Easy Corn Chowder
A creamy, comforting corn chowder with tender potatoes and fresh sweet corn, offering both dairy-free and classic options, packed with flavor, fiber, and plant-based protein for a nourishing, easy-to-make soup.
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.