As summer unfolds and the sun warms our days, there’s nothing quite like the vibrant taste of fresh corn in the kitchen. I discovered this delightful Corn Chowder recipe amidst a sun-soaked afternoon, using sweet ears of corn harvested from my garden. The moment I took my first spoonful, a comforting wave of creaminess mixed with earthy chunks of potato washed over me, instantly transporting me to lazy summer picnics and backyard barbecues.
The chowder’s delicious blend of sweet corn, colorful red peppers, and aromatic spices is not just a feast for the palate but also a nourishing hug in a bowl. What makes this recipe even more delightful is its adaptability—a dairy-free version with creamy cashews, or a traditional take with heavy cream, catering to all preferences. Whether you’re looking for a hearty meal to end a busy day or a dish to impress at your next gathering, this Corn Chowder is sure to become a favorite. Join me in embracing the season’s flavor with a bowl of this delightful chowder that promises to warm your heart and soul!
Why is Corn Chowder so comforting?
Creamy Delight: The blend of sweet corn, potatoes, and spices creates a smooth texture that warms the soul.
Versatile Options: Enjoy two variations—classic with heavy cream or a dairy-free version using cashews, ensuring everyone can indulge.
Easy to Make: With minimal prep time, this recipe is perfect for busy days or spontaneous gatherings.
Seasonal Freshness: Harness the peak flavors of summer with every bite, making it a go-to during harvest time.
Crowd-Pleaser: Great for family dinners or summer parties, this chowder satisfies even the pickiest eaters. Get ready for compliments when you serve this easy corn chowder at your next meal!
Corn Chowder Ingredients
For the Chowder
• Fresh Sweet Corn – Use 6 ears, removed from cobs; if unavailable, substitute with 4 ½ cups of frozen corn for that sweet flavor.
• Butter or Vegan Butter – Use 2 tablespoons to add richness; vegan butter works perfectly for a dairy-free option.
• Yellow Onion – Use 1 medium onion, chopped, to provide a savory base flavor; onions bring depth to your dish.
• Celery – Use 3 stalks, chopped, for a nice crunch and earthiness; it balances the sweetness of corn.
• Red Bell Pepper – Use 1, stemmed, seeded, and diced; it adds vibrant color and sweetness to the chowder.
• Garlic – Use 3 cloves, chopped, to enhance the aroma and flavor; the more, the merrier in terms of taste!
• Water – Use 5 cups as your soup base; you can alternate with vegetable broth for added flavor.
• Yukon Gold Potatoes – Use 4 medium, chopped, to offer heartiness and a creamy texture that balances the chowder.
• Old Bay Seasoning – Use 2 teaspoons for a unique savory flavor; if unavailable, celery salt and paprika work too.
• Sea Salt – Use 2 teaspoons to taste; it balances the flavors beautifully.
• Dried Thyme – Use ½ teaspoon to enhance herbal notes; it elevates the dish’s overall flavor profile.
• Smoked Paprika – Use ½ teaspoon for a smoky depth; it adds a lovely warmth to the chowder.
• Bay Leaf – Use 1 for aromatic flavor, to be removed after cooking, which makes the broth more fragrant.
• Cayenne Pepper – Use pinches to taste; it adds just the right amount of heat to the chowder for a comforting kick.
• Raw Cashews – Use ⅓ cup, soaked for the dairy-free version to create a creamy texture; perfect for those avoiding dairy.
• Fresh Lemon Juice – Use 1½ tablespoons to brighten and balance the chowder; it enhances the sweet corn flavor.
• Chopped Chives – For garnish, adding fresh notes; it’s the final touch that elevates the dish.
• Black Pepper – To taste for seasoning; it rounds out the flavors perfectly.
• Sour Cream or Vegan Sour Cream – Optional, for serving; adds extra creaminess if desired.
This Corn Chowder recipe captures the essence of summer in each bowl. Enjoy making it today!
How to Make Corn Chowder
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Prepare Corn: Remove the kernels from 6 ears of fresh sweet corn and scrape the milky liquid from the cobs; this will enhance the creaminess of your chowder. Set aside for later use.
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Sauté Vegetables: In a large pot, melt 2 tablespoons of butter over medium heat. Add 1 chopped yellow onion, 3 chopped stalks of celery, and 1 diced red bell pepper. Sauté for about 8 minutes until the veggies are soft and fragrant.
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Combine Ingredients: Stir in 3 chopped garlic cloves and then add 5 cups of water, 4 chopped Yukon Gold potatoes, 2 teaspoons of Old Bay seasoning, 2 teaspoons of sea salt, ½ teaspoon of dried thyme, ½ teaspoon of smoked paprika, a pinch of cayenne, and the scraped corn cobs. Bring the mixture to a simmer and cook for 20 minutes.
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Finish Chowder Base: Remove and discard the corn cobs and bay leaf. Now, add the reserved corn kernels and milky liquid back into the pot. Simmer for an additional 10-15 minutes or until the potatoes are tender.
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Blend for Creaminess: Carefully transfer 2 cups of the soup to a blender along with the soaked ⅓ cup of raw cashews (or skip for the traditional dairy version). Blend until smooth, creating a creamy consistency that will enrich your chowder.
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Final Touches: Pour the blended soup back into the pot and stir in 1½ tablespoons of fresh lemon juice. Adjust seasoning to taste, and if you’re using the traditional version, add ½ cup of heavy cream, letting it simmer on low for about 5 minutes.
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Garnish and Serve: Ladle the rich chowder into bowls, garnishing with chopped chives for a fresh touch. Serve hot and enjoy the comforting flavors of summer!
Optional: Add a dollop of sour cream for extra creaminess!
Exact quantities are listed in the recipe card below.
Expert Tips for Corn Chowder
- Maximize Creaminess: Scrape the corn cobs thoroughly to extract the milky liquid, enhancing the chowder’s creamy texture.
- Soak Cashews: For a super smooth dairy-free version, soak raw cashews in hot water for an hour before blending.
- Adjust Spice Levels: Don’t be shy with spices; tailor the amounts of cayenne and Old Bay seasoning to suit your taste for the perfect corn chowder.
- Pot Size Matters: Use a large pot to comfortably fit all ingredients, preventing spills during cooking.
- Add Zing with Lemon: A splash of fresh lemon juice brightens flavors and balances the sweetness of corn in your chowder.
- Chop Consistently: Aim for even chopping of potatoes and veggies to ensure they cook uniformly, contributing to a well-textured corn chowder.
Make Ahead Options
These creamy Corn Chowder preparations are perfect for busy home cooks looking to save time! You can chop the vegetables and store them in an airtight container in the refrigerator for up to 3 days. Additionally, you can prepare the chowder up to the blending stage and refrigerate it for 24 hours if you need even quicker reheating later. To maintain quality, store the blended chowder in a separate container to prevent thickening. When you’re ready to serve, simply reheat the chowder on the stove and stir in the fresh lemon juice (and cream, if using) before garnishing with chives for that just-made taste. Enjoy a comforting meal with minimal effort!
What to Serve with Corn Chowder?
Elevate your dining experience with delightful pairings that enhance the comfort of this creamy dish, perfect for summer.
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Crusty Bread: A warm loaf adds texture and is perfect for dipping into the chowder’s creamy goodness. Its crunch complements the smoothness beautifully.
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Garden Salad: A fresh salad with crisp greens, cherry tomatoes, and a tangy vinaigrette balances the hearty chowder, adding a refreshing contrast.
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Grilled Corn on the Cob: Celebrate summer flavors! The sweet, smoky notes of grilled corn echo the chowder’s ingredients, enhancing the sweet corn taste.
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Roasted Vegetables: A medley of seasonal vegetables, roasted to caramelized perfection, adds savory depth and diverse textures to your meal.
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Thin Crackers: Light and crunchy, they provide a delightful crunch alongside the chowder, making each bite a wholesome experience.
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Iced Tea or Lemonade: A refreshing beverage that cuts through the richness of the chowder; both drinks offer a cooling contrast to the warm, creamy flavors.
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Dessert: Berry Crisp: End on a sweet note with a warm berry crisp! The fresh fruit and buttery crunch will delight your tastebuds after the savory chowder.
Corn Chowder Variations
Customize this delightful recipe to fit your taste by exploring these exciting variations!
- Dairy-Free: Substitute heavy cream with ⅓ cup of soaked raw cashews for an indulgent, creamy texture without dairy.
- Hearty Addition: Mix in cooked rotisserie chicken for a protein-packed version that turns this chowder into a meal on its own!
- Spicy Kick: Add chopped jalapeños while sautéing vegetables for a spicy twist that will awaken your palate.
- Different Potatoes: Swap Yukon Gold potatoes for sweet potatoes to introduce a hint of sweetness and vibrant color.
- Flavor Boost: Toss in fresh herbs like basil or cilantro as a garnish for a refreshing, aromatic finish that elevates each bite.
- Grainy Texture: Add 1 cup of quinoa or barley during the simmering stage for a hearty, nutrient-rich chowder that’s extra filling.
- Variety of Corn: Use a mix of fresh corn, including white and yellow, or even some roasted corn for a smoky depth of flavor.
- Creamy Coconut: Replace some of the liquid with coconut milk for a tropical flair, giving a unique twist that pairs beautifully with the corn’s sweetness.
How to Store and Freeze Corn Chowder
Fridge: Leftover corn chowder can be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if it thickens.
Freezer: To freeze, let the chowder cool completely, then transfer it to freezer-safe containers, leaving some space at the top for expansion. It can be frozen for up to 3 months.
Reheating: For best results, thaw the chowder overnight in the fridge before reheating. Warm it slowly on the stove, stirring occasionally to restore its creamy consistency.
Dairy-Free Storage: If you’ve made the dairy-free version with cashews, it may have a slightly different texture when reheated, so consider adding a bit of water or vegetable broth to adjust its creaminess.
Corn Chowder Recipe FAQs
What type of corn should I use for corn chowder?
Absolutely! Fresh sweet corn is the star of this recipe, so I recommend using 6 ears of corn if it’s in season. If fresh corn isn’t available, you can substitute with 4 ½ cups of frozen corn. Just make sure it’s sweet corn for that delightful flavor!
How long can I store leftover corn chowder in the refrigerator?
You can keep your delicious corn chowder in an airtight container in the refrigerator for up to 4 days. When reheating, do it gently on the stove or in the microwave, adding a splash of water or broth if the chowder thickens too much. Enjoy it again!
Can I freeze corn chowder?
Absolutely! To freeze your corn chowder, let it cool completely. Then, transfer it to freezer-safe containers, leaving some space at the top for the soup to expand as it freezes. It can be stored in the freezer for up to 3 months. When you’re ready to enjoy it, thaw overnight in the fridge and warm gently on the stove.
What if my chowder is too thick after cooking?
If your corn chowder turns out thicker than you’d like, don’t worry—this is a common issue! Simply add a little bit of water or vegetable broth while reheating to reach your desired consistency. This will help restore that creamy texture and flavor without sacrificing taste.
Is this corn chowder suitable for those with nut allergies?
Great question! If you’re catering to someone with a nut allergy, you should stick to the traditional version of the chowder, which uses heavy cream instead of the dairy-free option with cashews. Always check for any other allergens in the other ingredients, but this chowder can be adjusted to keep everyone safe and satisfied!
How can I modify the chowder for extra flavor?
The more the merrier when it comes to creativity! You can add jalapeños for heat or even diced rotisserie chicken for added protein. Additionally, play around with the spices—if you love a bit more smoky flavor, a bit more smoked paprika works wonders. Don’t hesitate to make it your own!
Deliciously Creamy Corn Chowder with Dairy-Free Twist
Ingredients
Equipment
Method
- Remove the kernels from 6 ears of fresh sweet corn and scrape the milky liquid from the cobs; set aside for later use.
- In a large pot, melt 2 tablespoons of butter over medium heat. Add 1 chopped yellow onion, 3 chopped stalks of celery, and 1 diced red bell pepper. Sauté for about 8 minutes until the veggies are soft and fragrant.
- Stir in 3 chopped garlic cloves and then add 5 cups of water, 4 chopped Yukon Gold potatoes, 2 teaspoons of Old Bay seasoning, 2 teaspoons of sea salt, ½ teaspoon of dried thyme, ½ teaspoon of smoked paprika, a pinch of cayenne, and the scraped corn cobs. Bring the mixture to a simmer and cook for 20 minutes.
- Remove and discard the corn cobs and bay leaf. Now, add the reserved corn kernels and milky liquid back into the pot. Simmer for an additional 10-15 minutes or until the potatoes are tender.
- Carefully transfer 2 cups of the soup to a blender along with the soaked ⅓ cup of raw cashews. Blend until smooth, creating a creamy consistency that will enrich your chowder.
- Pour the blended soup back into the pot and stir in 1½ tablespoons of fresh lemon juice. Adjust seasoning to taste, and if you're using the traditional version, add ½ cup of heavy cream, letting it simmer on low for about 5 minutes.
- Ladle the rich chowder into bowls, garnishing with chopped chives for a fresh touch. Serve hot and enjoy!