MAKING CORN CHOWDER WITH FRESH CORN vs. FROZEN CORN
Corn chowder can be made with either fresh or frozen corn, depending on what’s available to you. Fresh corn offers an unmatched depth of flavor, as you not only use kernels directly cut from the cob, but also simmer the cobs in the stock to extract every bit of flavor. Of course, if fresh corn is out of season or you’re looking for convenience, frozen corn is an excellent alternative that still results in a delicious chowder.
MAKING CORN CHOWDER AHEAD
Corn chowder can be prepared up to two days in advance. In fact, like many soups and chowders, the flavors tend to deepen and improve as they sit! To make it ahead, simply let the chowder cool to room temperature, then store it in an airtight container in the fridge. When you’re ready to serve, just be sure to reheat the chowder slowly over low heat to preserve its smooth, creamy texture.
SHOULD YOU BLEND CORN CHOWDER OR LEAVE IT UNBLENDED?
You can choose to either leave your corn chowder unblended for a more liquid, chunky texture, or blend a portion of it for a thicker chowder with extra richness. This ultimately comes down to personal preference. Personally, I’ve found that blending 1 to 2 cups of the final chowder gives the perfect balance of texture, color, and creaminess.
HOW TO FREEZE AND REHEAT CORN CHOWDER
Corn chowder can be frozen in an airtight container for up to three months. When ready to enjoy, I recommend letting it thaw in the fridge for a few hours (ideally overnight) and then slowly reheating it in a saucepan over low heat. To maintain a creamy texture, you can also stir in a little extra heavy cream — just be sure to re-check for seasoning.
PREPARING THE CORN STOCK (skip if using frozen corn)
Using a sharp knife, remove all of the kernels from each ear of corn. Place the kernels into a large bowl, cover with plastic wrap, and place them into the fridge for later.
In a large pot, add in the corn cobs (with the kernels removed), chicken stock, and milk. Heat over medium-low heat until the liquid comes to a very low simmer. Do not bring the liquid to a rolling boil.
Turn your heat to low, partially cover the pot, and allow the mixture to gently simmer for 30 minutes — checking every few minutes to make sure the stock never comes to a boil.
After 30 minutes, remove the pot from the heat and set it aside (with the cobs still steeping) until ready to use.
PREPARING THE CORN CHOWDER
In a large pot or Dutch oven set over medium heat, cook the bacon until it is crisp and has rendered most of its fat.
Using a slotted spoon, remove the pieces of cooked bacon and set them aside in a small bowl for later.
Add the butter to your pot and heat until the butter has melted and begun to foam. Next, add in the onions, carrots, and celery, and cook, stirring frequently, for about 8 to 10 minutes, until the vegetables have softened but not browned.
Stir in the minced garlic and cook for about 1 minute, stirring constantly, until fragrant.
Next, add in the potatoes, along with 1 ½ teaspoons of salt, ½ teaspoon black pepper, and ¼ teaspoon cayenne pepper. Stir to combine and then cook for another 2 to 3 minutes.
Add in the corn kernels, stir to combine, and cook for another 2 to 3 minutes.
Next, sprinkle the flour over the mixture, stir to combine, and cook for an additional 2 minutes.
If you made the homemade corn stock above, strain the stock into your pot or Dutch oven. Otherwise, pour in the chicken stock and milk. Stir the mixture until everything is well combined, being sure to scrape up any bits that may have accumulated on the bottom of the pot.
Bring the mixture to a simmer. Add in an additional 1 teaspoon of salt, along with the fresh thyme, and simmer uncovered for 15 to 20 minutes, until the liquid has thickened slightly and the potatoes are fork-tender.
Pro tip: The chowder should simmer gently and never come to a rolling boil. Check on it periodically and adjust your heat if necessary.
After 15 to 20 minutes, remove the thyme sprigs from the chowder and stir in the heavy cream. Taste for seasoning and add in any additional salt, black pepper, or cayenne pepper as desired.
Pro tip: Don’t be afraid of adding a bit of extra salt at the end. It can make all the difference between a delicious chowder and one that tastes like dirty dish water!
If you wish a thicker, creamier texture, scoop out some of the corn chowder (I recommend 1 to 2 cups), blend it in a blender, and return it back to the pot.
Stir in half of the cooked bacon pieces, reserving the remaining half as garnish.
Serve the chowder warm with the remaining bacon pieces — along any of your other favorite toppings, like chopped fresh chives — as garnish.
Allow any leftovers to cool to room temperature before storing in an airtight container in the fridge for up to 3 days. For reheating, place it in a saucepan and heat it up gently over low heat.
Classic Corn Chowder
Ingredients
- 4 strips of bacon, cut into ½" pieces
- ¼ cup (½ stick) unsalted butter
- 2 medium onions, peeled and ¼" diced (about 2 cups)
- 1 large carrot, washed, peeled, and ¼" diced (about 1 cup)
- 2–3 stalks of celery, washed and ¼" diced (about 1 cup)
- 2 cloves of garlic, peeled and minced
- 4–5 Yukon Gold potatoes, washed, peeled, and ½" diced (about 4 cups)
- 2 ½ tsp kosher salt, divided (I use Diamond Crystal)
- ½ tsp ground black pepper
- ¼ tsp ground cayenne pepper (optional)
- 4 cups whole kernel corn, fresh or frozen (about 5–6 ears of fresh corn)
- 3 Tbsp all-purpose flour
- 3 cups low-sodium chicken stock
- 2 cups whole milk
- 2 sprigs of fresh thyme, whole (or 1 tsp dried thyme)
- ½ cup heavy cream
- Fresh chives, chopped (for serving)
Instructions
Preparing Homemade Corn Stock (skip if using frozen corn)
- Using a sharp knife, remove the kernels from each ear of corn. Place the kernels into a large bowl, cover with plastic wrap, and refrigerate for later use.
- In a large pot, add the corn cobs (with the kernels removed), chicken stock, and milk. Heat over medium-low heat until the liquid comes to a very low simmer. (Note: Do not bring the liquid to a rolling boil.)3 cups low-sodium chicken stock2 cups whole milk
- Reduce the heat to low, partially cover the pot, and allow the mixture to gently simmer for 30 minutes, ensuring the stock never comes to a boil.
- Remove the pot from the heat, set it aside, and allow the corn cobs to continue steeping in the stock until ready to use.
Preparing the Corn Chowder
- In a large pot or Dutch oven set over medium heat, cook the bacon pieces until crisp and most of their fat has rendered.4 strips of bacon, cut into ½" pieces
- Using a slotted spoon, remove the cooked bacon pieces and set them aside in a small bowl.
- To the pot with the bacon fat, add in butter. Heat until the butter has melted and begun to foam.¼ cup (½ stick) unsalted butter
- Add in diced onions, diced carrots, and diced celery. Cook, stirring frequently, until the vegetables have softened but not browned (about 8 to 10 minutes).2 medium onions, peeled and ¼" diced1 large carrot, washed, peeled, and ¼" diced2–3 stalks of celery, washed and ¼" diced
- Stir in minced garlic. Cook, stirring constantly, until fragrant (about 1 minute).2 cloves of garlic, peeled and minced
- Add in diced potatoes, black pepper, cayenne pepper, and 1 ½ tsp salt. Stir to combine, then cook for another 2 to 3 minutes.4–5 Yukon Gold potatoes, washed, peeled, and ½" diced½ tsp ground black pepper¼ tsp ground cayenne pepper
- Add in reserved (or frozen) corn kernels, stir to combine, and cook for another 2 to 3 minutes.4 cups whole kernel corn, fresh or frozen
- Sprinkle flour over the mixture, stir to combine, and cook for another 2 minutes.3 Tbsp all-purpose flour
- If you prepared homemade corn stock using fresh corn, chicken stock, and milk (above), strain the stock into your pot or Dutch oven. Otherwise, add in chicken stock and milk now. Stir the mixture until well combined, scraping up any bits that have accumulated on the bottom of the pot.3 cups low-sodium chicken stock2 cups whole milk
- Bring the mixture to a simmer. Add in fresh (or dried) thyme, along with an additional 1 tsp of salt.2 sprigs of fresh thyme, whole
- Simmer, uncovered, until the liquid has thickened slightly and the potatoes are fork-tender (about 15 to 20 minutes).Pro tip: The liquid should simmer gently and never come to a rolling boil. Check on it periodically and adjust the heat as necessary.
- Remove the sprigs of thyme (if using fresh) and stir in heavy cream.½ cup heavy cream
- Taste for seasoning, adding in any additional salt, black pepper, or cayenne pepper as desired. Optionally, scoop out some of the corn chowder (I recommend 1 to 2 cups), blend it, and return it back to the pot.Pro tip: Don’t be afraid to add in a bit of extra salt at the end — it can make all the difference between a delicious chowder and one that tastes like dirty dishwater!
- Stir in half the cooked bacon pieces, reserving the remaining half for garnish.
- Serve warm with the remaining bacon pieces and your favorite toppings (like chopped fresh chives).
- Allow any leftovers to cool to room temperature before storing in an airtight container in the refrigerator for up to 3 days. To reheat, transfer the chowder into a saucepan and heat it slowly over low heat.
Notes
- Fresh vs. Frozen Corn: You can use either fresh or frozen corn for this recipe. Fresh corn, especially when it’s in season, provides the best flavor and texture. If fresh corn isn’t available or you’re looking for convenience, frozen corn is a great alternative and still makes for a delicious chowder.
- Unblended vs. Blended Corn Chowder: You can leave the corn chowder unblended for a chunkier, more liquid texture, or blend a portion of it for a thicker, creamier consistency. For a balanced texture, try blending 1–2 cups of the chowder to maintain a mix of both chunkiness and creaminess.
- Freezing Corn Chowder: Corn chowder can be frozen in an airtight container for up to three months. To reheat, thaw it in the fridge overnight, then gently warm it over low heat. You can also stir in a little extra heavy cream to maintain its original creamy texture. I also recommend (re)tasting for seasoning before serving.
