Easy And Creamy Corn Chowder Recipe

I cannot be more excited that it is finally soup season! The temperatures are getting chilly around here so that means it’s time to break out the ol dutch oven and make some yummy soups! Just like this easy creamy corn chowder! 

It is hands down my favorite creamy corn chowder recipe and I make it multiple times throughout the season. Plus, it is super easy and simple to make too. Which is always a huge plus! With its rich flavor and taste, you will love it just as much as I do! 

And, with this recipe you don’t have to shuck corn cobs which is another huge win for me! I hate doing that! Mainly because I am no good at it!

There are a ton of different kind of corn chowder recipes out there, but this one has been my tried and true one for years! Every time I make it, I love it even more! 

I’ll be sharing all the tips and tricks on how to make this delicious corn chowder and I know it will leave you wanting more too! Keep on reading for the full recipe card for this delicious and creamy soup! 

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Commonly Asked Questions About Chowder 

Before diving into the recipe, I was going to address some commonly asked questions when it comes to making a chowder. Whether this is your first time making a chowder, or you’ve made one dozens of times, I’ll be sharing all the ways to make your chowder worth while!

What is The Main Difference Between a Soup and a Chowder? 

The main difference between soup and chowder lies in their consistency and ingredients. Chowder is a type of soup that’s typically thicker and heartier than regular soup. It often contains chunks of vegetables, meat, or seafood, and it’s usually made with milk or cream, giving it a more substantial and creamy texture. 

Soups, on the other hand, can vary widely in consistency, ranging from thin and clear to thick and chunky, and they can encompass a broader range of ingredients and flavors without necessarily containing dairy components like chowder does. 

I’m not too picky, though, I love both a soup and a chowder! But, it is important to realize the difference here before making this chowder. It definitely is more creamier and heartier than a traditional soup! 

Why Is My Chowder Watery?

A watery chowder can result from a few different factors:

1. Not Enough Thickening Agent: Chowder usually relies on ingredients like heavy cream, flour, or  hearty potatoes to thicken the base. If there’s not enough of these ingredients or if they’re not cooked properly to release their starches (in the case of potatoes), the chowder may end up too thin. This specific recipe uses flour to thicken the base. You could also throw in some Yukon gold potatoes, russet potatoes, or red potatoes to it as well if you feel like your chowder isn’t thick enough. 
2. Cooking Time: Sometimes, chowder needs more time to simmer and allow the ingredients to meld together and thicken the broth. Allowing it to cook longer over low heat can help reduce excess liquid and concentrate flavors. I like to let my soups and chowders simmer on the stove a little longer than it is originally recommended. That way, the flavors all meld together better in my opinion. You could also use a slow cooker for this process as well. 
3. Lack of Reduction: Cooking the chowder uncovered in a large pot can help the excess moisture evaporate, leading to a thicker consistency.
4. Adding Ingredients at the Wrong Time: Adding ingredients like vegetables or seafood too early in the cooking process can cause them to release excess water, resulting in a watery chowder. Add ingredients like seafood closer to the end of the cooking time to prevent this. Since we aren’t adding any seafood to this recipe below, you don’t really have to worry about that though. However, you could add in some cooked chicken if you’re looking to make a chicken corn chowder instead. But trust me, I think the recipe below is quite filling and hearty enough on it’s own!

To thicken a watery chowder, you can:

• Mix a tablespoon of flour or cornstarch with a small amount of cold water to create a slurry, then slowly stir it into the chowder while simmering.
• Mash some of the potatoes if they’re part of the chowder to release their starch and thicken the mixture.
• Let the chowder simmer uncovered for a longer time to allow the excess moisture to evaporate.

Remember to adjust seasonings if you’re adding additional thickening agents to ensure the flavors remain balanced.

Does Cream Cheese Thicken Soups and Chowders?

Since we are using cream cheese for this recipe, this is a great question. Cream cheese can indeed be used to thicken chowders, but it might not thicken the chowder in the same way as heavy cream or other thickeners like flour or cornstarch would.

Cream cheese tends to add a creamy texture and some thickness due to its consistency, but it might not solely act as a thickening agent in the same way that starches or dairy with higher fat content would.

If you’re considering using cream cheese to thicken a chowder, it’s a good idea to melt it slowly into the chowder over low heat, stirring constantly to incorporate it evenly. While it may contribute to the overall richness and creaminess of the chowder, you might still need additional thickening agents if you’re aiming for a particularly thick consistency.

Cornstarch or flour mixed with a bit of water (forming a slurry) could be added if needed. Adjust the amounts based on the desired consistency and taste.

Corn Chowder Ingredients 

I originally got this recipe from Magnolia Table cookbook. I have added a few different things to it and enhanced it to more of my liking. Feel free to do the same when making yours!

However, I do recommend the Magnolia Table cookbooks too. Not only are they beautiful to look at, but they have so many great (and tasty) recipes included inside too! If you don’t have one, you’re missing out!

8 tablespoons (1 stick) salted butter

2 cups yellow onion, diced

I cup celery, diced 

1 red bell pepper, diced 

1 yellow bell pepper, diced

2 thick-cut bacon slices

1/2 cup all-purpose flour 

One 32 ounce box chicken broth 

Five 11 ounce cans of shoepeg corn. (You can use fresh sweet corn, but I strongly dislike shucking an ear of corn. Buying canned corn makes it much, much easier! I’ll show a picture of the ones I like to use here below.)

One 8 ounce block cream cheese cut into cubes

1 teaspoon kosher salt                                                                                                                                                                                                                                                                           

1 teaspoon pepper

Optional Toppings:

Crumbled crispy bacon

1/4 cup chives, minced

Sliced Jalapeños

6 to 8 tablespoons of sour cream 

How to Make Easy and Creamy Corn Chowder 

First off, I like to chop all the vegetables and store them into the fridge until I am ready to use them later. This makes making the soup so much easier! You can then just dump all the ingredients in, instead of having to stand there and chop everything first. You definitely don’t have to do this, it’s just a little tip I like to do!

Then, melt the butter in a soup pot over medium heat. Add in onion, celery, bell peppers, and bacon slices. Cook until vegetables are tender, about 10 minutes total. Add the flour and cook for 2 more minutes, stirring constantly. 

Stir in the chicken broth, all the corn (with its liquid), cream cheese, salt, and black pepper. Cook until the cream cheese is all melted and well combined. This will take about 10 minutes. Remove and discard the bacon slices before serving.

Top finished chowder with more crumbled bacon, minced chives, and a dollop of sour cream if desired. You could also top it with some red pepper flakes to make it a tad spicy if you wanted too! To store corn chowder, place in a airtight container in the refrigerator for up to 3 days. 

Enjoy Your Corn Chowder

I hope you enjoyed this easy corn chowder recipe! Like I mentioned above, it is one of my go to recipes for soup season! There is nothing like a big bowl of corn chowder on a cold winter day! 

Honestly, it’s a great year-round soup too. Especially since you can find sweet fresh corn easily at your local farmers markets during the summers too! 

Serve it with some warm, buttered crusty bread or sourdough bread and you are all set to go! Enjoy the sweet flavor of this cream-style corn chowder with your friends and family!

And if you’re looking for some other easy soup recipes, be sure to check out my quick and easy turkey chili recipe too!