This hearty corn chowder is a comforting, flavor-packed soup that highlights the natural sweetness of fresh corn and the creaminess of potatoes.
It’s versatile, offering both a dairy-free version using raw cashews and a classic version with heavy cream.
Rich in fiber from potatoes and corn, and plant-based protein from cashews, this chowder delivers satisfying nutrition without being overly heavy.
The use of aromatic vegetables and spices like smoked paprika, thyme, and cayenne adds depth and warmth, making it a perfect choice for chilly evenings or a cozy lunch.
Low in saturated fat (especially when made dairy-free) and packed with antioxidants from fresh vegetables, it’s a wholesome option for everyday meals.
Its simple, one-pot preparation ensures minimal cleanup, while its ability to be made ahead makes it a practical, nourishing choice for busy weeknights or meal prep.
Must-Have Tools for Perfect Results
Dutch Oven
Perfect for sautéing vegetables and simmering the chowder evenly. Its heavy base distributes heat consistently, making it ideal for soups, stews, and one-pot meals.
Chef’s Knife
Essential for slicing corn off the cob, chopping onions, celery, and peppers. A sharp knife ensures precision and reduces prep time, a must-have in any kitchen.
High-Speed Blender
Used to puree part of the chowder with cashews for a creamy, smooth texture. Versatile for soups, sauces, smoothies, and more, it’s a kitchen workhorse.
Cutting Board
Provides a stable, safe surface for chopping vegetables and preparing ingredients. A quality, easy-to-clean board prevents cross-contamination and protects your countertops.
Ladle
For serving hot chowder neatly and evenly. A durable ladle is perfect for soups, stews, and sauces, enhancing presentation and portion control.
Easy Corn Chowder
Equipment
- 1 Dutch oven or large pot
- 1 Chef’s Knife
- 1 high-speed blender
- 1 Cutting Board
- 1 ladle
Instructions
- Prepare Corn Cobs: Begin by carefully slicing the kernels off each ear of corn using a sharp chef’s knife. Then, use the back of the knife to scrape the remaining milky liquid from the cobs into a bowl. Snap the cobs in half and set them aside to infuse flavor into the chowder.
- Sauté Aromatics: In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat. Add the chopped onion, celery, and red bell pepper, stirring occasionally for about 8 minutes, until the vegetables are soft, fragrant, and slightly translucent. Stir in the minced garlic and cook for an additional minute to release its aroma.
- Build Soup Base: Pour in 5 cups of water and add the chopped potatoes, Old Bay seasoning, sea salt, dried thyme, smoked paprika, bay leaf, and a pinch of cayenne pepper. Add the reserved corn cobs to the pot and bring to a gentle simmer, allowing the flavors to meld for about 20 minutes.
- Incorporate Corn Kernels: Remove and discard the corn cobs and bay leaf carefully. Stir in the fresh corn kernels and the milky corn liquid scraped from the cobs. Simmer the mixture for 10–15 minutes, or until the potatoes are fork-tender and the corn is cooked through.
- Blend for Creaminess: Transfer 2 cups of the soup into a high-speed blender along with the raw cashews (for the dairy-free version) and blend until silky smooth. Return the blended mixture to the pot, stir thoroughly, and incorporate 1½ tablespoons of fresh lemon juice. Adjust seasoning with salt and freshly ground black pepper to taste.
- Garnish and Serve: Ladle the chowder into bowls and sprinkle with chopped chives. Add optional dollops of sour cream or vegan sour cream for extra richness, then serve immediately while warm and comforting.
Notes
- For a creamier chowder, use a high-speed blender to puree part of the soup; this also helps achieve a velvety texture without heavy cream.
- Adjust the cayenne or smoked paprika to taste for mild or spicy variations.
- Raw cashews provide natural creaminess in the dairy-free version; soak for 2–4 hours if you prefer an even smoother texture.
- Corn cobs are packed with flavor—don’t discard them. Simmering them releases sweetness and depth into the broth.
- Fresh lemon juice brightens the chowder and balances richness; add gradually and taste as you go.
Chef’s Secrets To Maximum Flavor
The key to a truly standout corn chowder is layering flavors.
Sautéing aromatics like onion, celery, and bell pepper before adding liquids builds a robust base.
Using fresh corn cobs along with kernels adds natural sweetness and richness.
For extra depth, toast your spices briefly before simmering; this releases essential oils and intensifies flavor.
If you prefer a smoother chowder, blending a portion of the soup creates a creamy consistency without relying on heavy cream.
Always taste and adjust seasoning at the end—chowders develop flavor as they rest.
Serving Suggestions For Perfect Pairing
Corn chowder is a versatile dish that pairs beautifully with light and hearty sides alike.
Serve with crusty bread or garlic croutons for dipping, or alongside a crisp green salad to balance the creaminess.
Garnish with fresh chives, chopped parsley, or a dollop of sour cream to enhance presentation and flavor.
For a complete meal, add a protein like grilled chicken, shrimp, or roasted tofu on the side.
This chowder also works wonderfully as part of a casual brunch or cozy family dinner.
Storage Tips For Freshness
Store leftover corn chowder in an airtight container in the refrigerator for up to 4 days.
To reheat, gently warm on the stovetop over low heat, stirring occasionally to maintain a creamy texture.
For longer storage, this soup freezes well: transfer to freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator and reheat slowly.
Avoid adding dairy toppings before freezing; instead, add sour cream or cashews when serving for best results.
Frequently Asked Questions About Chowder
1. Can I make this chowder dairy-free?
Yes! Swap heavy cream with blended raw cashews or a plant-based cream for a silky, vegan-friendly version without sacrificing richness.
2. Can I use frozen corn instead of fresh?
Absolutely. Frozen corn works well; add it during the final simmer stage. Flavor may be slightly less sweet than fresh, but still delicious.
3. How can I thicken the chowder?
Blending a portion of the soup or adding a small amount of potato starch will naturally thicken the chowder without altering flavor.
4. Can I prepare this chowder ahead of time?
Yes, the flavors improve after resting a few hours in the fridge. Reheat gently and add fresh lemon juice before serving.
5. Can I freeze this soup?
Yes, store in freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat slowly on the stove, adding optional dairy or cashews after reheating.
This recipe has been adapted and simplified from the original version by loveandlemons. We’ve refined the steps for a smoother cooking experience and added helpful notes, nutrition insights, and essential kitchen tools to make it even easier for home cooks.
