Corn Chowder
Recipe by Steven Weitzman, founder & head chef of Grilly CheesePublished 2026-10-26Updated 2026-10-26
Corn chowder with sweet corn, tender potatoes, and a creamy milk broth. Make this easy skillet soup without a blender for a comforting grilled cheese side.
Corn chowder is a creamy soup of sweet corn, tender potatoes, and onion that makes a comforting, easy-to-scoop side for grilled cheese. This version uses frozen kernels, whole milk, and a small amount of flour to build a lightly thick broth in one deep skillet. You do not need a blender, heavy cream, or fresh corn on the cob. A few mashed potato cubes add body while the rest stay intact, so every spoonful has both sweet kernels and tender potato. At a glance: 10 minutes prep, about 35 minutes cooking, 45 minutes total, and approximately 25 minutes of active work. Makes about 7 cups, enough for four generous side portions. Yield varies slightly with evaporation.
How to make Corn Chowder
Makes About 7 cups; 4 generous side-dish servings. Listed times are estimates; visual and temperature cues control doneness.
10 minCook
35 minRest
0 minTotal
45 minYield
About 7 cups; 4 generous side-dish servings
Equipment
- Deep 12-inch skillet or sauté pan with at least 4-quart capacity
- Cutting board and knife
- Measuring cups and spoons
- Wooden spoon
Ingredients
- •2 tablespoons unsalted butter
- •1 medium yellow onion, finely diced, about 1 cup
- •2 garlic cloves, minced
- •2 tablespoons all-purpose flour
- •2 cups low-sodium vegetable broth
- •12 ounces yellow potatoes, peeled and cut into 1/2-inch cubes, about 2 cups
- •1/2 teaspoon dried thyme
- •1/2 teaspoon fine salt, plus more to taste
- •1/4 teaspoon ground black pepper
- •3 cups frozen sweet corn kernels, about 15 ounces, not thawed
- •2 cups whole milk
Instructions
- 1
Soften the onion and coat with flour
Melt the butter in a deep 12-inch skillet with at least 4-quart capacity over medium heat. Add the onion and cook for 5–6 minutes, stirring often, until softened without browning. Add the garlic and stir for 30 seconds. Sprinkle in the flour and cook, stirring, for 1 minute, until no dry flour remains.
- 2
Simmer the potatoes until tender
Gradually stir in the vegetable broth, scraping the bottom and smoothing out any flour lumps. Add the potatoes, thyme, salt, and pepper. Bring to a gentle simmer over medium-high heat, then lower the heat to medium-low. Simmer uncovered for 12–15 minutes, stirring occasionally, until the potatoes are easily pierced with a fork. Allow about 3–4 minutes for the broth to reach a simmer. If the broth reduces enough to expose most of the potatoes, add a splash of water.
- 3
Add the corn and finish gently
Stir in the frozen corn and whole milk. Cook over medium-low heat for 6–8 minutes, stirring often, until the corn is hot and tender and the broth gently simmers and lightly coats a spoon. Do not boil hard. Press a few potato cubes against the side of the skillet with the wooden spoon and stir them into the soup for body. Taste and adjust salt and pepper, then ladle into bowls.
Variation
- Canned corn: Use 3 cups well-drained canned kernels. Add them with the milk and heat until the soup gently simmers and is hot throughout; already-cooked canned corn may need less time. - Russet potatoes: Use the same weight and cube size. They break down more readily, so stir gently and mash fewer cubes. - Milk: Two-percent milk works, with a less rich finish. Keep the same gentle heat. - Thyme: Use 1 teaspoon fresh thyme leaves instead of the dried thyme.
Questions and answers
Can I make corn chowder with frozen corn?
Yes. Add plain frozen kernels directly to the pan with the milk after the potatoes become tender. There is no need to thaw them first.
How do you thicken corn chowder without heavy cream?
Cook a little flour with the butter and onion, then add broth gradually. Mashing a few cooked potato cubes into the finished soup adds more body without cream or a blender.
What potatoes are best for corn chowder?
Yellow potatoes are a good choice because they stay tender and hold their shape. Cut them into even 1/2-inch cubes so they cook at the same rate.
Why did my corn chowder stick to the pan?
Milk and flour can catch when the heat is too high or the soup sits without stirring. Lower the heat and scrape the bottom gently as you stir; if it scorches, transfer the unburned soup to a clean pan without scraping up the burnt layer.
Is corn chowder vegetarian?
This recipe is vegetarian because it uses vegetable broth and contains no meat. It contains dairy and wheat, so it is neither vegan nor gluten-free.
What goes with corn chowder?
A crisp grilled cheese sandwich works well with the creamy, sweet soup. Serve smaller bowls alongside a sandwich, or add a crunchy green salad for a more substantial meal.
Storage and reheating
Grilled cheese is best eaten right away. Refrigerate leftovers promptly in a covered, shallow container at 40°F (4°C) or below, within 2 hours of cooking—or within 1 hour when the temperature is above 90°F (32°C). Use within 3–4 days. Reheat to 165°F (74°C), checking the center with a food thermometer. A skillet over low heat, briefly covered and then uncovered, can warm the center and help restore the crust. If using previously cooked chicken or other leftovers, count storage time from when that ingredient was first cooked. See USDA leftovers guidance and FoodSafety.gov minimum temperatures.
Dietary note: This recipe is labeled VegetarianDiet.
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