Sweetcorn Chowder is a creamy and comforting soup that’s packed with sweet corn kernels, tender potatoes, and a touch of smoky bacon or smoky seasoning, making every spoonful satisfying and full of flavor. It’s thick, rich, and heartwarming — perfect for chilly days or anytime you want a little taste of cozy in a bowl.
I love making this chowder when fresh corn is in season because the natural sweetness really shines. A good tip is to save the corn cobs and simmer them in your broth for extra corn flavor. I also like to add a little fresh thyme or parsley on top to brighten the flavors just before serving.
This chowder is great on its own or with some crusty bread for dipping. Whenever I make it for friends or family, it’s always a hit because it feels like a hug in a bowl that’s both filling and easy to enjoy. If you haven’t tried making chowder at home yet, this sweetcorn version is definitely one to start with!
Key Ingredients & Substitutions
Sweetcorn: Fresh corn is best for flavor, but frozen works well if fresh isn’t available. Canned is okay too—just rinse it to reduce salt. Saving and simmering the cobs adds great corn depth to your broth.
Potatoes: Yukon Gold or red potatoes hold their shape nicely and add body. Russets can work but may break down more and make the soup thicker.
Milk or Cream: Whole milk keeps it creamy without heaviness. Use half-and-half or heavy cream for more richness, or coconut milk for a dairy-free twist that’ll add a subtle sweetness.
Bacon: Adds a smoky, salty touch, but leave it out or swap for smoked paprika for a vegetarian-friendly flavor boost.
How Do I Get That Perfect Creamy Yet Chunky Chowder Texture?
The trick is blending only part of the chowder. Puree about half to get a creamy base, but keep the rest chunky with whole corn and potatoes for bite.
- Use an immersion blender directly in the pot or carefully transfer half to a blender.
- Blend just enough to thicken without losing all texture.
- Remove the corn cobs before blending—they give flavor but aren’t pleasant to eat.
- Heat gently after adding milk or cream; avoid boiling to stop curdling.
This method gives you a chowder that’s rich and silky but still has delightful pops of corn and soft potatoes.
Equipment You’ll Need
- Large heavy-bottomed pot – perfect for cooking the chowder evenly without burning.
- Sharp knife and cutting board – for chopping onions, celery, and potatoes safely.
- Immersion blender – makes pureeing half the soup easy right in the pot, no mess.
- Wooden spoon – great for stirring without scratching your pot.
- Measuring cups and spoons – helps you get the stock and seasonings just right.
Flavor Variations & Add-Ins
- Add cooked diced chicken or cooked shrimp for extra protein and a heartier meal.
- Stir in shredded cheddar or pepper jack cheese near the end for creaminess and flavor.
- Mix in diced bell peppers or roasted red peppers to add color and sweetness.
- Sprinkle smoked paprika or cayenne pepper for a bit of smoky heat that pairs well with the corn.
Sweetcorn Chowder
Ingredients You’ll Need:
- 4 ears fresh sweetcorn (or 4 cups fresh or frozen corn kernels)
- 2 tablespoons butter
- 1 medium onion, finely chopped
- 2 celery stalks, finely chopped
- 2 garlic cloves, minced
- 2 medium potatoes, peeled and diced
- 4 cups vegetable or chicken stock
- 1 cup whole milk or cream
- Salt and freshly ground black pepper, to taste
- 4 strips of bacon, chopped (optional)
- Fresh parsley or chives, chopped (for garnish)
- Bread slices, to serve
How Much Time Will You Need?
This chowder recipe takes about 10 minutes to prep and 20 minutes to cook. So, in about 30 minutes, you can have a warm, creamy bowl ready to enjoy with some crusty bread on the side.
Step-by-Step Instructions:
1. Prepare Your Corn and Vegetables:
Start by shucking the fresh corn and cutting the kernels off. Keep the cobs too—they add extra flavor later! Chop the onion, celery, garlic, and peel and dice the potatoes. Having everything ready makes cooking smoother.
2. Cook the Veggies and Corn:
In a big pot, melt the butter over medium heat. Add the chopped onion and celery, and cook until soft, about 4-5 minutes. Toss in the garlic and cook for another minute until you can smell it. Add your diced potatoes, corn kernels, and the reserved corn cobs to the pot.
3. Simmer Your Chowder:
Pour in the stock and bring it to a boil. Then lower the heat and simmer until the potatoes are tender, usually 15 to 20 minutes. Remove and throw away the corn cobs—they’ve done their job adding flavor.
4. Blend for Creaminess:
Using an immersion blender, puree about half the soup right in the pot. This makes it creamy while still keeping some kernels and potatoes whole for nice texture. If you don’t have one, carefully blend half the soup in a blender and return it to the pot.
5. Finish and Serve:
Stir in the milk or cream and warm it gently—don’t let it boil. Season with salt and pepper to your liking. If you want, cook the bacon strips in a pan until crispy, then drain on paper towels. Ladle the chowder into bowls, sprinkle crispy bacon and fresh herbs on top, and serve with warm bread.
Enjoy every comforting spoonful of your homemade sweetcorn chowder!
Can I Use Frozen Corn Instead of Fresh?
Absolutely! Frozen corn works well and is a convenient option when fresh corn isn’t available. Just thaw it before adding to the pot, or add it straight in if using fresh-frozen. The flavor will still be delicious.
How Can I Make This Chowder Vegetarian?
Skip the bacon and use vegetable stock instead of chicken stock. To add a smoky flavor without meat, try a pinch of smoked paprika or liquid smoke.
Can I Store Leftover Chowder?
Yes! Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent sticking. You can also freeze the chowder for up to 2 months—just thaw it overnight in the fridge before reheating.
What’s the Best Way to Reheat Without Curdling the Milk?
Heat the chowder slowly over low heat. Avoid boiling after adding milk or cream to prevent it from separating. Stir gently and add a splash of milk if the soup seems too thick when reheating.
