As the weather cools down, there’s nothing quite like curling up with a warm, comforting bowl of creamy corn chowder. The classic New England dish has become a staple for cozy nights in, and it’s easy to see why – the combination of sweet corn, savory potatoes, and rich cream is a match made in heaven.
But why stick to just one recipe when you can have 20?! In this article, we’re sharing our favorite creamy corn chowder recipes from around the world, each with its own unique twist. From spicy Southwest flavors to smoky chipotle heat, and even vegan and gluten-free options – there’s something for everyone in this collection.
Classic New England Corn Chowder
A warm and comforting soup that embodies the essence of New England’s coastal cuisine. This recipe is a staple in many Yankee kitchens, perfect for a chilly evening or as a side dish for your next clambake.
Ingredients:
– 2 tablespoons butter
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 cup diced fresh corn kernels (or 1 can of whole kernel corn)
– 1/2 cup all-purpose flour
– 2 cups chicken broth
– 1/2 cup heavy cream or half-and-half
– Salt and pepper to taste
– Optional: 1/4 teaspoon paprika
Instructions:
1. Melt butter in a large pot over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
2. Add corn kernels (or canned corn) and cook for an additional minute.
3. Sprinkle flour over the mixture and cook for 1-2 minutes, stirring constantly.
4. Gradually add chicken broth and heavy cream or half-and-half, whisking continuously to avoid lumps.
5. Bring the soup to a simmer and cook for 10-12 minutes, or until heated through.
6. Season with salt, pepper, and paprika (if using).
7. Serve hot and enjoy!
Cooking Time: 15-17 minutes
Spicy Southwest Corn Chowder
This hearty soup combines the flavors of the Southwest with a spicy kick, perfect for a chilly evening or a quick lunch. With its creamy texture and vibrant colors, it’s sure to become a new favorite.
Ingredients:
– 1 tablespoon olive oil
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 cup corn kernels (fresh or frozen)
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 cup chicken broth
– 1/2 teaspoon ground cumin
– 1/4 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– Salt and pepper to taste
– Optional: shredded cheese, sour cream, or crushed tortilla chips for toppings
Instructions:
1. Heat the olive oil in a large pot over medium-high heat.
2. Add the onion and garlic; cook until softened, about 5 minutes.
3. Stir in the corn, bell pepper, cumin, smoked paprika, and cayenne pepper. Cook for an additional 2-3 minutes.
4. Pour in the diced tomatoes and chicken broth. Bring to a simmer.
5. Reduce heat to low; let cook for 15-20 minutes or until heated through.
6. Season with salt and pepper to taste.
7. Serve hot, topped with your choice of optional toppings.
Cooking Time: 20-25 minutes
Bacon and Cheddar Corn Chowder
A creamy and comforting soup perfect for a cozy evening, this Bacon and Cheddar Corn Chowder combines the sweetness of corn with the smokiness of bacon and the richness of cheddar cheese.
Ingredients:
– 6 slices of bacon, diced
– 1 large onion, chopped
– 2 cloves of garlic, minced
– 2 cups of corn kernels (fresh or frozen)
– 1 cup of chicken broth
– 1/2 cup of heavy cream
– 1/2 cup of shredded cheddar cheese
– Salt and pepper to taste
Instructions:
1. Cook the bacon in a large pot over medium heat until crispy.
2. Remove the bacon, leaving the grease behind. Add the onion and garlic; cook until softened.
3. Add the corn kernels and cook for 2-3 minutes.
4. Pour in the chicken broth and bring to a boil. Reduce heat and simmer for 10 minutes.
5. Stir in the heavy cream and shredded cheddar cheese until melted. Season with salt and pepper.
6. Return the cooked bacon to the pot and stir to combine.
Cooking Time: 20-25 minutes
Slow Cooker Corn Chowder
This comforting recipe combines sweet corn, creamy potatoes, and savory spices to create a deliciously easy slow cooker meal perfect for any occasion.
Ingredients:
– 1 large onion, chopped
– 3 cloves of garlic, minced
– 2 medium-sized potatoes, peeled and cubed
– 1 cup frozen corn kernels
– 1/2 cup half-and-half or heavy cream
– 1 tsp paprika
– Salt and pepper to taste
– 4 cups chicken broth
Instructions:
1. Add chopped onion, minced garlic, cubed potatoes, frozen corn, paprika, salt, and pepper to the slow cooker.
2. Pour in chicken broth and half-and-half or heavy cream.
3. Cook on low for 6-8 hours or high for 3-4 hours.
4. Stir well before serving.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Vegan Coconut Corn Chowder
Cozy up with this creamy and flavorful chowder, perfect for a chilly evening or a quick weeknight dinner. This vegan coconut corn chowder is a twist on the classic recipe, swapping out dairy products for plant-based ingredients.
Ingredients:
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup frozen corn kernels
– 1 can (14 oz) diced tomatoes
– 1 cup coconut milk
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic; cook until softened, about 3-4 minutes.
3. Stir in the corn kernels and diced tomatoes. Cook for an additional 2-3 minutes.
4. Pour in the coconut milk and smoked paprika. Bring to a simmer.
5. Reduce heat to low and let chowder cook for 10-15 minutes or until heated through, stirring occasionally.
6. Season with salt and pepper to taste.
7. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 20-25 minutes
Loaded Potato Corn Chowder
Warm up with this comforting and flavorful chowder that combines the creamy richness of potatoes and corn with the crunch of crispy bacon.
Ingredients:
– 2 large potatoes, peeled and diced
– 1 cup frozen corn kernels
– 4 slices of cooked bacon, crumbled
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 2 cups chicken broth
– 1/2 cup milk or heavy cream
– Salt and pepper to taste
– Chopped fresh chives or scallions for garnish (optional)
Instructions:
1. In a large pot, cook the diced potatoes in the chicken broth over medium heat until they’re tender.
2. Add the frozen corn kernels, chopped onion, and minced garlic to the pot. Cook for an additional 5 minutes.
3. Stir in the crumbled bacon and milk or heavy cream. Season with salt and pepper to taste.
4. Serve hot, garnished with chopped fresh chives or scallions if desired.
Cooking Time: 20-25 minutes
Smoky Chipotle Corn Chowder
This creamy, smoky chowder is a twist on traditional corn soup, with the added depth of chipotle peppers and crispy bacon. Perfect for a chilly evening or a quick weeknight meal.
Ingredients:
– 2 tablespoons butter
– 6 slices of bacon, diced
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 1 cup frozen corn kernels
– 1/2 cup chipotle peppers in adobo sauce, finely chopped
– 1 cup chicken or vegetable broth
– 1/2 cup heavy cream or half-and-half
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large pot, melt butter over medium heat. Add bacon and cook until crispy, about 5 minutes.
2. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Stir in chipotle peppers, corn kernels, broth, and heavy cream or half-and-half. Bring to a simmer.
4. Reduce heat to low and let chowder simmer for 10-15 minutes or until heated through.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 20-25 minutes
Cheesy Jalapeño Corn Chowder
This creamy chowder is perfect for a chilly evening, packed with the sweetness of corn and the heat of jalapeños. A great twist on traditional corn soup, this recipe adds a layer of melted cheese to tie everything together.
Ingredients:
– 1 tablespoon butter
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 cup frozen corn kernels
– 1/2 cup half-and-half
– 1/4 cup shredded cheddar cheese
– 2 jalapeños, sliced
– Salt and pepper to taste
Instructions:
1. In a large pot, melt butter over medium heat. Add onion, garlic, and bell pepper; cook until tender.
2. Add diced tomatoes, corn kernels, half-and-half, and shredded cheddar cheese. Stir until cheese is melted.
3. Add sliced jalapeños and season with salt and pepper to taste.
4. Simmer for 10-12 minutes or until heated through.
Cooking Time: 15-17 minutes
Roasted Red Pepper Corn Chowder
This creamy chowder combines the sweetness of roasted red peppers with the warmth of corn and spices, making it a perfect comfort food for any season. With just a few simple ingredients, you can whip up a delicious and satisfying meal.
Ingredients:
– 2 large red bell peppers
– 1 tablespoon olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 cup corn kernels
– 4 cups chicken broth
– 1/2 cup heavy cream
– 1 teaspoon paprika
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roast the red peppers for 30-40 minutes, or until charred.
3. In a large pot, heat the olive oil over medium heat. Add onion and garlic; cook until softened.
4. Add corn kernels, chicken broth, roasted peppers, paprika, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for 10-15 minutes or until heated through.
5. Stir in heavy cream just before serving.
Cooking Time: 45-60 minutes
Creamy Crab and Corn Chowder
A rich and satisfying soup that combines the sweetness of corn with the savory flavor of crab meat, all wrapped up in a creamy broth. This recipe is perfect for a cozy night in or as a starter for a special occasion.
Ingredients:
– 1 tablespoon butter
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 cup corn kernels (fresh or frozen)
– 1 pound lump crab meat (jumbo lump or claw meat works well)
– 1/2 cup all-purpose flour
– 1 cup whole milk
– 1/2 cup heavy cream
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Melt butter in a large pot over medium heat.
2. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Add corn kernels; cook for an additional minute.
4. Stir in flour to make a roux, cooking for 1 minute.
5. Gradually add milk and heavy cream, whisking constantly.
6. Bring mixture to a simmer; cook until thickened, about 5-7 minutes.
7. Stir in crab meat; season with salt and pepper to taste.
8. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 15-20 minutes
Thai-Inspired Corn Chowder
Experience the warm and comforting flavors of Thailand with this unique corn chowder recipe. This creamy and aromatic soup combines sweet corn, succulent shrimp, and spicy Thai ingredients to create a delightful twist on traditional corn chowder.
Ingredients:
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 cup frozen corn kernels
– 1 cup coconut milk
– 1/2 cup water
– 1 teaspoon Thai red curry paste
– 1/4 teaspoon ground cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
– 1 pound large shrimp, peeled and deveined
Instructions:
1. Heat oil in a large pot over medium-high heat.
2. Add onion, garlic, and red bell pepper; cook until tender.
3. Stir in curry paste and cumin; cook for 1 minute.
4. Add corn kernels, coconut milk, water, salt, and pepper; bring to a simmer.
5. Reduce heat to low and add shrimp; cook until pink and cooked through (about 2-3 minutes).
6. Taste and adjust seasoning as needed.
7. Garnish with cilantro leaves, if desired.
Cooking Time: 15-20 minutes
Chicken and Corn Chowder
Warm up with this comforting and flavorful chowder recipe, perfect for a cozy evening or a quick weeknight dinner.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 tablespoons butter
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 cup frozen corn kernels
– 1 cup diced potatoes (about 2-3 small potatoes)
– 1 cup chicken broth
– 1/2 cup heavy cream or half-and-half
– Salt and pepper to taste
Instructions:
1. In a large pot or Dutch oven, melt butter over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic and cook for an additional minute.
3. Add chicken and cook until browned, about 5-7 minutes.
4. Add corn, potatoes, chicken broth, and heavy cream or half-and-half. Bring to a simmer.
5. Reduce heat to low and let chowder cook for 15-20 minutes or until potatoes are tender.
6. Season with salt and pepper to taste.
Cooking Time: 25-30 minutes
Sweet Corn and Shrimp Chowder
Sweet Corn and Shrimp Chowder Recipe
A creamy and flavorful soup that combines the sweetness of corn with the succulence of shrimp, perfect for a cozy evening meal.
Ingredients:
– 1 tablespoon butter
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 pound large shrimp, peeled and deveined
– 2 cups sweet corn kernels (fresh or frozen)
– 1 cup chicken broth
– 1/2 cup heavy cream
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Melt butter in a large pot over medium heat. Add onion and cook until softened, about 3-4 minutes.
2. Add garlic and cook for an additional minute.
3. Add shrimp and cook until pink and cooked through, about 2-3 minutes.
4. Add sweet corn kernels and chicken broth. Bring to a simmer.
5. Reduce heat and stir in heavy cream. Season with salt and pepper to taste.
6. Simmer for 5-7 minutes or until the flavors have melded together.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 15-20 minutes
Herbed Corn Chowder with Thyme
This creamy chowder is a perfect blend of sweet corn, savory herbs, and a hint of thyme, making it a delightful twist on the classic soup.
Ingredients:
– 2 tablespoons butter
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 cup fresh or frozen corn kernels
– 1/2 cup all-purpose flour
– 1 3/4 cups chicken broth
– 1/2 cup heavy cream
– 2 sprigs of fresh thyme
– Salt and pepper to taste
Instructions:
1. In a large pot, melt butter over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
2. Add corn kernels and cook for an additional 2-3 minutes or until tender.
3. Sprinkle flour over the mixture and whisk to combine. Cook for 1 minute.
4. Gradually add chicken broth and heavy cream, whisking continuously. Bring to a simmer.
5. Reduce heat to low; add thyme sprigs and season with salt and pepper to taste.
6. Simmer for 10-12 minutes or until soup has thickened slightly.
Cooking Time: 20-25 minutes
Roasted Garlic Corn Chowder
Roasted Garlic Corn Chowder: A creamy and comforting soup perfect for a chilly evening. This recipe combines the sweetness of roasted garlic with the natural sweetness of corn, making it a delicious twist on traditional chowders.
Ingredients:
– 2 cups mixed vegetables (such as potatoes, carrots, and celery)
– 1 cup frozen corn kernels
– 4 cloves garlic, roasted (see notes)
– 1/2 cup heavy cream or half-and-half
– 1/2 cup chicken broth
– Salt and pepper to taste
– Fresh parsley or chives for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the garlic by placing it on a piece of aluminum foil, drizzling with olive oil, and folding the foil to create a packet. Roast for 30-40 minutes, or until tender.
3. In a large pot, sauté the mixed vegetables in a little oil until they’re tender.
4. Add the roasted garlic, corn kernels, chicken broth, and heavy cream or half-and-half. Bring to a simmer.
5. Reduce heat and let it cook for 10-15 minutes or until the soup has thickened slightly.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley or chives if desired.
Cooking Time: 45-50 minutes
Poblano and Corn Chowder
This hearty chowder is a perfect blend of smoky roasted poblanos, sweet corn, and creamy potatoes. A delicious and comforting soup for any time of the year.
Ingredients:
– 4 large poblano peppers
– 2 medium-sized potatoes, peeled and diced
– 1 cup frozen corn kernels
– 2 tablespoons butter
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon paprika
– Salt and pepper to taste
– 4 cups chicken broth
Instructions:
1. Preheat oven to 400°F (200°C). Roast the poblanos for about 30 minutes, or until charred and blistered.
2. Remove stems and seeds from the poblanos, then chop into small pieces.
3. In a large pot, melt butter over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
4. Add potatoes, corn kernels, paprika, salt, and pepper to the pot. Cook for 2-3 minutes.
5. Pour in chicken broth and bring to a boil. Reduce heat and simmer for 20-25 minutes, or until potatoes are tender.
6. Stir in roasted poblano pieces. Serve hot, garnished with chopped cilantro or scallions if desired.
Cooking Time: 35-40 minutes
Caramelized Onion Corn Chowder
This hearty chowder combines the sweetness of caramelized onions with the freshness of corn and a hint of smokiness from bacon. Perfect for a chilly evening or a family gathering.
Ingredients:
– 1 large onion, thinly sliced
– 6 slices of bacon, diced
– 2 medium potatoes, peeled and diced
– 1 cup of frozen corn kernels
– 2 cups of chicken broth
– 1/2 cup of milk
– 2 tablespoons of butter
– Salt and pepper to taste
Instructions:
1. In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove from pot and set aside.
2. Add the sliced onions to the pot and cook for 20-25 minutes, stirring occasionally, until caramelized.
3. Add the diced potatoes, corn kernels, chicken broth, milk, and cooked bacon to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until potatoes are tender.
4. Stir in butter until melted. Season with salt and pepper to taste.
5. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 35-40 minutes
Lobster Corn Chowder
Lobster Corn Chowder Recipe
This rich and creamy chowder is a perfect blend of succulent lobster, sweet corn, and tender potatoes. A comforting and flavorful dish for any occasion.
Ingredients:
– 1 pound lobster meat (fresh or frozen)
– 2 tablespoons butter
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 cup frozen corn kernels
– 1/2 cup diced potatoes (about 1-2 medium-sized)
– 1 cup clam juice
– 1/2 cup milk
– 2 teaspoons paprika
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Melt butter in a large pot over medium heat.
2. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Add corn kernels and potatoes; cook for an additional 5 minutes or until tender.
4. Stir in clam juice and milk; bring to a simmer.
5. Add lobster meat; cook for 2-3 minutes or until heated through.
6. Season with paprika, salt, and pepper to taste.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Smoked Gouda Corn Chowder
Warm up with this creamy, smoky corn chowder recipe that combines the richness of Smoked Gouda cheese with the sweetness of fresh corn. Perfect for a cozy evening or a crowd-pleasing gathering.
Ingredients:
– 2 tablespoons butter
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 cup frozen corn kernels
– 1 cup chicken broth
– 1/2 cup heavy cream
– 1/4 cup grated Smoked Gouda cheese
– Salt and pepper to taste
Instructions:
1. Melt butter in a large pot over medium heat.
2. Add onion and garlic, cooking until softened (5 minutes).
3. Stir in corn kernels, chicken broth, and heavy cream. Bring to a simmer.
4. Reduce heat to low and let chowder cook for 10-12 minutes or until heated through.
5. Stir in Smoked Gouda cheese until melted and smooth.
6. Season with salt and pepper to taste.
Cooking Time: 15-17 minutes
Butternut Squash Corn Chowder
This comforting soup combines the sweetness of butternut squash and corn with a hint of smokiness from bacon, perfect for a chilly evening. In just under an hour, you’ll have a deliciously creamy chowder that’s sure to become a family favorite.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 6 slices of bacon, diced
– 1 large onion, chopped
– 3 cloves of garlic, minced
– 1 cup of corn kernels (fresh or frozen)
– 4 cups of chicken broth
– 1/2 cup of heavy cream
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the butternut squash for 45 minutes, or until tender.
3. Cook the bacon in a large pot over medium heat until crispy. Remove the bacon and set aside.
4. Add the chopped onion and minced garlic to the pot and cook until softened.
5. Add the roasted squash, corn kernels, chicken broth, and heavy cream to the pot.
6. Bring the mixture to a simmer and cook for 10-15 minutes or until heated through.
7. Season with salt and pepper to taste. Serve hot, garnished with crispy bacon pieces.
Cooking Time: Under 1 hour
Summary
Cozy up with these 20 creamy corn chowder recipes! From classic New England-style chowders to spicy Southwestern and smoky chipotle variations, there’s something for every taste. These comforting soups are perfect for a chilly night in, featuring flavors like bacon and cheddar, roasted red peppers, and even caramelized onions. You’ll also find vegan and seafood options, as well as unique twists like Thai-inspired and loaded potato varieties. Whether you’re in the mood for something classic or adventurous, these corn chowder recipes will keep you warm and satisfied.
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