Corn Chowder

Corn chowder is a thick, cream-based soup similar to New England clam chowder, but with clams swapped out for sweet corn. We love adding bacon, potatoes and shrimp to classic corn chowder; it’s especially tasty garnished with a small amount of red-pepper cream or lots of garlic croutons. Perfect for cold winter nights, it’s also delicious in the late-summer months, when corn is particularly fresh and in season. Whether you’re looking for a hearty soup, or are just crazy about corn, Food & Wine’s guide to corn chowder has a recipe for every season and every occasion.

Most Recent

PEI-Style Smoky Clam Chowder

Finnan haddie, or cold-smoked cured haddock, gives this brothy chowder a deep, clean, smoky foundation that highlights sweet clams without overwhelming them. Using a mixture of lightly mashed potatoes and hald-and-half to thicken and enrich the soup gives it a silky, but not heavy, texture.
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Seafood-and-Seaweed Chowder

A combination of dry hard cider and dried seaweed brings a sweet, mild salinity to the stock, making it ideal for precooking the mussels and clams before using it as the base of the chowder.
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Whitefish, Leek and Celery Chowder 
with White Beans


Food & Wine’s Justin Chapple puts his own spin on chowder here, using beans instead of potatoes, and smoky whitefish in place of bacon. It’s hearty and delicious but lighter and fresher than most chowders. Slideshow: More Chowder Recipes
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Clam Chowder

A fall river clam chowder, a cherrystone clam chowder with corn and a smoky clam chowderare just a few of the comforting clam chowder recipes featured in this collection.
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Corn Chowder

These corn chowder recipes combine the vegetable with a variety of eclectic ingredients. Some of our favorites include a corn-and-cod chowder, a corn chowder with bacon and sea scallops and a Peruvian shrimp-and-corn chowder.
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More Corn Chowder

Smoky Oyster Chowder with Bacon, Rosemary and Fennel

This velvety chowder from chef Dylan Fultineer is thickened with a classic flour-and-butter roux. He packs it with plump oysters and tender fingerling potatoes, and adds a kick of heat from dried red chiles. For extra flavor, he uses bacon from Benton’s Smoky Mountain Country Hams in Tennessee, which is famous for its intense smokiness. Slideshow: Great Chowder Recipes
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Light and Creamy Oyster Chowder with Salsify

This light but intensely oystery soup was inspired by a recipe from Joanne Hendricks, the proprietor of the eponymous vintage-cookbook store in New York City. Salsify is a root vegetable shaped like a skinny parsnip; it has blackish skin with white flesh and tastes a little like artichoke hearts. If you have trouble finding it (in fact, Mary Ellen Carroll and Donna Wingate had to ask architect Charles Renfro to bring some to Boston from New York), you can substitute Jerusalem artichokes (sunchokes) or, as a last resort, the pedestrian potato.    More Chowder Recipes  
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Southwest Seafood Chowder

As a native New Englander, chef Steve Sicinski loves clam chowder but prefers making a healthier version with Southwestern flavors.    More Seafood Recipes