Illinois Prairie Corn Chowder - Standard Recipe

Turn our Illinois Prairie Corn Chowder Mix into a rich, creamy homemade meal with just a handful of fresh ingredients. This hearty corn chowder soup mix combines sweet corn, tender potatoes, and a creamy broth for a comforting bowl that's perfect year-round.

Simply add potatoes, chicken broth, and cream to create a classic Midwest-style corn chowder in about an hour. During fresh corn season, stir in kernels cut straight from the cob for even sweeter flavor.

Whether you're cooking for family dinner, entertaining guests, or preparing freezer-friendly meals, Frontier Soups' Illinois Prairie Corn Chowder Mix makes homemade chowder surprisingly easy.

Why You'll Love This Corn Chowder

• Rich, creamy homemade flavor
• Ready in about 75 minutes
• Makes approximately 10-12 hearty servings
• Easy enough for weeknight dinners
• No Added Salt in the soup mix
• Naturally gluten free
• Delicious with fresh summer corn or frozen corn
• Easy to customize with chicken, seafood, bacon, or ham

You Will Need

• Illinois Prairie Corn Chowder Mix
• 2 or 3 white potatoes
• 8 cups chicken broth
• 2 cups heavy or whipping cream
• optional: 2 or 3 ears of fresh corn

Here's What You Do

1. Peel and dice potatoes and place in a 4-quart pot.
2. Add chicken broth and bring to a boil.
3. Reduce heat and stir in the Illinois Prairie Corn Chowder Mix. Return to a simmer, cover, and cook for 45 minutes.
4. Add heavy cream to the corn chowder and heat uncovered on low for 30 minutes until slightly thickened.
5. Remove bay leaf before serving. If desired add salt and pepper to taste.
6. When fresh corn is available, cut the kernels off 2 or 3 cobs and set aside. Add cobs to the broth with the potatoes and continue with the recipe. Remove cobs and add the fresh corn with the cream.

Frontier Kitchen Tip

If fresh corn is in season, simmer the stripped corn cobs with the potatoes before removing them and adding the kernels later. The cobs release natural sweetness into the broth, giving your homemade corn chowder even deeper flavor.

Got leftovers? This corn chowder becomes even richer after a day in the refrigerator. Learn how to cool, store, and reheat soup safely in our guide to soup storage and food safety.

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Cooking & Nutrition Tips

Use the tips below to customize nutrition, boost flavor, or stretch the soup to fit your needs.

Reducing Sodium?

Broth:

To reduce sodium, use an alternative broth such as: low-sodium, organic, stock, bone broth, unsalted, or try making a homemade broth.  See chart below to compare.

All our mixes contain no added salt, only what occurs naturally in the ingredients.  In the interest of transparency, we use regular (full-sodium) store-bought broth to create our recipes and calculate the nutrition panels — which is why the sodium levels may appear higher than you desire. 

While we don’t like it from a health standpoint, salt is a major flavor booster.  If you are using reduced sodium broth and looking to enhance flavor, try adding these depending on your preferences: fresh ground pepper, herbs & spices, lemon juice, garlic, onion, red pepper flakes, hot-sauce, flavored vinegar.

Variety (1 cup)	Sodium (mg)	% Daily Value
Standard Broth	860 mg	37%
Low-Sodium Broth	570 mg	25%
Organic Broth	550 mg	24%
Stock	510 mg	22%
Bone Broth	400 mg	17%
Organic Low-Sodium Broth	100 mg	4%
Unsalted Broth	35 mg	2%

 

Boosting Protein?

For a flavorful twist, add 1 pound of shrimp, scallops, or shredded chicken.

Cutting Calories/Fat?

For a creamy texture without heavy cream, purée canned low-sodium corn with low-fat milk and use it in place of cream.

More Veggies?

Along with the potatoes, add 1½ cups chopped cauliflower, broccoli, red pepper, or leeks.

Interested in whole grains or extra fiber?

Stir in 1 cup of quick oats during the last 10 minutes of cooking to thicken the soup and add fiber.

Looking for Mediterranean-Inspired additions?

Finish with a squeeze of fresh lemon and a sprinkle of chopped flat-leaf parsley.
Serve with grilled shrimp or scallops for a Mediterranean-style protein pairing.

Serving and Garnish Ideas

Top with crispy bacon, sharp cheddar cheese, chives, or diced jalapeños for a smoky, spicy kick. Serve it alongside crusty bread, grilled cheese sandwiches, or a simple side salad to turn it into a hearty, comforting meal.

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Cooking Methods

Slow Cooker

Recommended crock pot: 4 quart.

Here’s What You Do:

1. Peel and dice 2-3 potatoes and place potatoes and broth in the bowl of 4-quart slow cooker.
2. Add contents of the Illinois Prairie Corn Chowder Mix, cover and cook on low for 6-8 hours.
3. Add cream and continue cooking on low 30 minutes to one hour. Remove bay leaf before serving.

Additional Tips:

• If fresh corn is in season, strip the kernels off 2 or 3 ears of corn and put the cobs in the slow cooker for the all-day cooking. Add the fresh kernels with the cream for the final hour of cooking.
• If adding fresh or frozen seafood, add that for the final hour of cooking also.
• Many people like to add cooked, shredded chicken.

Pressure Cooker

We do not have a specific Pressure Cooker recipe for this soup at this time.

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Dietary Adaptations

These mixes are flexible by design. Use the adaptations below to meet your dietary needs or cooking preferences.

Vegan 

Replace the richness of cream with canned corn to give silky smoothness, or pureed white beans for meat-based protein.

You Will Also Need:

• 2-3 white potatoes
• 8 cups vegetable broth (64 oz.)
• 1 can cream-style corn (15-oz.) or 1 can great northern, navy bean or other white bean (15-oz.), pureed in blender or food processor.
• Optional: 2 cups almond milk or other non-dairy option

Here’s What You Do:

1. Peel and dice potatoes and place in a 4-quart pot.
2. Add vegetable broth and bring to a boil.
3. Reduce heat and stir in chowder mix. Return to a simmer, cover, and cook for 45 minutes.
4. Add cream-style corn or pureed white bean and heat uncovered on low
5. Add 1-2 cups non-dairy milk (almond or cashew milk) and heat on low for 30 minutes.
6. Remove bay leaf before serving. If desired, add salt and pepper to taste.

When fresh corn is available, cut the kernels off 2 or 3 ears and set aside. Add cobs to the broth with the potatoes and continue with the recipe. Remove cobs and add the fresh corn with the cream or non-dairy milk. This chowder will thicken if made ahead, add 1 or 2 cups more broth if necessary.

Vegetarian

For Vegetarian version substitute 2 cups heavy or whipping cream for the almond / non-dairy milk and vegetable broth for the chicken broth.

Gluten Free

This soup is naturally gluten free when prepared as directed. No special substitutions are needed.

Dairy Free

For cream-based soups: use lower-fat dairy, almond milk, soy milk, coconut milk, or preferred dairy replacement.

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Easy Ways to Customize Your Corn Chowder

Looking to switch things up? A few simple tweaks can make this recipe your own.

Bacon Corn Chowder: Stir in cooked bacon and garnish with shredded cheddar cheese and chopped chives for a smoky, restaurant-style corn chowder.

Scallops & Shrimp Chowder: Add ½ lb scallops and ½ lb peeled shrimp after adding the cream and simmer for the final 10 minutes.

Crab Corn Chowder: Stir in lump crab meat during the final minutes of cooking for a coastal-style twist.

Sausage & Corn Chowder: Add browned pork or hot Italian sausage for a smoky, heartier bowl.

Ham & Potato Chowder: Dice leftover ham and add with the potatoes for a comforting, chowderhouse-style variation.

Chicken & Sweet Corn Chowder: Add diced cooked chicken and fresh corn kernels for an extra-hearty meal.

Bacon & Clam Chowder Twist: Brown bacon first, then add chopped clams near the end of cooking for a New England–inspired spin.

Inspired by our customers. Thanks to Dianne G., Kathy H., Paige B., Sharon C., Kerri, Janet H., Tammy W., Laura, Carmen L., and others for sharing their ideas. Have a favorite twist of your own? Send us an email or leave a review on the product page.

Frequently Asked Questions

Can I freeze corn chowder?

Yes. Corn chowder freezes well, although cream-based soups may separate slightly when thawed. Stir gently while reheating to restore a creamy texture.

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Can I use frozen corn?

Absolutely. Fresh corn is wonderful during summer, but frozen corn works beautifully year-round.

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Can I make this chowder without cream?

Yes. Substitute evaporated milk, half-and-half, or use puréed corn or white beans for a lighter version.

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Is Illinois Prairie Corn Chowder gluten free?

Yes. Our Illinois Prairie Corn Chowder Mix is naturally gluten free when prepared according to the recipe.