Creamy summer chowder bursting with fresh corn flavor
Sweet Corn Chowder
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Servings
6
8 cups
Difficulty
Easy
Cost
Budget
$
Recipe at a Glance
A creamy, lightly sweet corn chowder made with fresh corn kernels, potatoes, and a touch of cream for peak summer comfort.
Cuisine: American
Category: Main
Difficulty: Easy
Cost: $
Dietary: Vegetarian, Gluten-Free
Quick Summary
45 min total time|6 servings|Easy difficulty
A creamy, lightly sweet corn chowder made with fresh corn kernels, potatoes, and a touch of cream for peak summer comfort.
AmericanVegetarianGluten-Free
Sarah Chen
(Updated )
Sweet corn chowder captures the very best of summer in a bowl. Fresh corn kernels add a natural sweetness and satisfying pop, while potatoes give the broth body and creaminess without feeling heavy.
This chowder comes together quickly and tastes even better the next day. Serve it warm on cool evenings or slightly chilled as a refreshing summer lunch.
Ingredients
- 6 ears fresh corn, kernels cut off (about 4 cups)
- 2 medium potatoes, diced small
- 1/2 cup heavy cream
- 4 cups vegetable broth
- 1 medium onion, diced
- 2 tbsp butter
Instructions
- 1
Melt butter in a large pot over medium heat. Sauté onion until translucent, about 5 minutes.
- 2
Add corn kernels and diced potatoes. Pour in vegetable broth and bring to a boil. Reduce heat and simmer until potatoes are tender, about 15 minutes.
- 3
Transfer half the soup to a blender and puree until smooth. Return to the pot.
- 4
Stir in heavy cream, salt, and pepper. Warm through over low heat for 5 minutes.
- 5
Serve garnished with fresh chives, crumbled bacon, or a sprinkle of smoked paprika.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Substitutions
Fresh cornFrozen corn kernels
A convenient year-round substitute.
Heavy creamCoconut cream
Keeps it dairy-free.
ButterOlive oil
A lighter, vegan-friendly option.
Tips & Storage
Pro Tips
Frozen corn works in a pinch — use 4 cups thawed kernels.
Scrape the cobs with the back of a knife to release the milky starch for extra creaminess.
A pinch of cayenne adds a subtle background heat.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Label with the date and recipe name.
Reheating
Warm on the stovetop over medium-low heat, stirring gently. Add broth to thin if needed.
Nutrition Facts
Per serving (1.5 cups) · 6 servings
Calories240
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein10g
Carbohydrates34g
Fat4g
Fiber3g
Sugar6g
Sodium620mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use frozen corn?
- Yes. Thaw 4 cups of frozen corn and proceed as directed. Flavor will be slightly less sweet.
- How do I make it vegan?
- Use olive oil instead of butter and coconut cream instead of heavy cream.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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