Sweet Corn and Potato Chowder
Sweet Corn and Potato Chowder is like a cozy hug in a bowl, filled with tender potatoes, juicy sweet corn, and a creamy, comforting broth. It’s the kind of soup…
Tip: save now, cook later.Sweet Corn and Potato Chowder is like a cozy hug in a bowl, filled with tender potatoes, juicy sweet corn, and a creamy, comforting broth. It’s the kind of soup that feels fresh and warm all at once, with just the right balance of sweetness from the corn and heartiness from the potatoes.
I love making this chowder when I want something satisfying but still simple. The sweet corn pops with every bite, and the potatoes add a lovely, soft texture that makes the soup feel really filling. I usually add a little fresh thyme or chives to brighten it up, which gives it just a touch of extra flavor without overpowering.
One of my favorite ways to enjoy this chowder is with some crusty bread on the side for dipping. It’s perfect for chilly afternoons or an easy dinner when you want something comforting but not too heavy. Plus, it’s a great way to use fresh corn when it’s in season—makes me feel like summer’s still around, even on a cooler day.
Key Ingredients & Substitutions
Sweet Corn: Fresh corn gives this chowder a lovely natural sweetness. If fresh isn’t available, frozen corn works well too. Just thaw it before adding.
Potatoes: Yukon Gold potatoes offer a creamy texture, but Russets are great if you want a fluffier bite. Avoid waxy potatoes that won’t break down as nicely.
Bacon: Adds smoky flavor and crunch. For a vegetarian option, skip the bacon and add a bit more butter or smoked paprika for depth.
Cream: Heavy cream gives richness, but half-and-half or even full-fat coconut milk can work as lighter or dairy-free options.
How Do You Get the Perfect Creamy Yet Chunky Chowder Texture?
Blending part of the chowder is key to that smooth yet chunky balance. Here’s how I do it:
- After simmering, use an immersion blender to puree about half the soup right in the pot. This thickens the base while keeping some potato and corn pieces whole.
- If you don’t have an immersion blender, carefully transfer half the soup to a regular blender, puree it, then stir it back in.
- Warm the chowder gently after adding cream to avoid curdling—just low heat is best.
This method leaves you with a comforting chowder that’s creamy but still full of good texture in every bite.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking all the ingredients evenly and simmering the chowder.
- Immersion blender – lets you puree part of the soup right in the pot for a creamy texture without extra dishes.
- Wooden spoon – great for stirring without scratching your pot.
- Knife and cutting board – needed for chopping potatoes, veggies, and bacon safely and easily.
- Measuring cups and spoons – to get the right amounts of broth, cream, and spices.
Flavor Variations & Add-Ins
- Swap bacon for diced ham or smoked sausage for a different smoky meat flavor.
- Add chopped bell peppers or carrots with the celery for extra sweetness and crunch.
- Stir in shredded cheddar cheese near the end for a cheesy twist that melts nicely.
- Try fresh herbs like thyme or rosemary to add an earthy note that pairs well with the corn and potato.
Sweet Corn and Potato Chowder
Ingredients You’ll Need:
Main Ingredients:
- 4 cups fresh sweet corn kernels (about 4 ears of corn)
- 2 medium potatoes (such as Yukon Gold or Russet), peeled and diced into 1/2-inch pieces
- 4 slices bacon, diced (optional, for smoky flavor)
- 1 small onion, finely chopped
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 4 cups chicken broth or vegetable broth
- 1 1/2 cups heavy cream or half-and-half
- 2 tablespoons unsalted butter
- Salt and freshly ground black pepper, to taste
- 2 green onions, thinly sliced, for garnish
- Fresh thyme or parsley (optional), for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes for preparation, 20-25 minutes for cooking, and just a few minutes for assembly and serving. In short, you can have this comforting chowder ready in around 30-35 minutes, perfect for a cozy meal any day!
Step-by-Step Instructions:
1. Cook the Bacon and Vegetables:
Start by cooking the diced bacon in a large pot or Dutch oven over medium heat until it’s nice and crispy. Use a slotted spoon to take out the bacon and set it aside, but keep the bacon fat in the pot. (If you prefer not to use bacon, just melt the butter instead.) Next, add the chopped onion and celery to the pot, and sauté them for around 5 minutes until they soften and turn translucent. Add the minced garlic and cook for 1 more minute until you can smell its lovely aroma.
2. Add Potatoes and Corn, Then Simmer:
Put the diced potatoes and sweet corn kernels into the pot and stir everything together. Pour in the chicken or vegetable broth and bring it to a boil. Once boiling, lower the heat to let the chowder simmer gently, cooking until the potatoes are tender—this should take about 15 to 20 minutes.
3. Creamy Puree and Finish:
Carefully blend about half of the soup using an immersion blender right in the pot. This will give your chowder a creamy texture while keeping some chunks for lovely bite. If you don’t have an immersion blender, you can put half the soup in a regular blender, blend it smooth, and then stir it back in. Stir in the heavy cream (or half-and-half) and the cooked bacon bits. Warm the chowder on low heat—don’t boil it—to keep the cream smooth.
4. Season and Serve:
Add salt and freshly ground black pepper to taste. To serve, ladle the chowder into bowls and sprinkle with thinly sliced green onions and fresh thyme or parsley if you like. Enjoy it warm alongside some crusty bread or your favorite crackers!
Can I Use Frozen Corn Instead of Fresh?
Absolutely! Frozen corn works perfectly—just thaw it before adding to the pot. It’s a great option when fresh corn isn’t in season.
How Can I Make This Chowder Vegetarian?
Simply skip the bacon and use vegetable broth. You can add a pinch of smoked paprika or a splash of liquid smoke to keep that smoky flavor without meat.
Can I Prepare This Soup Ahead of Time?
Yes! Make the chowder up to two days in advance and store it in the fridge. When reheating, warm gently on low heat and add a splash of cream if it looks too thick.
What’s the Best Way to Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove over low heat, stirring occasionally to heat evenly without curdling the cream.
