Basic Corn Chowder Recipe (2024)

Skip the dairy like this:
After you remove the corn cobs from the water, let them cool a bit and then, before you discard them, use the back side of a knife to scrape off the germ and the milky juice. Add this yummy corn essence to the soup along with with the kernels. Add chopped parsley at the end.

Surprisingly good. Made Corn Chowder with Lump Crabmeat. Used 6 ears of corn because it's corn chowder. Used butter because corn. Didn't peel the spuds. Didn't seed the tomatoes. Used the parsley. Checking the salt and pepper before serving is key. Added a can of lump crabmeat and it was extraordinary.

I have made this several times. The basic version, without the tomatoes. and it is delicious. It is flexible re ingredients. I have added another potato for example.(It also freezes well)

I made a double batch of this chowder. It is delicious. I followed the recipe exactly but puréed about half and then added it back in, which helped the consistency enormously. The stock made from the corn cobs was great. I used whole milk. Great recipe and it doesn't need bacon.

I've been making this at least once per summer since I clipped the recipe out of the paper when it appeared in 2000. I liked to add fresh thyme or chopped tarragon towards the end of sautéing the potato and onion, and some heavy cream. I use a hand blender to purée the finished soup but leave about 1/4 of it in pieces.

This chowder is so great I bought extra corn at the Farmers' Market last weekend and made a double batch. I add white wine and a bay leaf when boiling the cobs. Also some garlic when cooking onions and potatoes; no tomatoes; and thyme when it all comes together at the end. Red pepper flakes don't hurt either.
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Sauté a strip or two of bacon (chopped) and use the bacon renderings to sauté the onions and potatoes. Adding 1/2 cup chopped cilantro gives a nice flavor.

Per another source, 1 medium cob of corn yields a half a cup of kernels. I suppose that means using 2 to 3 c of your stored kernels. If kernels are frozen, I might err on a larger amount of kernels but slightly reduce the amount of liquid in the recipe to account for thawing effects.

Also add add 3 tablespoons of sour cream. Used an immersion blender or to blend it but not all the way. Delicious

I made this recipe often when I lived in Maine (basic recipe- no tomatoes, as real Mainers would object). At the end I add a chunk or two of fresh or frozen haddock or cod, or whatever I have in the freezer. Adjust seasonings. Love a bit of tarragon. I'm going to make this now as I often forget in landlocked Kentucky. Thank you so much for featuring this recipe!

Because I had it sitting around, I added a couple ounces of cubed pancetta which was delicious. I plan to use it or a little ham next time. For seasoning, I added smoked paprika. Yum!

I always add a bit of dill weed to the basic recipe. Delicious!

Loved the flavors but very heavily carb loaded. For some protein I added crab meat to the chowder and celery and carrots for added vegetables.

Recipe lacks salt and seasoning but overall really yummy and customizable. I added 8 oz of crab, and Cajun spices. Other adjustments: 1 more potato and an additional cup of milk. Next time I will do 6 ears of corn instead of 4 and maybe sauté or roast them before adding in.

Boiling the cobs is the key. I caramelized the kernels in a skillet on medium high heat. Resist stirring the corn; let it sit and caramelize. I used rendered bacon fat for potatoes and onion. Added chopped roasted poblanos (2) and a jalapeno. Would have added a diced red pepper if I had one. Seasoned with cumin. Used an immersion blender at the end to smooth it out a bit and used half and half. Super addicting.

Another twist- add roasted green chilis to onion potatoe mix. Substitute half and half for the milk and at the end add chopped poached chicken breast and 1-2 cups of shredded cheese for a green chili, chicken corn chowder....

As others suggested, used celery, thyme and a can of crabmeat. To thicken I blended half with an immersion blender. Will make again!

Yummy but need to season with a heavier hand than what’s suggested in the recipe imo! Also, I ended up adding a cornstarch slurry to thicken it and give it more of a chowder consistency since it wasn’t cooking down fast enough and the potatoes were getting soft. It turned out so delicious and the fresh corn really cuts through, even eating leftovers a day later.

Threw in a handful of Parmesan rinds. Why not.

Made with fresh picked corn and Marzano tomatoes from my garden. Could use a little spice, heat, otherwise simple yummy summer soup. Perfect with sour dough

I ended up blending some of the soup to build more texture and added some chipotles in adobo sauce (blended) which gave it a nice kick. Also amended the broth with some Parmesan broth for additional flavor.

Wow, this is amazing and super easy! I used the basic recipe with the following additions: I used both corn on the cob and frozen corn. I made it vegan with the addition of coconut milk instead of cow’s milk-could not tell the difference. I added chopped canned green chilies. And I put a little Better than Bouillon sautéed onion in the broth. Not to toot my own horn but I’m a very good cook and I think this is one of the very best things I’ve ever made.

i halved the recipe and altered a few things:had couple of roasted ears of corn from last night, so used themsubbed guanciale fat for the buttera murasaki sweet potatoreplaced dairy with full fat coconut milkgarnished with scallions flavor was great. the scallions contrasted nicely with the sweetness of the corn and sweet potato. it was a bit thin; next time will puree some of the corn and potato before adding the coconut milk. and maybe add a bit of crisp bacon or guanciale.

I used cilantro instead of parsley, but what really kicked it up a notch was a sprinkle of feta cheese!

Excuse me this is just water and milk

This is a really boring chowder. We tried to enhance it with lobster meet. Should have helped but it didn't. Using whole milk leaves you with a very thin, almost flavorless broth. Cooking the cobs in water does not result in a tasty broth. You need to use a real rich vegetable broth as a base.This also needs seasoning (thyme? red pepper flakes?) and cream (not milk) and more bacon. I'd also suggest grilling the corn, then extracting the kernels, to add a smokier taste.

This was an excellent corn chowder. The dish was light and fresh. I thought it could use a little more depth or something. Next time I might try adding a tablespoon or so of white miso.