Sweet Corn and Potato Chowder
Sweet Corn and Potato Chowder is a hearty and comforting dish that combines the natural sweetness of fresh corn with the creamy texture of potatoes. This soup feels like a…
Tip: save now, cook later.Sweet Corn and Potato Chowder is a hearty and comforting dish that combines the natural sweetness of fresh corn with the creamy texture of potatoes. This soup feels like a warm hug on a chilly day, filled with tender chunks of potato, bits of sweet corn, and a rich, creamy broth. It’s simple but packed with flavor, making it a great choice for an easy meal that soothes the soul.
I love making this chowder when I want something that’s both filling and satisfying without being too heavy. The best part for me is using fresh or frozen corn, which comes through with a burst of sweetness in every spoonful. I usually add a bit of smoked paprika or fresh herbs to give it an extra kick, but it’s just as good plain and straightforward. It’s one of those recipes that feels homey every single time.
When I serve this chowder, I like to pair it with some crusty bread or a light salad to balance out the richness. It’s also perfect for making ahead and enjoying leftovers because the flavors deepen even more after a day or two. If you have a family or friends coming over, this dish is a guaranteed crowd-pleaser that brings everyone around the table for a cozy, satisfying meal.
Key Ingredients & Substitutions
Sweet Corn: Fresh corn adds the best sweetness and texture, but frozen corn works just as well and is great when fresh isn’t available. Avoid canned corn to keep the flavor fresh and bright.
Potatoes: Yukon Gold potatoes are perfect because they soften without turning mushy and give a buttery flavor. Russets can also work but may break down more during cooking.
Broth: Vegetable broth keeps it vegetarian-friendly, but chicken broth adds a richer flavor. You can also use low-sodium or homemade broth to control salt levels.
Cream: Heavy cream makes the chowder rich and smooth. Half-and-half is a lighter option. For dairy-free, coconut milk or cashew cream works well, but expect a slight flavor change.
Bacon: Crispy bacon adds a smoky crunch. Use turkey bacon or smoked sausage if you prefer, or skip it to keep the chowder vegetarian. Adding smoked paprika helps mimic the smoky taste.
How Do You Get the Chowder Thick and Creamy Without It Being Too Runny?
Thickening the chowder is key for that comforting feel. Here’s how I do it:
- Cook onions and garlic, then stir in flour to make a roux—this forms a thick base. Cook the flour with butter for 1-2 minutes to avoid a raw taste.
- Once the broth and potatoes are added, simmer until potatoes are soft. Partially mash some of the potatoes and corn using a potato masher or immersion blender. This naturally thickens the soup without adding extra starch or cream.
- Finally, gently stir in cream to add richness and smoothness. Heat gently to avoid curdling.
Patience with simmering potatoes and careful mashing makes all the difference. You get a chowder that’s creamy, hearty, and not too watery.
Equipment You’ll Need
- Large pot or Dutch oven – great for cooking the chowder evenly and letting flavors blend well.
- Wooden spoon – perfect for stirring without scratching your pot.
- Potato masher or immersion blender – helps thicken the chowder by mashing some potatoes and corn.
- Chef’s knife – for chopping potatoes, onions, and herbs efficiently.
- Cutting board – gives you a safe, sturdy surface to prep your ingredients.
Flavor Variations & Add-Ins
- Add cooked diced ham or smoked sausage for a meaty twist that pairs well with the creamy chowder.
- Stir in shredded cheddar or pepper jack cheese for extra richness and a slight tang.
- Mix in chopped green bell peppers or diced celery with onions for added crunch and flavor.
- Sprinkle cayenne pepper or hot sauce for a spicy kick when you want to brighten the dish.
How to Make Sweet Corn and Potato Chowder
Ingredients You’ll Need:
- 4 cups fresh sweet corn kernels (about 4-5 ears) or frozen corn, thawed
- 3 medium Yukon Gold potatoes, peeled and diced into 1-inch cubes
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream or half-and-half
- 4 slices bacon, chopped (optional, for garnish)
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 tsp salt, adjust to taste
- ½ tsp black pepper
- ½ tsp smoked paprika (optional for a subtle smoky flavor)
- 2 tbsp fresh chives, chopped
- 2 tbsp fresh parsley, chopped
Time Needed
This recipe takes about 10 minutes to prepare and roughly 25 minutes to cook. In just under 40 minutes, you’ll have a warm and creamy chowder ready to enjoy!
Step-by-Step Instructions:
1. Cook the Bacon
In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Use a slotted spoon to remove the bacon and place it on paper towels to drain. Leave about 1 tablespoon of bacon fat in the pot; discard the rest or save it for another use. If you’re not using bacon, simply heat the butter in the pot.
2. Sauté the Vegetables
Add butter if needed and sauté the chopped onion over medium heat until it’s soft and translucent, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
3. Make the Roux
Stir in the flour and cook for 1-2 minutes, stirring constantly to avoid burning. This helps thicken the chowder later.
4. Add Broth and Potatoes
Slowly whisk in the broth until smooth. Add the diced potatoes, salt, pepper, and smoked paprika. Bring the mixture to a boil, then reduce the heat and let it simmer until the potatoes are tender, about 15 minutes.
5. Add Corn and Thicken
Add the corn kernels and cook for an additional 5 minutes. Use a potato masher or immersion blender to mash some of the potatoes and corn gently, which thickens the chowder while leaving some chunks for a nice texture.
6. Finish with Cream and Garnish
Stir in the heavy cream and warm the chowder over low heat. Taste and adjust seasoning as needed. Serve the chowder in bowls, topping each with crispy bacon pieces, chopped chives, and fresh parsley.
7. Serving Ideas
Enjoy your sweet corn and potato chowder with crusty bread or a light green salad for a comforting meal that’s perfect any time of year.
Can I Use Frozen Corn Instead of Fresh Corn?
Yes, frozen corn works perfectly! Just thaw it before adding to the chowder. It’s a great alternative when fresh corn is out of season or unavailable.
How Can I Make This Chowder Dairy-Free?
Swap the heavy cream for coconut milk or a cashew cream for a creamy texture without dairy. The flavor will change slightly, but it will still be delicious.
Can I Make This Soup Ahead of Time?
Absolutely! The chowder actually tastes better the next day as the flavors meld. Store in an airtight container in the fridge for up to 3 days and gently reheat on the stove.
How Do I Store Leftovers?
Keep leftovers in an airtight container in the refrigerator and consume within 3 days. Reheat on the stovetop or in the microwave, stirring occasionally for even warming.