AI-generated serving inspiration; not a photograph of a tested recipe.
Frozen corn makes this chowder possible throughout the year. Mash a few tender potato pieces to give the broth body, then add milk at the end and heat gently so the finished soup stays smooth.
An original demonstration recipe, not independently kitchen-tested. Images are AI-generated serving inspiration, not photographs of tested recipes. Our editorial approach.
Why you’ll love this recipe
Corn brings natural sweetness to the broth.
No blender is needed for a creamy texture.
Ingredient notes
Small potato cubes keep the simmer brief.
Frozen corn can be added directly from the freezer.
Equipment you’ll need
Large saucepan
Potato masher or wooden spoon
Ladle
Helpful cooking tips
Keep some potatoes whole for contrast.
Add extra milk or broth if the soup thickens while standing.
Make it your own
Variations
Add finely diced bell pepper with the onion.
Substitutions
Use fresh corn kernels in place of frozen.
What to serve with it
Serve with crackers or a warm biscuit.
Storage, freezing & reheating
In the refrigerator
Divide leftovers into shallow containers and refrigerate within 2 hours (within 1 hour if above 90°F / 32°C). Keep at 40°F / 4°C or colder and use within 3–4 days.
In the freezer
The milk and potatoes can change texture when frozen. Refrigeration is preferred; freeze the base before adding milk for up to 1 month if needed.
To reheat
Reheat a single portion in the microwave, loosely covered, stirring or turning halfway through. Heat to 165°F / 74°C throughout; add a spoonful of water if needed.
Frequently asked questions
Can I use canned corn?
Yes. Drain it well and use about 3 cups. Choose a no-salt-added variety if available.
Let’s get cooking
Creamy Corn Chowder
Sweet corn and diced potatoes in a creamy, lightly thickened vegetable broth.
Prep time
10 min
Cook time
30 min
Total time
40 min
Servings
4
Difficulty
Easy
Cuisine
American home cooking
Original demonstration recipe, developed with AI assistance and not independently kitchen-tested.
Equipment
Large saucepan · Potato masher or wooden spoon · Ladle
Ingredients
US customary measurements. Check off ingredients as you go.
Step-by-step instructions
Melt butter in a saucepan over medium heat. Cook onion and celery for 6 minutes until softened.
Add potatoes, broth, thyme, salt, and pepper. Bring to a boil, then simmer 12–15 minutes until potatoes are tender.
Add corn and simmer 5 minutes. Mash a few potato pieces against the side of the pan.
Stir in milk and warm gently for 3 minutes without a hard boil.
Taste and ladle into four bowls.
Cook’s notes
Keep some potatoes whole for contrast.
Add extra milk or broth if the soup thickens while standing.
Store: Divide leftovers into shallow containers and refrigerate within 2 hours (within 1 hour if above 90°F / 32°C). Keep at 40°F / 4°C or colder and use within 3–4 days.
Reheat: Reheat a single portion in the microwave, loosely covered, stirring or turning halfway through. Heat to 165°F / 74°C throughout; add a spoonful of water if needed.
The Everyday Table · https://theeverydaytable.xyz/recipes/creamy-corn-chowder.php
A reliable food thermometer takes the guesswork out of cooking. Choose sturdy measuring cups and lidded, shallow containers for leftovers. Use the pan size listed in the recipe for the best fit.
