Corn Chowder

Name: Corn Chowder
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6 servings
Cuisine: american
Ingredients: 6 pcs ears fresh sweet corn (husks and silks removed); 2 tbsp butter (unsalted); 1 pcs yellow onion (medium, chopped); 3 pcs celery stalks (chopped); 1 pcs red bell pepper (stemmed, seeded, and diced); 3 pcs garlic cloves (chopped); 5 cup water; 4 pcs yukon gold potatoes (medium, chopped); 2 tsp old bay seasoning; 2 tsp salt; 0.5 tsp dried thyme; 0.5 tsp smoked paprika; 1 pcs bay leaf; cayenne pepper (a few pinches); 0.5 cup heavy cream; 1.5 tbsp lemon juice (fresh); fresh chives (chopped, for garnish); freshly ground black pepper; sour cream (for serving)

Ago Tanfossi

Chef and recipe curator at Global Cucina

Published on September 18, 2026

Updated on September 18, 2026

Available in

English Italiano Deutsch Español Français Română

You can change language anytime.

This easy corn chowder is hearty and comforting, packed with tender potatoes and sweet corn. Simmering the cobs in the soup makes a quick corn stock that adds amazing depth of flavor.

This hearty corn chowder is the perfect way to showcase fresh summer corn. With its rich texture and savory spices, it brings warmth to any meal.

1 hr

6 servings

Capolavoro Score 4.9/5 · 132 votes

Instructions

1
Slice the kernels off the corn cobs, then use the back of a chef’s knife to scrape off the milky liquid that’s left on the cob. Snap the cobs in half and set aside.
2
Heat the butter in a large pot or Dutch oven over medium heat. Add the onion, celery, and red pepper and cook, stirring occasionally, for 8 minutes, or until softened. Stir in the garlic, then add the water, potatoes, Old Bay, salt, thyme, paprika, bay leaf, cayenne, several grinds of pepper, and the corn cobs. Simmer for 20 minutes.
3
Remove and discard the corn cobs and bay leaf. Add the corn kernels and milky corn liquid to the pot and simmer for 10 to 15 minutes, or until the potatoes are tender.
4
Transfer 2 cups of the soup to a high-speed blender. Blend until smooth, then stir the mixture back into the soup and add the cream. Gently simmer for 5 minutes, or until the chowder thickens slightly. Add the lemon juice and season to taste.
5 min
5
Garnish with chives and serve with dollops of sour cream, if desired.

Ago's Notes

Best with fresh summer sweet corn. When fresh corn isn't in season, replace the fresh kernels with 4½ cups frozen corn and use vegetable stock instead of water.

I absolutely love how creamy this chowder turns out, especially with that trick of blending a portion of the soup. It's a rustic, one-pot style of cooking that feels much sturdier than a delicate Italian zuppa or vellutata. The smoky paprika and Old Bay provide a wonderful depth that balances the sweetness of the corn beautifully.

SoupComfort Food

How much of a capolavoro is this?

Share your opinion. Ago will say it the Italian way.

Pick a hand and tell Ago what you think.

Related Recipes

American

Mashed Potato Casserole

Creamy, cheesy, buttery perfection! This make-ahead mashed potato casserole is the ultimate comforting side for any meal or holiday gathering!

55 min

Easy

International

Vegetarian 15 Bean Soup

This hearty, budget-friendly 15 Bean Soup is perfect for meal prep and freezes well. Made with simple spices and dried beans, it’s nourishing and tastes even better the next day.

2 hr 5 min

Medium