Corn Chowder is the ultimate comfort food, blending creamy richness with the natural sweetness of fresh corn. In just one hour, you can create a bowl of velvety soup that’s both hearty and satisfying. The tender kernels add a delightful pop of texture, while hints of smoky bacon and aromatic herbs elevate every spoonful. Perfect for chilly evenings or cozy gatherings, this dish warms you from the inside out.
With a prep time of only 15 minutes, this recipe is as easy as it is delicious. The chowder’s luscious base, infused with buttery potatoes and a touch of cream, feels indulgent yet balanced. Each bite offers a harmonious blend of savory and sweet flavors, making it a crowd-pleaser for all ages. Whether it’s a quick weeknight dinner or a weekend treat, this Corn Chowder is sure to become a favorite.
Ingredients for Corn Chowder
- 6 ears fresh sweet corn (husks and silks removed)
- 2 tablespoons butter or vegan butter
- 1 medium yellow onion, chopped
- 3 celery stalks, chopped
- 1 red bell pepper, stemmed, seeded, and diced
- 3 garlic cloves, chopped
- 5 cups water
- 4 medium Yukon Gold potatoes, chopped
- 2 teaspoons Old Bay Seasoning
- 2 teaspoons sea salt
- ½ teaspoon dried thyme
- ½ teaspoon smoked paprika
- 1 bay leaf
- Pinches of cayenne pepper (adjust to taste)
- ⅓ cup raw cashews (*soak for 10 minutes if not using a high-speed blender)
- 1½ tablespoons fresh lemon juice
- Chopped chives, for garnish
- Freshly ground black pepper
- Sour cream or vegan sour cream, optional, for serving
Step-by-Step Instructions
- Prepare the corn: Slice the kernels off the corn cobs. Use the back of a chef’s knife to scrape off the milky liquid left on the cob. Snap the cobs in half and set aside.
- Sauté the vegetables: Heat the butter in a large pot or Dutch oven over medium heat. Add the onion, celery, and red pepper. Cook, stirring occasionally, for 8 minutes, or until softened. Stir in the garlic.
- Simmer the base: Add the water, potatoes, Old Bay, salt, thyme, paprika, bay leaf, cayenne, several grinds of black pepper, and the corn cobs. Simmer for 20 minutes.
- Remove solids: Discard the corn cobs and bay leaf.
- Add corn kernels: Stir in the corn kernels and milky corn liquid. Simmer for 10 to 15 minutes, or until the potatoes are tender.
- Blend for creaminess: Transfer 2 cups of the soup to a high-speed blender. Add the cashews and blend until creamy. Stir the mixture back into the soup.
- Finish and serve: Stir in the lemon juice and season to taste. Garnish with chives and serve with dollops of sour cream, if desired.
Perfect Pairings: Serving Suggestions
This creamy corn chowder shines as a standalone dish, but it’s even better with a few thoughtful accompaniments. Serve it with a slice of crusty sourdough bread or warm cornbread for dipping. For a heartier meal, pair it with a simple green salad dressed with lemon vinaigrette. If you’re hosting, add a platter of roasted vegetables or grilled shrimp for a complete feast.
Make It Ahead: Storage and Reheating Tips
Corn chowder stores beautifully, making it a great make-ahead meal. Let it cool completely, then transfer it to an airtight container. It will keep in the fridge for up to 3 days or in the freezer for up to 3 months. To reheat, warm it gently on the stovetop over medium heat, stirring occasionally. If the soup thickens, add a splash of water or vegetable broth to loosen it up.
Customize It: Recipe Variations
This recipe is versatile and easy to tweak to suit your taste. For a smoky twist, add a diced chipotle pepper in adobo sauce. If you’re out of cashews, substitute with ½ cup of heavy cream or coconut milk for a similar creamy texture. For a protein boost, stir in cooked bacon, shredded chicken, or white beans. Vegetarian? Swap the butter for olive oil and use vegetable broth instead of water.
Time-Saving Hacks for Busy Cooks
Short on time? Use frozen corn kernels instead of fresh—just skip the step of scraping the cobs. Pre-chopped onions, celery, and bell peppers from the grocery store can also save prep time. If you’re using a high-speed blender, blend the cashews with 1 cup of the soup broth first to ensure a smooth, creamy texture without lumps.
Essential Equipment for Smooth Cooking
A sturdy Dutch oven or large pot is key for even cooking and simmering. A sharp chef’s knife makes quick work of chopping vegetables and slicing corn kernels. Don’t forget a high-speed blender for that creamy cashew mixture—it’s the secret to the soup’s rich texture. If you don’t have one, a food processor or immersion blender works in a pinch.
Corn Chowder
Ingredients
- 6 ears fresh sweet corn, husks and silks removed
- 2 tablespoons butter or vegan butter
- 1 medium yellow onion, chopped
- 3 stalks celery, chopped
- 1 red bell pepper, stemmed, seeded, and diced
- 3 cloves garlic, chopped
- 5 cups water
- 4 medium Yukon Gold potatoes, chopped
- 2 teaspoons Old Bay Seasoning
- 2 teaspoons sea salt
- ½ teaspoon dried thyme
- ½ teaspoon smoked paprika
- 1 bay leaf
- Pinches cayenne pepper
- ⅓ cup raw cashews *
- 1½ tablespoons fresh lemon juice
- Chopped chives, for garnish
- Freshly ground black pepper
- Sour cream or vegan sour cream, optional, for serving
Instructions
- Slice the kernels off the corn cobs, then use the back of a chef’s knife to scrape off the milky liquid that’s left on the cob. Snap the cobs in half and set aside.
- Heat the butter in a large pot or Dutch oven over medium heat. Add the onion, celery, and red pepper and cook, stirring occasionally, for 8 minutes, or until softened. Stir in the garlic, then add the water, potatoes, Old Bay, salt, thyme, paprika, bay leaf, cayenne, several grinds of pepper, and the corn cobs. Simmer for 20 minutes.
- Remove and discard the corn cobs and bay leaf. Add the corn kernels and milky corn liquid to the pot and simmer for 10 to 15 minutes, or until the potatoes are tender.
- Transfer 2 cups of the soup to a high-speed blender and add the cashews. Blend until creamy, then stir the mixture back into the soup. Stir in the lemon juice and season to taste.
- Garnish with chives and serve with dollops of sour cream, if desired.