This Sweet Corn Chowder is a cozy, satisfying soup packed with tender potatoes, fresh corn, and a flavorful medley of onions, garlic, and bell peppers.
High in fiber and plant-based protein, yet low in saturated fat, it’s a nourishing comfort dish perfect for cooler evenings.
Easy to prepare and naturally creamy, it’s an ideal choice for weeknight dinners, meal prep, or family-friendly gatherings.
Sweet Corn Chowder
Equipment
- 1 large stock pot
- 1 medium saucepan
- 1 cutting board
- 1 chef’s knife
- 1-Colander
- Measuring Cups and Spoons
- Wooden spoon or spatula
Ingredients
- 4 medium red potatoes peeled and cut into 1/2-inch cubes
- 1 tablespoon olive oil
- 1 medium sweet onion diced
- 1 tablespoon unsalted butter
- 2 cloves garlic minced
- 1 red bell pepper diced
- ½ teaspoon red pepper flakes
- 1 teaspoon dried parsley
- 2 teaspoons all-purpose flour
- 2 cups whole milk
- 2 cups water
- 4 ½ cups sweet corn kernels fresh if possible
- Salt and black pepper to taste
Instructions
- Prepare the Potatoes: Start by peeling your red potatoes (optional if you prefer the skin on) and cutting them into uniform 1/2-inch cubes. This ensures they cook evenly and blend perfectly into the chowder. Place the cubed potatoes into a large pot of boiling water. Let them cook for about 20 minutes, or until they are fork-tender but not falling apart. Once cooked, drain the potatoes in a colander and set them aside.
- Sauté the Onions: In a large stock pot, heat 1 tablespoon of olive oil over medium heat. Add the diced sweet onion and cook for about 5 minutes, stirring occasionally, until the onions are soft and slightly translucent. This step builds a subtle, natural sweetness that forms the base of your chowder.
- Melt Butter and Add Garlic: Reduce the heat slightly and add 1 tablespoon of unsalted butter to the pot. Allow it to melt completely, coating the onions. Then, add the minced garlic and diced red bell pepper. Stir constantly for 2–3 minutes to release their aroma, making sure the garlic doesn’t burn.
- Season with Herbs and Spices: Sprinkle in 1/2 teaspoon red pepper flakes for a gentle hint of heat and 1 teaspoon dried parsley for herbaceous flavor. Stir the mixture to evenly distribute the seasonings, allowing the flavors to meld for about a minute before moving to the next step.
- Create a Light Roux: Sprinkle 2 teaspoons of all-purpose flour over the onion and pepper mixture. Stir continuously for about 5 minutes to cook out the raw flour taste. This step helps thicken your chowder naturally, giving it a creamy texture without the need for heavy cream.
- Add Milk and Water: Slowly pour in 2 cups of whole milk and 2 cups of water while stirring constantly. This gradual addition prevents lumps and ensures a smooth, creamy base for your chowder. Bring the mixture to a gentle simmer over medium heat.
- Incorporate Potatoes and Corn: Carefully add the cooked potatoes and 4 1/2 cups of fresh or frozen corn kernels into the simmering soup. Stir gently to combine, making sure the potatoes and corn are evenly distributed throughout the chowder.
- Simmer and Meld Flavors: Reduce the heat to low and allow the chowder to cook uncovered for about 30 minutes. Stir occasionally to prevent sticking. This slow simmer lets the flavors develop fully, resulting in a rich, comforting taste that highlights the natural sweetness of the corn and vegetables.
- Season to Taste: Taste your chowder and add salt and freshly ground black pepper as needed. Adjust seasonings gradually, keeping in mind that the flavors will continue to meld slightly even after serving.
- Serve Warm: Once the chowder has thickened and the flavors have harmonized, ladle it into bowls and serve immediately. For an added touch, garnish with fresh parsley, a sprinkle of red pepper flakes, or a drizzle of olive oil if desired. This chowder pairs beautifully with crusty bread or a light salad for a wholesome, satisfying meal.
Notes
- Use fresh, high-quality ingredients for the best flavor—fresh corn adds natural sweetness.
- Peeling potatoes is optional; leaving skins on adds rustic texture and extra fiber.
- Stir the chowder gently while simmering to prevent sticking and maintain creaminess.
- Allow the soup to rest a few minutes before serving to let flavors meld.
- Adjust seasoning gradually, tasting as you go for balanced flavor.
- For extra depth, lightly sauté the corn before adding to the chowder.
- Use low heat when reheating leftovers to preserve the creamy texture.
Chef’s Secrets For Creamy Chowder
The secret to achieving a luxuriously creamy chowder without heavy cream lies in the roux and gentle simmering.
Cooking the flour with onions and butter for a few minutes removes any raw taste and helps thicken the soup naturally.
Slowly adding milk while stirring ensures a smooth, lump-free base.
For an extra layer of flavor, consider lightly sautéing the corn separately for a few minutes to caramelize the natural sugars before adding it to the chowder.
This step brings out a subtle sweetness and depth of flavor that transforms an ordinary chowder into something special.
Serving Suggestions To Impress Guests
Sweet Corn Chowder shines as a cozy main dish or a hearty starter.
Serve it hot with freshly baked crusty bread, garlic toast, or cornbread for a complete meal.
Garnishing with a sprinkle of fresh parsley, chives, or a few crispy bacon bits can add color, texture, and extra flavor.
Pairing it with a simple side salad of mixed greens or roasted vegetables balances the richness of the soup while keeping the meal light and satisfying.
Storage Tips For Chowder Longevity
This chowder stores exceptionally well and can be enjoyed later without losing its flavor.
Allow the soup to cool completely before transferring it to an airtight container.
Refrigerate for up to 4 days; reheat gently on the stovetop over low heat, stirring occasionally to prevent scorching.
For longer storage, freeze in portions for up to 2 months.
Thaw overnight in the fridge and reheat slowly, adding a splash of milk or water if the soup thickens too much.
Avoid microwaving at high power, as it can separate the milk and affect the creamy texture.
Frequently Asked Questions
1. Can I use frozen corn instead of fresh?
Yes! Frozen corn works perfectly if fresh corn isn’t available. It’s best to thaw and pat it dry before adding to the chowder to avoid excess water diluting the flavors.
2. Can this chowder be made dairy-free?
Absolutely. Substitute the milk with unsweetened almond, oat, or soy milk, and replace butter with olive oil or a plant-based margarine. The chowder will remain creamy and flavorful.
3. How do I thicken the chowder further?
If you prefer a thicker chowder, mash a few of the cooked potatoes slightly with the back of a spoon or use an immersion blender to partially puree the soup.
This enhances the creaminess without adding extra flour or cream.
4. Can I make this chowder ahead of time?
Yes! The flavors actually improve if the chowder sits for a few hours or overnight. Reheat gently over low heat, stirring occasionally, and adjust seasonings before serving.
5. Can I add other vegetables or protein?
Certainly! Diced carrots, celery, or zucchini blend well. For protein, shredded cooked chicken or cooked beans can be added to make it more filling.
Just adjust the cooking time so everything is tender and evenly heated.
