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Sweet Corn Chowder is the perfect way to warm up when the weather turns frightful, but it’s also adaptable enough to be enjoyed throughout the year. We elevate fresh seasonal vegetables and create a chowder that is restaurant-worthy in less than an hour.
It doesn’t need slow simmering for hours on end and the prep is fast too. And wow this chowder is so versatile, you may not have realized just how easy it is to make chowder at home, here you’ll find a ton of tips for creating the best corn chowder possible!
carte du jour
How Long Does It Take to Cook Corn Chowder?
Sweet Corn Chowder easily prepped and cooked in less than an hour. Fresh corn (you can also use frozen), plenty of veg, red potatoes, and bay leaves come together to create a killer vegetarian chowder! That’s right it’s vegetarian but if its bacon you crave then feel free to change it up.
If you want, add bacon then crisp it up in the Dutch Oven before sauteing your Sofrito (see below). Set aside and crumble over the top for added richness. We opted to leave the bacon out and let me tell you this chowder holds its own without it easily.
Chef’s Tip: If you have extra time toss the stripped corn cobs in and let them cook on low for an hour. Take them out and then ladle up the chowder in warmed bowls andchowdown! The cobs increase the flavor and also help create an even thicker chowder.
What Is an Italian Soffritto?
While this may not be considered an Italian soup you’ll be using this technique to create some serious flavor.
- Also known as the “Holy Trinity” soffritto is a (not so secret) “secret ingredient” that’s created from three humble elements. It’s the first step to developing a mass impact of flavor from vegetables you probably have in your kitchen now. A mix of aromatic veg that we cook down slowly (sweating) until they’re soft and just shy of being browned.
- Based on the Italian verb soffriggere, which means “to stir fry” or “saute,” soffritto is probably considered more of a cooking technique, rather than a dish in itself.
- Onions, carrots, and celery diced small and cooked over medium-low heat, lose a considerable amount of liquid and volume as they sweat down adding infinite flavor and richness to the base of soups, stews, and sauces.
Although we don’t use carrots in this recipe we do use diced red pepper in its place. You can certainly toss in a couple of carrots to add more flavor though!
How to Make the Perfect Soffritto
Roughly dice a proportionately similar amount of onions, carrots (red peppers in this case), and celery. Warm a heavy-bottomed Dutch Oven over medium-low heat (we don’t want to brown the soffritto) toss in a knob of butter 1-2 Tablespoons or a healthy splash of extra virgin olive oil, begin to melt it down and then toss in the onions, carrots, and celery.
Chef’s Tip:I may get reamed by pros for cooking our soffritto all at once, usually you’ll start with just the onions and cook them down until translucent and aromatic. At that point, you add the carrots (not using carrots in this recipe but red peppers instead) and celery and cook everything down slowly, for anywhere from 30-60 minutes.
So if you have the time and want to prepare your soffritto like Nan did, then do it this way! But if your family is hungry and you want to sit down to eat then toss all those veggies in at once and begin sweating them down. You’ll still knock the flavor out of the park, I promise and no one will be the wiser.
Can I Substitute Frozen Corn in Sweet Corn Chowder?
Yes, you can easily sub frozen corn, but since it’s already cooked you’ll add it towards the end of simmering. And we blitz a couple cups of corn kernals in the food processor (or blender) with the cream and cornstarch and add it to thicken the chowder and also create a super-rich corn flavor.
How to Use Frozen Corn in Corn Chowder
If you use frozen corn, puree two cups of it with the cream as directed (in the recipe), and then add both the puree and remaining four cups of corn to the soup. A total of 6 cups of corn is used in this recipe.
What Toppings Can I Use on Corn Chowder?
- freshly grated cheddar cheese
- poached lobster tail or claw
- roasted red peppers
- fresh jumbo shrimp
- chopped scallions
- rotisserie chicken
- sliced jalapenos
- crumbled bacon
- herbed crackers
What Kind of Potatoes Are Good for Chowders?
- Red Potatoes: The low starch content means red potatoes will not turn gluey when cooked. Red potatoes are a good example of a boiling variety of potato. As the name suggests, boiling potatoes (also known as new potatoes or round potatoes) are great for boiling and roasting. Their waxy character makes sure they do not absorb too much water, which helps them to keep their shape notwithstanding the moisture and high heat. Red Potatoes are our choice for this recipe.
- Yukon Gold: Yukon Golds are considered to be all-purpose potatoes. They fall in the middle of being starchy and waxy, and their versatility implies that Yukons are worth their weight in gold! Great for boiling, frying, mashing, and salads. While they hold their own when boiled, these all-purpose Yukon Golds can fall apart if they are overcooked, just like round potatoes. So be sure to treat them gently.
- Sweet potatoes: Sweet Potatoes are often confused with yams, which have bright orange flesh and numerous health benefits. With their sweet flavor, they are an exceptional soup potato and add flavor complexity.
- Purple Majesty: Purple Majesty Potatoes are another versatile yet beautiful choice for many dishes. Oblong with dark purple skin and flesh. They keep their color when cooked, which makes for a beautiful presentation. Great for chowders and soups they can also be roasted, baked, mashed, and made into potato salad too.
What Is the Difference Between Chowder and Cream Soups?
Chowders and bisques are two types of thick soup, Chowders are typically chunky while Bisques are smooth. Each has a history with seafood, the word chowder comes from the French word for the cauldron in which fishermen made their stew, but both words are used used to describe non-seafood dishes too. Such as this Sweet Corn Chowder.
Serving Suggestions for Corn Chowder
This Sweet Corn Chowder makes the perfect meal all on its own and is actually quite light. if you want to round it out a bit further some warm crusty bread and a healthy green salad does the trick.
How Do You Thicken Corn Chowder?
There are several ways to thicken chowders of all kinds. All-purpose flour (AP) and cornstarch are probably two of the most popular ways. We implement a couple to create a medium-bodied chowder that’s really perfect at any time of the year.
The first thing we do is puree 2 cups of raw fresh (or frozen) corn in the food processor with the cream and cornstartch. This helps to thicken the chowder and really add a deep rich corn flavor.
The second is the addition of cornstarch that we mix with cream until it’s thoroughly combined and then it’s poured into the chowder. The heat activates the cornstarch which thickens the soup a bit further. If you want a thicker traditional style chowder then use an extra tablespoon of cornstarch when blending into the cream.
Chef’s Tip: Another great way to thicken sauces is by using a technique called Beurre Manié (French for “kneaded butter”) is a dough, consisting of equal parts of soft butter and flour, used to thicken soups and sauces. By kneading the flour and butter together, the flour particles are coated in butter, creating a great way to thicken sauces, chowders, soups, gravy for roasts, and more.
How Long Does Corn Chowder Last in the Refrigerator?
You can refrigerate leftover sweet corn chowder in an airtight container up to 3-4 days. The chowder will thicken slightly upon standing, reheat over low fire until warmed through. If you’ve added seafood of any kind it will also store up to 3-4 days in the fridge.
How Do I Freeze Corn Chowder?
If you plan on freezing corn chowder you can do it simply by not adding the cream on the initial cook.
- Skip adding the half and half now, you’ll add it in when reheating the soup. Go ahead and add the 2 cups of pureed corn at this point, you’ll just blend the cornstarch and cream and pour in when reheating.
- Cool soup completely, add to airtight containers and freeze up to 3 months.
- To thaw, simply place the containers in the fridge overnight or until thawed completely.
- Reheat over a medium-low fire and once heated through, mix the cream and cornstarch and cook until thickened.
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How to Make Sweet Corn Chowder
5 from 11 votes
Sweet Corn Chowder
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Sweet Corn Chowder is the perfect way to warm up when the weather turns frightful, but it's also adaptable enough to be enjoyed throughout the year. We elevate fresh seasonal vegetables and create a chowder that is restaurant-worthy in less than an hour.
Category:Soup
Cuisine:American
Keyword:chowder, comfort food, corn
Servings: 10 servings
Author: Mean Green Chef
Ingredients
- 2 Tablespoonsbutter
- 1largered bell pepper,washed + 1/2 inch dice
- 1mediumwhite onion,skinned + 1/2 inch dice
- 4ribscelery,washed + 1/4 inch slices
- splashExtra Virgin Olive Oil
- 4largered potatoes,scrubbed + 1/2 inch dice
- 2bay leaves
- 3 largegarlic cloves,smashed + skinned + roughly diced
- Pink Himalayan sea salt + freshly cracked black pepper,to taste preference
- 6cups (1750 grams)fresh corn kernels (about 10 ears sweet corn) divided 4 cups & 2 cups,sub frozen
- 2.5quarts (10 cups 2.3 liters)vegetable stock, sub chicken stock if desired
- 2cups (480 ml)half & half,sub heavy cream, milk or plant/nut-based milk
- 2Tablespoonscornstarch
Instructions
Clean and prep the red bell pepper, onion, celery, potatoes, and garlic
Heat a large Dutch Oven or heavy-bottomed stockpot over medium-high heat. Add the red bell pepper, onion, and celery and cook, stirring occasionally. Until the vegetables start to soften about 10 minutes then add a splash of Extra Virgin Olive Oil and stir to coat thoroughly.
Toss in the potatoes, bay leaves, garlic, and salt & pepper. Stir to combine and cook for 1 minute to release the oils in the garlic.
Add 4 cups of the corn (if using frozen please refer "How to Use Frozen Corn in Corn Chowder" above) and the vegetable stock. Bring to a boil, then reduce the heat and simmer, stirring occasionally, for 20 minutes.
Meanwhile, puree the remaining 2 cups of corn, cream, and cornstarch. Stir the puree into the soup and simmer until the soup slightly thickens about 10 minutes, then remove the bay leaves. Taste and season with additional sea salt and black pepper if necessary.
Ladle into warm bowls, garnish with your favorite toppings (see ideas above) and serve with a green leafy side salad and crusty bread if desired.
Recipe Notes
- Prep time is approximate, chopping veg will take the most amount of time.
- Store leftovers in an airtight container in the fridge up to 3 days.
- If you plan on freezing corn chowder you can do it simply by not adding the cream at this point in time.
- Skip adding the half and half now, you'll add it in when reheating the soup.
- Cool soup completely, add to airtight containers and freeze up to 3 months.
- To thaw, simply place the containers in the fridge overnight or until thawed completely.
- Reheat over a medium-low fire and once heated through, mix the cream and cornstarch and cook until thickened.
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Angela
Hi, I’m Angela, I grew up in New York in an Irish-Italian multi-generational restaurateur family. I’ve been in the kitchen over 35 years, and it’s still my favorite place to create. Growing up in hustle and bustle of professional kitchens was the forefront for my love of all things food. From baking bread, desserts, to hand rolling pasta and mastering the art of soup making. It was the bedrock that shaped my life.
