Go Back
Corn chowder is a rich, creamy soup that prominently features corn as the star ingredient. Its origins can be traced back to the early Native American communities, who cultivated corn long before European settlers arrived. The settlers adopted corn into their diets, leading to the development of various corn-based dishes, including chowder. Over time, this comforting dish has evolved, capturing the hearts of many and finding its way into kitchens across the globe.

Creamy Corn Chowder

Discover the ultimate comfort food with Sunny Delight Creamy Corn Chowder! This warm, hearty dish is perfect for any season, packed with fresh corn, potatoes, and aromatic vegetables. Whether you're enjoying the sweetness of summer corn or a comforting bowl in winter, this chowder promises to satisfy. With easy variations for dietary needs and tons of flavor, you can make it your own. Enjoy a nourishing meal that brings warmth and joy to your table.
Print Recipe Pin Recipe

Ingredients
  

4 cups fresh corn kernels (or 3 cans of sweet corn, drained)

1 medium onion, diced

2 cloves garlic, minced

2 medium potatoes, peeled and diced

1 red bell pepper, diced

4 cups vegetable or chicken broth

1 cup heavy cream (or coconut milk for a dairy-free option)

2 tablespoons olive oil

1 teaspoon thyme (dried or fresh)

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh chives or parsley, for garnish

Instructions
 

Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent. Stir in the minced garlic and red bell pepper, cooking for another 2-3 minutes until the peppers soften.

    Add Potatoes and Corn: Toss in the diced potatoes and fresh corn kernels. Stir to mix well with the sautéed vegetables.

      Pour the Broth: Add the vegetable or chicken broth to the pot, followed by the dried thyme and smoked paprika. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and let it cook for about 15-20 minutes, until the potatoes are tender.

        Blend for Creaminess: Once the potatoes are cooked, carefully use an immersion blender to blend a portion of the chowder directly in the pot for a creamier texture. If you don't have an immersion blender, transfer about half of the chowder to a regular blender, blend until smooth, and then return it to the pot.

          Stir in the Cream: Add the heavy cream (or coconut milk) to the pot, stirring well to combine. Allow the chowder to heat through for an additional 5 minutes. Season with salt and pepper to taste.

            Serve and Garnish: Ladle the creamy corn chowder into bowls and garnish with freshly chopped chives or parsley. Serve warm with crusty bread or crackers.

              Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 6 servings