11 Corn Chowder Soup Recipes Sweet And Savory In Every Bite

Corn chowder is the ultimate comfort food, offering a delightful mix of sweet and savory flavors in every spoonful. From the smoky essence of bacon to the spicy kick of jalapeño, there’s a chowder for every mood and occasion. I once tried a vegan version with cashew cream, and it was surprisingly rich and satisfying. These soups are more than just meals; they’re experiences waiting to be savored. Which recipe will become your new favorite?

Classic Creamy Corn Chowder

Classic Creamy Corn Chowder is a comforting and hearty soup that perfectly captures the essence of sweet corn blended with savory elements. This traditional dish is ideal for a cozy dinner at home, providing warmth and satisfaction with every spoonful. The creamy texture of the chowder is achieved by blending a portion of the soup, creating a thick and luscious base that envelops the tender corn kernels and hearty potatoes.

Whether served as a starter or the main course, this soup is sure to be a family favorite.

To prepare the Classic Creamy Corn Chowder, fresh corn is often preferred for its natural sweetness, but canned corn can also be used for convenience. The chowder is enhanced with aromatics like onion and garlic, while the addition of bacon or pancetta introduces a smoky depth of flavor. The richness comes from cream or milk, which balances the sweetness of the corn perfectly. This recipe is designed to serve 4-6 people, making it perfect for a family meal or a small gathering.

Ingredients (Serves 4-6):

• 4 ears of corn (or 3 cups of canned/frozen corn)
• 4 slices of bacon or pancetta
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 medium potatoes, peeled and diced
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 1 teaspoon fresh thyme leaves
• Salt and pepper to taste
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• Chopped chives or parsley for garnish

Cooking Instructions:

1. Prepare the Corn: If using fresh corn, remove the kernels from the cob using a sharp knife. Set aside.
2. Cook the Bacon: In a large pot over medium heat, cook the bacon until crispy. Remove the bacon from the pot and place it on a paper towel-lined plate to drain. Crumble once cool. Leave about 2 tablespoons of bacon drippings in the pot.
3. Sauté Aromatics: Add the chopped onion to the pot and sauté in the bacon drippings until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
4. Make the Roux: Stir in the butter and allow it to melt. Sprinkle the flour over the onion and garlic mixture, stirring continuously to form a roux. Cook for about 2 minutes, ensuring the flour is fully incorporated and slightly golden.
5. Add Broth and Potatoes: Gradually whisk in the chicken or vegetable broth, ensuring there are no lumps. Add the diced potatoes and thyme. Bring the mixture to a boil, then reduce the heat and simmer for 10-15 minutes, or until the potatoes are tender.
6. Add Corn and Cream: Stir in the corn kernels and continue to simmer for an additional 5 minutes. Pour in the heavy cream and season with salt and pepper to taste.
7. Blend for Creaminess: Using an immersion blender, blend a portion of the soup directly in the pot to achieve a creamy consistency, leaving some corn and potato chunks for texture.
8. Final Touches: Stir in the crumbled bacon and adjust seasoning if necessary. Garnish with chopped chives or parsley before serving.

Extra Tips:

For an even richer flavor, consider roasting the corn kernels before adding them to the soup. This will enhance the sweetness and add a subtle smokiness to the chowder.

If an immersion blender isn’t available, carefully transfer a portion of the soup to a regular blender, blend until smooth, and then return it to the pot. Additionally, for a vegetarian version, omit the bacon and use vegetable broth. Adjust the seasoning to maintain the depth of flavor.

Smoky Bacon and Corn Chowder

Smoky Bacon and Corn Chowder is a comforting and hearty soup that’s perfect for chilly days. This dish combines the sweetness of corn with the rich, savory flavor of smoked bacon, creating a delightful blend that’s both creamy and satisfying. The addition of potatoes and a touch of cream enhances the chowder’s texture, making it a perfect meal on its own or a great starter for a larger feast.

This recipe is designed to serve 4-6 people, making it ideal for a family meal or a small gathering. The smoky bacon provides a robust flavor, while the corn adds a natural sweetness, balancing the dish beautifully. With simple ingredients and straightforward steps, this Smoky Bacon and Corn Chowder is easy to prepare, even for novice cooks.

Ingredients:

• 6 slices of smoked bacon
• 1 large onion, diced
• 3 cloves of garlic, minced
• 4 cups fresh or frozen corn kernels
• 2 medium potatoes, peeled and diced
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 2 tablespoons butter
• Salt and pepper to taste
• 1 teaspoon smoked paprika
• 1 tablespoon fresh thyme leaves
• 2 tablespoons chopped fresh parsley, for garnish

Instructions:

1. Cook the Bacon: In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon from the pot and place it on a paper towel-lined plate to drain. Once cooled, crumble the bacon and set aside.
2. Sauté the Aromatics: In the same pot, add the butter and melt it over medium heat. Add the diced onion and minced garlic, sautéing until the onion becomes translucent and fragrant, about 5 minutes.
3. Add Corn and Potatoes: Stir in the corn kernels and diced potatoes. Cook for about 3-4 minutes, allowing them to absorb the flavors from the onion and garlic.
4. Simmer the Soup: Pour in the chicken or vegetable broth, bringing the mixture to a boil. Once boiling, reduce the heat to a simmer. Cover the pot and let it cook for 15-20 minutes, or until the potatoes are tender.
5. Add Cream and Seasonings: Stir in the heavy cream, smoked paprika, fresh thyme, and half of the crumbled bacon. Season with salt and pepper to taste. Allow the chowder to simmer for another 5 minutes, letting the flavors meld together.
6. Final Touches: Turn off the heat and let the chowder sit for a few minutes to thicken slightly. Serve hot, garnished with the remaining crumbled bacon and chopped fresh parsley.

Extra Tips:

For added depth of flavor, consider roasting the corn kernels before adding them to the chowder. If you prefer a thicker chowder, you can use an immersion blender to puree a portion of the soup, then stir it back into the pot. Adjust the consistency by adding more cream or broth as desired.

Additionally, feel free to experiment with different herbs and spices to suit your taste preferences. If you want a vegetarian version, simply omit the bacon and use vegetable broth.

Spicy Jalapeño and Corn Chowder

Spicy Jalapeño and Corn Chowder is a delightful twist on the traditional corn chowder, bringing a burst of fiery flavor to this classic comfort food. Perfect for those who enjoy a little heat in their meals, this chowder combines the sweetness of corn with the sharpness of jalapeños, creating a harmonious blend that warms you from the inside out.

Whether you’re looking for a hearty lunch or a comforting dinner option, this chowder is bound to satisfy your cravings with its rich, creamy texture and bold flavors. Ideal for serving 4 to 6 people, this Spicy Jalapeño and Corn Chowder recipe is perfect for family gatherings or casual get-togethers with friends.

The balance of creamy broth, tender vegetables, and spicy jalapeños guarantees that every spoonful is packed with deliciousness. This recipe isn’t only easy to follow but also allows room for customization, so feel free to adjust the heat level according to your preference.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 jalapeños, seeded and chopped
• 4 cups fresh or frozen corn kernels
• 2 medium potatoes, peeled and diced
• 4 cups vegetable broth
• 1 cup heavy cream
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 2 tablespoons fresh cilantro, chopped
• Juice of 1 lime

Instructions:

1. Prepare the Base: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and chopped jalapeños, cooking for an additional 2 minutes until fragrant.
2. Add Vegetables: Incorporate the corn kernels and diced potatoes into the pot. Stir well to combine with the onion and jalapeño mixture.
3. Simmer: Pour in the vegetable broth, making certain that the vegetables are fully submerged. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for about 20 minutes or until the potatoes are tender.
4. Blend the Soup: Using an immersion blender, partially blend the soup until you achieve your desired consistency. For a thicker chowder, blend more; for a chunkier texture, blend less.
5. Add Cream and Seasonings: Stir in the heavy cream, smoked paprika, salt, and pepper. Allow the chowder to simmer for an additional 5 minutes to let the flavors meld together.
6. Finish and Serve: Remove the pot from the heat and stir in the lime juice and chopped cilantro. Taste and adjust seasoning if necessary. Serve hot, garnished with additional cilantro if desired.

Extra Tips:

When preparing this Spicy Jalapeño and Corn Chowder, consider wearing gloves when handling jalapeños to avoid any irritation. If you prefer a milder version, reduce the number of jalapeños or remove all the seeds before chopping.

For an added layer of flavor, try roasting the corn before adding it to the chowder. This can enhance the sweetness and contribute a slightly smoky taste. Additionally, if you’re a fan of even more spice, consider adding a pinch of cayenne pepper or topping the chowder with sliced fresh jalapeños before serving.

Sweet Potato and Corn Chowder

Sweet Potato and Corn Chowder is a deliciously creamy and hearty soup that’s perfect for any season. This comforting dish combines the natural sweetness of corn and sweet potatoes with the savory depth of bacon and spices, creating a well-balanced flavor profile.

It’s an excellent choice for a family meal or a cozy dinner with friends, offering a satisfying bowl of warmth and nourishment. The chowder is versatile and can easily be adapted to suit dietary preferences, such as making it vegetarian by omitting the bacon and using vegetable broth instead of chicken broth.

This recipe serves 4-6 people, making it ideal for a small gathering or for leftovers that can be enjoyed later. The preparation is straightforward and can be accomplished in under an hour, making it a convenient option for both weeknight dinners and weekend lunches.

Ingredients for 4-6 servings:

• 4 slices of bacon, chopped
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium sweet potatoes, peeled and diced
• 3 cups corn kernels (fresh or frozen)
• 4 cups chicken broth
• 1 cup heavy cream
• 1 teaspoon smoked paprika
• 1 teaspoon thyme
• Salt and pepper to taste
• 2 tablespoons chopped fresh parsley

Cooking Instructions:

1. Prepare the Bacon: In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon pieces with a slotted spoon and set them aside on a paper towel-lined plate, leaving the bacon drippings in the pot.
2. Sauté the Vegetables: Add olive oil to the pot with the bacon drippings. Add the diced onion and garlic, sautéing until the onion becomes translucent and fragrant, about 3-4 minutes.
3. Cook the Sweet Potatoes: Stir in the diced sweet potatoes, ensuring they’re evenly coated with the onion and garlic mixture. Cook for an additional 5 minutes, stirring occasionally.
4. Add Corn and Broth: Add the corn kernels to the pot, followed by the chicken broth. Bring the mixture to a boil, then reduce the heat, cover, and let it simmer for 15-20 minutes or until the sweet potatoes are tender.
5. Blend and Season: Use an immersion blender to partially blend the soup, leaving some chunks for texture. Stir in the heavy cream, smoked paprika, thyme, and season with salt and pepper to taste.
6. Finish and Serve: Simmer the chowder for another 5 minutes to allow the flavors to meld. Serve hot, garnished with the crispy bacon bits and chopped fresh parsley.

Extra Tips:

For a thicker chowder, you can mash some of the sweet potatoes against the side of the pot before blending, or add a tablespoon of flour to the onion and garlic mixture to create a roux.

If you prefer a spicier version, consider adding a pinch of cayenne pepper or chili flakes. This soup can be made ahead and stored in the refrigerator for up to 3 days, or frozen for up to 2 months. Reheat gently to avoid curdling the cream.

Cheddar and Broccoli Corn Chowder

Cheddar and Broccoli Corn Chowder is a delightful twist on traditional corn chowder, combining the creamy richness of cheddar cheese with the wholesome goodness of broccoli. This hearty soup is perfect for those chilly days when you need a comforting meal that’s both satisfying and nourishing.

The blend of tender corn, crisp broccoli, and smooth cheddar in a rich, creamy broth makes this dish a family favorite that you’ll want to make time and time again.

This chowder isn’t only delicious but also incredibly versatile. You can easily adjust the flavor and texture by adding your favorite spices or swapping in other vegetables that you have on hand.

Whether you’re serving it as a starter or a main course, this Cheddar and Broccoli Corn Chowder is sure to impress your guests with its hearty flavors and vibrant colors. So, grab your apron and prepare to indulge in a bowl of pure comfort.

Ingredients (Serves 4-6):

• 4 cups fresh or frozen corn kernels
• 2 cups broccoli florets
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 cup heavy cream
• 2 cups shredded cheddar cheese
• 2 tablespoons all-purpose flour
• 2 tablespoons butter
• Salt and pepper to taste
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1 tablespoon olive oil
• 2 medium potatoes, peeled and diced

Instructions:

1. Prepare the Vegetables: Begin by heating olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
2. Cook the Broccoli and Potatoes: Add the broccoli florets and diced potatoes to the pot. Stir well to combine with the onions and garlic. Season with salt, pepper, smoked paprika, and dried thyme.
3. Add the Broth: Pour in the vegetable or chicken broth. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and let it cook for about 10-15 minutes, or until the potatoes are tender.
4. Incorporate the Corn: Stir in the corn kernels and continue to simmer for another 5 minutes, allowing the flavors to meld together.
5. Make the Roux: In a separate saucepan, melt the butter over medium heat. Whisk in the flour, cooking for about 1-2 minutes until it forms a smooth paste. Gradually whisk in the heavy cream until the mixture is smooth and thick.
6. Combine and Add Cheese: Pour the cream mixture into the soup pot, stirring continuously to incorporate. Add the shredded cheddar cheese, and stir until fully melted and the chowder is creamy.
7. Final Seasoning: Taste and adjust the seasoning with additional salt and pepper if needed. Allow the soup to simmer for another 5 minutes to thicken.
8. Serve: Ladle the chowder into bowls and garnish with additional cheese if desired. Serve hot with crusty bread or a side salad.

Extra Tips:

For a deeper flavor, consider roasting the corn kernels before adding them to the soup. This adds a nice smoky depth to the chowder.

If you prefer a thicker consistency, use an immersion blender to partially blend the soup before adding the cheese.

Also, feel free to experiment with different types of cheese, such as Gruyère or Monterey Jack, to tailor the flavor to your liking. Enjoy your Cheddar and Broccoli Corn Chowder!

Coconut Curry Corn Chowder

Coconut Curry Corn Chowder is a delightful twist on the classic corn chowder, infusing it with the rich and aromatic flavors of coconut milk and curry powder. This vibrant soup is both comforting and exotic, making it a perfect dish for those who love a little adventure in their meals.

The combination of sweet corn, creamy coconut milk, and the warm spices of curry creates a harmonious blend that will tantalize your taste buds and warm your soul. Whether you’re looking to impress guests or simply enjoy a cozy meal at home, this chowder is bound to be a hit.

This recipe is designed to serve 4-6 people, making it ideal for a family dinner or small gathering. With its simple ingredients and straightforward preparation, you’ll have a delicious bowl of Coconut Curry Corn Chowder ready to enjoy in no time.

The creaminess of coconut milk paired with the fresh taste of corn creates a luscious base, while the addition of curry powder adds depth and intrigue. Garnish with fresh herbs or a squeeze of lime for a revitalizing finish that complements the dish’s rich flavors.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon curry powder
• 4 cups fresh or frozen corn kernels
• 2 medium potatoes, peeled and diced
• 1 red bell pepper, chopped
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth
• Salt and pepper to taste
• 1 tablespoon lime juice
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Sauté the Aromatics: Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for about 3-4 minutes until the onion becomes translucent and the garlic is fragrant.
2. Add the Spice: Stir in the curry powder and cook for an additional minute, allowing the spices to bloom and release their flavors.
3. Combine Vegetables: Add the corn, diced potatoes, and red bell pepper to the pot. Stir well to coat the vegetables in the curry mixture.
4. Add Liquids: Pour in the coconut milk and vegetable broth, bringing the mixture to a gentle simmer. Stir occasionally to confirm the coconut milk blends well.
5. Simmer the Soup: Cover the pot and let the chowder simmer for about 20 minutes, or until the potatoes are tender and the flavors have melded together.
6. Season and Finish: Season the chowder with salt and pepper to taste. Stir in the lime juice to add a hint of brightness to the dish.
7. Serve and Garnish: Ladle the soup into bowls and garnish with fresh cilantro. Serve hot and enjoy the rich, aromatic flavors.

Extra Tips: For an extra layer of flavor, consider roasting the corn kernels before adding them to the soup. This can enhance the sweetness and add a slightly smoky depth to the chowder.

If you prefer a thicker consistency, use an immersion blender to partially blend the soup, leaving some of the vegetables chunky for texture. Adjust the curry powder according to your personal preference for spice, and feel free to add more vegetables like carrots or peas for added nutrition.

Serve with crusty bread or a side salad for a complete meal.

Roasted Poblano and Corn Chowder

Roasted Poblano and Corn Chowder is a delightful dish that brings together the smoky flavors of roasted poblano peppers with the sweetness of fresh corn. This hearty soup is perfect for a cozy night in or as a starter for a larger meal. The combination of creamy textures and robust flavors makes this chowder a favorite among many.

It’s both satisfying and comforting, offering a rich blend of tastes that are sure to please your palate. This recipe is designed to serve 4-6 people, making it ideal for a family meal or a small gathering with friends. The process of roasting the poblano peppers not only enhances their flavor but also adds a subtle depth to the chowder.

Coupled with the sweetness of corn and a creamy base, this soup will surely become a staple in your recipe collection. With a few simple ingredients and easy-to-follow steps, you can whip up this delicious Roasted Poblano and Corn Chowder in no time.

Ingredients:

• 4 poblano peppers
• 2 cups fresh or frozen corn kernels
• 1 tablespoon olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 2 medium potatoes, peeled and diced
• 1 cup heavy cream
• Salt and pepper to taste
• 1 teaspoon cumin
• 1/4 teaspoon smoked paprika
• 2 tablespoons chopped fresh cilantro (optional for garnish)

Instructions:

1. Roast the Poblano Peppers: Preheat your oven to 450°F (230°C). Place the poblano peppers on a baking sheet and roast in the oven for about 20 minutes, turning occasionally, until the skins are blistered and blackened. Remove from the oven and place the peppers in a bowl, covering them with plastic wrap to steam for about 10 minutes. This will make peeling easier.
2. Prepare the Peppers: Once the peppers are cool enough to handle, peel off the skins, remove the seeds, and chop the peppers into small pieces. Set aside.
3. Cook the Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until it becomes translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
4. Combine Ingredients: Add the chopped poblano peppers, corn kernels, vegetable broth, and diced potatoes to the pot. Stir in the cumin and smoked paprika, and season with salt and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15-20 minutes, or until the potatoes are tender.
5. Blend and Thicken: Use an immersion blender to partially blend the soup, leaving some chunks for texture. Alternatively, you can transfer half of the soup to a blender, blend until smooth, and return it to the pot.
6. Add Cream: Stir in the heavy cream and let the soup heat through for another 5 minutes. Taste and adjust the seasoning if necessary.
7. Serve: Ladle the chowder into bowls and garnish with fresh cilantro if desired. Serve hot.

Extra Tips:

When roasting the poblano peppers, make sure they’re well-charred for the best flavor. If you don’t have access to fresh corn, frozen corn works just as well.

For a spicier kick, consider adding a pinch of cayenne pepper or garnish with sliced jalapeños. This chowder can also be made ahead of time and reheated, which will allow the flavors to meld even further. Enjoy your Roasted Poblano and Corn Chowder with a slice of crusty bread for a complete meal.

Seafood Corn Chowder

Seafood Corn Chowder is a delightful twist on the classic corn chowder, infusing the creamy soup with the rich and savory flavors of the sea. This comforting dish is perfect for a cozy dinner or a special gathering, combining the sweetness of corn with the briny taste of seafood.

The creamy base is enhanced with aromatic vegetables, tender potatoes, and a splash of cream, making it a hearty and satisfying meal.

This recipe serves 4-6 people and is perfect for those who love the combination of seafood and corn. It’s easy to prepare and can be adjusted based on your seafood preferences. Whether you use fresh or frozen seafood, this chowder is sure to impress your guests with its rich flavors and creamy texture.

Ingredients:

• 2 tablespoons unsalted butter
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 ribs celery, diced
• 2 medium carrots, diced
• 2 medium potatoes, peeled and diced
• 4 cups chicken or seafood stock
• 2 cups fresh or frozen corn kernels
• 1 pound mixed seafood (shrimp, scallops, and clams)
• 1 cup heavy cream
• Salt and pepper to taste
• 1 teaspoon Old Bay seasoning (optional)
• 2 tablespoons fresh parsley, chopped

Cooking Instructions:

1. Prepare the Base: In a large pot, melt the butter over medium heat. Add the diced onion, garlic, celery, and carrots. Sauté for about 5 minutes until the vegetables are softened and the onions are translucent.
2. Cook the Potatoes: Add the diced potatoes to the pot and pour in the chicken or seafood stock. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10-15 minutes, or until the potatoes are tender.
3. Add Corn and Seafood: Stir in the corn kernels and the mixed seafood. Continue to simmer for another 5-7 minutes, until the seafood is cooked through and opaque.
4. Incorporate Cream: Gradually stir in the heavy cream, and let the chowder simmer for an additional 5 minutes, allowing the flavors to meld together. Add salt, pepper, and Old Bay seasoning (if using) to taste.
5. Finish and Serve: Once the chowder is well-seasoned and heated through, remove it from the heat. Stir in the chopped fresh parsley before serving. Ladle the chowder into bowls and enjoy with crusty bread or crackers.

Extra Tips:

For a richer flavor, consider using a mixture of seafood such as shrimp, scallops, and clams, but feel free to adjust based on availability and preference.

If you prefer a thicker chowder, you can blend a portion of the soup with an immersion blender before adding the seafood. Additionally, for a smokier flavor, try adding a few strips of cooked bacon or a teaspoon of smoked paprika to the chowder.

Always adjust the seasoning to your liking, keeping in mind that seafood can add natural saltiness to the dish.

Vegan Corn Chowder With Cashew Cream

Vegan corn chowder with cashew cream is a wholesome and satisfying dish perfect for a cozy dinner. This creamy soup is a delightful blend of sweet corn, tender potatoes, and aromatic vegetables, all brought together with a luscious cashew cream. It’s not only vegan but also gluten-free, making it a versatile option for various dietary needs. The rich and creamy texture is so indulgent that you’ll hardly believe it contains no dairy.

The key to this recipe is the cashew cream, which adds a velvety texture that complements the natural sweetness of the corn. By soaking cashews and blending them into a smooth cream, you achieve a delightful creaminess that rivals traditional dairy-based chowders. This comforting soup is best served with a side of crusty bread or a fresh salad, making it an ideal meal on a chilly day or any time you’re craving a hearty and nutritious dish.

Ingredients (serves 4-6 people):

• 1 cup raw cashews
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 3 cups fresh or frozen corn kernels
• 3 medium potatoes, peeled and diced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 red bell pepper, diced
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 2 tablespoons nutritional yeast (optional)
• 1 tablespoon lemon juice
• Fresh parsley, chopped, for garnish

Cooking Instructions:

1. Prepare the Cashew Cream:
• Soak the cashews in hot water for at least 30 minutes. Drain and rinse them well, then blend with 1 cup of vegetable broth until smooth and creamy. Set aside.
2. Sauté the Vegetables:
• In a large pot, heat the olive oil over medium heat. Add the diced onion, garlic, carrots, celery, and red bell pepper. Sauté for about 5 minutes until the vegetables are softened and fragrant.
3. Cook the Chowder Base:
• Add the diced potatoes and corn to the pot. Stir in the remaining 3 cups of vegetable broth, smoked paprika, dried thyme, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15-20 minutes, or until the potatoes are tender.
4. Incorporate the Cashew Cream:
• Stir in the cashew cream and nutritional yeast, if using, into the pot. Cook for an additional 5 minutes, allowing the flavors to meld together and the soup to thicken slightly.
5. Finish and Serve:
• Add the lemon juice to the chowder and adjust the seasoning with more salt and pepper if needed. Ladle the soup into bowls and garnish with fresh chopped parsley.

Extra Tips:

To guarantee the cashew cream is perfectly smooth, you can use a high-speed blender or strain it through a fine mesh sieve after blending. Additionally, if you prefer a chunky texture, use an immersion blender to partially blend the soup until it reaches your desired consistency. For added depth of flavor, consider roasting the corn before adding it to the soup.

This chowder can be stored in the refrigerator for up to 3 days, and it’s even more flavorful the next day.

Southwest Chipotle Corn Chowder

Southwest Chipotle Corn Chowder is a deliciously creamy and spicy dish that brings together the rich flavors of the Southwest. This soup is a perfect blend of sweet corn, smoky chipotle peppers, and hearty potatoes, creating a comforting meal that warms you from the inside out.

Whether you’re enjoying it as a main course or a starter, its robust taste and satisfying texture are sure to please your taste buds. This chowder can be prepared in under an hour, making it an ideal choice for a weeknight dinner or a cozy weekend lunch.

The key to its vibrant flavor is the combination of fresh vegetables and spices, which come together to create a dish that’s both comforting and exciting. With a serving size of 4-6 people, it’s perfect for family meals or casual gatherings with friends.

Ingredients (for 4-6 servings):

• 4 tablespoons unsalted butter
• 1 large onion, diced
• 2 cloves garlic, minced
• 2 cups fresh or frozen corn kernels
• 2 medium potatoes, peeled and diced
• 1 red bell pepper, diced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1-2 chipotle peppers in adobo sauce, minced
• 4 cups vegetable or chicken broth
• 1 cup heavy cream
• Salt and pepper to taste
• 2 tablespoons chopped fresh cilantro
• 1 lime, cut into wedges

Cooking Instructions:

1. Melt the Butter: In a large pot over medium heat, melt the butter. Add the diced onion and minced garlic, sautéing until the onion becomes translucent, about 5 minutes.
2. Add Vegetables: Stir in the corn, potatoes, and red bell pepper. Cook for an additional 5 minutes, allowing the vegetables to soften slightly.
3. Spice it Up: Sprinkle in the ground cumin, smoked paprika, and minced chipotle peppers. Stir well to coat the vegetables with the spices, cooking for another 2 minutes to enhance the flavors.
4. Simmer the Soup: Pour in the broth, bringing the mixture to a boil. Reduce the heat to low and let it simmer for about 20 minutes, or until the potatoes are tender.
5. Creamy Finish: Stir in the heavy cream, and allow the chowder to cook for an additional 5 minutes. Taste and season with salt and pepper as desired.
6. Serve: Ladle the chowder into bowls, garnish with chopped cilantro, and serve with lime wedges on the side for an extra citrusy kick.

Extra Tips:

For a thicker chowder, you can mash some of the potatoes in the pot before adding the cream. If you enjoy more heat, add an extra chipotle pepper or a dash of cayenne pepper.

This soup can also be made a day ahead and stored in the refrigerator, as the flavors tend to deepen over time. Reheat gently on the stove before serving. Pairing the chowder with crusty bread or a light salad can make it a more complete meal.

Butternut Squash and Corn Chowder

Butternut Squash and Corn Chowder is a delightful and hearty soup that combines the sweetness of corn and butternut squash with savory elements to create a comforting dish perfect for any season. This chowder is creamy and rich, with a beautiful balance of flavors that make it an excellent choice for a family meal or a dinner party.

The vibrant colors of the squash and corn make it visually appealing, while the combination of fresh ingredients guarantees a burst of flavor in every spoonful.

This recipe serves 4-6 people and is perfect for a cozy dinner. The chowder is easy to make and involves simple ingredients that are readily available in most kitchens. With a few easy steps and some time to simmer on the stove, you’ll have a delicious and satisfying chowder that’s assured to impress your family or guests.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 medium butternut squash, peeled and cubed
• 3 cups fresh or frozen corn kernels
• 4 cups vegetable broth
• 1 cup heavy cream
• 2 teaspoons fresh thyme leaves
• Salt and pepper to taste
• 2 green onions, sliced, for garnish
• 1 tablespoon fresh parsley, chopped, for garnish

Instructions:

1. Prepare the Vegetables: Start by peeling and cubing the butternut squash. Dice the onion and mince the garlic. If you’re using fresh corn, remove the kernels from the cob.
2. Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until it becomes translucent. Add the minced garlic and sauté for another minute until fragrant.
3. Cook the Squash: Add the cubed butternut squash to the pot. Stir well to coat the squash with the oil and aromatics. Cook for around 5 minutes, stirring occasionally, until the squash begins to soften.
4. Add Broth and Corn: Pour in the vegetable broth and bring to a gentle boil. Add the corn kernels and fresh thyme leaves. Reduce the heat and let the mixture simmer for about 15-20 minutes, or until the squash is tender.
5. Blend the Chowder: Once the squash is cooked, use an immersion blender to blend the soup until smooth. If you prefer a chunkier texture, only blend part of the soup.
6. Add Cream and Season: Stir in the heavy cream and season with salt and pepper to taste. Allow the chowder to simmer for an additional 5 minutes to combine the flavors.
7. Serve: Ladle the chowder into bowls and garnish with sliced green onions and chopped parsley for a fresh touch. Serve hot.

Extra Tips:

When cooking this Butternut Squash and Corn Chowder, confirm that the squash is cut into even pieces to guarantee uniform cooking.

If you prefer a thicker chowder, reduce the amount of vegetable broth slightly or simmer for a longer time to allow more liquid to evaporate.

For a dairy-free version, substitute the heavy cream with coconut milk. This will add a slightly different flavor profile but is equally delicious.

Finally, always taste the chowder before serving and adjust the seasoning as needed to suit your preference.