Quick Summary: A creamy corn chowder with cod, made richer by simmering fresh corn cobs into stock. The natural milk sugar from the cobs eliminates the need for added sugar. Topped with bacon for robustness. Prep: 20 min | Cook: 30 min (plus 2 hours for stock) | Serves: 12
Jump to: RECIPE | Chowders vs Seafood Stews | Make Corn Stock | Ingredients | Stripping Kernels from the Cob | Step by Step | Serving Suggestions | FAQ
My favorite thing to do with end-of-season corn is make this chowder. Using fresh corn cobs for the stock is a game changer. The milk sugar from the cobs makes the chowder naturally sweet without adding any sugar.
This version uses cod instead of shellfish, topped with crumbled bacon for smoky depth. The corn stock takes two hours to simmer, but it’s hands-off time, and the intensity of flavor is worth planning ahead.
If you can’t get fresh corn, frozen works. But if you have fresh cobs, make the stock. It transforms the chowder entirely.
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Seafood Chowder vs Seafood Stew
Chowders:
- A “chowder” typically includes some sort of milk, cream, or dairy in the broth and it usually includes the addition of potatoes.
- A “corn chowder” adds the flavor of corn through either a corn stock made with the cobs or the corn kernels mashed or whole.
- And then the “seafood corn chowder” adds a layer of fish or shellfish. Most often you will see a seafood chowder featuring shrimp, but the recipe below is made with cod.
Seafood Stew:
A “seafood stew (or soup)” on the other hand, is often made with a clear broth instead of a cream-based broth. A San Francisco cioppino or a French bouillibaisse are two popular seafood stews that have distinctive ingredients.
In addition, seafood stews often include tomatoes but often leave the potatoes out.
How to Make the Corn Stock
- Strip kernels from 3 ears of corn and set kernels aside.
- Cut the bare cobs in half to fit your pot. Add cobs to a large pot with a quartered onion, parsley, peppercorns, and 8 cups water.
- Bring to a boil, reduce heat, and simmer 2 hours (add water as needed to keep cobs covered).
The stock extracts the milk sugar from the cobs, creating natural sweetness and helping thicken the soup.
Make-ahead: The stock keeps refrigerated for 1 week or frozen for months. Freeze in batches for adding corn flavor to winter dishes.
Best Way to Remove Kernels from the Cobs
Typically you stand the corn on end and use a sharp knife to scrape off the fresh kernels from the cob. The only problem with this is that it is very messy….kernels tend to fly all over.
An easy way to keep the kernels in line is to get a very large bowl and then place a small bowl upside down inside of the large bowl. Stand the cob on top of the small bowl when using the knife and the kernels fall neatly inside the large bowl (see below).
Ingredients and Substitutions
The ingredients of any chowder tend to cover a wide range of variables. Most, however, will include a protein (fish or meat), some sort of dairy or nut milk, and potatoes mixed with other vegetables.
Here are the ingredients I used in the recipe below, followed by substitution ideas:
Without Fresh Corn
Frozen corn works well (it’s frozen at peak ripeness). Pureeing some kernels adds body. A mix of whole kernels and creamed corn adds texture variation.
Protein Substitutions
- Shrimp
- Crab
- Salmon
- Cod or other whitefish
- Ham
- Bacon
- Chicken
Dairy Substitutions
- Almond milk
- Whole milk
- Half and Half
- Evaporated milk
Vegetable Substitutions
- Carrots
- Red bell peppers
- Potatoes, red, fingerling or Yukon
- Celery
- Fennel
- Onions
How to Make Corn Chowder (Step by Step)
The details and directions for making both the corn broth and the chowder are in the recipe card below. Here are the steps summarized with photos:
Can Seafood Corn Chowder be Slow Carb?
While seafood is always slow carb, corn and potatoes definitely are not. Since corn and potatoes make up a large percentage of this dish it is not really compliant with a slow-carb diet. Check out the cioppino or bouillabaisse recipe for low-carb seafood stews.
What to Serve with Seafood Corn Chowder?
For ease and convenience, oyster crackers are a classic accompaniment to chowders. If you want to serve something homemade with it, try these easy, but classy cheese straws. Here are a few other ideas:
- Easy cheese sticks
- Purchased oyster crackers
- Tomato bread
- Rustic bread, toasted
FAQ
Not recommended due to the dairy and potatoes. The corn stock can be frozen and used later with canned corn for a quicker version.
Yes. Modern sweet corn is bred for high sugar content. The cob stock releases milk sugar, making the chowder naturally sweet.
Several options: puree some kernels and add to soup; whisk cornstarch with milk and stir in; add a paste of softened butter and flour; or make the stock from cobs (it acts as a thickener).
No. Corn and potatoes are not low-carb. For low-carb seafood stews, try cioppino or bouillabaisse.
Oyster crackers (classic), cheese straws, rustic bread, or tomato butter on toast
For 45+ more recipes focused on fish and seafood, check out my fish & seafood category.
Seafood Corn Chowder
Equipment
- Large pot for the stock
- dutch oven for the chowder (Or heavy large pot)
- Large and small bowls
Ingredients
Corn Stock
- 3 corn cobs stripped of kernels
- 1 onion quartered
- ¼ cup parsley leaves
- 1 teaspoon black peppercorns
- 8 cups water
Seafood Chowder
- 2 tablespoons butter or olive oil
- 1 onion chopped
- 2 cups red bell peppers chopped
- 1-2 pounds small potatoes red potatoes or yukon, cut into bite-size pieces
- 1 teaspoon ground fennel seed or chopped fresh fennel bulb
- 1 teaspoon Old bay seasoning or a spicy chile powder
- 1 ½ teaspoon kosher salt
- 5 sprigs fresh thyme or 1 teaspoon dried thyme
- 2 pounds cod or any whitefish
- 2 cups corn kernels from the stripped cobs
- ⅔ cups heavy cream or half and half
- 3 strips bacon optional
Instructions
For the Stock
- Strip the corn cobs of their kernels and set kernels aside. Cut cobs in half so they fit into your pot.To the pot add the corn cobs, the onion, parsley, peppercorns, and 8 cups water. Bring to a boil and then reduce heat and simmer 2 hours (add more water if needed – it should cover the cobs for the full 2 hours).3 corn cobs, 1 onion, 1/4 cup parsley leaves, 1 teaspoon black peppercorns, 8 cups water
For the Chowder
- In a dutch oven or heavy pot, melt butter or oil over medium-high heat and then saute the onions for about 5 minutes. Add peppers and cook together with onions another 5 minutes until vegetables are soft and caramelized.2 tablespoons butter or olive oil, 1 onion, 2 cups red bell peppers
- Add potatoes and corn stock to the caramelized vegetables. If you didn’t make the corn stock,, add 8 cups of fish stock, water or vegetable stock. Add all the spices and herbs and stir together.Cook over medium-high for 10 minutes.1-2 pounds small potatoes, 1 teaspoon ground fennel seed, 1 teaspoon Old bay seasoning, 1 1/2 teaspoon kosher salt, 5 sprigs fresh thyme
- Add the cut-up cod to the pot and cook 3 minutes.Add the corn kernels you set aside earlier, along with the cream and cook about 5 minutes (covered).2 pounds cod, 2 cups corn kernels, 2/3 cups heavy cream
- Serve with rustic bread or crackers.
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