Description
Creamy sweet corn chowder brings summer’s golden harvest to your bowl, blending rich kernels with velvety broth. Hearty spoonfuls promise comfort and warmth, inviting you to savor each delicious moment of this classic American comfort dish.
Ingredients
Scale
Main Vegetables:
- 3 cups (450g) sweet corn (fresh, frozen, or canned)
- 2 medium potatoes, peeled and diced
- 2 ribs celery, diced
- 1 small onion, diced
- 2 cloves garlic, minced
Base Liquids:
- 3 cups (720 milliliters) vegetable or chicken broth
- 1 cup (240 milliliters) milk or half-and-half
- ½ cup (120 milliliters) heavy cream (optional, for extra creaminess)
Seasonings and Extras:
- 1 tablespoon butter or olive oil
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika (optional, for depth)
- ½ teaspoon dried thyme
- 2 tablespoons cornstarch (mixed with 2 tablespoons water, for thickening)
- ½ cup (60 grams) shredded cheddar cheese (optional, for extra richness)
- 2 tablespoons chopped fresh parsley (for garnish)
- 2 slices cooked bacon, crumbled (optional topping)
Instructions
- Heat a large pot over medium flame, melting butter or oil until shimmering. Add finely chopped onions, minced garlic, and diced celery, sautéing until vegetables become translucent and fragrant.
- Incorporate cubed potatoes and sweet corn kernels into the aromatic vegetable mixture, stirring to distribute evenly.
- Pour vegetable or chicken broth into the pot, seasoning with salt, freshly ground black pepper, smoked paprika, and dried thyme. Increase heat to bring contents to a vigorous boil, then reduce to a gentle simmer.
- Allow the chowder to bubble softly for approximately 15 minutes, ensuring potatoes become fork-tender and flavors meld together.
- Whisk milk with cornstarch to create a smooth slurry, then gradually pour into the simmering chowder. Continue cooking, stirring occasionally, until the soup thickens and develops a luxurious consistency.
- For enhanced creaminess, use an immersion blender to partially puree the soup, maintaining some textural chunks of vegetables and corn.
- Introduce heavy cream and optional shredded cheese, stirring until fully incorporated. Taste and adjust seasonings as needed to balance flavors.
- Ladle the hot chowder into serving bowls, garnishing with fresh chopped parsley and optional crispy bacon crumbles for added texture and flavor.
Notes
- Select starchy potatoes like Yukon Gold for the best creamy texture and natural thickening.
- Use fresh corn during summer for maximum sweetness, but frozen corn works perfectly year-round.
- Control soup consistency by adjusting cornstarch slurry thickness – add more for thicker chowder or less for a lighter broth.
- Toast spices briefly before adding liquid to enhance their depth and release more complex flavors.
- For dairy-free version, substitute coconut milk and nutritional yeast instead of heavy cream and cheese.
- Customize protein by adding cooked chicken, shrimp, or keeping vegetarian with plant-based protein like diced tofu.
- Make ahead and store refrigerated for 3-4 days, noting soup might thicken when chilled – simply thin with extra broth when reheating.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Snacks
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 285
- Sugar: 6g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 30mg