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The foundation of any great chowder lies in its base, and for our creamy sweet corn chowder, that means carefully sautéing onions, garlic, and bell peppers. Start by heating a tablespoon of olive oil or butter in a large pot over medium heat. The goal here is to soften the vegetables and unlock their flavors without browning them too much.

Corn Chowder Recipe

Looking for healthy lunch ideas that are both comforting and easy to make? Try whipping up a creamy sweet corn chowder thats perfect for any season. Packed with fresh vegetables and versatile enough for dairy-free options, this dish from Therecipes is sure to become a favorite in your lunch rotation! HealthyLunchIdeas EasyLunchRecipes CornChowder ComfortFood SeasonalEats CookingAtHome RecipeInspiration
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Ingredients
  

4 cups fresh corn kernels (about 6 ears of corn) or 2 cans of corn, drained

1 medium onion, diced

2 cloves garlic, minced

2 medium potatoes, diced (Yukon Gold or red potatoes work best)

1 red bell pepper, diced

4 cups vegetable broth

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

2 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon thyme (dried or fresh)

Salt and pepper to taste

Chopped chives or parsley, for garnish

Optional: Crumbled bacon or smoked paprika for garnish

Instructions
 

Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion and bell pepper, cooking until they become soft and translucent (about 5 minutes). Stir in the minced garlic and cook for an additional minute until fragrant.

    Add Corn and Potatoes: Stir in the corn kernels and diced potatoes. Cook for about 2-3 minutes, allowing the flavors to meld.

      Broth and Seasoning: Pour in the vegetable broth, and add in the smoked paprika, thyme, salt, and pepper. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook uncovered for about 20 minutes, or until the potatoes are tender.

        Blend the Soup: Once cooked, use an immersion blender to blend about half of the chowder, creating a creamy texture while leaving some chunks for heartiness. If you don’t have an immersion blender, you can transfer half of the soup to a traditional blender, blend until smooth, then return it to the pot.

          Finish with Cream: Stir in the heavy cream and let the chowder simmer for another 5-10 minutes, allowing the flavors to meld together. Adjust seasoning as needed with additional salt and pepper.

            Serve: Ladle the chowder into bowls and garnish with chopped chives or parsley. For extra flavor, top with crumbled bacon or a pinch of smoked paprika if desired.

              Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 6-8 bowls