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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

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Ingredients
  

4 cups fresh corn kernels (about 6 ears) or frozen corn

1 medium onion, diced

2 cloves garlic, minced

2 medium potatoes, peeled and diced

1 red bell pepper, diced

4 cups vegetable broth

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

2 tablespoons olive oil or butter

1 teaspoon smoked paprika

½ teaspoon cayenne pepper (adjust to taste)

Salt and pepper, to taste

Fresh chives or parsley, for garnish (optional)

Lime wedges, for serving (optional)

Instructions
 

Sauté Vegetables: In a large pot, heat the olive oil or butter over medium heat. Add the diced onion and red bell pepper, and sauté until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.

    Cook Potatoes: Add the diced potatoes to the pot along with the smoked paprika and cayenne pepper. Stir well to coat the potatoes in the spices.

      Add Corn and Broth: Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 10 minutes, or until the potatoes are tender.

        Blend: (Optional) For a creamier texture, you can use an immersion blender to partially blend the chowder, leaving some chunks for texture. If you don’t have an immersion blender, carefully transfer about half of the chowder to a regular blender, blend until smooth, and then return it to the pot.

          Stir in Cream: Add the corn kernels and heavy cream (or coconut milk) to the pot. Simmer on low heat for an additional 5-10 minutes until the corn is tender and the chowder is heated through. Season with salt and pepper to taste.

            Serve: Ladle the chowder into bowls and garnish with chopped chives or parsley. Serve with lime wedges on the side for a zesty finish.

              Prep Time: 15 mins | Total Time: 30 mins | Servings: 4-6