Go Back
When it comes to warm, comforting dishes, few can rival the charm of a creamy chowder. The Creamy Corn Delight Chowder is a prime example of how simple ingredients can come together to create a rich and satisfying meal. This chowder is not just a dish; it's an experience that evokes the warmth of summer days when sweet corn is at its peak. With its velvety texture and a harmonious blend of flavors, this chowder appeals to both the senses and the soul.

Sweet Corn Chowder

Indulge in the warm comfort of Creamy Corn Delight Chowder, a rich and satisfying dish perfect for chilly evenings. Fresh sweet corn takes center stage, offering natural sweetness and a delightful crunch that elevates this chowder. With a blend of creamy textures and savory aromatics like onion, garlic, and bell pepper, it's both nourishing and delicious. Whether served for a cozy family dinner or a gathering, this chowder is sure to warm the heart and please the palate. Enjoy the seasonal flavors and comfort in every spoonful!
Print Recipe Pin Recipe

Ingredients
  

4 cups fresh sweet corn kernels (about 6-8 ears of corn)

1 medium onion, diced

2 cloves garlic, minced

2 medium potatoes, peeled and diced

1 red bell pepper, diced

1 stalk celery, diced

4 cups vegetable broth

1 cup heavy cream (or coconut milk for a dairy-free version)

2 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon thyme

Salt and pepper to taste

Fresh chives or parsley for garnish

Instructions
 

Prepare the Corn: If using fresh corn, remove the kernels from the cobs and set aside. You may reserve a few tablespoons of kernels for garnish later.

    Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion, garlic, celery, and red bell pepper. Sauté for 5-7 minutes until the vegetables are softened and the onion is translucent.

      Add the Potatoes: Stir in the diced potatoes, smoked paprika, and thyme. Cook for another 3-4 minutes, mixing well to combine the flavors.

        Incorporate the Broth and Corn: Pour in the vegetable broth and add the sweet corn kernels to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes, or until the potatoes are fork-tender.

          Blend the Soup: For a creamy texture, use an immersion blender to purée part of the chowder directly in the pot, leaving some chunks for texture. If you prefer a completely smooth chowder, transfer half of the mixture to a blender, purée, and then return it to the pot.

            Finish with Cream: Stir in the heavy cream (or coconut milk) and let the chowder heat through for another 5 minutes. Taste and adjust seasoning with salt and pepper as needed.

              Serve: Ladle the chowder into bowls and garnish with reserved corn kernels and a sprinkle of fresh chives or parsley.

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6