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- 4 cups fresh sweet corn, kernels removed (or 2 cans of sweet corn, drained) - 1 medium onion, diced - 2 cloves garlic, minced - 1 medium potato, peeled and diced - 4 cups vegetable broth - 1 cup heavy cream (or coconut milk for a dairy-free option) - 2 tablespoons olive oil - 1 teaspoon smoked paprika - 1 teaspoon thyme (fresh or dried) - Salt and pepper to taste - Fresh chives or parsley for garnish You will need a large pot and a ladle. An immersion blender works best, but a regular blender is fine too. Make sure to have a cutting board and knife for chopping. A measuring cup and spoons will help with accuracy. This chowder serves 4-6. Each serving has about 350 calories. It has carbs from the corn and potato, plus healthy fats from the cream. The chowder is rich in vitamins A and C. It’s also a good source of fiber. If you use coconut milk, it becomes dairy-free but still creamy and delicious. This chowder is not only tasty but also a great way to enjoy fresh corn. The balance of flavors makes it a perfect dish for any season. {{ingredient_image_1}} Start by heating the olive oil in a large pot over medium heat. Once hot, add diced onion. Sauté the onion for about five minutes. It should turn soft and clear. Next, stir in minced garlic. Cook it for one to two minutes until it smells great. This step builds a solid base for your chowder. Stir in diced potato and corn kernels next. Add the vegetable broth, smoked paprika, thyme, salt, and pepper. Increase the heat to bring the mix to a boil. After it boils, reduce the heat to low. Let it simmer for 15 to 20 minutes. The potato should be tender when ready. This mix of flavors creates a rich and hearty chowder base. Using a ladle, scoop out half of the chowder. Blend it smooth with an immersion blender or a regular blender. This adds a creamy texture while keeping some corn pieces. Return the blended mix to the pot. Stir in the heavy cream, or coconut milk if you want a dairy-free option. Simmer for five more minutes to heat through. Finally, your chowder is ready to serve, warm and inviting. For the best sweetcorn chowder, fresh corn is key. Use four cups of sweet corn. You can cut it from cobs or use canned corn. If you pick canned corn, choose a brand with no added sugar. Fresh corn gives a sweeter taste and a nice texture. Look for bright yellow kernels that feel firm. If fresh corn is not in season, frozen corn is a good option. It keeps the sweet flavor and adds great texture. You can make your chowder taste just how you like it. For more flavor, add more smoked paprika or fresh herbs like thyme. If you want it creamier, add more heavy cream. For a lighter chowder, use coconut milk. Taste your chowder as it cooks. This way, you can adjust salt and pepper to fit your taste. If the chowder is too thick, add more vegetable broth. If it’s too thin, simmer it longer to reduce. To make this chowder dairy-free, swap heavy cream for coconut milk. It keeps the richness while adding a hint of sweetness. You could also use almond milk or oat milk. Just keep in mind that these may alter the flavor slightly. Always check the labels for added sugars or flavors. Using dairy-free options lets everyone enjoy this chowder, even those who are lactose intolerant. Pro Tips Choose Fresh Corn: For the best flavor, use fresh sweet corn when it's in season. If using canned corn, select high-quality brands for optimal taste. Add Depth of Flavor: Enhance the chowder by adding a splash of white wine after sautéing the onions and garlic. Let it reduce slightly before adding other ingredients. Texture Variation: For a chunkier texture, reserve some corn kernels before blending the chowder and stir them back in after blending. Vegan Option: To make this chowder vegan, substitute heavy cream with coconut milk and ensure the vegetable broth is free from animal products. {{image_2}} Want a kick in your chowder? Add some heat! To make a spicy sweetcorn chowder, mix in diced jalapeños or a dash of cayenne pepper. Start with one small jalapeño, seeds removed. This adds flavor and warmth. You can also sprinkle in some chili powder when cooking the base. Adjust the spice to your taste. The heat balances well with the sweet corn. It creates a nice depth in every spoonful. Bacon lovers will enjoy this twist. For a sweetcorn and bacon chowder, cook 4 strips of chopped bacon first. Let them crisp up in your pot. Remove the bacon and keep it for garnish. Use the bacon fat to sauté the onion and garlic. This adds a smoky flavor that pairs well with corn. Stir the bacon back in right before serving. Each bite will be rich and savory. The crispy bits offer great texture, too! Looking for something meat-free? You can easily make this chowder vegetarian. Just skip the bacon and use vegetable broth. To add more depth, use smoked paprika. This gives a nice, smoky taste without meat. You can also add more veggies like diced bell peppers or carrots. They add color and nutrients. For a creamy finish, stick with heavy cream or coconut milk. Both options keep it rich and satisfying. Enjoy a bowl that’s full of flavor and still plant-based! To store your sweetcorn chowder, let it cool first. Then, transfer it to an airtight container. This helps keep it fresh. You can store it in the fridge for up to three days. Make sure to label the container with the date. This way, you won’t forget how long it has been there. When ready to enjoy your chowder again, take it out of the fridge. Pour it into a pot over medium heat. Stir it often to help it heat evenly. If it seems too thick, add a splash of broth or water. Heat until it’s warm throughout, about five to seven minutes. You can also use the microwave. Place the chowder in a microwave-safe bowl and cover it. Heat in short bursts, stirring in between, until hot. You can freeze sweetcorn chowder for later. First, let it cool completely. Then, pour it into freezer-safe containers. Leave some space at the top for expansion. Seal tightly and label with the date. It will keep well in the freezer for up to three months. When you're ready to eat it, thaw it in the fridge overnight. Reheat as mentioned above for the best taste. Yes, you can use frozen corn. It saves time and is always sweet. Just add it to the pot the same way as fresh corn. No need to thaw first. This makes your chowder quick and easy. Frozen corn also tastes great in this recipe. To make your chowder thicker, you have a few options. First, blend more of the chowder. This adds creaminess without extra ingredients. Second, add a bit of cornstarch. Mix one tablespoon of cornstarch with cold water. Stir that into the chowder and heat until thick. Lastly, you can add more diced potatoes, as they will break down and thicken the soup. Sweetcorn chowder pairs well with many items. A fresh salad adds color and crunch. Crusty bread is perfect for dipping. You can also serve it with grilled cheese for a cozy meal. For a fun touch, serve it with some chili flakes for heat. Each option makes the chowder even more enjoyable! This blog covers the best sweetcorn chowder recipe, including all the key details. You learned about ingredients, equipment, and nutrition. I shared step-by-step instructions for perfect chowder, along with tips, tricks, and tasty variations. Storing and reheating leftovers was also discussed. Remember, sweetcorn chowder is easy to tweak to fit your taste. Try different spices or add your favorite mix-ins. Enjoy creating your own delicious version of this comforting dish!

Best Sweetcorn Chowder

A creamy and comforting chowder made with fresh sweet corn and vegetables.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 4
Calories 250 kcal

Ingredients
  

  • 4 cups fresh sweet corn, kernels removed (or 2 cans of sweet corn, drained)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 medium potato, peeled and diced
  • 4 cups vegetable broth
  • 1 cup heavy cream (or coconut milk for a dairy-free option)
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon thyme (fresh or dried)
  • to taste salt and pepper
  • for garnish fresh chives or parsley

Instructions
 

  • In a large pot, heat olive oil over medium heat. Add the diced onion and sauté for about 5 minutes or until it becomes translucent.
  • Add the minced garlic and continue to sauté for an additional 1-2 minutes until fragrant.
  • Stir in the diced potato, corn kernels, vegetable broth, smoked paprika, thyme, salt, and pepper.
  • Increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to low and simmer for 15-20 minutes, or until the potatoes are tender.
  • Use a ladle to remove about half of the chowder and blend it until smooth using an immersion blender or a regular blender. Return the blended mixture back into the pot.
  • Stir in the heavy cream and adjust seasoning if needed. Allow it to simmer for another 5 minutes to heat through.
  • Serve hot, garnished with freshly chopped chives or parsley.

Notes

For a dairy-free option, substitute heavy cream with coconut milk.
Keyword chowder, soup, sweet corn, vegetarian