Bring a little comfort to your table with this Creamy Corn Chowder that’s flavorful and full of fresh corn!
Comforting Corn Chowder
Fresh roasted corn brings such satisfying flavor and texture in this Creamy Corn Chowder. A winter favorite and a summer staple, this soup is a year-round pleasure that is sure to become a family favorite. Top it with bacon bits, roasted corn and green onion for even more to love.
Easy Corn Chowder
We had a few rainy days in a row recently and all I wanted was some comfort food. The clouds, cooler temps, and thunder storms made me want to just curl up on the couch with a big bowl of warm soup, so that’s exactly what I did.
This soup is so easy to make and the fresh corn just makes it *chef’s kiss*. Roasting the corn before you add it to the soup brings out even more flavor making it all that more fabulous!
An All Season Soup!
This corn chowder isn’t just for the colder months. I’m crazy about corn during the summer when sweet corn is at its peak. I love to make this creamy corn soup with in-season sweet corn. It’s SO good. It has the sweet taste of summer with that warm wonderful feeling of comfort food in the winter. It’s a must-try for sure!
Make it a Meal
Need a soup that eats like a meal? If you want to make this roasted corn chowder even heartier, try adding shredded rotisserie chicken for an easy, filling dinner everyone will love!
What Do I Need to Make Creamy Corn Chowder?
(see recipe card for measurements and details)
- Fresh corn on the cob (or frozen corn)
- Butter
- Yellow onion
- Garlic
- All-purpose flour
- Chicken broth
- Milk
- Salt
- Pepper
- Toppings: (extra roasted corn, green onions, bacon bits)
- Large Pot or dutch oven
- Rimmed baking sheets
- Aluminum foil
More Hot and Hearty Soup Recipes
There’s no better way to warm up on a cold day than with a bowl of soup. My Hot and Hearty Soup Recipes are flavorful, filling and the perfect one-pot dinner everyone will love.
How to Make Creamy Corn Chowder
- Preheat oven to 400°F. Line two rimmed baking sheets with foil and spray with non-stick cooking spray.
- Cut the kernels off each corn cob and divide them evenly between the prepared baking sheets and spread them out. If using frozen corn, simply spread the frozen kernels out onto the baking sheets. Sprinkle generously with salt and pepper. Roast the corn in the oven for 20-30 minutes or until some of the kernels start to brown.
- Meanwhile, melt the butter in a large pot over medium heat. Add the chopped onion and minced garlic and let sauté until the onion is translucent, about 5 minutes.
- Whisk in the flour.
- Continue whisking and add 2 cups of the chicken broth along with all of the milk. Continue whisking until the soup starts to thicken. Turn the burner to low heat.
- Place half of the corn kernels in a blender with the remaining 1 cup chicken broth. Blend until creamy. Stir the creamed corn into the soup base along with the remaining roasted corn. Let simmer for another 5 minutes before serving.
- Serve topped with extra roasted corn, green onion, bacon bits and cracked fresh pepper.
How to Store and Reheat Corn Chowder
Store leftover Creamy Corn Chowder in an airtight container in the refrigerator for up to 5 days. Reheat gently over medium low heat on the stove or in the microwave until heated through.
To freeze, allow it to cool completely and then store in a freezer safe container for up to one month. Defrost in the refrigerator over night. Reheat it over low heat stirring frequently.
If you make this Creamy Corn Chowder and post a pic to social, be sure to tag me on Instagram @thebakermama so I can see! 😍 I just love seeing how inspired and creative y’all get with the recipes and ideas I share. Enjoy!
xoxo,
Creamy Corn Chowder
- Prep Time: 10 mins
- Cook Time: 35 mins
- Total Time: 45 mins
- Yield: 6-8
- Category: Main
Description
Bring a little comfort to your table with this Creamy Corn Chowder that’s flavorful and full of fresh corn!
Ingredients
- 8 medium ears fresh corn on the cob, about 6 cups (fresh is best, but frozen works great too)
- 1 tablespoon butter
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1/2 cup all-purpose flour
- 3 cups chicken broth, divided
- 3 cups milk
- salt & pepper, to taste
Toppings:
- extra roasted corn
- green onions, finely diced
- bacon bits
- cracked fresh pepper
Instructions
- Preheat oven to 400°F. Line two rimmed baking sheets with foil and spray with non-stick cooking spray.
- Cut the kernels off each corn on the cob and divide them evenly between the prepared baking sheets and spread them out. You should have about 6 cups of corn kernels. If using frozen corn, simply spread the frozen kernels out onto the baking sheets. Sprinkle generously with salt and pepper. Roast the corn in the oven for 20-30 minutes or until some of the kernels start to brown.
- Meanwhile, melt the butter in a large pot over medium heat. Add the chopped onion and minced garlic and let sauté until the onion is translucent, about 5 minutes. Whisk in the flour. Continue whisking and add 2 cups of the chicken broth along with all of the milk. Continue whisking until the soup starts to thicken. Turn the burner to low heat.
- Place half of the corn kernels in a blender with the remaining 1 cup chicken broth. Blend until creamy. Stir the creamed corn into the soup base along with the remaining roasted corn. Let simmer for another 5 minutes before serving.
- Serve topped with extra roasted corn, green onion, bacon bits and cracked fresh pepper.
anyone add some potatoes ?
Hi Marsha! I haven’t added potatoes to this recipe, but I think it would be a nice addition and compliment the corn really well. If you give it a try, let us know! Enjoy!