This simple Corn Chowder recipe makes a creamy, hearty and satisfying soup. Make it with fresh, golden summer sweetcorn or use canned or frozen sweetcorn if that’s what you have. Either way, it makes a beautiful soup. As comfort food goes, there’s little that can beat a delicious bowl of warming soup on a cold day.
This recipe for Corn Chowder is full of great flavours and is really simple and quick to make. It uses milk or non-dairy milk to make it suitable for vegan or plant-based diets. You can also use frozen, tinned or fresh corn, making it quite a versatile recipe.
We make this vegetable soup a lot at home as it’s quick to get onto the table and fills up even the hungriest family members. Vary the things that you eat with soup and like us, you won’t tire of it. Look at the Serving the Chowder Section for a few ideas of ours.
I’m curious, what do you serve with soup?
Corn Chowder Recipe Features
This vegetable soup is quite delicious, these are a few of the really good things about it
- It has a creamy texture because it contains milk and because it’s blended once the vegetables are cooked.
- Looks attractive, definitely a child-friendly colour.
- Satisfying – this makes quite a thick and hearty soup.
- Simple to prepare, requiring only the chopping of a few vegetables and some stirring and blending if you want a smooth sweetcorn chowder.
- Quick to cook, especially if you dice the potatoes quite small.
- A versatile recipe as it is easy to add a few soup accompaniments to turn this light meal into something even more filling.
Things to know about Corn Chowder ingredients
- Use unsweetened milk, if you are using plant-based milk, I generally use unsweetened almond milk but have made this soup successfully with oat milk and unsweetened soya milk.
- In this recipe, I use frozen sweetcorn kernels but you could use tinned corn or fresh corn cobs instead if you wish.
- Use a white onion, a red one will change the colour of the soup to something less sunshiny yellow.
- Dicing the vegetables small, especiallythe potatoes and the onion will help the soup to cook more quickly.
Corn Chowder Soup: The Method
This is really straightforward and you’ll find all the information you need in the recipe below. If you can chop a few vegetables – you’ve got this!
Serving the chowder
There are so many ways to serve vegetable soup and this Corn Chowder is no different. You probably already have favourite ways of eating soup… with fresh crusty bread… your favourite toastie… so many ways. This list may help you think of a few more.
- Leave it slightly chunky so that you can see the corn kernels in the finished soup.
- Blend it completely smooth. You may have to do this in two batches so that you don’t overwhelm your blender.
- Serve it with warmed crusty bread or garlic bread.
- Make yourself some delicious garlic croutons to add a little crunch and wonderful garlic flavours.
- Sprinkle over some chopped fresh coriander and chilli for a bit of a Mexican vibe.
- Add a little chopped fresh, green chilli or sprinkle a few chilli flakes on the top. This sweetcorn soup goes really well with a little chilli heat.
Storing the Corn Chowder
In the fridge
This easy sweetcorn Chowder will last in the fridge in a suitable covered container for up to 3 days. Reheat thoroughly either on the hob or in the microwave until it is piping hot.
In the Freezer
This chowder freezes successfully in the fridge for up to 3 months. Freeze in a suitable container, remembering that it needs a little space to expand into as it freezes.
Thaw on the countertop. It may look a little separated once it thaws but a good stir and thorough reheating will fix that.
FAQ’s
Is this simple Corn Chowder Recipe suitable for vegans?
Yes – it is provided that you use vegan-friendly milk, such as unsweetened almond milk, oat milk or unsweetened soya milk.
Is this Sweetcorn Chowder suitable for a dairy-free diet?
Yes, it is, but you need to make sure that you use an unsweetened variety of dairy-free milk.
Do I need corn cobs for this recipe?
You can use corn cobs if you wish but you can use tinned or frozen corn too. That’s part of this recipe’s versatility, which means we get to eat it more often. Happy days!
Get in Touch … We’d love to say hello
If you like what you’ve read here, why not follow us on Facebook, Twitter, Pinterest or Instagram and keep up with the latest news.
If you like this recipe then you may like these…
- Spicy Tomato and Chilli Soup
- Creamy Cauliflower Soup
- Sweet Potato and Coconut Soup
- Simple Green Pea Soup recipe
- Spicy Red Lentil Soup
- Pumpkin Soup
- Leek and Potato Soup
- Creamy Tomato Soup
- 5-Hearty Vegetarian Soups – this is a collection of soup recipes, which includes some of the above
Simple Corn Chowder Recipe
Equipment
- saucepan
- spatula
- blender
- kitchen knives
Ingredients
- 3 cups sweetcorn kernels, tinned or frozen substitute corn from 4 corn cobs if preferred
- 1 tablespoon olive oil
- 12 ounces potatoes diced
- 1 onion white, finely chopped
- 1 2/3 cups almond milk unsweetened
- 3 cups stock
- 2 cloves garlic chopped
- 2 tablespoon plain flour to thicken the soup slightly
Instructions
- Heat the oil in the saucepan and add the chopped onion. Cook over a medium heat for a few minutes then add the garlic and stir.
- Add the diced potatoes and stir. Sprinkle over the flour and stir again. Allow it to cook for a few minutes stirring all the time.
- Add the stock, the milk and the corn, stir ensuring that nothing catches on the bottom of the saucepan. Bring to a gentle boil and then turn down the heat.
- Allow the chowder to simmer until the potatoes and the corn are cooked. This should take about 15 minutes.
- Once the vegetables are cooked, ladle the soup into the blender. You may need to do this in two batches. Blend until the soup is quite smooth and return to the saucepan. Taste to check the seasoning and add more if it needs it.
- If the soup seems too thick for your liking add a little more stock or almond milk. If it seems a little thin then cook it a little longer until it thickens.
- Serve your soup and enjoy!
Notes
- Leave it slightly chunky so that you can see the corn kernels in the finished soup.
- Blend it completely smooth. You may have to do this in two batches so that you don’t overwhelm your blender.
- Serve it with warmed crusty bread or garlic bread.
- Make yourself some delicious garlic croutons to add a little crunch and wonderful garlic flavours.
- Sprinkle over some chopped fresh coriander and chilli for a Mexican vibe.
- Add a little chopped fresh, green chilli or sprinkle a few chilli flakes on the top. This sweetcorn soup goes really well with a little chilli heat.
Nutrition
Why not Pin this Corn Chowder recipe for later?
Wow this was so amazing and full of flavor! Absolutely delightful!
Glad you like it!
I love this, its very comforting and reminds me of home. Its easy to make and glad that it uses plant-based milk. I also like it having some whole corn kernels because I like the texture and taste.
Yes- it is lovely to keep some of the corn texture
Is there anything better than a good corn chowder. I just love the sweet and savoury flavours.
This is one of our favourites… really nice with a little chilli