Corn Chowder. Thick and creamy, this hearty corn chowder soup is loaded with chunks of potato, ham, and tons of flavor! This soup is easy enough to make as a weeknight meal, and best of all can be made with fresh, frozen, or even canned corn, making it perfect all year round!
How to Make Homemade Corn Chowder:
Making homemade corn chowder is simple and easy. The most important ingredient is the corn! Luckily, this recipe can be made using fresh, frozen, or even canned corn.
- How to make corn chowder with fresh corn: Simply cut the corn off the cobs and use it fresh. No need to precook the corn before adding to the soup.
- How to make corn chowder with frozen corn: Set the corn out to defrost when you start making the soup. It will be plenty of time. Add the corn to the soup according to the recipe and it will cook through and be warmed perfectly.
- How to make corn chowder with canned corn: Open and drain the corn before adding to the soup. If you want to make the corn a bit thicker and sweeter, you can add a can of creamed corn as well!
How to thicken corn chowder:
The method that I use to thicken my corn chowder is by adding a bit of flour at the beginning. If you are needing to make this gluten free you can skip this step.
Another method that is used is blending a portion of the soup. Since this is a potato corn chowder, the combination of blending the corn and the potato makes this soup nice and thick and creamy. Plus you can control how blended you want to make the soup. I love leaving chunks of potato and corn in my soup to make it nice and hearty.
Extra Add-Ins for this Corn Chowder Recipe:
- Bacon instead of ham. Instructions are included in the recipe card to make this switch. It can also be done in addition to the ham too!
- Cheese. Sometimes soups are just better with cheese. Definitely feel free to add a handful or two of your favorite cheese, a sharp cheddar or pepper jack for a kick of spice. Add it as the last step and stir to allow it to melt completely into the soup.
- Fresh herbs. I love garnishing my soups with fresh herbs for flavor and a burst of flavor. A bit of fresh chives, some parsley, or even some cilantro would complement this corn chowder nicely.
- Green chiles. Or some diced up jalapeño for a bit of spice would take this corn chowder to the southwestern, Tex Mex side.
Can this corn chowder recipe be made in a slow cooker?
Absolutely! To make this chowder recipe in the slow cooker simply add the ingredients to a slow cooker. Minus the butter, flour and milk. We will skip with the roux for the time being. Cook the chowder on low for 6 hours.
Use an immersion blender to blend the soup and then add in the milk. If you still feel that the soup could use some thickness to it, do a simple mix of flour and water, equal parts each, and whisk into the soup. Let this cook on low for another 30 minute to ensure the flour is cooked.
Tools used for this recipe (affiliate links):
More Soup Recipes to try:
- Creamy Potato Soup
- Chile Relleno Soup
- Cheesy Chicken Enchilada Soup
- Chicken Pot Pie Soup
- Leftover Ham Bone Soup
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- 2 tbsp butter, unsalted
- 1/2 cup onion, diced
- 3 cloves garlic, minced
- 2 tbsp all purpose flour
- 32 ounces corn, frozen or canned (approx 9 ears of corn)
- 1 lb gold potatoes, diced 1/2 inch cubes
- 2 tsp salt
- ¼ tsp ground black pepper
- ¼ tsp paprika
- 4 cups chicken broth, unsalted
- 1 cup half and half, (or milk of preference)
- 1 lb ham, diced into 1/2 inch cubes
- In a large dutch oven or pot, melt the butter over medium heat.
- Add the diced onion and cook until softened and translucent. Add the garlic and cook an additional 30 seconds.
- Stir in the flour to make a thick paste. Allow this to cook for about 1-2 minutes, just to cook the flour.
- Stir in the salt, pepper, and paprika. Pour in the chicken stock. Stir to combine.
- Add the diced potatoes. Cook for about 10-15 minutes over medium heat.
- Add in the corn and continue to cook for another 10 minutes, until corn is heated through and the potatoes are fork tender.
- Turn off the heat and using an immersion blender blend up the soup to desired consistency. I prefer to leave some chunks of corn and potato in mine. The more you blend the thicker the soup will be. If you don't have an immersion blender, you can remove about half of the soup carefully and blend in a blender or food processor. Then return to the pot.
- After soup is blended, add in the ham. I prefer giving my ham a quick sear in a separate pan over medium high heat for about 5 minutes before adding to the soup. This is completely optional. If you skip this step, turn the heat back on the soup and let the soup cook longer to make sure the ham is warmed through.
- Add in the half and half. Stir to combine.
- Serve soup warm with a garnish of fresh chives, or parsley and a dash of fresh ground pepper.
- If you would prefer to have bacon in the corn chowder instead you can cook the bacon as the first step, remove the crisp bacon bits, leave about 2 tablespoons of the grease and continue with the recipe, using the bacon grease instead of the butter..
- To make this soup in the slow cooker: add all ingredients to a slow cooker, MINUS the butter, flour and milk. Cook on low for 6 hours. Blend the soup. If you still want thickness to the soup mix together equal parts flour and water (1 tablespoon each) and whisk into the soup. Cook on low an additional 30 minutes before serving.