Amazing 5-Star Corn Chowder in Under 1 Hour

Hi, I’m Anna! 👩‍🍳 Cooking is my passion, and here on Mom’s Kitchen I share simple, delicious recipes that bring joy and warmth to your table. Whether you love spending time in the kitchen or you’re just looking for easy ideas for everyday meals, I’m so happy to inspire you with my recipes. Thank you for being part of this flavorful journey! 💛 Today, I want to share something truly special that embodies comfort on a chilly evening: my easy step-by-step guide to making the best homemade Corn Chowder.

When I first started cooking, creamy soups felt intimidating, but this recipe proved that even beginners can achieve restaurant-quality flavor with basic pantry staples. I know how frustrating it is when a recipe promises ease but delivers complicated steps. Not this one! This specific Corn Chowder is reliable, quick, and always a family favorite. It’s the kind of soup that tastes like you spent all afternoon stirring, even though it’s ready in under an hour. Trust me, this is simple, satisfying cooking at its best.

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Why You’ll Love This Corn Chowder Recipe

I honestly think this is the best soup I make all year because it’s just so reliably good and easy. You don’t have to be a fancy chef to pull this off, I promise!

It comes together fast, perfect for busy weeknights.
The texture is perfectly creamy without complicated steps—no fancy blending needed!
This Corn Chowder uses accessible ingredients you likely already have in your fridge or freezer right now.
It provides deep, satisfying comfort in every single spoonful, especially when the weather turns cool.

Essential Ingredients for Your Corn Chowder

Gathering your ingredients is the first step toward a fantastic batch of Corn Chowder. I always lay everything out on the counter before I even turn on the stove—it’s called mise en place, but I just call it “not panicking later.” Precision in measurement ensures the right thickness and flavor balance, which is why I want you to pay close attention to the preparation notes below.

Ingredient Clarity Table

Ingredient	Quantity	Preparation Notes
Olive Oil	2 tablespoons	For sautéing
Onion	1/2 medium	Chopped
Celery	2 sticks	Chopped
Garlic	2 cloves	Minced
All-Purpose Flour	1/4 cup	For the thickening agent (roux)
Chicken Broth	4 cups	Low sodium preferred
Heavy Cream	1 cup	Full fat recommended for richness
Frozen Corn	2 cups	Do not thaw beforehand
Boneless Skinless Chicken Breast	1 pound	Diced into uniform 1-inch pieces
Russet Potatoes	2 large	Peeled and diced uniformly
Italian Seasoning	1/4 teaspoon	Dried
Cayenne Pepper	1 pinch	Optional, for a slight warmth
Salt and Pepper	To taste	Start small and adjust at the end
Fresh Parsley	2 tablespoons	Chopped, for garnish

Step-by-Step Instructions for Perfect Corn Chowder

Follow these steps exactly to build the flavor base for your rich Corn Chowder. We start by cooking the protein and building the roux. Don’t try to rush the simmering part, though; that’s where the potatoes get soft and creamy!

Building the Flavor Base

We need to handle the chicken first so we can use all those tasty brown bits left in the pot later. Remember, flavor comes from those little spots stuck to the bottom!

Cook the Chicken: Heat olive oil in a large pot over medium-high heat. Add the diced chicken. Cook for about 8 minutes until lightly browned and cooked through. Please make sure the internal temperature reaches 165°F—safety first! Remove the chicken and set it aside in a clean bowl.
Sauté Aromatics: In the same pot, add the chopped onion and celery. Cook these vegetables until they soften up nicely, which takes about 5 minutes. You’ll start smelling that good, savory base now.
Create the Roux: Stir in the minced garlic and the flour. Cook this mixture for 1 minute while stirring constantly. This step cooks out the raw flour taste, which is crucial for a smooth finish later on. If you skip this, your soup might taste a little chalky.

Simmering the Corn Chowder

This is where the magic happens and everything starts to meld together into that wonderful, thick soup texture we are looking for in a great Corn Chowder.

Whisk in Liquids: Now, gradually whisk in the chicken broth. Make sure you scrape the bottom of the pot really well to lift any browned bits; those add so much deep flavor to your soup.
Add Cream and Vegetables: Stir in the heavy cream, frozen corn (no need to thaw it, seriously!), diced potatoes, Italian seasoning, and optional cayenne pepper if you like a little kick.
Boil and Simmer: Increase the heat to high and bring the mixture to a full boil. Immediately reduce the heat down to a rapid simmer. Continue cooking for 15 to 20 minutes. You have to stir it occasionally to prevent the potatoes from sticking to the bottom. The potatoes must be completely tender before you move on—test one with a fork!

Finishing and Serving Your Corn Chowder

We are almost done! Just a few final touches to bring this amazing soup home.

Reintroduce Chicken: Return those perfectly cooked chicken pieces back to the pot. Heat everything through gently for about 2 to 3 minutes. Don’t boil rapidly once the cream is in, or it might get a little weird.
Final Seasoning: Taste the soup—this is the most important part! Adjust seasoning with salt and pepper as needed. This step finalizes the profile of your Corn Chowder.
Serve: Serve the soup hot right away. Garnish each bowl generously with the fresh chopped parsley for a pop of color and freshness. Enjoy!

Tips for Making the Best Corn Chowder Every Time

You know I love sharing secrets that make cooking less stressful and way more delicious! Achieving expert results with this Corn Chowder is simple when you follow a few key techniques. These little pointers are what take this soup from just good to absolutely fantastic, and they are based on things I learned the hard way!

Potato Preparation Matters

Potatoes are the backbone of a good chowder, so treat them right! If you use the wrong kind or cut them poorly, you end up with a watery mess instead of that cozy thickness.

Use Russets: Russet potatoes work best for this recipe because their starch content is higher. They naturally break down just a little bit as they cook, which helps thicken the liquid without needing extra cornstarch later on.
Dice Evenly: Please, please dice the potatoes into pieces that are all roughly the same size. I know it seems tedious, but uniform pieces cook at the same rate. This stops you from having some chunks that are mushy while others are still hard when you go to eat it.

Achieving Creamy Texture in Your Corn Chowder

The secret to that velvety mouthfeel isn’t just the heavy cream; it’s how you manage the flour and the liquid additions.

Roux Cooking Time: When you add the flour and garlic, do not rush cooking that mixture. You need a solid 60 seconds of stirring. This minimum time is essential to cook out the raw flour taste. If it tastes floury, it means you stopped stirring too soon.
Cream Addition: Always add the heavy cream after the broth is whisked in and *before* you bring the whole pot to a full boil again. If you boil the cream too hard or too long, sometimes it can separate on you, and nobody wants that in their comforting soup!

Storage and Reheating Instructions for Corn Chowder

Oh, the best part—leftovers! This rich Corn Chowder tastes even better the next day once all those spices have really settled in. But you have to store it right so you don’t ruin that lovely creaminess we worked so hard to achieve.

Make sure you cool the soup down a bit before you put it into the fridge. Putting a huge pot of hot soup straight into the cold fridge isn’t great for food safety or your fridge temperature! I usually let mine sit on the counter for about 30 minutes. If you are interested in general food safety guidelines, check out this resource.

Storage and Reheating Table

Aspect	Details
Storage Duration	Store in an airtight container in the refrigerator for up to 3 days. Don’t push it past that!
Freezing Recommendation	I honestly don’t recommend freezing this one. The cream and the potatoes tend to get a little grainy or separated when they thaw, which ruins the smooth texture.
Reheating Method	Reheat slowly on the stovetop over medium-low heat. You must stir it frequently so the bottom doesn’t scorch.
Avoiding Scorching	If the soup seems too thick after reheating—which happens because the potatoes soak up liquid—just add a splash of extra chicken broth or whole milk until it reaches your preferred consistency again.

Frequently Asked Questions About Corn Chowder

I get so many lovely messages about this recipe! Readers often have similar questions when preparing a classic dish like Corn Chowder, especially when they are trying to substitute ingredients. Don’t worry, these little tweaks are usually simple to manage. Here are the answers to the most common ones I receive!

Can I Make This Corn Chowder Vegetarian?

Oh, absolutely! I love hearing when you adapt my recipes to fit your needs. You can adapt this recipe easily; it’s very flexible. Just skip the chicken part entirely. To keep it hearty, replace the diced chicken with two cans (15 ounces each) of rinsed and drained cannellini beans or chickpeas for protein. Then, make sure you substitute the chicken broth with a high-quality vegetable broth. This modification creates a wonderful vegetarian Corn Chowder that is just as comforting.

What Kind of Potatoes Work Best?

If you want that naturally creamy texture without adding extra flour or cream, the potato choice is huge. Russet potatoes are generally the top choice for this type of creamy soup. They have a higher starch content. They break down slightly during simmering, which naturally thickens the liquid, giving your Corn Chowder a much better, velvety mouthfeel. For more information on potato starch content, you can look into resources detailing potato varieties and uses.

How Can I Make This Corn Chowder Thicker?

Sometimes the potatoes just don’t release enough starch, or maybe you like your soup super thick—that’s okay! If your potatoes don’t starch up enough on their own, you can thicken the soup easily by making a small slurry. Just mix one tablespoon of cornstarch with two tablespoons of cold water in a separate small bowl until it’s totally smooth. Whisk this slurry into the simmering soup until it thickens up, and then make sure you cook it for one minute more so the starch activates properly. If you are looking for more general information on thickening agents, you can review guides on food science thickening agents.

Understanding Nutritional Estimates for Corn Chowder

I always get asked about the nutrition facts, and I want to be totally upfront with you all. The approximate values provided for this Corn Chowder are just estimates based on standard ingredient measurements I use in my kitchen.

Actual nutritional content for your batch of Corn Chowder will vary depending on the specific brands you buy, the exact fat content of your chicken, and how much salt you decide to add at the very end. Since everyone seasons to their own taste, we don’t provide precise daily values; just use these numbers as a general guideline!

Understanding Nutritional Estimates for Corn Chowder