Ultimate Corn Chowder

Introduction

If you’re looking for a comforting, creamy corn chowder that freezes beautifully and tastes even better the next day, you’re in the right place. This potato corn chowder is packed with fresh sweet corn, tender Yukon Gold potatoes, and a deep flavor base that starts with a rich homemade corn soup broth—yes, we simmer the cobs to get every bit of flavor. It’s a hearty, satisfying, and nourishing dish that makes the most of peak-season produce, while staying simple enough to qualify as an easy chowder recipe you’ll turn to all year long.

We love making a double batch and freezing it in 1-cup or 2-cup Souper Cubes trays for quick lunches or cozy weeknight dinners. You can easily make it a gluten-free chowder option by swapping the all-purpose flour for your favorite gluten-free flour or thickener. Whether you serve it with smoky beef bacon on top or go vegetarian, this freezer-friendly chowder is the kind of meal prep gold that deserves a permanent spot in your rotation.

Why You'll Love This Corn Chowder Recipe

Packed with flavor This isn’t your average chowder since it starts off with a homemade corn broth by simmering cobs in water to give that extra special and corn forward flavor.

Creamy & Comforting The best part about this chowder is that it uses very little dairy to get the silky and creamy texture.  Instead you do a quick blend of a portion of the soup resulting in a rich, creamy corn chowder that is light and nourishing.

Freezer Friendly It reheats and holds its texture, ideal for freezing in portions using our trays!  Great way to plan ahead for busy weeks or if you want an easy reheat-and-eat lunch, this chowder has you covered.

Customizable Have fun with your toppings by using smoky beef bacon crumbles, oyster crackers or herbs.  This recipe also allows you to keep it vegetarian or make it gluten-free. Also try loading in more vegetables of your choice to make it your own.

Full of Feel-Good Ingredients This is loaded with sweet fresh corn, Yukon Gold potatoes, carrots, celery and onion!  It hits both the wholesome note as well as comfort.

Ingredients You’ll Need

This creamy corn chowder is made with simple, wholesome ingredients that come together to create a deeply flavorful soup.  Here’s what you will need to make it:

For the corn broth

This step is optional, but highly recommended. You could use your choice of vegetarian or chicken broth. Simmering the corn cobs allows you to really take this up a notch in corn flavor and gives an extra layer of corn sweetness that really sets this chowder apart. Pick out the best corn at the height of the season for the best flavor.  The kernels get removed and reserved to be added to the soup later and the cobs make a flavorful broth.

For the soup

This is where the magic happens! The ingredients pull together to build a flavor base and create body to your potato corn chowder. Bacon, although optional, adds a smoky and savory depth to the dish.  The oil you saute the aromatic mirepoix (onion, carrots & celery) in gives richness as well as a vehicle to cook the vegetables. Then adding in garlic, smoked paprika, salt and pepper gives it the right amount of flavor.  The potatoes and flour help to thicken the soup and give some texture by holding the sauce together and the potatoes slightly break down to add to some of the creaminess. When you add just a little bit of cream it gives some creaminess and mouthfeel, without weighing it down making the soup heavy. The chives at the end give great flavor and color.   

Optional Add-ins 

This creamy corn chowder is delicious as written, but it’s also a great canvas for customizing whatever you have on hand or want to use up. Below are some options for boosting up your protein, adding more vegetables or adding ways to make it even tastier. Some can be incorporated into the recipe while others should be sprinkled on at the end.

Protein

Shredded leftover grilled or rotisserie chicken

Crispy tofu

Cooked, crumbled sausage

White beans like great northern or cannellini

Extra Veggies

Crispy mushrooms 

Diced zucchini

Fresh spinach or kale, stirred in towards the end of cooking

Cheese 

Handful of sharp cheddar or pepper jack

Sprinkle of grated parmesan

Spices

Hot sauce

Chipotle in adobo for some heat

Sriracha

Smoked paprika

Sides 

This soup is filling but it’s nice to have a side to complete the meal. Want to make it into a full freezer meal kit? Freeze portions of chowder alongside biscuits or rolls for a ready-to-go dinner!

Breads

Crusty Sourdough bread

Warm baguette

Cornbread

Cheesy Jalapeno Biscuits

Garlic Bread

Salads & Sides

Crispy green salad with sharp vinaigrette

Tomato Cucumber salad with beans

Roasted vegetables

How to Make Freezer Friendly Corn Chowder (Step-by-Step)

For the Corn Broth

Start by making the corn broth. Place the shucked corn cobs on a cutting board and carefully slice off the kernels. You’ll need about 4 cups of kernels—set these aside for the soup. Place the cobs in a large stockpot with 6-8 cups of water. Bring to a boil, then reduce to a simmer and let it cook uncovered for about 45 minutes. Once done, strain and discard the cobs and reserve the corn-infused broth for the soup.

For the Soup

Cook Aromatics

Next, cook the 4 strips of bacon. In a large, heavy-bottomed stockpot or Dutch oven (7-quart works great), cook the chopped beef bacon over medium-high heat, stirring occasionally, until the fat has rendered and the pieces are crisp—about 5 minutes for turkey bacon, 8 minutes for beef bacon. Use a slotted spoon to remove the bacon and set it aside for garnish.

In the same pot, add 1 tablespoon of olive oil and 2 tablespoons of butter. Once hot, add the 1 ½ cups chopped onion, 1 cup carrot, and ¾ cup celery. Sauté over medium-high heat until the vegetables start to soften, about 5 minutes. Stir in the 2 cloves minced garlic and cook for another 30 seconds, just until fragrant. Sprinkle the 2 tablespoons flour, 2 teaspoons kosher salt, ½ teaspoon black pepper, ⅛ teaspoon smoked paprika and cayenne over the vegetables and stir well to coat everything evenly. Let the mixture cook for about 1 minute to remove the raw flour taste.

Add Base Ingredients

Now, stir in the 2 cups chopped Yukon Gold potatoes, 6 cups reserved corn broth (or use vegetable or chicken broth if you prefer), and the 4 cups fresh corn kernels you set aside earlier. Bring everything to a simmer and cook until the potatoes are tender and the soup has slightly thickened—about 15 minutes.

Blend for Creaminess

For extra creaminess, carefully transfer about 2 cups of the soup mixture to a blender. Remove the center insert of the blender lid and cover with a clean towel to allow steam to escape. Blend on high until smooth, about 30 seconds, then return the puréed mixture to the pot.

Add Cream

Stir in the 1/2 cup half & half. Taste and adjust seasoning if needed. Ladle into bowls and garnish with the reserved crispy beef or turkey bacon and the chives.

For the sides

Don't forget about the sides to complete the meal, whether it's a side salad or crusty piece of bread you are sure to enjoy the meal.

Finish & Serve

Sprinkle with garnishes such as chives and your choice of toppings, including optional cooked bacon.

Pro Tips for the Best Chowder Ever 

Refrigerator Storage Tips in Souper Cubes

Store in airtight containers in the fridge for up to 4 days.

How to Freeze Corn Chowder in Souper Cubes

Our favorite way to freeze Corn Chowder is with Souper Cubes trays by freezing in 2 cup or 1 cup portions.

First, place the cooked food into each compartment of the Souper Cubes tray up to the desired fill line. Place the lid on top once the food has fully cooled. Label the lid with our labeling tape or water-based paint makers.

Set the tray flat in your freezer and stack remaining trays on top, freeze overnight for up to 3-4 months.  Once the food is solid, you can pop out the cubes and store them in labeled freezer-safe bags so you can wash and reuse your Souper Cube trays for another meal.

This recipe works by freezing the the recipe to use 2-2 cup trays or 2-1 cup trays.

You can leave your meal in the Souper Cube trays, but then that ties up your trays for freezing other meals until you use your Corn Chowder. We suggest transferring the Corn Chowder to a freezer-safe zippered bag, reusable bag, or vacuum sealed bag for longer storage.

How long does Ultimate Corn Chowder last in the freezer?

We say 3-4 months for optimal freshness. However, as long as it has been consistently frozen, it’s safe to eat indefinitely. For longer term storage transfer frozen cubes to a vacuum sealed bag for best results and to prevent freezer burn.

How to reheat

When it’s time to reheat the Corn Chowder, you will want to pull the tray from the freezer and transfer it to the fridge to thaw.  This lets you cut down on the reheating process. However, if you forget to thaw in advance, that’s okay too! The easiest way to reheat from frozen is using your microwave. We love using our 5” square baking dishes for 2-cup portions.

Microwave
Transfer chowder to a microwave-safe dish or our baking dishes and cover, and let defrost in the refrigerator overnight. Alternatively, you can go directly from the freezer to heating. Simply pop out the cube and separately place in a microwave container or baking dish, cover and microwave on 50 % power, stirring halfway through, for about 4 minutes, or warmed.  

Stovetop

Alternatively, you can go directly from the freezer to heating. Simply pop out the cubes and separately place in a small saucepot with a bit of water, cover and heat on medium-low, stirring occasionally, until heated through to about 165F, or just a simmer.

Variations & Tips

Swaps, Substitutions or Options

Make it Vegetarian

This potato corn chowder is super flexible and easy to adjust based on your preferences.  To make it vegetarian, simply swap the bacon for an extra tablespoon of olive oil or butter and skip the beef bacon step.

Make it Vegan

Leave out the bacon or swap it with your favorite plant based option. Swap the butter out for a plant based butter or additional olive oil.  You can use an unsweetened oat or cashew milk in place of the half & half.  For additional creaminess, stir in a vegan cream cheese or your favorite plant based shredded cheese.

Corn Options

While fresh corn on the cob gives this chowder the deepest flavor—especially if you're making homemade corn broth—you can easily adapt the recipe using canned or frozen corn. Just because it’s not corn season, doesn’t mean you can’t make this soup. Skip making the broth and substitute frozen corn, just measure out about 4 cups and add it directly to the soup (no need to thaw first). For canned corn, drain it well before adding to avoid excess liquid. You’ll still get great texture and flavor, and it makes this an even more easy chowder recipe to whip up year-round—no fresh corn required. Just skip the broth-making step and use vegetable or chicken broth instead.

Gluten-Free

Swap the all-purpose flour with your go-to gluten free flour blend or cornstarch as a thickener.  

Blending Soup

Blending part of the chowder gives it that creamy texture without using a ton of dairy. If you prefer a chunky chowder, you can skip blending or just mash a bit of the potato and corn with a spoon right in the pot. Additionally, you can add 1 cup of pureed white beans to the soup and skip the cream or add in 1-15 ounce can of creamed corn to the soup to give it some creaminess.