Sweet Corn Chowder offers a comforting embrace during chilly weather, yet its versatility makes it a delightful choice year-round. By incorporating an array of fresh seasonal vegetables, we craft a chowder that exudes restaurant-quality flavor in under an hour.
No need for lengthy, slow simmering sessions; this chowder comes together quickly, with minimal prep. Its versatility may surprise you—making homemade chowder is easier than you think! Explore a plethora of tips here to ensure you craft the best corn chowder possible.
This Sweet Corn Chowder is effortlessly prepared and cooked in under an hour. Fresh corn (or frozen, if preferred), along with an abundance of vegetables, red potatoes, and bay leaves, unite to form a sensational vegetarian chowder. Yes, you read that right—it’s vegetarian! However, if you’re craving bacon, feel free to switch things up.
For an added touch of richness, consider adding bacon. Simply crisp it up in the Dutch Oven before sautéing your Sofrito (see below). Set it aside and crumble it over the top of the chowder. Yet, even without bacon, this chowder boasts remarkable flavor and substance.
Pro Tip: For enhanced flavor and a thicker consistency, consider adding the stripped corn cobs to the chowder and allowing them to simmer on low heat for an hour. Once done, remove the cobs and serve the chowder in warmed bowls for a delightful dining experience.
Crafting the Perfect Italian Soffritto
Ingredients: Gather the classic trio of aromatics: onions, carrots, and celery. You’ll typically need equal parts of each, finely chopped.
Preparation: Wash and peel the vegetables. Finely dice the onions, carrots, and celery to ensure even cooking and a uniform texture.
Cooking Medium: Heat a generous amount of olive oil in a large skillet or Dutch oven over medium heat. Olive oil is traditional for Italian soffritto, but you can use other cooking fats like butter or a combination of butter and oil for added richness.
Sauté Aromatics: Add the diced onions, carrots, and celery to the heated oil. Season with a pinch of salt to help draw out moisture and enhance flavor. Sauté the vegetables gently until they become soft and translucent, stirring occasionally. This process can take anywhere from 10 to 15 minutes, depending on the quantity of vegetables and the desired level of caramelization.
Optional Additions: While the classic soffritto consists of onions, carrots, and celery, you can customize it to suit your taste preferences. Consider adding garlic, parsley, or other herbs and spices for additional depth of flavor.
With this information, you’ll be well-equipped to create a stellar Italian soffritto that will elevate your culinary creations to new heights of flavor and authenticity.
Rich History of Italian Soffritto:
Italian soffritto, deeply rooted in culinary tradition, traces its origins back to ancient times. The term “soffritto” is derived from the Italian verb “soffriggere,” meaning to sauté or fry. Historically, soffritto served as a foundational element in Italian cooking, evolving over centuries to become a cornerstone of Italian cuisine.
The origins of soffritto can be traced to the Mediterranean region, where it was first developed as a simple mixture of aromatic vegetables sautéed in olive oil. In ancient Rome, cooks used soffritto as a base for many dishes, adding depth and complexity to their culinary creations.
Throughout the centuries, soffritto continued to evolve, adapting to the ingredients and culinary practices of different regions in Italy. In northern Italy, soffritto often includes onions, carrots, and celery, while in southern Italy, garlic, tomatoes, and herbs may be prominent ingredients.
Soffritto gained widespread popularity during the Renaissance period, as Italian cuisine flourished and regional culinary traditions merged. Italian chefs and home cooks alike embraced soffritto as a versatile flavor enhancer, using it in soups, stews, sauces, and braises.
Today, Italian soffritto remains an essential component of many Italian dishes, prized for its ability to impart depth of flavor and aroma. While the ingredients and preparation methods may vary from region to region and from cook to cook, the essence of soffritto—a fragrant blend of aromatic vegetables sautéed to perfection—remains unchanged, a testament to its enduring legacy in Italian culinary heritage.
Note: Usually, making soffritto involves a slow-cooking process that begins with sautéing onions until they turn translucent and fragrant. After that, you add the carrots and celery, cooking everything down slowly for about 30 to 60 minutes.
If you have the time and wish to prepare your soffritto in the traditional way, like my Nonna used to do, then follow this method! However, if your family is hungry and you’re eager to sit down to eat, simply toss all the veggies in at once and start sweating them down. You’ll still achieve fantastic flavor, I assure you.
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.
Creative Toppings for Corn Chowder:
- Fresh Jumbo Shrimp
- Crumbled bacon
- Shredded cheddar cheese
- Chopped fresh herbs (such as parsley, chives, or cilantro)
- Sour cream or Greek yogurt
- Sliced green onions or scallions
- Croutons or toasted bread cubes
- Diced avocado
- Hot sauce or chili flakes for added heat
- Drizzle of olive oil or a dollop of pesto
- Herbed Crackers
Ideal Potato Varieties for Corn Chowder:
Yukon Gold potatoes: Known for their creamy texture and buttery flavor, Yukon Gold potatoes hold their shape well when cooked, making them an excellent choice for chowder.
Red potatoes: With their thin skin and firm texture, red potatoes add a pleasant bite to corn chowder. They also provide a pop of color to the dish.
Russet potatoes: While not as commonly used in chowder, russet potatoes can still be suitable, especially if you prefer a softer, more crumbly texture in your soup.
Contrasting Chowder and Cream-Based Soups:
Chowder:
- Chowder is a type of soup that typically features chunky ingredients such as seafood, vegetables, and potatoes in a rich, creamy broth.
- Unlike cream-based soups, chowder often incorporates ingredients like bacon, onions, and celery for added flavor and texture.
- Chowder is known for its thicker consistency, achieved through the use of flour, cornstarch, or crushed crackers as a thickening agent.
- Common varieties of chowder include clam chowder, corn chowder, and seafood chowder.
Cream-Based Soups:
- Cream-based soups are characterized by their smooth, velvety texture, achieved by blending or pureeing ingredients such as vegetables, meats, or seafood with cream or milk.
- Unlike chowder, cream-based soups typically do not contain chunky pieces of ingredients, resulting in a smoother consistency.
- Cream-based soups may include a wider range of flavorings and spices to enhance their taste, such as herbs, spices, and aromatics.
- Common varieties of cream-based soups include cream of mushroom, cream of broccoli, and cream of tomato.
What to Serve with Corn Chowder
Corn chowder pairs well with a variety of side dishes that complement its creamy texture and sweet, savory flavors. Here are some delicious options to serve alongside corn chowder:
Crusty Bread: Serve slices of crusty bread or dinner rolls for dipping into the chowder. French baguette, sourdough, or ciabatta are excellent choices.
Green Salad: A fresh green salad with crisp lettuce, tomatoes, cucumbers, and a tangy vinaigrette provides a refreshing contrast to the richness of the chowder.
Grilled Cheese Sandwich: A classic grilled cheese sandwich made with sharp cheddar or Gruyère cheese pairs perfectly with corn chowder. The combination of melted cheese and crispy bread is irresistible.
Oyster Crackers: Offer a bowl of oyster crackers on the side for sprinkling over the chowder. These tiny, salty crackers add texture and flavor to each spoonful.
Cornbread: Serve homemade cornbread or corn muffins alongside the chowder. The slightly sweet flavor of cornbread complements the corn chowder beautifully.
Steamed Vegetables: Lightly steamed or roasted vegetables such as broccoli, cauliflower, or asparagus make a nutritious and colorful accompaniment to corn chowder.
Bacon: Crisp-cooked bacon crumbled on top of the chowder adds a smoky, savory flavor. Serve extra bacon on the side for those who want to add extra indulgence to their bowl.
Fruit Salad: A refreshing fruit salad made with seasonal fruits such as berries, melon, grapes, and citrus segments provides a sweet contrast to the savory chowder.
These side dishes will enhance your corn chowder meal and make it a satisfying and memorable dining experience.
How to Thicken Corn Chowder
Pro 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.
There are several methods you can use to thicken corn chowder to achieve the desired consistency:
Flour or Cornstarch Slurry: Mix equal parts flour or cornstarch with cold water to create a slurry. Stir the slurry into the chowder while it’s simmering and continue to cook until the soup thickens.
Mashed Potatoes: Remove a portion of the cooked potatoes from the chowder and mash them with a fork or potato masher. Return the mashed potatoes to the soup and stir well to thicken.
Pureed Corn: Remove a portion of the cooked corn kernels from the chowder and blend them until smooth in a blender or food processor. Return the pureed corn to the soup to thicken and add texture.
Heavy Cream or Half-and-Half: Adding heavy cream or half-and-half to the chowder will naturally thicken the soup as it simmers. Be sure not to boil the cream to prevent curdling.
Crushed Crackers: Crushed saltine crackers or oyster crackers can be stirred into the chowder to absorb excess liquid and thicken the soup.
Potato Flakes: Instant mashed potato flakes can be sprinkled into the chowder and stirred until dissolved to thicken the soup quickly.
Simmering: Allowing the chowder to simmer uncovered for an extended period will naturally reduce and thicken the soup as the liquid evaporates.
Experiment with these methods to find the one that works best for your preferences and desired thickness of corn chowder.
Storing Corn Chowder in the Refrigerator:
To safely store corn chowder and maintain its freshness, follow these guidelines:
Cooling: Allow the corn chowder to cool to room temperature before refrigerating. Do not leave it at room temperature for more than two hours to prevent bacterial growth.
Storage Container: Transfer the cooled corn chowder to an airtight container or airtight resealable plastic bags. Ensure that the container is clean and sanitized before use.
Labeling: Label the container with the date of preparation to keep track of its shelf life.
Refrigeration: Place the sealed container of corn chowder in the refrigerator. Store it in the coldest part of the refrigerator, such as the back or bottom shelf, to maintain a consistent temperature.
Shelf Life: Corn chowder can be stored in the refrigerator for up to 3-4 days. However, for the best quality and flavor, it is recommended to consume it within 2-3 days.
Reheating: To reheat the refrigerated corn chowder, transfer it to a saucepan and heat over medium-low heat, stirring occasionally, until heated through. Alternatively, you can reheat individual portions in the microwave using a microwave-safe bowl.
Discard If Spoiled: If you notice any signs of spoilage, such as an off odor, unusual texture, or mold growth, discard the corn chowder immediately to avoid foodborne illness.
By following these storage guidelines, you can safely store corn chowder in the refrigerator and enjoy it for several days while maintaining its quality and flavor.
How to Freeze Corn Chowder
To safely freeze corn chowder and preserve its flavor and texture, follow these steps:
Cooling: Allow the corn chowder to cool completely to room temperature before freezing. Do not leave it at room temperature for more than two hours to prevent bacterial growth.
Storage Container: Transfer the cooled corn chowder to a freezer-safe container or airtight resealable plastic bags. Ensure that the container is clean and sanitized before use.
Leaving Space: Leave some space at the top of the container or bag to allow for expansion as the chowder freezes.
Labeling: Label the container with the date of preparation and the contents to keep track of its freezing time.
Freezing: Place the sealed container of corn chowder in the freezer. Store it in the coldest part of the freezer, such as the back or bottom shelf, to maintain a consistent temperature.
Freezer Shelf Life
Corn chowder can be stored in the freezer for up to 2-3 months. However, for the best quality and flavor, it is recommended to consume it within the first month of freezing.
Reheating:
To reheat frozen corn chowder, follow these steps:
Thawing: Remove the container of frozen corn chowder from the freezer and place it in the refrigerator overnight to thaw. Alternatively, you can thaw it more quickly by placing the container in a bowl of cold water.
Reheating: Once thawed, transfer the corn chowder to a saucepan and heat over medium-low heat, stirring occasionally, until heated through. Alternatively, you can reheat individual portions in the microwave using a microwave-safe bowl.
Stirring: Stir the corn chowder occasionally while reheating to ensure even heating and prevent scorching.
By following these freezing, storage, and reheating guidelines, you can safely freeze corn chowder and enjoy it at a later time while maintaining its quality and flavor.
Please Pin to Make & Share!📌
How to Make Sweet Corn Chowder
Equipment
- Dutch Oven or heavy-bottomed stockpot
- food processor or blender
Ingredients
- 2 Tablespoons butter
- 1 large red bell pepper, washed + 1/2 inch dice
- 1 medium white onion, skinned + 1/2 inch dice
- 4 ribs celery, washed + 1/4 inch slices
- splash Extra Virgin Olive Oil
- 4 large red potatoes, scrubbed + 1/2 inch dice
- 2 bay leaves
- 3 large garlic cloves, smashed + skinned + roughly diced
- Pink Himalayan sea salt + freshly cracked black pepper, to taste preference
- 6 cups (1750 grams) fresh corn kernels (about 10 ears sweet corn) divided 4 cups & 2 cups, sub frozen
- 2.5 quarts (10 cups 2.3 liters) vegetable stock, sub chicken stock if desired
- 2 cups (480 ml) half & half, sub heavy cream, milk or plant/nut-based milk
- 2 Tablespoons cornstarch
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.
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.
Creative Recipe Inspiration
Indulge in a culinary journey by savoring our Pasta Pescatore—a tantalizing dish that celebrates the bounty of the sea. This seafood-infused pasta masterpiece boasts a medley of fresh clams, mussels, and plump pink shrimp,
Indulge in the comforting flavors of our Lasagna Soup. This hearty and satisfying soup captures all the essence of traditional lasagna in a bowl. Each spoonful offers a comforting blend of robust flavors, reminiscent of a classic Italian feast.
Step Into My Kitchen!
Hey there, fellow food enthusiast! Welcome to Mean Green Chef, where every dish tells a story and every recipe is a labor of love. I’m thrilled to share a bit about myself and the journey that led me here, stirring pots and sprinkling spices for over three decades!
I really like incorporating different vegetables in my chowders- colorful potatoes sound like great touch!
Thank you, Elizabeth, fresh veg and potatoes are a must in my book! 🙂
This looks like a very hearty bowl of chowder! Yum!
Thank you, Cindy!
Wow! This looks amazing. I’m going to make the vegan version of this. Going to sub coconut milk/cream for the dairy version and see how it goes. Will definitely let you know. This looks like just the soup I’ve been looking for, and your photos are beautiful!
Thank you, can’t wait to hear how your version with coconut milk turns out, Ramae! I’m sure it will be just a creamy and delish, I adore coconut milk as a replacement option. Thanks so much for the compliment on my photography too 🙂
yum, i love creamy soup! I’d probably just take out the onions but otherwise, looks delicious!
Thanks, Lucy, that’s the beauty of our recipes (or almost any), in general, you can change them up and make them your own! 🙂
This looks delicious. I love a good corn chowder. Your pictures are beautiful. Thanks! Pinned the recipe to try it!
Great, thanks for pinning, Beth! Please be sure to share your results with us 🙂
This looks amazing! I’ve never tried to make any kind of chowder before. I’ll have to put this on my list of new things to try!
Thanks so much, Melissa, make sure you let us know how it turns out! 🙂
This looks delicious! We’ll have to give it a try.
Great, Eva, thanks so much for visiting! If you have any questions please let me know 🙂
OH!!! MY husband just announced he was making this tonight!!! WHAT TIMING!! I’m sending him this link right now!!!!!
Awesome, Jen! Snap a pic and let me know how it turns out for sure 🙂
Yum, this looks delicious. I like the table of contents it makes it so easy to read and find answers to question!
Hey, Lisa, I am so glad to hear that the table of contents is helpful. It was the main reason I added them in hopes it would be more useful than having to scan up and down articles. Thanks so much for the feedback!
My kids love soups in the winter – might want to see if they want to try this one over the weekend!
If they like corn, I’m pretty sure they’ll enjoy this chowder, thanks for visiting Tiffany!
Looks like a must make soon! Thanks for the detailed instructions!
Thanks, Jill, so glad the instructions are helpful 🙂
WOW another amazing recipe! I love chowder! I pinned it for later! Thank you so much!!
Thanks ever so much, Holly! I appreciate the repin too for sure 🙂
Corn Chowder is one of my all-time FAVES! This one looks perfect! I can not wait to try this recipe!
Yeah, so glad that you like it, Tricia! Can’t wait to see you results 🙂
We have not tried our hand at making chowder, but this looks amazing! Thank you for sharing.
Thanks so much, Lisa, this is such an easy recipe and packed with flavor!
This looks like a hearty chowder my husband would love.
Definitely husband approved, Noelle!
So colorful, I love it… I can’t wait to try it.
Much appreciated, Jenny. Be sure to share your results with us! 🙂
Looks delicious and easy to make.
Super easy to make, Christina, thanks for visiting!
My kids love corn in any form and will love this recipe. Great way to get in some extra veggies in their diet too!
It is a great way to pack some veg in for sure, Angela! 🙂
This looks so good! I had something like this at a restaurant once, and now I have a recipe that I think I can make! Yay! When I had it at the restaurant, I dipped biscuits in it. Yum!
Thank you! Mmmmm warm biscuits would pair perfectly with this soup Stacey. 😛
I can’t wait to try this! I pinned it so I can look it up anytime.
Thank you so much for pinning, Alice!
The Corn Chowder looks like an interesting recipe to try.
100% delish, Jennifer! Thanks for visiting 🙂
It looks like you gave covered all the ins and outs of making corn chowder. I am always looking for something to do with corn. Thanks for the idea!
No problem, Adrienne, happy to share some recipe inspiration!
Love that you add a few jalapeno for a bit a spice! When using fresh or frozen corn I always choose on the cob. Remove the corn from the cob and add the cobs as well as the corn to the cooking process. The cob actually holds a TON of flavor & nutrients. Thanks so much for sharing your version!!
Yes for sure, Suzan tossing the cobs in adds mucho flavor! It’s one of our tips here for making the best corn chowder you can, thanks so much for visiting!
I’ve never been a fan of corn chowder, but it’s been a while since I’ve tried it, and I’ve never offered it to my kids. This has convinced me to give it a try. 🙂
Thanks, Karla, this is a kid-approved soup!
Holy cow this looks amazing!! Im drooling!
Thanks, Sydney! 😛
As Always, your presentations and photographs are perfection!
Thank you, Sandi! I really appreciate the compliments on my photography 😀
Once again, your recipe looks super easy that even I could follow it. Thanks for sharing and I may give it a whirl.
I promise you can make it, Vanessa! If you ever have any questions or would like to see a recipe featured just let me know 🙂
That looks simply scrumptious! Yum!
Thanks, Christina!
Ok, now this is a corn chowder I need to try! Every other recipe I have seen has not appealed to me. This looks amazing. There is so much here. It would make a great, filling lunch.
Thank you, Heather! I promise it’s uber delish and definitely makes for a great lunch 🙂
My stomach is growling and now I’m wondering if I have corn anywhere in the house.
Lol, if not add it to your grocery list! Thank you for visiting 🙂
This looks like such a delicious recipe!
Thanks for visiting, Brianna, glad you like our recipe!
My teen son would love this!
Thanks for visiting, Melissa! 🙂
I am a sucker for corn chowder. This looks so delicious!! Putting it in my book of soups to try.
Thanks so much, please share your recipe results when you whip it up, Lisa!
This is such a colorful soup – it looks absolutely creamy and delicious!! My boys would love it!!!
Thanks so much, Tina! It’s a favorite here for sure 🙂
I made this and it tastes delicious, thank you!
This was so good! I made a vegan version — substituted coconut cream for the regular cream and arrowroot for the corn starch. The soup is absolutely delicious!!! Thank you so much for the amazing recipe! Made my day!!😊
Ramae
I’m so glad that you enjoyed our recipe and better yet made it your own, Ramae! Really appreciate you taking the time to leave feedback as well, thanks so much 🙂