Sweet Corn Chowder is a rich, creamy, and comforting soup loaded with sweet corn, tender potatoes, and a flavorful broth. This one-pot dish is perfect for cozy dinners, and it’s easy to make with simple ingredients. Whether you serve it as a starter or a main dish, this chowder is sure to be a family favorite.
Why You’ll Love This Recipe
- Creamy and comforting – A rich, velvety texture that’s perfect for chilly days.
- Quick and easy – Ready in under 30 minutes with minimal prep.
- One-pot meal – Simple cleanup and easy cooking process.
- Customizable – Add proteins, extra veggies, or spice it up to suit your taste.
- Kid-friendly – Mild, naturally sweet flavors that the whole family will love.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Sweet corn (fresh, canned, or frozen)
- Potatoes (Russet or Yukon Gold)
- Onion
- Garlic
- Carrots
- Celery
- Chicken or vegetable broth
- Heavy cream or milk
- Butter
- Flour (for thickening)
- Salt and pepper
- Paprika (optional, for extra depth)
- Bacon (optional, for topping)
- Fresh parsley or chives (for garnish)
Directions
- In a large pot, melt butter over medium heat. Add the chopped onion, carrots, and celery. Sauté until softened.
- Stir in the garlic and cook for another minute until fragrant.
- Sprinkle in the flour and stir to coat the vegetables, cooking for 1 minute to remove the raw flour taste.
- Pour in the broth and add the diced potatoes. Bring to a simmer and cook until the potatoes are tender, about 12-15 minutes.
- Stir in the corn, heavy cream, salt, pepper, and paprika. Let it simmer for another 5 minutes.
- Use an immersion blender to blend a portion of the chowder for a creamier texture (optional).
- Serve hot, garnished with crispy bacon, fresh herbs, and extra corn if desired.
Servings and Timing
- Servings: 4-6
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Variations
- Make It Spicier – Add red pepper flakes or a dash of hot sauce.
- Add Protein – Stir in cooked chicken, shrimp, or sausage for a heartier meal.
- Dairy-Free Option – Use coconut milk instead of heavy cream.
- Extra Veggies – Add bell peppers, zucchini, or mushrooms for more texture.
- Bacon Lover’s Version – Cook bacon first and use the drippings for extra flavor.
Storage/Reheating
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze in a sealed container for up to 2 months. Thaw in the fridge before reheating.
- Reheating: Warm on the stovetop over low heat, stirring occasionally, or microwave in short intervals until heated through.
FAQs
Can I use canned corn instead of fresh?
Yes! Drain canned corn before using, or use frozen corn without thawing.
How do I make this chowder thicker?
Blend a portion of the soup or stir in extra flour or cornstarch mixed with water.
Can I make this in a slow cooker?
Yes! Cook on low for 6-8 hours, then stir in cream at the end.
What’s the best potato to use?
Russet potatoes make it creamier, while Yukon Golds hold their shape better.
Can I make this vegetarian?
Yes, use vegetable broth and skip the bacon topping.
How do I add a smoky flavor?
Use smoked paprika or add a bit of liquid smoke.
Can I use milk instead of heavy cream?
Yes, but the chowder will be slightly less rich. You can also mix milk with a little cornstarch for thickness.
What should I serve with corn chowder?
It pairs well with crusty bread, cornbread, or a fresh salad.
Can I prepare this chowder ahead of time?
Yes, it reheats well, but add extra broth or milk if it thickens too much in the fridge.
How do I make it low-fat?
Use low-fat milk instead of heavy cream and reduce the butter.
Conclusion
Sweet Corn Chowder is a creamy, hearty, and delicious soup that’s perfect for any occasion. Whether you make it as a quick weeknight meal or a comforting weekend dish, this recipe is sure to please. Try it today and enjoy a bowl of warm, homemade goodness!
Print
Sweet Corn Chowder
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Soup, Dinner
- Method: Stovetop
- Cuisine: American
Description
This rich and hearty chowder is packed with sweet corn, tender potatoes, and a creamy broth. It’s easy to make and perfect for a cozy meal!
Ingredients
- 1 tablespoon butter or olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 ribs celery, diced
- 2 medium potatoes, peeled and diced
- 3 cups (450g) sweet corn (fresh, frozen, or canned)
- 3 cups (720ml) vegetable or chicken broth
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika (optional, for depth)
- 1/2 teaspoon dried thyme
- 1 cup (240ml) milk or half-and-half
- 1/2 cup (120ml) heavy cream (optional, for extra creaminess)
- 2 tablespoons cornstarch (mixed with 2 tbsp water, for thickening)
- 1/2 cup (60g) shredded cheddar cheese (optional, for extra richness)
- 2 tablespoons chopped fresh parsley (for garnish)
- 2 slices cooked bacon, crumbled (optional topping)
Instructions
- Sauté the vegetables: Heat butter or oil in a large pot over medium heat. Add onion, garlic, and celery. Cook for about 3 minutes until softened.
- Add potatoes and corn: Stir in diced potatoes and corn.
- Simmer: Pour in broth, salt, pepper, smoked paprika, and thyme. Bring to a boil, then reduce heat and simmer for 15 minutes, until potatoes are tender.
- Thicken the soup: Stir in milk and cornstarch slurry. Simmer for another 5 minutes until thickened.
- Blend (optional): For a creamier texture, blend half the soup using an immersion blender, leaving some chunks.
- Finish with cream & cheese: Stir in heavy cream and cheese (if using). Adjust seasoning if needed.
- Serve: Garnish with fresh parsley and optional crumbled bacon. Enjoy warm!
Notes
- Make it vegan by using coconut milk instead of dairy and skipping cheese/bacon.
- Add cooked chicken or shrimp for a protein boost.
- Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.