The Best Corn Chowder
+5 photos

The Best Corn Chowder

The key to great corn flavor in this simple chowder is making a quick corn stock from the cobs of the fresh, peak-season sweet corn and using it as the base for the soup.

Ingredients

  • corn

    husks and silks removed

    6 ears
  • low sodium canned or homemade chicken or vegetable stock
    1 ½ quarts
  • bay leaf
    1
  • whole fennel seed
    1 tsp
  • coriander seed
    1 tsp
  • whole black peppercorns
    1 tsp
  • butter
    4 tbsp
  • onion

    finely diced, about 1 cup

    1 medium
  • cloves garlic

    minced

    2 medium
  • flour
    3 tbsp
  • russet potatoes

    peeled and cut into 1/2-inch dice, about 1 1/2 cups diced potato

    1
  • kosher salt and freshly ground black pepper
  • half and half
    2 c
  • sugar
  • green onions

    finely sliced

    3

Directions

  1. 1

    Hold one corn cob upright in a large bowl and cut off kernels with a sharp knife. Repeat with remaining cobs and reserve kernels and cobs separately.

    Step 1
  2. 2

    Use the back of a knife to scrape corn cobs into a medium saucepan to collect any milk left in the bases of the kernels. Break corn cobs in half and add to saucepan. Add chicken or vegetable stock, bay leaf, fennel seeds, coriander seeds, and whole black peppercorns. Stir to combine. Bring to a boil over high heat, reduce to just below a simmer, and let steep for 10 minutes. Strain through a fine mesh strainer and discard cobs and spices.

    Step 2
  3. 3

    While stock infuses, melt butter in a separate 3 quart saucepan over medium-high heat. Add onion, garlic, and corn kernels, and cook, stirring frequently, until onion is softened and kernels are tender, about 7 minutes. Reduce heat if butter begins to brown. Add flour and cook, stirring constantly, for 1 minute.

    Step 3
  4. 4

    Stirring constantly, gradually add infused corn stock, letting mixture come to a simmer. Add potatoes and 1 teaspoon salt. Let simmer, stirring occasionally, until potatoes are tender, about 10 minutes. Add half and half and stir to combine. Soup may look broken with melted butter floating on top at this stage.

    Step 4
  5. 5

    Transfer 1/4 of soup to a blender and blend on high until smooth, about 1 minute. Return to pot and whisk to combine. Alternatively, use a hand blender to blend in the pot until desired consistency is reached. Season to taste with salt, pepper, and sugar (with very fresh picked corn, sugar should not be necessary). Serve immediately, sprinkled with sliced green onions, or chill and serve cold. (Once chilled, you can adjust the texture by whisking in water a tablespoon at a time until desired consistency is reached.)

    Step 5
The Best Corn Chowder
+5

The Best Corn Chowder

4.4(7)257 cal

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Ratings & Reviews

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Excellent

Based on 7 ratings

seriouseats.com
4.4(7 reviews)
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About this Recipe

Craving a bowl of pure comfort that tastes like summer in every spoonful? This recipe for The Best Corn Chowder delivers an unparalleled depth of sweet corn flavor, making it the ultimate lunch or light dinner.

The secret behind this simple yet extraordinary chowder lies in a technique often overlooked: making a quick, intensely flavorful corn stock from the cobs of fresh, peak-season sweet corn. This vital step acts as the foundation, infusing the entire soup with a natural sweetness and richness that store-bought stocks simply can't replicate, truly setting this dish apart.

What you'll experience is a creamy, heartwarming chowder brimming with tender russet potatoes and the vibrant sweetness of fresh corn kernels. The broth is fragrant with bay leaf, subtle fennel seed, coriander seed, and black peppercorns, all mellowed by a luxurious half and half finish. It's a satisfying, comforting bowl that feels both familiar and elevated, perfect for a cozy afternoon or a delightful family meal. Each serving comes in at a respectable 257 calories, making it a hearty yet balanced option.

Customization & Variations

This versatile chowder invites simple modifications to suit your pantry or preferences. While the recipe specifies low sodium chicken or vegetable stock, feel free to use whichever you have on hand to align with dietary needs or flavor profiles. For a touch of heat, a pinch of cayenne pepper could be stirred in towards the end. If you like a thicker texture, you can mash a portion of the cooked potatoes against the side of the pot.

Serve this delightful corn chowder warm, garnished generously with fresh, finely sliced green onions for a pop of color and herbaceous freshness. It’s perfect as a stand-alone lunch or paired with a crusty piece of bread for dipping.

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