Corn Chowder

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Corn Chowder – This amazing corn chowder soup is loaded with vegetables – onion, celery, carrot, red pepper, Yukon Gold potatoes, poblano pepper, and of course sweet corn. 

corn chowder soup served with biscuits

First of all, thanks to everyone for your well wishes on our new baby! If you missed the announcement, you can catch up on our little pea here. We are all doing well and are smitten by our little baby boy.

Market Fresh Corn Chowder

Utah’s farmer’s markets are still going strong. We went to the market over the weekend and picked up a bunch of fresh produce to make a few meals. We used our fresh sweet corn to make a big pot of Corn Chowder. It is the perfect recipe to transition into fall.

how to make corn chowder with fresh corn

Corn Chowder Tip

We were able to use fresh summer produce to make a comforting corn chowder soup. The soup was loaded with vegetables-onion, celery, carrot, red pepper, Yukon Gold potatoes, poblano pepper, and of course sweet corn. We removed the corn kernels from the fresh ears of sweet corn but didn’t discard the empty cobs.

  • Tip: We placed the cobs in the pot with the rest of the vegetables and let the soup simmer away. The cobs added a little extra flavor!

If you can’t find fresh sweet corn, you can use frozen corn or canned corn. The chowder will still be tasty:)

corn chowder soup served in bowl

Chowder and Biscuits

This vegetarian corn chowder is creamy, thick, and filling. We made homemade buttermilk biscuits to go with the chowder. They were the perfect addition to this comforting and delicious meal. Josh topped his bowl off with shredded cheddar cheese, which made the corn chowder even more creamy and rich. If you are looking for a hearty fall meal, give this easy corn chowder soup a try.

easy corn chowder soup loaded with veggies

Corn Chowder

5 from 2 votes


  • 2 tablespoons butter
  • 1 large onion chopped
  • 2 garlic cloves minced
  • 2 celery stalks chopped
  • 1 large carrot chopped
  • 1 red pepper seeds removed and diced
  • 3 tablespoons minced poblano pepper
  • 2 Yukon Gold potatoes washed and diced
  • 2 cups vegetable broth
  • 3 ears sweet corn kernels removed-save the empty cobs to put back in the pot (or 2 cups frozen or canned corn)
  • 1/3 cup all-purpose flour
  • 3 1/2 cups skim milk
  • 1/2 teaspoon dried thyme
  • Salt and freshly ground black pepper to taste
  • Shredded cheddar cheese-optional for serving


  1. In a large soup pot, heat the butter over medium heat. Add the onion and garlic, cook for 2-3 minutes. Add the celery, carrot, red pepper, poblano pepper, and potatoes. Add the vegetable broth and empty cobs of corn, if using, and cook until vegetables are tender. This will take about 10 minutes.
  2. In a medium bowl, whisk together the flour and milk. Pour mixture into the soup pot. Stir. Add in the corn kernels, thyme, salt, and pepper. Let the soup simmer for 20-30 minutes on the stove.
  3. Remove empty cobs of corn, if using, and ladle the soup into bowls. Garnish with cheddar cheese, if desired.

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Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. A new baby AND corn chowder??? You are having a fabulous week! Just one question: are you changing the blog name to THREE Peas and Their Pod? Congrats to you both – he is beautiful!

  2. Awesome recipe! I made it with original soymilk and was worried the sweeter, nutty taste would ruin it but it was still great. Felt warm and nourishing on a chilly Sunday night. Thanks!

  3. Let me preface this with the fact that I have never eaten nor made corn chowder before. I am a corn fanatic though and knew I’d love it. My hubby and I teamed up to make this and it turned out just as amazing as I’d imagined. Filling yet light, sweet yet savory. Heaven. Simply heaven.

  4. I just have to say that I love all your recipes. This soup is the first one that I made though. I’m in my last year at college and I’ve been getting so homesick (especially for my Mom’s corn chowder that she makes around this time every year). This soup was so easy! And it tastes just like my Mom’s and is just so comforting and healthy and delicious.

    So, I thank you times a million for giving me a little piece of home 🙂

  5. I made this tonight for dinner and it was PERFECT. Nobody could believe that it was made with milk (no cream) and only a few tablespoons of butter. I ended up swapping out half the vegetable stock for chicken because the only kind available at the store had tomato paste, which I’m not a big fan of, and it came out great. Nice recipe 🙂

  6. This is fabulous! I am a blog addict for recipes but this is my first time stumbling onto yours. I didn’t have the peppers (we may not even have the poblano pepper in NS) so I put some cayenne and curry in it. I’m enjoying a bowl of it as I type. Thanks!!

  7. I made this soup last night. It is SO yummy. I followed the instructions exactly. I recommend adding a little salt where indicated, then tasting it near the end to see if it needs more. Mine did. Now to make biscuits to go with it… Thank for the recipe!

  8. Made the soup and it’s delish!!! Thanks so much. Just one thing… it looks like you leave the ‘cob’ in the soup for flavour not the ‘ears’. The ears are what you take off the corn before you eat it (you know the things that look like rabbit ears that you throw away). I’m a stickler for detail. Thanks again. I’ll be back for more recipes.

  9. Loved this! I subbed chicken stock and Anaheim chilis (instead of poblano) because that was what was on hand. Totally forgot to add the thyme and it still turned out great!! (And I had no idea there was a difference between an ear of corn and a corn cob. Who knew?!)

  10. Made this last night and loved it! I make your recipes all the time and they are always perfect. I am also a vegetarian, and I love how you cook food that happens to be veg., rather than cooking vegetarian food, if you know what I mean. That is how I cook as well. Anyway, thanks for keeping my family eating well! I check your blog every week before I go to the grocery store, it is wonderful!

  11. Love this soup! Have made it for company twice and they loved it too. The only changes I made were to use olive oil instead of butter for sauteeing the veggies, and since I could not find the poblano peppers, I served shredded pepper jack cheese to sprinkle on top for a spicy accent. I did increase the amount of potatoes, just because I like them. A very hearty and delicious main dish soup!

  12. I found this recipe when I searched for good vegetarian crock pot recipes. This is number one on one of the lists, but the directions do not mention a crock pot. I realize you have cooked this in a crock pot, but as I like to follow a recipe can you provide me with the crock pot version. Thanks!

  13. Just made this tonight for my boyfriend and I. We both loved it! I used half the thyme because I had never cooked with it before and it was perfect! We will be making this again. Thanks for the recipe!

  14. made this tonight, simple to put together and delicious : ) my three children gobbled it right up! perfect end to a very chilly New England day.

  15. Hey you peapods! Thanks so much for creating such a killer corn chowdah recipe! Tonight was one of those perfect nights for chowder (chilly up in Maine at the moment) and I somehow had most of the ingredients on hand. This recipe did not disappoint and I ended up eating 2 bowlfuls. Delish! 🙂

  16. This was really good on a cold night. I used more broth and less milk (ran out), but used my immersion blender for about 15 seconds and it made for a nice thickness. topped it with avocado and cilantro. thanks for the recipe, it was quick and delicious

  17. I’m making this right now, with a little bit of bacon as well. I sauteed the onion and garlic in the bacon grease instead of butter, and added the chopped cooked bacon later with the other veggies. I can’t believe how good my kitchen smells. Thanks so much for the recipe!!

  18. Do the poblanos make it spicy? (thinking of my kiddos) Also, can you leave out the potatoes or will it change the taste too much? (hubby not a big fan)
    Thank you! 🙂

    1. The poblanos aren’t that spicy, but if you are afraid, you can leave them out! The potatoes give the chowder texture, but if you aren’t a fan you can leave them out. The chowder won’t be as hearty though.

  19. Made this last night, loved it! I added some jalapeno and garnished with a touch of cheese and cilantro at the end. Thanks for providing this recipe 🙂

  20. Made this for supper tonight with fresh produce straight from the garden. Soooo Delish! And those buttermilk biscuits! Oh my goodness, they taste just like KFC’s–only better. Thanks for sharing and congrats on that new little one! 🙂

  21. Made this tonight. Hearty and yummy. Too strong on the thyme though for me. Next time, I’ll add only a 1/4 tsp or consider a different spice altogether. I like thyme, but not sure if I like it with corn chowder. Any suggestions on alternate spice to try?

  22. I made this tonight, but mine turned out runny. I followed the instructions exactly. Any idea on what I could have done wrong? The taste was great though! My husband said he would eat it again the way it was. I’d like to make it again to see if turns out thicker.

  23. If anyone is looking for a dairy free version, I just made this and substituted a teaspoon of olive oil for the butter, and unsweetened almond milk for the skim milk. It turned out delicious!

  24. I have made this soup 4 times since Ohio corn peaked this summer! I always plan on freezing the leftovers, but there NEVER ARE ANY! Thanks so much!

  25. This looks like a great recipe! I have a question though – when you ask for ‘red pepper’ do you mean a cayenne pepper or a red bell pepper? Just wondering because it makes a big difference!

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