Easy Corn Chowder

When it comes to creamy, delicious meals that everyone will enjoy, nothing beats corn chowder. I’ve always been a fan of chowder recipes, but this corn chowder recipe takes the cake for a chowder that has everything a chowder lover could want.

This dish is packed full of flavors that will satisfy you throughout the winter months, and with the right seasonings and vegetables added in, it makes a wonderful side dish for Christmas dinner or any family get-togethers. It’s easy to make with ingredients you can find at the store (or use stored fresh corn) and it takes only an hour to prepare before you’re left with a chowder so hearty and delicious, you’ll wonder why you’ve never tried it before.

The Best Corn Chowder

This corn chowder recipe takes advantage of using fresh corn kernels directly from the cob. Some people love to throw the cobs into the broth alongside the bay leaf and let them soak to add additional corn flavor to the chowder. With onions, red bell pepper, celery, potatoes, corn, butter and milk, this chowder is filled with vegetables and creamy additions to warm you up and keep you satisfied. It’s very much a comforting kind of soup, with levels of flavors that work together to create the best corn chowder recipe you’ve ever had. Plus, it only takes a little over a half an hour to cook, so you can prep your family dinner or get-together even faster. Without further ado, let’s get started.

Eat well!


  • 2 tbsp unsalted butter
  • 1/2 large yellow onion, chopped
  • 1 red bell pepper, chopped
  • 4 celery stalks, chopped
  • 1 pound (approximately 3) boiling potatoes, peeled and chopped into 1/2-inch pieces
  • 4 cups fresh corn kernels
  • 1 bay leaf
  • 1 quart chicken or vegetable broth
  • 2 tsp salt
  • 2.5 cups milk
  • 1/4 tsp ground black pepper
  • sour cream (optional)
  • 4 scallions, chopped (optional)


  1. Begin by preparing your vegetables. In order to remove the corn from its cob, place it lengthwise against a cutting board and slice downward with a sharpened knife, taking care to place the knife as close to the rind as possible.
  2. Add your butter to a large soup pot and cook over medium until the butter is melted. Add the chopped onions, red bell pepper and celery to the pot. Cook the ingredients on medium-low until they soften (about 5 minutes).
  3. Add the broth, milk and bay leaf to the pot. Optionally, add the corn with kernels removed to the broth for additional flavor. Bring the mixture to a boil and reduce heat to a simmer. Cover the pot and allow to cook for 5 minutes.
  4. Add your potatoes, corn kernels and salt to the pot. Slightly increase the heat and allow the mixture to cook for 15 minutes or until the potatoes have softened and the soup has slightly reduced.
  5. Remove the bay leaf (and corn rinds if added) from the chowder and add salt and pepper to taste. Serve the chowder in warmed bowls. Garnish with sour cream and chopped scallions if you like. Enjoy!


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