Sweet Corn Chowder
Indulge in the comforting flavors of this Sweet Corn Chowder, a velvety and hearty soup that’s perfect for cozy evenings or casual gatherings. Crafted with sweet corn kernels, tender russet potatoes, and aromatic vegetables like onion, celery, and carrot, this recipe combines wholesome ingredients for a vibrant, creamy base. A splash of milk and heavy cream adds luxurious richness, while a hint of paprika lends subtle warmth and depth. Ready in just 45 minutes, this satisfying chowder strikes the perfect balance of creamy and chunky textures thanks to a partial blend of ingredients. Serve it warm with a sprinkle of fresh parsley for a pop of color, and enjoy this comforting dish that’s as nutritious as it is delicious. Whether you’re looking for an easy weeknight meal or a comforting crowd-pleaser, this Sweet Corn Chowder will hit all the right notes!
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 celery stalks, diced
- 1 medium carrot, diced
- 2 garlic cloves, minced
- 2 medium russet potatoes, peeled and diced
- 3 cups fresh or frozen corn kernels
- 4 cups vegetable broth
- 1 cup milk
- 1 cup heavy cream
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Melt the butter in a large pot or Dutch oven over medium heat.
Add the diced onion, celery, and carrot, and sauté for 5-7 minutes until vegetables are softened.
Stir in the minced garlic and cook for 1 more minute until fragrant.
Sprinkle the flour over the vegetables and stir well to coat them evenly.
Gradually add the vegetable broth, stirring constantly to avoid lumps.
Add the diced potatoes and bring the mixture to a boil. Reduce the heat to a simmer and cook for 10-12 minutes, or until the potatoes are tender.
Stir in the corn kernels, milk, and heavy cream. Simmer for another 5 minutes, stirring occasionally.
Season the chowder with salt, black pepper, and paprika. Adjust seasoning to taste.
Using an immersion blender, blend a portion of the soup to create a creamier texture, leaving some chunks for a hearty consistency. Alternatively, remove 1-2 cups of the soup, blend in a blender, and return to the pot.
Ladle the chowder into bowls and garnish with chopped parsley, if desired. Serve warm.
Nutrition Facts
Calories |
2538 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.8 g | 161% | |
| Saturated Fat | 68.2 g | 341% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 324 mg | 108% | |
| Sodium | 5088 mg | 221% | |
| Total Carbohydrate | 306.8 g | 112% | |
| Dietary Fiber | 42.1 g | 150% | |
| Total Sugars | 77.6 g | ||
| Protein | 59.8 g | 120% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 680 mg | 52% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 6750 mg | 144% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
