20 Creamy Corn Chowder Recipes Delicious

There’s nothing quite like a bowl of creamy corn chowder to warm you up from the inside out, especially when the weather turns chilly. Whether you’re in the mood for a quick weeknight dinner, a seasonal favorite, or just some good old-fashioned comfort food, we’ve rounded up 20 delicious recipes that promise to satisfy your cravings. Dive in and discover your next go-to chowder!

Classic Creamy Corn Chowder

Nothing says comfort like a bowl of Classic Creamy Corn Chowder, a hearty dish that’s as easy to make as it is delicious.

Ingredients

• 2 tablespoons unsalted butter
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 4 cups chicken broth
• 2 cups heavy cream
• 4 cups frozen corn kernels
• 2 medium potatoes, peeled and diced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon smoked paprika

Instructions

1. In a large pot, melt the 2 tablespoons unsalted butter over medium heat. Add the diced onion and minced garlic, sautéing until soft, about 5 minutes.
2. Sprinkle the 1/4 cup all-purpose flour over the onions and garlic, stirring to combine. Cook for 1 minute to remove the raw flour taste.
3. Gradually whisk in the 4 cups chicken broth until smooth. Add the 2 cups heavy cream, 4 cups frozen corn kernels, and diced potatoes. Bring to a simmer.
4. Season with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon smoked paprika. Simmer uncovered for 20 minutes, or until the potatoes are tender.
5. Using an immersion blender, lightly puree the chowder to thicken it slightly, leaving plenty of whole corn kernels and potato chunks for texture.

The smoked paprika adds a subtle depth to this chowder, making it stand out from the usual corn soup. It’s the perfect balance of creamy and chunky, with a hint of smokiness that elevates the sweet corn.

Tip: For a smoky grilled flavor, char the corn kernels in a dry skillet before adding them to the chowder.

Spicy Southwest Corn Chowder

Warm up your kitchen with this Spicy Southwest Corn Chowder, a creamy, comforting bowl that’s packed with bold flavors and a hint of heat.

Ingredients

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 jalapeño, seeded and minced
• 4 cups fresh or frozen corn kernels
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 4 cups vegetable broth
• 1 cup heavy cream
• Salt and pepper to taste
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into wedges

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, garlic, red bell pepper, and jalapeño. Cook for 5 minutes until vegetables are softened.
2. Stir in corn, cumin, smoked paprika, and cayenne pepper. Cook for another 2 minutes to toast the spices.
3. Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 15 minutes.
4. Use an immersion blender to partially puree the soup, leaving some chunks for texture. Stir in heavy cream and season with salt and pepper. Heat through for 5 minutes.
5. Garnish with cilantro and serve with lime wedges on the side for a bright, citrusy finish.

The smoky undertones from the paprika and the fresh pop of lime make this chowder a standout dish that’s as vibrant in flavor as it is in color.

Tip: For an extra smoky flavor, try charring the corn kernels in a dry skillet before adding them to the pot.

Vegan Coconut Corn Chowder

Warm up with this creamy Vegan Coconut Corn Chowder, a comforting bowl that’s bursting with sweet corn and rich coconut flavors.

Ingredients

• 2 tablespoons coconut oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 4 cups fresh or frozen corn kernels
• 1 can (13.5 oz) full-fat coconut milk
• 3 cups vegetable broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1 tablespoon lime juice
• Fresh cilantro, for garnish

Instructions

1. Heat the coconut oil in a large pot over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes.
2. Stir in the red bell pepper and corn, cooking for another 5 minutes until the vegetables start to soften.
3. Pour in the coconut milk and vegetable broth, bringing the mixture to a simmer. Cook for 10 minutes, stirring occasionally.
4. Season with salt, black pepper, and cayenne pepper. Continue to simmer for another 5 minutes to blend the flavors.
5. Remove from heat and stir in the lime juice. Taste and adjust seasoning if necessary.
6. Serve hot, garnished with fresh cilantro.

The secret to this chowder’s velvety texture lies in the combination of coconut milk and pureed corn, creating a dairy-free delight that’s both hearty and refreshing.

Tip: For an extra creamy texture, blend half of the soup before adding the lime juice and cilantro.

Bacon and Corn Chowder

Nothing warms the soul quite like a bowl of creamy Bacon and Corn Chowder, packed with smoky flavors and sweet corn kernels.

Ingredients

• 6 slices bacon, chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 3 cups chicken broth
• 2 cups corn kernels (fresh or frozen)
• 2 medium potatoes, peeled and diced
• 1 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp smoked paprika
• 2 tbsp butter
• 2 tbsp all-purpose flour

Instructions

1. In a large pot, cook the chopped bacon over medium heat until crispy, about 5 minutes. Remove bacon and set aside, leaving the drippings in the pot.
2. Add the diced onion to the pot and sauté in the bacon drippings until translucent, about 3 minutes. Stir in the minced garlic and cook for another minute.
3. Sprinkle the flour over the onions and garlic, stirring to combine. Cook for 1 minute to remove the raw flour taste.
4. Gradually whisk in the chicken broth, ensuring no lumps remain. Add the diced potatoes and bring to a simmer. Cook for 10 minutes, or until potatoes are tender.
5. Stir in the corn kernels, heavy cream, salt, black pepper, and smoked paprika. Simmer for another 5 minutes to blend the flavors.
6. Return the cooked bacon to the pot, reserving a little for garnish. Stir in the butter until melted.
7. Serve hot, garnished with the reserved bacon. The smoky paprika and crispy bacon add a depth of flavor that makes this chowder a standout.

Tip: For an extra smoky flavor, try using applewood-smoked bacon.

Slow Cooker Corn Chowder

Nothing says comfort like a bowl of creamy Slow Cooker Corn Chowder, especially when it practically cooks itself while you go about your day.

Ingredients

• 4 cups fresh or frozen corn kernels
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium potatoes, peeled and diced
• 4 cups chicken broth
• 1 cup heavy cream
• 2 tbsp butter
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp smoked paprika
• 2 tbsp all-purpose flour
• 1/2 cup shredded cheddar cheese
• 2 tbsp chopped fresh parsley

Instructions

1. In a slow cooker, combine corn, onion, garlic, potatoes, and chicken broth. Cover and cook on low for 6 hours or high for 3 hours.
2. About 30 minutes before serving, stir in heavy cream, butter, salt, black pepper, and smoked paprika.
3. In a small bowl, whisk flour with 2 tbsp of the chowder liquid until smooth. Stir back into the slow cooker to thicken.
4. Cover and cook for an additional 30 minutes on high.
5. Stir in cheddar cheese until melted. Garnish with fresh parsley before serving.

The smoked paprika adds a subtle depth that elevates this chowder from simple to spectacular, making it a standout dish for any gathering.

Tip: For a smoother texture, blend half of the chowder before adding the cheese.

Cheesy Corn Chowder with Jalapenos

Warm up your evenings with this Cheesy Corn Chowder with Jalapenos, a creamy, spicy delight that’s as comforting as it is vibrant.

Ingredients

• 2 tablespoons unsalted butter
• 1 medium onion, diced
• 2 jalapenos, seeded and minced
• 3 cloves garlic, minced
• 1/4 cup all-purpose flour
• 4 cups chicken broth
• 3 cups corn kernels (fresh or frozen)
• 1 large potato, peeled and diced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup heavy cream
• 2 cups shredded cheddar cheese
• 1/4 cup chopped fresh cilantro

Instructions

1. In a large pot, melt the butter over medium heat. Add the onion and jalapenos, cooking until soft, about 5 minutes. Stir in the garlic and cook for 1 more minute.
2. Sprinkle the flour over the vegetables, stirring to coat. Gradually whisk in the chicken broth until smooth.
3. Add the corn, potato, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the potato is tender.
4. Stir in the heavy cream and cheddar cheese until the cheese is melted and the soup is creamy. Garnish with cilantro before serving.

The magic of this chowder lies in the perfect balance between the sweetness of the corn and the heat from the jalapenos, all wrapped up in a velvety cheese sauce.

Tip: For an extra smoky flavor, try grilling the corn before adding it to the chowder.

Healthy Quinoa Corn Chowder

Warm up with this hearty Healthy Quinoa Corn Chowder, a comforting bowl that’s as nutritious as it is delicious, perfect for those cozy nights in.

Ingredients

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 2 cups vegetable broth
• 1 cup quinoa, rinsed
• 2 cups corn kernels (fresh or frozen)
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1 cup almond milk
• Fresh cilantro for garnish

Instructions

1. Heat 1 tablespoon olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until soft, about 5 minutes.
2. Stir in the diced red bell pepper and cook for another 3 minutes until slightly softened.
3. Pour in 2 cups vegetable broth and bring to a boil. Add 1 cup quinoa, reduce heat to low, cover, and simmer for 15 minutes.
4. Add 2 cups corn kernels, 1 teaspoon cumin, 1/2 teaspoon smoked paprika, and salt and pepper to taste. Stir well and cook for another 5 minutes.
5. Finally, stir in 1 cup almond milk and heat through for about 2 minutes. Adjust seasoning if necessary.
6. Serve hot, garnished with fresh cilantro.

The smoked paprika and cumin give this chowder a subtly smoky and earthy flavor, while the quinoa adds a satisfying texture that makes every spoonful hearty.

Tip: For an extra creamy texture, blend half of the soup before adding the almond milk.

Sweet Potato and Corn Chowder

Warm up your kitchen with this creamy Sweet Potato and Corn Chowder, a comforting bowl that’s as nutritious as it is delicious.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium sweet potatoes, peeled and diced
• 4 cups vegetable broth
• 1 cup corn kernels (fresh or frozen)
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup heavy cream
• 2 tablespoons chopped fresh cilantro

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes.
2. Add the sweet potatoes and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer until the sweet potatoes are tender, about 15 minutes.
3. Stir in the corn, smoked paprika, salt, and black pepper. Cook for another 5 minutes.
4. Remove the pot from heat. Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
5. Return the soup to the pot and stir in the heavy cream. Warm through over low heat for 2-3 minutes.
6. Garnish with chopped cilantro before serving.

The smoky paprika and sweet corn create a delightful contrast with the creamy sweet potatoes, making every spoonful a perfect balance of flavors.

Tip: For a lighter version, substitute the heavy cream with coconut milk.

Smoky Chipotle Corn Chowder

Warm up with this Smoky Chipotle Corn Chowder, a creamy and comforting bowl that’s bursting with sweet corn and a hint of spice.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 4 cups fresh or frozen corn kernels
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 canned chipotle pepper in adobo sauce, minced
• 4 cups vegetable broth
• 1 cup heavy cream
• Salt and pepper to taste
• 1/4 cup chopped fresh cilantro

Instructions

1. Heat 2 tablespoons olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
2. Stir in the minced garlic and diced red bell pepper, cooking for another 3 minutes until softened.
3. Add the corn kernels, 1 teaspoon smoked paprika, 1 teaspoon ground cumin, and the minced chipotle pepper. Cook for 2 minutes to toast the spices.
4. Pour in 4 cups vegetable broth and bring to a simmer. Cook for 15 minutes, allowing the flavors to meld.
5. Use an immersion blender to partially puree the soup, leaving some chunks for texture. Stir in 1 cup heavy cream and heat through. Season with salt and pepper to taste.
6. Garnish with chopped fresh cilantro before serving.

The smoky depth from the chipotle and paprika pairs perfectly with the sweetness of the corn, creating a chowder that’s both rich and refreshing.

Tip: For an extra smoky flavor, try grilling the corn before adding it to the chowder.

Clam and Corn Chowder

Warm up your evening with this creamy Clam and Corn Chowder, a comforting bowl that’s brimming with sweet corn and tender clams.

Ingredients

• 2 tablespoons unsalted butter
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 cups chicken broth
• 2 cups heavy cream
• 2 cups corn kernels (fresh or frozen)
• 2 (6.5 oz) cans chopped clams, drained
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon thyme
• 2 tablespoons chopped parsley

Instructions

1. In a large pot, melt the unsalted butter over medium heat. Add the diced onion and minced garlic, sautéing until soft, about 5 minutes.
2. Pour in the chicken broth and heavy cream, stirring to combine. Bring to a gentle simmer.
3. Add the corn kernels and chopped clams to the pot. Season with salt, black pepper, and thyme. Simmer for 15 minutes, stirring occasionally.
4. Garnish with chopped parsley before serving.

The magic of this chowder lies in the balance of the sweet corn with the briny clams, creating a harmony of flavors that’s both rich and refreshing.

Tip: For an extra smoky flavor, try adding a pinch of smoked paprika with the thyme.

Roasted Red Pepper Corn Chowder

Warm up your evenings with this creamy Roasted Red Pepper Corn Chowder, a vibrant twist on the classic that’s as comforting as it is colorful.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 cups roasted red peppers, chopped
• 4 cups corn kernels (fresh or frozen)
• 4 cups vegetable broth
• 1 cup heavy cream
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons fresh cilantro, chopped

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until soft, about 5 minutes.
2. Stir in roasted red peppers and corn, cooking for another 3 minutes to blend the flavors.
3. Pour in vegetable broth, bring to a boil, then reduce heat and simmer for 15 minutes.
4. Use an immersion blender to partially puree the soup, leaving some chunks for texture.
5. Stir in heavy cream, smoked paprika, salt, and black pepper. Simmer for an additional 5 minutes.
6. Garnish with fresh cilantro before serving.

The smoky paprika and sweet corn create a delightful balance, while the roasted red peppers add a depth of flavor that’s unmistakably rich.

Tip: For an extra smoky flavor, try charring the red peppers yourself before adding them to the soup.

Curried Corn Chowder

Warm up your kitchen with this comforting Curried Corn Chowder, a creamy blend of sweet corn and aromatic spices that’s sure to become a weeknight favorite.

Ingredients

• 2 tablespoons unsalted butter
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1/2 teaspoon ground cumin
• 4 cups fresh or frozen corn kernels
• 1 large potato, peeled and diced
• 4 cups vegetable broth
• 1 cup heavy cream
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons chopped fresh cilantro

Instructions

1. Melt the butter in a large pot over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes.
2. Stir in the curry powder and ground cumin, cooking for 1 minute until fragrant.
3. Add the corn and potato, then pour in the vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the potato is tender.
4. Use an immersion blender to partially puree the soup, leaving some chunks for texture. Stir in the heavy cream, salt, and black pepper, heating through for about 5 minutes.
5. Garnish with chopped cilantro before serving.

The magic of this chowder lies in the balance of sweet corn against the warm, spicy curry, creating a dish that’s both comforting and exciting.

Tip: For a smokier flavor, try adding a pinch of smoked paprika with the curry powder.

Chicken and Corn Chowder

Nothing warms up a chilly evening quite like a bowl of creamy Chicken and Corn Chowder, packed with tender chicken and sweet corn in every spoonful.

Ingredients

• 2 tablespoons unsalted butter
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 4 cups chicken broth
• 2 cups milk
• 1 pound boneless, skinless chicken breasts, cooked and shredded
• 2 cups frozen corn kernels
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1/4 cup heavy cream
• 2 tablespoons chopped fresh parsley

Instructions

1. In a large pot, melt the 2 tablespoons of unsalted butter over medium heat. Add the diced onion and minced garlic, sautéing until soft, about 5 minutes.
2. Sprinkle the 1/4 cup of all-purpose flour over the onions and garlic, stirring constantly for 1 minute to make a roux.
3. Gradually whisk in the 4 cups of chicken broth and 2 cups of milk, ensuring no lumps remain. Bring to a simmer.
4. Add the shredded chicken, 2 cups of frozen corn kernels, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/2 teaspoon of dried thyme. Simmer for 15 minutes, stirring occasionally.
5. Stir in the 1/4 cup of heavy cream and heat through. Garnish with the 2 tablespoons of chopped fresh parsley before serving.

The secret to this chowder’s rich flavor is the roux, which thickens the soup beautifully without overpowering the sweet corn and savory chicken.

Tip: For a smokier flavor, try adding a pinch of smoked paprika with the thyme.

Low-Carb Cauliflower Corn Chowder

Warm up with this creamy Low-Carb Cauliflower Corn Chowder, a comforting bowl that’s surprisingly light yet packed with flavor.

Ingredients

• 1 tablespoon olive oil
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 4 cups cauliflower florets
• 1 cup chicken or vegetable broth
• 1 cup heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon smoked paprika
• 1/2 cup shredded cheddar cheese
• 2 tablespoons chopped fresh chives

Instructions

1. Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic, sautéing for 3 minutes until softened.
2. Add cauliflower florets and chicken broth to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes, or until cauliflower is tender.
3. Use an immersion blender to puree the soup until smooth. Stir in heavy cream, salt, black pepper, and smoked paprika. Simmer for another 5 minutes.
4. Remove from heat and stir in shredded cheddar cheese until melted. Garnish with chopped fresh chives before serving.

The smoked paprika and cheddar cheese give this chowder a depth of flavor that’s hard to resist, while the cauliflower keeps it light and low-carb.

Tip: For an extra smoky flavor, try adding a pinch of chipotle powder along with the smoked paprika.

Lobster Corn Chowder

Nothing says comfort like a bowl of creamy Lobster Corn Chowder, brimming with sweet corn and succulent lobster in every spoonful.

Ingredients

• 2 tablespoons unsalted butter
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 4 cups chicken stock
• 2 cups heavy cream
• 3 cups corn kernels (fresh or frozen)
• 1 pound cooked lobster meat, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 2 tablespoons fresh parsley, chopped

Instructions

1. In a large pot, melt the butter over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes.
2. Sprinkle the flour over the onions and garlic, stirring to combine. Cook for 2 minutes to remove the raw flour taste.
3. Gradually whisk in the chicken stock and heavy cream, ensuring no lumps remain. Bring to a simmer.
4. Add the corn, lobster meat, salt, black pepper, and cayenne pepper. Simmer for 10 minutes, stirring occasionally.
5. Garnish with fresh parsley before serving.

The magic of this chowder lies in the balance of richness from the cream and the natural sweetness of the lobster and corn, creating a luxurious yet comforting dish.

Tip: For an extra smoky flavor, try grilling the corn before adding it to the chowder.

Vegetable-Packed Corn Chowder

Warm up with this hearty Vegetable-Packed Corn Chowder, brimming with sweet corn and vibrant veggies for a comforting bowl any night of the week.

Ingredients

• 2 tbsp unsalted butter
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 stalks celery, diced
• 1 red bell pepper, diced
• 4 cups fresh or frozen corn kernels
• 1 large potato, peeled and diced
• 4 cups vegetable broth
• 1 cup whole milk
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp smoked paprika
• 2 tbsp fresh parsley, chopped

Instructions

1. Melt the butter in a large pot over medium heat. Add the onion and garlic, sautéing for 3 minutes until softened.
2. Stir in the carrots, celery, and red bell pepper, cooking for another 5 minutes until the vegetables begin to soften.
3. Add the corn and potato, then pour in the vegetable broth. Bring to a boil, then reduce heat to simmer for 15 minutes, or until the potato is tender.
4. Stir in the whole milk, salt, black pepper, and smoked paprika. Simmer for an additional 5 minutes to blend the flavors.
5. Garnish with fresh parsley before serving.

The smoked paprika adds a subtle depth to this chowder, making it stand out from the usual corn soup. It’s a perfect balance of creamy and chunky textures.

Tip: For a thicker chowder, blend half of the soup before adding the milk, then stir it back into the pot.

Herbed Corn Chowder with Thyme

Warm up your kitchen with this creamy Herbed Corn Chowder, where sweet corn meets the earthy tones of thyme in a bowl of comfort.

Ingredients

• 2 tbsp unsalted butter
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 4 cups chicken or vegetable broth
• 4 cups fresh or frozen corn kernels
• 1 large potato, peeled and diced
• 1 cup heavy cream
• 1 tsp fresh thyme leaves
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Melt the 2 tbsp unsalted butter in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until soft, about 5 minutes.
2. Sprinkle the 1/4 cup all-purpose flour over the onions and garlic, stirring constantly for 1 minute to create a roux.
3. Gradually whisk in the 4 cups chicken or vegetable broth until smooth. Add the corn and diced potato, bringing the mixture to a boil. Reduce heat and simmer for 15 minutes, or until the potato is tender.
4. Stir in the 1 cup heavy cream, 1 tsp fresh thyme leaves, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer for an additional 5 minutes to blend the flavors.
5. Using an immersion blender, lightly puree the chowder to thicken it slightly, leaving plenty of whole corn kernels and potato pieces for texture.

The secret to this chowder’s depth of flavor lies in the fresh thyme, which adds a subtle, herby brightness to the sweet corn and creamy base.

Tip: For a smoky twist, try adding a pinch of smoked paprika with the thyme.

Pumpkin Corn Chowder

Warm up your autumn evenings with this creamy Pumpkin Corn Chowder, a comforting blend of sweet corn and rich pumpkin that’s sure to become a seasonal favorite.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 4 cups vegetable broth
• 1 can (15 oz) pumpkin puree
• 2 cups corn kernels (fresh or frozen)
• 1 cup heavy cream
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until soft, about 5 minutes.
2. Stir in ground cumin and smoked paprika, cooking for another minute until fragrant.
3. Pour in vegetable broth and pumpkin puree, stirring to combine. Bring to a simmer.
4. Add corn kernels and let the chowder simmer for 15 minutes, stirring occasionally.
5. Reduce heat to low, stir in heavy cream, and season with salt and pepper. Heat through for 5 minutes.
6. Garnish with fresh cilantro before serving.

The smoky paprika and cumin add a depth of flavor that perfectly complements the sweetness of the corn and pumpkin, making this chowder a standout dish.

Tip: For an extra smoky flavor, try grilling the corn before adding it to the chowder.

Mexican Street Corn Chowder

Warm up your evenings with this creamy Mexican Street Corn Chowder, a bowlful of comfort that brings the vibrant flavors of street food right to your kitchen.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 4 cups fresh or frozen corn kernels
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 1/2 cup cotija cheese, crumbled
• 1/4 cup fresh cilantro, chopped
• 1 lime, juiced
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and cook until translucent, about 5 minutes.
2. Stir in garlic, cumin, and smoked paprika, cooking for another minute until fragrant.
3. Add corn and broth, bringing the mixture to a boil. Reduce heat and simmer for 15 minutes.
4. Use an immersion blender to partially puree the soup, leaving some corn kernels whole for texture.
5. Stir in heavy cream and simmer for an additional 5 minutes. Season with salt and pepper.
6. Serve hot, garnished with cotija cheese, cilantro, and a squeeze of lime juice.

The magic of this chowder lies in the contrast between the creamy base and the crunchy, fresh toppings, making every spoonful a delight.

Tip: For an extra smoky flavor, char the corn kernels in a dry skillet before adding them to the soup.

Gluten-Free Corn Chowder

Warm up your kitchen with this creamy Gluten-Free Corn Chowder, a comforting bowl that’s as nourishing as it is delicious.

Ingredients

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups fresh or frozen corn kernels
• 2 medium potatoes, peeled and diced
• 4 cups gluten-free vegetable broth
• 1 cup heavy cream
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp smoked paprika
• 2 tbsp fresh parsley, chopped

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until soft, about 5 minutes.
2. Add corn and potatoes to the pot, stirring to combine. Pour in vegetable broth and bring to a boil. Reduce heat and simmer until potatoes are tender, about 15 minutes.
3. Using an immersion blender, partially blend the soup to thicken it while leaving some chunks for texture. Alternatively, transfer 2 cups of the soup to a blender, blend until smooth, and return to the pot.
4. Stir in heavy cream, salt, black pepper, and smoked paprika. Simmer for another 5 minutes to let the flavors meld.
5. Garnish with fresh parsley before serving.

This chowder’s secret is the smoked paprika, adding a subtle depth that elevates the sweet corn beautifully.

Tip: For a lighter version, substitute half-and-half for the heavy cream.

Conclusion

We hope this roundup of 20 creamy corn chowder recipes inspires your next cozy meal! Each dish promises comfort in a bowl, perfect for any season. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article to your Pinterest for easy access. Happy cooking!

Share on Facebook

Post on X

Save