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Corn Chowder Recipe

User Rating 4.5 Star Rating (2 Reviews)


Corn chowder
Bill Boch/Photographer's Choice RF/Getty Images
Creamy corn chowder made with evaporated milk, red bell pepper, thyme, and chives is rich, hearty, and filling. The recipe uses frozen corn so you can enjoy this soup year-round. However, feel free to substitute fresh corn kernels if in season. Serve in a bread bowl for a full meal. Make sure to check out the variations using bacon, ham, lobster, crab, or potatoes.

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes


  • 1 Tablespoon butter
  • 1 cup diced onion
  • 6 cups (two 16-ounce packages) frozen whole-kernel corn, thawed, divided use
  • 2 cups chicken broth
  • 1-1/2 cups (12 fluid-ounce can) evaporated milk (not sweetened condensed milk)
  • 1/2 cup diced red bell pepper
  • 1/2 teaspoon chopped fresh thyme or 1/4 teaspoon dried
  • Salt and ground black pepper to taste
  • 1 Tablespoon chopped fresh chives


Melt butter in a large saucepan over medium heat. Gently saute onions in the butter, stirring often, until soft and translucent. Do not brown.

Add 4 cups of the corn to the onions, along with chicken broth. Cook, stirring often, until corn is tender, about 15 minutes.

Pour corn, onions, and liquid into a blender or food processor. Puree in batches until smooth. Return to the pot and add remaining 2 cups of corn, evaporated milk, bell pepper, and thyme. Simmer for 5 to 10 minutes, stirring often, until thickened and peppers are soft.

Season corn chowder with salt and pepper and garnish with chives to serve.

Makes 4 to 6 servings

Note: Corn chowder may be frozen up to 2 months.

Bacon Corn Chowder: Chop 4 slices of bacon into 1/2-inch pieces. Saute bacon until fat has rendered, but bacon is still limp, not crispy. Remove bacon with a slotted spoon to paper towels to drain. Pour off all but 1 tablespoon of the drippings to replace the butter. Proceed with recipe as written, adding reserved bacon to the soup during the last 5 to 10 minutes of simmering time.

Ham Corn Chowder: Add 1 cup chopped ham during the final 5 to 10 minutes of simmering.

Lobster or Crab Corn Chowder: Substitute fish, seafood, or clam broth for half of the chicken broth. Add 1 cup chopped lobster or crab during the final 5 to 10 minutes of simmering.

Potato Corn Chowder: Substitute 1 cup diced potatoes for half of the final 2 cups of corn during the final 5 to 10 minutes of simmering, cooking until potatoes are tender.
Corn Chowder Recipe Photo © 2010 Peggy Trowbridge Filippone, licensed to About.com, Inc.
User Reviews

Reviews for this section have been closed.

 5 out of 5
Great!, Member weltersl

I liked this chowder a lot. I did not put in the peppers, thyme or chives. I did add potatoes and did not blend the soup. Then when done I added bacon to the top. Delicious!

7 out of 10 people found this helpful.

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