Creamy Corn Chowder
This stovetop corn chowder has a pale, spoon-coating broth with plenty of tender potato cubes, whole corn kernels, and diced ham. A short flour roux and the potatoes give it body without blending away the chunks.
Simmer the potatoes in broth until fork-tender, then add the milk, half-and-half, and frozen corn. Gentle heat keeps the dairy smooth, while the late addition keeps the corn kernels distinct.
Ingredients for Creamy Corn Chowder
- 3 tablespoons unsalted butter (43g)
- 1 medium yellow onion, finely diced (about 1 1/2 cups or 200g)
- 2 celery ribs, finely diced (about 3/4 cup or 100g)
- 2 garlic cloves, minced
- 1/4 cup all-purpose flour (30g)
- 4 cups low-sodium chicken broth
- 1 1/2 pounds Yukon Gold potatoes, peeled if desired and cut into even 3/4-inch cubes (about 680g)
- 1/2 teaspoon dried thyme
- 1 1/2 cups whole milk
- 1 cup half-and-half
- 3 cups frozen sweet corn (450g)
- 1 1/2 cups cooked ham, diced small (225g)
- 1/2 teaspoon kosher salt, plus more only as needed
- 1/2 teaspoon freshly ground black pepper, plus more for serving
There is no need to thaw the corn. Use low-sodium broth and season cautiously: the ham and broth will both affect how much salt the finished chowder needs.
How to Make Creamy Corn Chowder
Prep: 20 minutes | Cook: about 30 minutes | Total: about 50 minutes | Yield: 6 generous servings
- Soften the vegetables: Warm a 5- to 6-quart Dutch oven or heavy soup pot over medium heat. Melt the butter, then add the onion and celery with a small pinch of the measured salt. Cook, stirring occasionally, for 6 to 8 minutes, until soft and translucent but not browned. Add the garlic for the final 30 seconds.
- Make the roux: Sprinkle the flour over the vegetables and stir until no dry flour remains. Cook for about 2 minutes without browning. Gradually stir in the broth, scraping the bottom of the pot, until smooth.
- Simmer the potatoes: Add the potatoes and thyme; keep the potatoes mostly submerged in the broth. Bring to a gentle simmer, reduce the heat to medium-low, and partially cover. Cook for 15 to 18 minutes, stirring gently every few minutes. Start checking at 14 minutes: a fork should slide easily into a potato cube, but the cubes should still hold their shape.
- Add the dairy, corn, and ham: Reduce the heat to low. Stir in the milk, half-and-half, frozen corn, and ham. Warm for 5 to 8 minutes, until the corn and ham are hot and the broth coats a spoon. Keep the chowder gently steaming; do not let it boil hard.
- Adjust and season: Taste before adding the remaining salt, then stir in the black pepper. If the chowder is thin, mash a few potato cubes against the side of the pot and heat gently for another 1 to 2 minutes. If it is too thick, stir in warm milk or broth a splash at a time.
- Rest and serve: Remove from the heat and let stand for 5 minutes. Ladle into wide bowls so the potatoes, corn, and ham are visible, and finish with more freshly ground black pepper.
How to Adjust Chowder Thickness
The roux thickens the broth, and the potatoes add body as they cook. Wait until the potatoes are fork-tender and the chowder has rested before judging its final thickness. Mashing a few cubes will make it creamier while leaving most of the potatoes intact.
If it is still too thin, mix 1 tablespoon cornstarch with 1 tablespoon cold water. Stir the slurry into the chowder a little at a time over low heat, stopping when the broth coats a spoon. If the chowder becomes too thick, loosen it gradually with warm milk or broth.
Why Dairy and Corn Go in Near the End
Potatoes need a longer simmer than milk and half-and-half. Adding the dairy only after the potatoes are tender, then keeping the heat low, helps prevent a grainy-looking broth. Corn needs just the final 5 to 8 minutes to heat through without losing its distinct kernel texture.
Variations and Serving Ideas
For a meatless chowder, omit the ham and use vegetable broth; taste before adding more salt. For a lighter broth, replace the half-and-half with more whole milk. Fresh corn or drained canned corn can replace frozen corn—add either near the end and heat just until tender or warmed through.
Serve with crusty bread, biscuits, or a simple green salad. For another hearty potato soup, try Creamy Loaded Baked Potato Soup.
How to Store and Reheat Corn Chowder
Cool leftovers promptly and refrigerate in an airtight container for up to 3 days. The chowder will thicken as it chills. Reheat over low heat, stirring occasionally, until steaming hot throughout; add a splash of milk or broth to loosen it. Microwave individual portions in short intervals, stirring between them.
Freezing is possible, but the dairy and potatoes may change texture after thawing. If frozen, thaw overnight in the refrigerator and reheat gently, adding milk or broth as needed.
Nutrition
Approximate nutrition per serving, based on 6 generous servings: 395 calories, 17g protein, 16g fat, and 47g carbohydrates. Approximate values per 100g: 75 calories, 3g protein, 3g fat, and 9g carbohydrates. Values vary with the broth, ham, dairy, and amount of liquid in each serving.
Equipment
- 5- to 6-quart Dutch oven or heavy soup pot
- wooden spoon
- ladle
Ingredients
For the Chowder
- 3 tablespoons unsalted butter (43 g)
- 1 medium yellow onion, finely diced (about 1 1/2 cups or 200 g)
- 2 celery ribs, finely diced (about 3/4 cup or 100 g)
- 2 garlic cloves, minced
- 1/4 cup all-purpose flour (30 g)
- 4 cups low-sodium chicken broth
- 1 1/2 pounds Yukon Gold potatoes, peeled if desired and cut into 3/4-inch cubes (about 680 g)
- 1/2 teaspoon dried thyme
- 1 1/2 cups whole milk
- 1 cup half-and-half
- 3 cups frozen sweet corn (450 g)
- 1 1/2 cups cooked ham, diced small (225 g)
- 1/2 teaspoon kosher salt, plus more as needed
- 1/2 teaspoon freshly ground black pepper, plus more for serving
Instructions
- Warm a 5- to 6-quart Dutch oven or heavy soup pot over medium heat. Melt the butter, then add the onion, celery, and a small pinch of the measured salt.
- Cook the vegetables for 6 to 8 minutes, stirring occasionally, until soft and translucent but not browned. Add the garlic and cook for 30 seconds.
- Sprinkle the flour over the vegetables and stir until no dry flour remains. Cook for about 2 minutes without browning.
- Gradually stir in the chicken broth, scraping the bottom of the pot, until smooth.
- Add the potatoes and thyme. Bring to a gentle simmer, reduce the heat to medium-low, partially cover, and cook for 15 to 18 minutes, stirring gently every few minutes, until the potatoes are fork-tender but still hold their shape.
- Reduce the heat to low and stir in the milk, half-and-half, frozen corn, and ham. Warm for 5 to 8 minutes, until the corn and ham are hot and the broth coats a spoon. Do not let the chowder boil hard.
- Taste and add the remaining salt only as needed, then stir in the black pepper. If needed, mash a few potato cubes against the side of the pot to thicken the chowder, or add warm milk or broth to thin it.
- Remove from the heat and let stand for 5 minutes. Ladle into bowls and finish with additional black pepper.
Tips
- Use low-sodium broth and season cautiously because ham can add significant saltiness.
- Do not thaw frozen corn before adding it to the chowder.
- Check potatoes at 14 minutes so they become tender without falling apart.
- Keep the heat low after adding dairy to prevent a grainy or curdled broth.
- Let the chowder rest for 5 minutes before judging its final thickness.
- For a thicker chowder, mash a few potato cubes while leaving the rest intact.
Variations
- Meatless Corn Chowder: Omit the ham and use vegetable broth; taste before adding extra salt.
- Lighter Corn Chowder: Replace the half-and-half with an equal amount of whole milk.
- Fresh or Canned Corn Chowder: Use fresh corn or drained canned corn instead of frozen corn and add it near the end just until tender or warmed through.
