 2 cups of kernels.
- Canned Corn: A convenient alternative. Just make sure to drain and rinse the canned corn thoroughly before adding it to reduce excess sodium and improve flavor.
POTATOES: For Creaminess and Body
The right potato makes all the difference in a chowder. We typically reach for:
- Yukon Gold: These are fantastic for chowder due to their naturally creamy texture and ability to hold their shape without becoming overly mushy. They contribute a lovely golden hue to the soup.
- Waxy Potatoes: Varieties like red potatoes or fingerlings are also excellent choices. They maintain their structure well during cooking, ensuring you get distinct pieces of potato in every spoonful rather than a watery, disintegrated starch.
- Avoid Starchy Potatoes: While russet potatoes can be used, they tend to break down more easily and can make the chowder very starchy. If you prefer a thicker, more rustic chowder, you could use russets and intentionally mash a portion of them against the side of the pot.
BROTH: The Flavor Foundation
The broth sets the base flavor profile.
- Low-Sodium Chicken Broth: This provides a savory depth without oversalting, allowing you to control the seasoning.
- Vegetable Broth: For a vegetarian version, simply swap chicken broth for a good quality vegetable broth.
DAIRY: For Richness and Creaminess
The dairy element brings everything together.
- 1% Milk: Our recipe calls for 1% milk to keep it on the lighter side while still providing creaminess.
- Half and Half: If you desire a richer, more indulgent and creamier corn chowder, half and half is an excellent substitution. It adds a luxurious mouthfeel.
- Whole Milk or Heavy Cream: For maximum decadence, whole milk or a splash of heavy cream can be used, though this will increase the calorie and fat content.
CHEESE: The Melty Goodness
Cheese adds a delightful savory and tangy note.
- Reduced-Fat Mild Cheddar: This helps keep the chowder lighter while still offering that beloved cheesy flavor.
- Medium or Regular Cheddar: Feel free to use a stronger cheddar if you prefer a more pronounced cheese taste. Other good melting cheeses like Monterey Jack or a Colby Jack blend would also work beautifully.
SEASONING: To Taste
- Kosher Salt & Freshly Ground Black Pepper: These are your basic seasonings. Always taste and adjust as you go.
- Optional Additions: A pinch of dried thyme, a bay leaf, or a dash of smoked paprika can add additional layers of flavor to your chowder.
How to Make This Simple Corn Chowder (Step-by-Step)
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Prepare Your Vegetables: Begin by thoroughly washing your potatoes, carrots, and celery. Peel the potatoes (Yukon Golds work best for their texture) and dice them into uniform, bite-sized pieces. Slice your carrots and chop the celery. Uniformity helps ensure even cooking.
- Simmer the Base: In a large saucepan or Dutch oven, combine the low-sodium chicken broth with the prepared potatoes, carrots, and celery. Season with kosher salt and freshly ground black pepper. Cover the pot and bring the mixture to a gentle simmer. Allow it to cook for 10 minutes, or until the vegetables begin to soften but are not yet fully tender.
- Add the Corn: Once the initial vegetables have softened slightly, add the frozen (or fresh/canned, drained) corn to the saucepan. Continue to simmer, uncovered, for an additional 5 minutes. This allows the corn to cook through and release its natural sweetness into the broth.
- Introduce Dairy and Cheese: Reduce the heat to medium-low. Stir in two-thirds of the reduced-fat mild cheddar cheese and the 1% milk (or half and half for a richer chowder). Cook gently, stirring frequently, until the cheese has completely melted and the chowder is heated through. Be careful not to boil the chowder once dairy is added, as it can curdle.
- Final Simmer and Serve: Reduce the heat to a low simmer and let the chowder cook for a few more minutes, allowing the flavors to meld and the vegetables to reach your desired tenderness. Taste and adjust seasonings if necessary. Ladle the hot corn chowder into bowls and garnish generously with the remaining shredded cheese. For extra flair, consider adding optional toppings like chopped bacon, cubed ham, fresh parsley, shredded chicken, or a sprinkle of oyster crackers. Enjoy your homemade, hearty corn chowder!
Frequently Asked Questions & Expert Tips for Perfect Corn Chowder
While it’s generally not recommended to freeze dairy-based soups like this corn chowder due to changes in texture upon thawing (dairy can become grainy or separate), there’s a workaround if you want to prepare it ahead. To freeze this soup, cook it completely without adding the milk (or half and half) and cheese. Allow the soup base to cool completely, then transfer it to freezer-safe bags or containers, leaving some headspace. It can be stored in the freezer for up to 5-6 months. When you’re ready to enjoy it, simply thaw the soup base in the refrigerator overnight, gently warm it on the stovetop, and then stir in the milk and cheese until heated through and creamy. This method ensures your thawed chowder retains its delicious texture.
Absolutely! This corn chowder adapts beautifully to a slow cooker. Simply combine the broth, potatoes, carrots, celery, salt, and pepper in your crockpot. Cook on high for 3-4 hours or on low for 6-8 hours, until the vegetables are tender. To prevent the dairy from curdling, hold off on adding the milk (or half and half) and cheese until the last 10-15 minutes of cooking. Stir them in thoroughly, allowing just enough time for the cheese to melt and the chowder to heat through. This hands-off approach makes for a convenient and comforting meal.
Leftover corn chowder can be stored in an airtight container in the refrigerator for up to 4-5 days. To reheat, gently warm on the stovetop over low heat, stirring occasionally, or microwave in individual portions. If the chowder seems too thick after refrigeration, you can add a splash of milk or broth to thin it out to your desired consistency.
If you prefer a thicker chowder, you can mash a portion of the cooked potatoes directly in the pot with a fork or potato masher. Alternatively, you can remove about 1-2 cups of the chowder, blend it in a blender or with an immersion blender until smooth, and then stir it back into the pot. For a thinner consistency, simply add more low-sodium broth or milk until it reaches your desired texture.
Yes, this chowder is incredibly versatile! You can easily enhance it with various meats. Cooked and crumbled bacon (add a little bacon fat for extra flavor!), diced ham, or shredded cooked chicken are excellent additions. Stir them in during the last 5-10 minutes of cooking to ensure they are heated through. For a vegetarian option, consider adding sautéed mushrooms or white beans for extra protein and texture.
To add even more depth to your chowder, consider sautéing a finely diced onion and minced garlic in a tablespoon of olive oil or butter before adding the broth and other vegetables. A pinch of dried thyme or a bay leaf simmered with the vegetables can also infuse a wonderful aromatic quality. A dash of hot sauce or a pinch of cayenne pepper can give it a subtle kick if you enjoy a little heat.
Delightful Serving Suggestions for Your Corn Chowder
A bowl of hot, comforting corn chowder is a meal in itself, but pairing it with the right sides can elevate your dining experience. There’s nothing quite as satisfying as serving a rich soup alongside some freshly baked bread. This hearty corn chowder perfectly complements homemade pull-apart dinner rolls, slices of warm sweet cornbread, a classic grilled cheese sandwich, or simply a handful of crispy saltines. To truly personalize each serving, offer a variety of toppings: sprinkle with chopped crispy bacon, tender shredded chicken, fresh parsley, savory diced ham, or a generous scattering of oyster crackers. A dollop of sour cream or Greek yogurt can also add a delightful tang and extra creaminess.
More Irresistible Soup Recipes to Explore
If you’ve enjoyed this simple corn chowder, you’re in for a treat! We have a treasure trove of comforting and easy-to-make soup recipes that are perfect for any occasion. From zesty stews to creamy delights, there’s a bowl waiting to warm your soul. Expand your soup repertoire with these delicious options:
- Hearty Taco Soup
- Flavorful Fish Chowder
- Classic Homemade Chili
- Comforting Chicken Bean Soup
- Creamy Cheddar Cheese Potato Soup
- Robust Italian Sausage Tomato Orzo Soup
I absolutely love to bake and cook, and my passion is sharing these delightful kitchen experiences and delicious recipes with all of you! Remembering to come back each day for new culinary inspiration can sometimes be a challenge, which is why I’ve made it easy for you. I offer a convenient newsletter that delivers a brand-new recipe straight to your inbox every time one is posted. Simply subscribe today and start receiving your free daily recipes, ensuring you never miss out on your next favorite meal!
Simple Stovetop Corn Chowder
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Course:
Soup
Cuisine:
American
6
servings
40 minutes
190
Amanda Davis
Ingredients
-
1
cup
low sodium chicken broth -
2
cups
Yukon Gold potatoes
about 5 medium, peeled and diced -
1
cup
carrots
about 12 baby carrots, sliced -
1
cup
celery
3 stalks, chopped -
1
teaspoon
Kosher salt -
¼
teaspoon
freshly ground black pepper -
2
cups
frozen corn
or fresh -
1
cup
reduced fat mild cheddar cheese
divided. Or regular cheddar cheese -
1 ½
cups
1% milk
or half and half
Things You’ll Need
-
Large saucepan
Before You Begin
- For a richer, creamier corn chowder, you can substitute half and half for the milk.
- Feel free to use medium or regular cheddar cheese instead of low-fat mild cheddar, based on your preference for flavor intensity.
- Always taste and adjust the seasoning (salt and pepper) to your liking before serving.
Instructions
-
In a large saucepan, combine broth, potatoes, carrots, celery, salt, and pepper. Cover and bring to a simmer for 10 minutes.
-
Add corn and simmer for 5 minutes more.
-
Stir in 2/3 cup cheese and milk. Raise heat to medium and cook until cheese is melted and chowder is heated through, stirring frequently.
-
Reduce heat to simmer and allow to cook until vegetables are to your liking.
-
Top with remaining cheese and optional chopped bacon, cubed ham, parsley, shredded chicken, or oyster crackers.
Nutrition
Serving:
1
portion
|
Calories:
190
cal
|
Carbohydrates:
33
g
|
Protein:
11
g
|
Fat:
3
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Cholesterol:
7
mg
|
Sodium:
576
mg
|
Potassium:
742
mg
|
Fiber:
4
g
|
Sugar:
5
g
|
Vitamin A:
3798
IU
|
Vitamin C:
21
mg
|
Calcium:
180
mg
|
Iron:
1
mg
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The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
This recipe originally appeared here on Nov 3, 2011 and has since been updated with new photos and expert tips.