This frozen corn chowder is an easy, flavor-packed soup that showcases sweet corn and can be adapted to what you have on hand. It’s simple to make vegetarian or vegan, and flexible enough to add proteins or extra vegetables.
I found a bag of frozen corn in the freezer and decided to turn it into a comforting chowder. Using frozen corn keeps this recipe quick and convenient while still delivering a bright corn flavor. The base is simple: corn, stock, potatoes and a touch of cream. From there you can add vegetables, seafood, or meat depending on what you have.
Key ingredients
- Onion – Adds savory depth. Substitute shallot or a pinch of onion powder if needed.
- Frozen corn – The star ingredient. Fresh corn works well too, but frozen keeps the recipe handy year-round.
- Chicken stock or broth – Builds savory flavor. Use vegetable stock to keep the recipe vegetarian.
- Potatoes – Give the chowder body and creaminess when partially mashed. Swap with other hearty vegetables if preferred.
- Heavy cream – Makes it a true chowder. For a lighter or dairy-free version, use milk, a plant-based cream, or blend some cooked soup solids for thickness.
- Smoked paprika – Adds a subtle smokiness and warmth. Regular paprika plus a pinch of chili powder can substitute.
How to make corn chowder with frozen corn
Heat a large Dutch oven or stew pot over medium heat and warm a tablespoon of olive oil. Add a diced onion and a teaspoon of dried thyme, stirring until the onion is translucent.
Add the frozen corn and sauté until the corn develops a bit of browning, about five minutes. Browning brings out extra sweetness and depth.
Pour in chicken stock and water, then add diced potatoes, smoked paprika and any other vegetables you want. Simmer until the potatoes and vegetables are tender, about 15–20 minutes.
Stir in half a cup of heavy cream and simmer for another five minutes to warm through. Season with salt and pepper to taste.
Ladle the chowder into bowls and garnish with fresh parsley, shredded cheese, or chopped green onions. Add cooked proteins like shrimp, chicken, or bacon if desired.
Additions
This chowder is a great canvas for extras. Add proteins or vegetables to make it heartier:
- Chicken, pork, shrimp, cod, scallops or salmon
- Bacon for smokiness and texture
- Broccoli, carrots or zucchini for extra vegetables
- Green onions or shredded cheese for topping
How to make the corn chowder vegan
To make this chowder vegan, omit the heavy cream and use vegetable stock. For a thicker, chowder-like texture, remove a cup or two of the cooked soup, blend it until smooth, then stir it back into the pot. An immersion blender can also be used to partially puree the soup right in the pot.
Other soup recipes we love
- Roasted Butternut Squash Soup
- Lemon Orzo Soup with Shrimp
- Instant Pot Potato and Leek Soup
- Vegan Tortilla Soup
- Salmon Coconut Soup
- Marry Me Chicken Soup
Frozen Corn Chowder
Pin Recipe
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 16 oz frozen corn
- 1 teaspoon dried thyme leaves
- 4 cups chicken stock
- 2 cups water
- 7-10 small potatoes, diced
- ½ teaspoon smoked paprika
- ½ cup heavy cream
- salt and pepper to taste
- fresh parsley leaves
Instructions
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In a Dutch oven or stew pot, heat olive oil over medium heat. Add the diced onion and cook, stirring, until translucent.
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Add dried thyme and the frozen corn. Sauté until the corn begins to brown, about 5 minutes.
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Add chicken stock, water, smoked paprika, potatoes and any additional vegetables. Simmer 15–20 minutes, or until vegetables are tender.
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Stir in the heavy cream and cook another 5 minutes to heat through.
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Season with salt and pepper. Serve topped with fresh parsley and optional cheese or green onions.
Notes
Nutrition
If nutrition info is shown, values are estimates calculated online. Verify using your own data if needed.