Filling and Hearty Corn Chowder

Jonelle Weaver / Getty Images
Prep: 10 mins
Cook: 30 mins
Total: 40 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
197 Calories
5g Fat
38g Carbs
7g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 197
% Daily Value*
Total Fat 5g 6%
Saturated Fat 2g 9%
Cholesterol 8mg 3%
Sodium 414mg 18%
Total Carbohydrate 38g 14%
Dietary Fiber 5g 16%
Total Sugars 10g
Protein 7g
Vitamin C 43mg 216%
Calcium 35mg 3%
Iron 1mg 6%
Potassium 463mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Creamy corn chowder made with evaporated milk, red bell pepper, thyme, and chives is rich, hearty and filling, perfect for a chilly weeknight meal in front of the fire.

This recipe uses frozen corn, so you can serve this soup year-round if desired. Substitute fresh corn if it's in season -- if you like soup in the heat of August, that is.

Serve corn chowder in a bread bowl for a full meal. And check out the variations using bacon, ham, lobster, crab or potatoes that make corn chowder even more of a meal all on its own.

Corn chowder can be frozen up to two months if you want to make a big batch and have it on hand.


  • 1 tablespoon unsalted butter

  • 1 cup diced onion

  • 2 (16-ounce) packages frozen whole-kernel corn, thawed, divided

  • 2 cups chicken broth

  • 1 (12-ounce) can evaporated milk

  • 1 medium red bell pepper, coarsely chopped

  • 1/2 teaspoon fresh thyme

  • Salt, to taste

  • Freshly ground black pepper, to taste

  • 1 tablespoon thinly sliced fresh chives, for garnish

Steps to Make It

  1. Melt the butter in a large saucepan over medium heat.

  2. Gently saute the onions in the butter, stirring often, until soft and translucent. Do not brown.

  3. Add 4 cups of the corn to the onions, along with ​chicken broth.

  4. Cook, stirring often until corn is tender, about 15 minutes.

  5. Pour corn, onions, and liquid from the pot into a food processor and puree in batches until smooth.

  6. Return to the pot and add remaining 2 cups of corn, evaporated milk, bell pepper, and thyme.

  7. Simmer for 5 to 10 minutes, stirring often until soup is thickened and peppers are soft.

  8. Season the chowder with salt and pepper and garnish with chives to serve.

Recipe Variations

  • Bacon Corn Chowder: Add 4 slices of bacon, cooked crisp and chopped, to the chowder during the last 5 to 10 minutes of simmering time.
  • Ham Corn Chowder: Add 1 cup chopped ham during the final 5 to 10 minutes of simmering.
  • Lobster or Crab Corn Chowder: Substitute fish, seafood or clam broth for half of the chicken broth. Add 1 cup chopped lobster or crab during the final 5 to 10 minutes of simmering.
  • Potato Corn Chowder: Substitute 1 cup diced potatoes for half of the final 2 cups of corn during the final 5 to 10 minutes of simmering, You might need to cook longer until the potatoes to get tender. 
  • Potato and Bacon or Ham Corn Chowder: Add either bacon bits or chopped ham and potatoes to the corn chowder recipe for a supremely hearty dish.