35-Minute Creamy Corn Chowder with Frozen Corn – Pure Comfort!

There’s something magical about a steaming bowl of corn chowder on a chilly evening – it’s like a warm hug from the inside out. My love affair with this Corn Chowder with Frozen Corn began during my college days when I needed something quick, creamy, and comforting after late-night study sessions. The best part? You probably have most ingredients in your pantry right now. Frozen corn is my secret weapon here – no thawing needed, and it somehow tastes just-picked sweet when simmered in that rich, velvety broth. After testing dozens of versions (and feeding many grateful friends), this recipe became my go-to for busy weeknights when only a bowl of cozy goodness will do.

Why You’ll Love This Corn Chowder with Frozen Corn

Trust me, this isn’t just any corn chowder—it’s the kind of recipe you’ll scribble on a sticky note and tape to your fridge because it’s just that good. Here’s why:

• Weeknight magic: 35 minutes start to finish, and frozen corn means no prep fuss—just dump and simmer!
• Creamy dreaminess: That luscious texture? Thank the genius combo of blended potatoes and a splash of heavy cream.
• Wallet-friendly: Frozen corn is cheap year-round, and the rest is pantry basics—no fancy ingredients required.
• Kid-approved: Sweet corn + creamy base = empty bowls every time (even my picky nephew licks his spoon clean).

See? Told ya it was special. Now grab that spoon!

Ingredients for Corn Chowder with Frozen Corn

Here’s everything you’ll need for this cozy bowl of goodness—I’ve grouped them so you can grab items faster when hunger strikes!

• The veggie dream team: 4 cups frozen corn (straight from the freezer!), 1 medium onion (diced small), 2 garlic cloves (minced fine—trust me, it matters), and 2 potatoes (peeled and diced into ½-inch cubes)
• Liquid gold: 4 cups vegetable broth (chicken works too) and 1 cup heavy cream (see notes for dairy-free swaps!)
• Flavor boosters: 2 tbsp butter for richness, plus 1 tsp salt, ½ tsp black pepper, and ½ tsp paprika (that’s the secret smoky note!)
• The finishing touch: A handful of fresh parsley—it makes it pretty and adds a fresh pop

Pro tip: Measure everything before starting—it makes the cooking flow like a dream!

Equipment You’ll Need

Don’t worry—you won’t need any fancy gadgets for this cozy chowder! Here’s what I always grab:

• A big pot: At least 4 quarts so everything simmers happily without bubbling over
• Immersion blender: Mine’s my kitchen superhero—perfect for getting that creamy-but-chunky texture (but a regular blender works in batches if you’re in a pinch)
• Wooden spoon: For all that glorious stirring—nothing sticks better than wood

That’s it! No special tools, just good old-fashioned soup-making magic.

How to Make Corn Chowder with Frozen Corn

Okay, let’s make some magic happen! This recipe comes together so easily—just follow these steps and you’ll be sipping creamy chowder in no time.

1. Butter first! Melt those 2 tablespoons of butter in your big pot over medium heat. Give it a minute until it stops foaming—that’s when you know it’s ready for action.
2. Onion time. Toss in your diced onion and minced garlic. Stir them around for about 3 minutes until they’re soft and smell amazing. (Careful—garlic burns fast!)
3. Corn and potatoes join the party. Dump in all that frozen corn (yes, still frozen!) and your potato cubes. Give everything a good stir and let it cook for 5 minutes—you’ll hear the corn start to sizzle!
4. Broth bath. Pour in the vegetable broth and crank the heat to high until it boils. Then lower it to a happy simmer for 15 minutes—the potatoes should be fork-tender when done.
5. Blend magic! Here’s where the texture happens. Take your immersion blender and pulse just a few times—you want about half the soup blended for creaminess while leaving plenty of whole corn and potato bits.
6. Final creamy touch. Stir in the heavy cream, salt, pepper, and paprika. Let it all simmer together for 5 more minutes so the flavors become best friends.

And that’s it! Ladle it into bowls and sprinkle with fresh parsley for that perfect finishing touch.

Pro Tip for the Best Texture

Don’t go blender-crazy! Two or three pulses max—you’re aiming for creamy with texture, not baby food. Over-blending turns potatoes gluey, and nobody wants that!

Variations for Corn Chowder with Frozen Corn

Oh, the fun you can have with this chowder! Here are my favorite ways to mix it up—some nights I get creative, other nights I keep it classic. (No judgment either way!)

• Meaty magic: Crispy bacon bits stirred in at the end? Yes please! Or try diced ham for extra heartiness.
• Cheesy dreams: A handful of shredded cheddar melts beautifully into the hot soup—my kids go wild for this version.
• Spice lovers: Throw in diced jalapeños with the onions, or add a dash of hot sauce before serving for a kick.
• Dairy-free: Swap heavy cream for coconut milk—it gives the same creamy richness with a subtle tropical twist!

The beauty of this recipe? It’s like a cozy blank canvas—make it your own!

Serving Suggestions

Oh, how I love serving this chowder! My go-to is a big hunk of crusty bread for dipping—that first buttery bite soaked in creamy soup is pure heaven. For lighter meals, pair it with a crisp green salad. And don’t skip the garnishes! Fresh parsley adds color, but I’ll sometimes go wild with extra toppings:

• Buttery croutons for crunch
• A sprinkle of smoked paprika for drama
• Extra corn kernels for texture
• A dollop of sour cream if I’m feeling fancy

See? Now you’ve got a whole cozy meal!

Storing and Reheating

This chowder keeps like a dream—if there are any leftovers! Store it in an airtight container in the fridge for up to 3 days. When reheating, go low and slow—medium heat with frequent stirring prevents the cream from separating. Want to freeze it? Skip the cream addition before freezing, then stir it in fresh when reheating later. Genius, right?

Corn Chowder with Frozen Corn FAQs

I get asked about this chowder all the time—here are the answers to the questions popping up most in my kitchen (and inbox)!

Can I use fresh corn instead? Absolutely! You’ll need about 4-5 ears—just slice off the kernels and reduce the simmer time to 10 minutes since fresh corn cooks faster than frozen.

How do I thicken my chowder? Easy fix—blend a bit more of the soup! I’ll sometimes mash a few extra potato pieces against the pot’s side with my spoon if I want it extra cozy.

Does it freeze well? Like a champ! Just leave out the cream before freezing, then add it fresh when reheating. Otherwise, dairy can get grainy—yuck!

Can I make it ahead? Oh yes! In fact, the flavors deepen overnight. Reheat gently and stir in a splash of broth or cream if it thickens too much.

Is there a dairy-free option? Coconut milk works beautifully—full-fat gives that same luxurious feel. My vegan friends rave about this swap!

Nutritional Information

Just so you know, these numbers can wiggle a bit depending on your ingredients—but count on each cozy bowl having about 320 calories and 18g of that dreamy, creamy fat. (Worth it!)

Final Thoughts

Now that you’ve got my secret to easy, creamy corn chowder, I’m dying to hear how it turns out for you! Did you add bacon? Try the coconut milk version? Leave a comment—I read every one while eating my own bowl of chowder (with extra parsley, of course). Happy cooking!

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