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A steaming bowl of hearty corn chowder, ready to eat

Corn Chowder

Three delicious variations of corn chowder, each offering a unique twist on this comforting classic. From a creamy original to a spicy jalapeño version and a hearty potato-filled option, there's a corn chowder for every taste bud.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 people
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Original Corn Chowder
  • 2 tbsp butter
  • 1 medium onion chopped
  • 2 stalks celery chopped
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 4 cups frozen corn
  • 2 cups milk
  • 1/2 cup heavy cream
  • 1 tsp salt
  • 1/2 tsp black pepper
Spicy Jalapeño Corn Chowder
  • 2 tbsp olive oil
  • 1 medium red onion chopped
  • 2 medium jalapeño seeded and minced
  • 2 cloves garlic minced
  • 4 cups vegetable broth
  • 4 cups frozen corn
  • 1 can coconut milk full-fat, 13.5 oz
  • 1 tsp smoked paprika
  • 1/2 tsp cumin
  • 2 tbsp lime juice
  • 1/4 cup fresh cilantro chopped
Hearty Potato Corn Chowder
  • 4 slices bacon diced
  • 1 medium yellow onion chopped
  • 2 medium carrots chopped
  • 2 stalks celery chopped
  • 2 large potatoes peeled and diced
  • 6 cups chicken broth
  • 3 cups frozen corn
  • 1 cup heavy cream
  • 1 tbsp fresh thyme chopped
  • 1.5 tsp salt
  • 3/4 tsp black pepper
  • 2 tbsp green onions chopped, for garnish
  • 1/2 cup shredded cheddar cheese for garnish
  • 2 tbsp butter
  • 1 tbsp vegetable oil
  • 1/4 cup flour
  • 1/2 cup water
  • 1 bay leaf
Garnish
  • 2 tbsp fresh parsley chopped
For Serving
  • crusty bread optional

Equipment

  • large pot
  • whisk
  • cutting board
  • knife
  • measuring cups and spoons

Method
 

Original Corn Chowder
  1. Melt butter in a large pot over medium heat, then add onion and celery, cooking until softened (about 5-7 minutes).
  2. Stir in flour and cook for 1 minute, then gradually whisk in chicken broth to prevent lumps.
  3. Bring the mixture to a simmer, then add corn and continue simmering for 10 minutes.
  4. Stir in milk, heavy cream, salt, and pepper, heating through without boiling.
  5. Serve hot, garnished with fresh parsley if desired.
Spicy Jalapeño Corn Chowder
  1. Heat olive oil in a large pot, then sauté red onion, jalapeño, and garlic until aromatic (about 3-5 minutes).
  2. Pour in vegetable broth, add corn, smoked paprika, and cumin, then bring to a simmer for 10 minutes.
  3. Stir in coconut milk and lime juice, cooking until heated through.
  4. Garnish with fresh cilantro before serving.
  5. Optionally, for a creamier texture, blend a portion of the chowder before adding coconut milk.
Hearty Potato Corn Chowder
  1. Cook diced bacon in a large pot until crispy, then remove and set aside, reserving the drippings.
  2. Sauté yellow onion, carrots, and celery in bacon drippings until softened.
  3. Add diced potatoes and chicken broth, bringing it to a boil and then simmering until potatoes are tender (about 15 minutes).
  4. Stir in corn, heavy cream, fresh thyme, salt, and pepper, heating gently.
  5. Serve hot, topped with reserved crispy bacon, green onions, and shredded cheddar cheese.

Notes

For extra flavor, consider using fresh corn cut from the cob when in season. Adjust the spice level in the Spicy Jalapeño Corn Chowder by adding more or fewer jalapeños, or by leaving some seeds in for extra heat. For a thicker chowder, you can mash some of the potatoes in the Hearty Potato Corn Chowder before adding the cream.