Classic Creamy Corn Chowder Recipe

Sweet corn season is here, and this corn chowder is a perfect way to celebrate it. This recipe combines fresh sweet corn, tender potatoes, a bit of ground pork for richness, and warm spices to create a creamy, comforting chowder. It’s simple to make, freezer-friendly, and easy to adapt to vegetarian or spicier versions.

Best Sweet Corn Chowder

If you love the flavor of fresh corn, this corn chowder should be on repeat through late summer. As a Midwesterner, having a reliable corn chowder recipe is part of the kitchen basics. This version is rich, creamy, and packed with sweet corn flavor balanced by savory pork and aromatic spices.

Main Ingredients for Corn Chowder

• Yellow Sweet Corn: Use the freshest ears you can find. Shuck and cut the kernels off the cobs with a sharp knife.
• Ground Pork: Browned and spooned out, it adds savory flavor and fat to the base; reserve the cooked pork to use as a topping.
• Baby Red Potatoes: These help thicken the chowder when blended. You may substitute russet or Yukon gold if needed—cut into small chunks so they cook evenly.
• Garlic: Adds depth; feel free to increase slightly if you love garlic.
• Onion: Yellow or white onion makes a great aromatic base.
• Chicken Broth: Provides a flavorful cooking liquid; use low-sodium if you prefer to control salt.
• Heavy Cream: A small amount stirred in at the end makes the chowder luxuriously creamy.

3 Cooking Tips You HAVE to Follow

1. Use Fresh Corn

Fresh corn makes the biggest difference. If you only have white sweet corn, expect a lighter color but still great flavor.

2. Use Ground Pork

Ground pork lends a savory richness and a pleasant saltiness to the chowder. If you prefer not to use pork, read the vegetarian suggestions below.

3. Puree Potatoes and Liquid

Blending a portion of the cooked potatoes with some of the broth creates the creamy body of the chowder without needing large amounts of cream. Make sure the portion you blend includes both potatoes and liquid.

Is this corn chowder gluten-free?

Yes. This chowder is naturally gluten-free as written; just verify your broth and any added toppings are gluten-free if you need to be strict.

How can I make this recipe vegetarian?

To make a vegetarian version:

• Replace the pork fat with 2 tablespoons of olive oil.
• Omit the cooked ground pork topping.
• Use vegetable broth in place of chicken broth.
• You can add smoked paprika or a splash of soy sauce (or tamari) for extra depth if desired.

How to Make this Recipe Spicy

If you like heat, increase the jalapeño, add some of the seeds, or swap in serrano peppers. A tablespoon or two of your favorite hot sauce can also boost spice without changing texture.

Storage

Cool the chowder completely, then transfer it to an airtight container. Refrigerate for up to 3 days. Reheat gently on the stovetop over low heat, stirring often.

Freezer Directions

To freeze:

1. Cool the soup fully.
2. Transfer to airtight freezer-safe containers or heavy-duty freezer bags, removing as much air as possible.
3. Freeze for up to 3 months.
4. When reheating, thaw overnight in the fridge if possible. Add the heavy cream after reheating to preserve texture and freshness.

Related Soup Recipes

• Minestrone Soup
• Hearty Vegetable Soup
• Crockpot Chicken Pot Pie Soup
• Loaded Cauliflower Potato Soup

Corn Chowder

By: Lee Funke

A mouthwatering corn chowder made with fresh sweet corn, potatoes, ground pork, warming spices, and a touch of heavy cream.

Prep & Cook Time

• Prep: 15 mins
• Cook: 30 mins
• Total: 45 mins
• Servings: 8

Ingredients

• ¼ lb ground pork*
• 1 tablespoon olive oil, if needed
• ½ large white onion, minced
• 1½ tablespoons minced garlic
• 8 ears yellow corn, shucked and kernels cut off
• 1 large jalapeño, seeded and minced (add 1 teaspoon of seeds for more heat)
• 1.5 lbs baby red potatoes, quartered
• 1 tablespoon grated fresh ginger
• 1 teaspoon salt, divided
• 1 teaspoon ground cumin
• ¼ teaspoon ground pepper
• 1 large red bell pepper, diced
• 4 cups chicken broth
• ¼ cup heavy cream

Optional Toppings

• Chives
• Cilantro
• Minced red onion
• Shredded cheddar cheese

Instructions

1. Heat a large stockpot or Dutch oven over medium-high heat. Add the ground pork, break it up with a spatula, and cook until browned, about 5–6 minutes.
2. Use a slotted spoon to remove the pork, leaving the drippings in the pot. Set the cooked pork aside to use as a topping.
3. If there is less than 1–2 tablespoons of drippings, add olive oil. Add the minced onion and ¼ teaspoon of the salt and sauté for 3–4 minutes until softened. Add the garlic and sauté 1–2 more minutes until fragrant.
4. Prepare the corn by shucking and cutting the kernels off each cob.
5. Add the corn kernels, minced jalapeño, and quartered potatoes to the pot. Toss to combine.
6. Stir in the grated ginger, the remaining salt, ground cumin, and ground pepper so the vegetables are evenly coated with spices.
7. Add the diced red bell pepper and chicken broth, stir, and bring the mixture to a boil.
8. Reduce heat, then simmer for 10–15 minutes, or until the potatoes are fork-tender.
9. Carefully scoop 4 cups of the chowder (including liquid and potatoes) into a high-speed blender. Blend until smooth, then return the blended mixture to the pot—this will thicken the chowder.
10. Stir the blended mixture in until the chowder is thick and velvety.
11. Pour in the heavy cream and stir to combine. Heat gently until the chowder reaches serving temperature.
12. Ladle into bowls and top with reserved ground pork and any optional toppings such as chives, cilantro, red onion, or cheddar cheese.

Tips & Notes

• Ground pork is used for its flavor and fat; replacing it with oil will make a vegetarian-friendly dish but change the final flavor profile.
• If you don’t have a blender, mash several potatoes directly in the pot to help thicken the chowder, though the texture will be chunkier.
• Adjust salt and spices to taste after blending; blending can slightly mute seasoning.

Nutrition (per serving, approximate)

Calories: 394 kcal; Carbohydrates: 55 g; Protein: 13 g; Fat: 15 g; Fiber: 7 g; Sugar: 8 g. Nutrition information is an approximation.