Corn chowder soup is hearty, packed with flavor and veggies, and perfect for a cold night! Not only is it delicious, it’s ready in less than 30 minutes!
As the weather gets colder, more people seek out warm and filling dinners that can fit within the budget and keep everyone happy. This often includes a wide range of soups, making this delicious and easy corn chowder no different.
Sitting down to a family dinner table where everyone is enjoying a good hearty soup is a great way to have your home feel like autumn.
Corn chowder is a thick flavor-packed soup where different ingredients come to life and give every bite a unique experience. The sweetness of the corn, the soft potatoes, and the cheddar cheese all blending together harmoniously. I’m drooling just thinking about it.
If you’re looking for a great new soup to bring to the table, this quick corn chowder is definitely it. Pairing with a thick crusty bread like my no-knead Dutch oven bread could be a recipe for success. See what I did there? :p
How to make corn chowder soup
- In a large saucepan, melt your butter and add in your carrots, onion, celery and cook until softened which should take about 5 minutes.
- Add in your salt, pepper, and flour. Stirring until combined.
- Add in your broth and stir until combined.
- Add in your potatoes and bring them to a simmer.
- Continue simmering for about 15 minutes
- Slowly pour in your milk and add the corn. Bring the soup back up to a simmer.
- Add in the cheese and stir until it’s melted.
What do you serve corn chowder with?
- Besides a hard crusty bread, other great side dish items include:
- Cornbread or Biscuits
- A fresh green side salad
- And followed by a simple dessert
How do you thicken corn chowder?
The flour in the roux of this chowder should do well to thicken it on its own. The potato starches will also work towards thickening this soup.
If you honestly feel like it needs more thickening, make a cornstarch slurry and stir it into the chowder as the soup boils, it should thicken up nicely.
Can corn chowder be frozen?
Corn chowder, although delicious- doesn’t freeze well. This is because of the milk in the soup base. When the chowder is frozen and then thawed, you’ll notice that the milk separates and the texture and appearance are both off.
While the flavor is there, most people have a hard time getting past the looks and textures of the unfrozen chowder. For that reason, I can’t recommend it.
Corn Chowder Soup
- 3 tablespoons butter
- 3/4 cup carrots diced
- 3/4 cup celery diced
- 3/4 cup onion diced
- 3 tablespoon flour
- 1 cup potato russet, gold, or red, diced
- 2 cups corn frozen or canned
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 4 cups broth veggie or chicken
- 2 cups half and half
- 2 cups cheddar cheese
- In a large saucepan, melt butter. Add carrots, onion, and celery. Cook until softened, about 5 minutes.
- Add salt, pepper, and flour. Stir until combined.
- Add broth. Stir until combined. Add potatoes. Bring to a simmer and simmer for 15 minutes.
- Add the milk and corn and bring back up to a simmer.
- Add the cheese and stir until melted.
Looking for more cozy comfort food recipes?
- Creamy Pumpkin Soup
- Easy Alfredo Sauce
- Instant Pot Lentil Soup
- Easy Beef Stroganoff
- Instant Pot Chicken and Rice Soup
- Cheesy Alfredo Pasta Bake
- Homemade Tomato Soup Recipe
- Creamy Chicken Over Noodles
- Easy Vegetable Soup
- Easy Potato Soup
- Easy Homemade Macaroni and Cheese
- Cheesy Broccoli and Cauliflower Soup
- Sun-Dried Tomato Chicken Pasta
- Chicken and Noodle Soup from Scratch