Creamy Corn Chowder is easy to make on your stove-top or instant pot! This flavorful and cozy chowder recipe is filling, comforting, and easy to make!
I have to say I’ve done it, I have finally perfected my corn chowder recipe! This is one of the coziest soups I have ever made and we are in love with it. The sub-zero temperatures and snow have me craving this for dinner, and super excited for leftovers at lunch the next day! This corn chowder can be made on your stove top, slow cooker, or in your Instant Pot if you prefer that method. If you’re looking for more cold weather soups be sure to try out my Crockpot Potato Soup!
What is a Chowder?
A chowder is simply a soup that is thick and chunky and has a rich, cream based broth. Corn chowder is a thick soup that is made primarily with corn. For this recipe you can use fresh, frozen, or canned corn! There are many versions of corn chowder out there. Typically though, they are all hearty and made with butter and cream for a rich flavor. My version also includes ham, and red potatoes for extra body to the soup. You’ll find that corn chowder is simple to make with only about 10 minutes of prep time and 20 minutes on the stovetop.
What Goes With Corn Chowder?
I love serving this soup with a loaf of toasted french bread! Other options are these tasty Drop Biscuits or this Cheesy Garlic Skillet Bread. If you’re looking for something lighter, then serve with a simple green side salad or a pan of Roasted Green Beans.
How to Make Best Creamy Corn Chowder:
- Start by washing your potatoes well. Pat them dry, then cut into 1/2 inch cubes.
- Then, melt your butter in a large pot over medium-high heat. Add your onions and garlic, cook stirring occasionally for 3-4 minutes until the onion is soft.
- Now, add the potatoes, corn, and ham to the pot.
- Add salt and pepper to taste, as well as the celery salt, ground mustard, and cayenne pepper if using. Give the soup a good stir and simmer over medium-low heat for 10-15 minutes just until potatoes are fork tender.
Once your potatoes are tender, whisk the sour cream into the soup. Then, in a small bowl stir together the cream and cornstarch until smooth. Pour the cornstarch mixture into the soup while stirring constantly. Allow the soup to simmer for 3-5 more minutes until thickened. At this point you can stir in the optional shredded cheese if using. Garnish the soup with green onions, cheese, parsley, or extra sour cream if desired.
Do I Have To Use Ham?
No, you can use 1 pound of cooked and diced bacon stirred into the soup at the end. Alternately, you can leave the ham and/or bacon out completely if you prefer a meatless soup.
How Long is Corn Chowder Good For?
This chowder, once completely cooled can be stored in an airtight container for up to 4 days for best results. I recommend simmering on the stove over low heat, stirring occasionally, just until warmed through when re-heating. Note that this soup does not freeze well with the cream and sour cream.
Creamy Corn Chowder
- 2 Pounds Red Potatoes (about 4 medium), Washed and cut into 1/2-1 inch chunks
- 2 Tablespoons Butter
- 1 Large Onion, Diced
- 3 Cloves Garlic, Minced
- 3 Cups Corn Kernels**
- 16 Ounces Diced Ham, OPTIONAL
- Salt & Pepper, To Taste
- 2 teaspoons Italian Seasoning
- 1/4 teaspoon Celery Salt
- 1/4 teaspoon Ground Mustard
- 1/8 teaspoon Cayenne Pepper, Optional
- 4 Cups Chicken Broth
- 1/2 Cup Sour Cream
- 1 Cup Half & Half, Cream, or Whole Milk
- 2 Tablespoons Corn Starch
- 1 Cup Shredded Cheddar Cheese, Optional
- Melt the butter in a large soup pot over medium-high heat. Add the onion and garlic and cook, stirring occasionally for 4-5 minutes until onion is soft.
- Add the cubed potatoes, corn, ham, seasonings, and broth to the pot and stir to combine. Reduce the heat to medium-low and simmer for 10-15 minutes just until potatoes are fork tender.
- Once the potatoes are tender, whisk the sour cream into the soup.
- Measure the cream in a liquid measuring up and stir in the cornstarch until no lumps remain. Pour the cream mixture into the soup while stirring constantly.
- Simmer the soup for 3-5 more minutes until thickened. Serve immediately garnished with shredded cheese, green onions, parsley, or extra sour cream if desired.
INSTANT POT METHOD:
- Turn the instant pot to saute mode and add the butter. Once the butter is melted add the onion and garlic.
- Cook the onion and garlic, stirring constantly for about 3-4 minutes until the onion is soft.
- Turn the instant pot off. Add the cubed potatoes, corn, ham, all of the seasonings and the broth to the pot. Stir once to combine.
- Place the lid on the pot and set the valve to sealing position. Cook the soup on manual/high for 8 minutes.
- Once the 8 minutes is up, allow the pot to natural pressure release (don't do anything) for 10 minutes. Then, quick release the remaining pressure.
- Carefully open the instant pot and stir in the sour cream. Whisk together the cream and cornstarch.
- Turn the instant pot to saute mode. Stir the cream/cornstarch mixture into the chowder and allow to simmer for 3-5 minutes until thickened.