Nothing beats the comfort of a warm, cozy bowl on a chilly day, and this Creamy Corn Chowder with Cheddar Recipe is just that. It’s rich, flavorful, and packed with tender potatoes and sweet corn, making it a satisfying meal that feels like a hug in a bowl.

A white bowl filled with creamy yellow corn soup, showing small visible pieces of corn kernels and light chunks of potato or onion throughout. The soup is topped with bright green chopped scallions in the center. The bowl is on a surface with a white marbled texture, next to a yellow and white patterned cloth partially under a gold spoon. To the top side of the bowl, there are slices of rustic brown bread arranged loosely. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Corn Chowder with Cheddar Recipe
Top Tip
How to Serve Creamy Corn Chowder with Cheddar Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Corn Chowder with Cheddar Recipe

Why You'll Love This Recipe

I’ve made lots of chowders over the years, but this creamy corn chowder with cheddar stands out for its perfect balance of creamy richness and fresh sweetness. It’s easy to make yet feels indulgent, which is why I keep coming back to it.

Simple ingredients: You probably have most of these staples in your kitchen already.
Perfectly comforting texture: Creamy but not too thick, with tender potatoes and sweet corn popping through.
Cheddar magic: The sharp cheddar melts beautifully, adding depth and that irresistible cheesy note.
Fast to make: From prep to table in under 45 minutes – ideal for weeknights or cozy weekend dinners.

The image shows a close-up of a white bowl filled with creamy yellow corn chowder. The soup has visible chunks of bright yellow corn and small pieces of tender potatoes suspended in the thick, smooth broth. A small pile of chopped green onions sits in the center on top of the chowder, adding a touch of fresh green color. The bowl is placed on a white marbled surface with a folded yellow and white patterned napkin beside it. A golden spoon rests partially on the napkin near the bowl, and some round whole-wheat crackers are seen in the background stacked together. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This chowder is all about harmony. Each ingredient brings a special element that turns simple into spectacular. When you grab your ingredients, think fresh and good quality – it really makes the difference, especially with the cheddar cheese and corn.

Flat lay of a small white ceramic bowl of golden butter, a medium yellow onion with green stems, a large peeled and diced Yukon gold potato, a single fresh bay leaf, a small white bowl of dried sage powder, a small white bowl of salt, a small white bowl of ground black pepper, a small white bowl of all-purpose flour, a small white bowl filled with clear vegetable stock, a small white bowl of light cream, a small white bowl of dry white wine, a small white bowl of fresh yellow corn kernels, a small white bowl piled with grated cheddar cheese, and a small white bowl of chopped green onions, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Butter: Adds that silky base and helps mellow the onions while building flavor.
Onion: Softens into sweetness, giving a gentle aromatic lift.
Potato (I prefer Yukon gold): Gives a creamy texture when cooked down without turning too mushy.
Bay leaf: Subtle earthy warmth, which blends perfectly with the cheddar.
Dried sage: Adds a slightly herbal, woodsy note boosting overall flavor depth.
Salt & pepper: Essential for seasoning and balancing all the flavors.
All-purpose flour: Thickens the chowder just right, without clumping.
Vegetable stock: A flavorful liquid base that keeps the chowder light but tasty.
Light cream (half & half): Rich and creamy, but not overly heavy, letting the corn and cheddar shine.
Dry white wine: Adds a bit of brightness and acidity to balance the creaminess.
Corn (fresh, frozen, or canned): Sweet corn nuggets provide natural sweetness and texture.
Cheddar cheese: Sharp and melty, it’s the star that transforms this chowder.
Chopped chives or green onion: Fresh garnish that adds a pop of color and a mild onion bite.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love experimenting with this recipe to suit the season or my mood. You’ll find it’s flexible enough to play around with without losing its comforting charm.

Variation: Sometimes I swap half of the cheddar for smoked gouda to add a smoky twist that hits the spot on cold evenings.

Step-by-Step: How I Make Creamy Corn Chowder with Cheddar Recipe

Step 1: Sauté the veggies gently

Start by melting the butter in a skillet over medium-low heat—don’t rush this part; slow and steady helps build deep flavor. Add the chopped onion, diced potato, bay leaf, sage, salt, and pepper. Cook for about 5 minutes until the onions soften but don’t brown—that’s key to a sweet, mellow base without bitterness.

Step 2: Make a smooth roux

Sprinkle in the flour and stir well. Cook for about a minute while stirring constantly. This step thickens the chowder naturally and gives it that luxurious creaminess you’re aiming for—you don’t want any raw flour taste here, so this short cook time is important.

Step 3: Whisk in liquids and simmer

Slowly whisk in the vegetable stock and the cream. Bring everything to a boil, then reduce the heat to low and let it simmer gently for about 20 minutes. Keep stirring occasionally; you want to avoid sticking and help those potatoes soften right through without breaking apart completely.

Step 4: Add corn and wine, then finish with cheddar

Pour in your white wine and corn (canned or frozen works great). Let the chowder simmer for about 5 more minutes until heated through. Remove the bay leaf, then stir in the grated cheddar cheese off the heat—stir it gently until it melts fully into that creamy base.

Top Tip

Over the years, I’ve learned that the key to the best creamy corn chowder with cheddar recipe is patience and layering flavors carefully.

Low and slow onion sauté: Taking your time here builds a natural sweetness that brightens every spoonful.
Use sharp cheddar: I prefer vintage cheddar because it melts great and adds a nice tang.
Don’t skip the wine: It seems small, but the acidity helps balance the richness beautifully.
Stir frequently: This keeps the chowder from cracking or sticking and ensures even cooking.

How to Serve Creamy Corn Chowder with Cheddar Recipe

Creamy Corn Chowder - Serving Suggestion

Garnishes

I always top mine with extra shredded cheddar and a sprinkle of chopped green onions or chives. It adds a lovely pop of color and a fresh bite that cuts through the richness. Sometimes a little crispy bacon on top makes it a total crowd-pleaser.

Side Dishes

I enjoy serving this chowder alongside crusty fresh bread – sourdough is my favorite – and a simple mixed green salad for some crunch. It’s a wholesome, balanced meal every time.

Creative Ways to Present

For special occasions, I like to serve the chowder in mini bread bowls or even inside hollowed-out bell peppers. It makes a beautiful presentation and adds a fun twist that guests always comment on.

Make Ahead and Storage

Storing Leftovers

Store any leftover chowder in an airtight container in the fridge for up to 3 days. I find that keeping the cheddar separate until reheating helps avoid any graininess in texture.

Freezing

I’ve frozen this chowder successfully—just cool it completely first, then freeze in portions. When thawing, do it overnight in the fridge for best texture. Keep in mind the potatoes might change a bit but the flavor stays amazing.

Reheating

Reheat on the stovetop over low heat, stirring frequently. If it thickens too much, add a splash of cream or stock to loosen it. I recommend adding a little fresh shredded cheddar at the end to refresh that cheesy richness.

Frequently Asked Questions:

Can I use frozen corn instead of canned?

Absolutely! Frozen corn works wonderfully and gives the chowder a fresh taste. Just be sure to thaw it before adding so it heats evenly.

What can I substitute for light cream?

Half and half is perfect, but if you want it lighter, whole milk with a little butter stirred in can work. Keep in mind the soup will be less rich.

How do I make this chowder vegetarian?

This recipe is already vegetarian since it uses vegetable stock. Just be sure to check your broth’s label to confirm it fits your diet.

Can I make this recipe vegan?

Yes, swap the butter for olive oil or vegan spread, use a plant-based milk and cream alternative, and cheese substitute or nutritional yeast. The texture and flavor will be a bit different, but still tasty!

Final Thoughts

This Creamy Corn Chowder with Cheddar Recipe has become a staple in my home because it’s so reliably tasty and comforting. I love how each bowl feels like a little celebration of simple ingredients coming together just right. Give it a try—you’ll find it’s not just a soup, it’s a warm, cheesy hug that your whole family will adore.