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Sweet Corn Chowder

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  • Author: clara
  • 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

Units Scale
  • 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

  1. 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.
  2. Add potatoes and corn: Stir in diced potatoes and corn.
  3. 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.
  4. Thicken the soup: Stir in milk and cornstarch slurry. Simmer for another 5 minutes until thickened.
  5. Blend (optional): For a creamier texture, blend half the soup using an immersion blender, leaving some chunks.
  6. Finish with cream & cheese: Stir in heavy cream and cheese (if using). Adjust seasoning if needed.
  7. 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.

Find it online: https://recipe.ukfinda.com/sweet-corn-chowder.htm