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Creamy Sweetcorn Chowder recipe

Creamy Sweetcorn Chowder recipe


  • Recipes
  • Dish type
  • Soup
  • Chowder
  • Corn chowder

This soup has the perfect combination of flavours and textures. Enjoy during the cold winter months.

75 people made this

IngredientsServes: 6

  • 240g chopped onion
  • 30g margarine
  • 1 tablespoon plain flour
  • 1 tablespoon chilli powder
  • 1 teaspoon ground cumin
  • 450g frozen sweetcorn kernels, thawed
  • 500g medium-chunk salsa
  • 415ml chicken stock
  • 225g cream cheese, softened
  • 250ml milk

MethodPrep:10min ›Cook:15min ›Ready in:25min

  1. In a large saucepan, saute onions in margarine. Stir in flour, chilli powder and cumin. Add sweetcorn, salsa and stock. Bring to the boil; remove from heat.
  2. Gradually add 4 tablespoons hot mixture to cream cheese in a small bowl. Stir until blended.
  3. Add cream cheese mixture and milk to saucepan, stirring until well blended. Heat through but do not boil. Serve immediately.

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Reviews & ratingsAverage global rating:(77)

Reviews in English (62)

by AMYNTEXAS

We enjoyed this at my house and it was simple to make. I was worried about it being too spicey for my kids so I used mild picante sauce. DH & I might have liked a little more zip but it still had a nice flavor and the kids liked it. I added some chopped smoked turkey from my freezer and about 1 cup of black beans along with the corn and picante sauce. I also used a bit less corn than called for. This is a very rich dish but a nice winter warmer. Leftovers the next day were very good too. The second time I made this, I wanted to use my crock pot. I combined all ingredients from step one in the crock and cooked for several hours. I did the cream cheese step an hour or so before serving. It worked great.-06 Jan 2005

by DREGINEK

LOVED LOVED THIS CHOWDER!! I didn't have frozen corn so I used 2 14.5oz cans (drained). This recipe can EASILY be modified. Next time, I might add some shredded chicken or a can of black or northen beans but I made it as is (with the exception of using additional corn) and it was great! I had no problems with the cream cheese and it was great in this soup. Will make this again and again! Thanks Cathy!-16 Mar 2003


Recipe Summary

  • 2 tablespoons butter
  • 4 scallions, white bulbs and green tops chopped and reserved separately
  • 1 red bell pepper, chopped
  • 2 ribs celery, chopped
  • 1 pound boiling potatoes (about 3), peeled and cut into 1/2-inch dice
  • 4 cups fresh corn kernels (cut from about 8 ears)
  • 1 bay leaf
  • 1 quart canned low-sodium chicken broth or homemade stock
  • 2 teaspoons salt
  • 2 cups milk
  • 1/4 teaspoon fresh-ground black pepper
  • Sour cream, for serving (optional)

In a large saucepan, melt the butter over moderately low heat. Add the scallion bulbs, bell pepper, and celery and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes. Stir in the potatoes, 2 cups of the corn, the bay leaf, broth, and salt. Bring to a boil. Reduce the heat and simmer, stirring occasionally, for 15 minutes.

In a blender or food processor, puree the remaining 2 cups corn with the milk. Stir the puree into the soup along with the black pepper. Simmer until the soup thickens slightly, 5 to 10 minutes. Remove the bay leaf. Stir in the scallion greens. Top each serving with a dollop of sour cream, if using.


Reviews ( 10 )

i put this together from ingredients i have on hand: russet potatoes (unpeeled), lots of chopped bacon, frozen corn, fresh chopped jalapenos, shredded cheddar slash gruyere, onions, celery, cream, chicken stock, roasted garlic, smoked sweet paprika, fresh-cracked black pepper, Maldon sea salt to finish. your recipe comes close-ish but isn't nearly as interesting.

I made this tonight, perfect for a snowy night. I looked through many recipes before coming across this one very nice to see a scratch recipe rather than one that calls for creamed corn from a can. A very tasty chowder, and did not require much salt with the bacon in the recipe. I will definitely make this again and may add some diced jalapeno or habanero pepper next time for a spicy twist.

This was the best corn chowder recipe I have tried. Definitely will make it again. I substituted the all purpose flour for gluten free all purpose flour and sweet corn and used all fresh ingredients. What a great tasting corn chowder. This one is a keeper.

Delicious recipe! I added a couple additional spice, touch of season salt and onion powder, it was fantastic. Thanks for sharing!

This was delicious and was a great way to use up the last of the season sweet corn!


Cheesy Sweet Corn Chowder Recipe

It is harvest time which means corn, sweet corn! I can’t get enough of it. Ask my family. I search far and wide collecting every corn-related recipe possible that allows me to include it. This cheesy sweet corn chowder recipe is one of my favorites.

Being a food stylist, I usually try to make new recipes so I can get new shots instead of cooking the same thing over and over again. However, this cheesy sweet corn chowder recipe is one that I absolutely crave. Every time I make a batch, I wonder why I’d waited so long.

This delicious, rich bowl of chowder is so creamy and savory but with just enough chunks of delicious vegetables to make it feel like a full meal. It has delicious natural sweetness from the corn, just a tad of buttery smokiness from the bacon, and is seriously heaven in a bowl.

This cheesy sweet corn chowder recipe is one of my harvest favorites since I love shucking corn and grilling whole ears for a little added smokiness. But the beauty of this recipe is that it can be used all-year-round because it’s just as good with frozen corn. Don’t believe me? Give it a try.

I usually make a double batch and save several bowlfuls for lunches or dinners the rest of the week.

Imagine curling up with a bowl of this beautiful soup and your favorite book, or–even better–your favorite TV series (does anyone else look forward to fall for new seasons of their favorite TV shows or is that just me?).

The secret to this recipe is the frying the vegetables in the leftover bacon grease.

You start this cheesy sweet corn chowder recipe by browning 1lb of bacon in a pan. A pound of bacon is enough to give any chowder a delicious kick, but we’re not through yet. Next, you fry the onions in the grease before tossing in some diced red peppers for good measure. If you’ve ever had those boring, slimy onions and peppers that sometimes get tossed haphazardly into vegetable broths…this is NOT that. These onions and peppers act as a flavorful transport of additional bacon goodness into the chowder.

That said, you can always make a healthier, lower-calorie version if the soup if you’d like by using turkey bacon, swapping the half-and-half for milk, and reducing the amount of cheese added to the soup, but it may diminish the chowder’s “oh-my-gosh-mmmmm” factor just slightly.


Old-Fashioned Corn Chowder

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If you're a fan of rich and creamy soups that don't take a lot of work, you're in luck. Our Old-Fashioned Corn Chowder is so simple to make and tastes so good, your gang'll think you spent all day in the kitchen!

What You'll Need

  • 6 slices bacon
  • 1 cup chopped onion
  • 4 red potatoes, cubed
  • 1 cup water
  • 2 (14.75-ounce) cans cream-style corn
  • 3 cups half-and-half
  • 1 teaspoon salt
  • 1 / 4 teaspoon black pepper

What to Do

  1. In a soup pot over medium-high heat, cook bacon until crisp. Remove bacon to a paper towel-lined plate, let cool, then crumble and set aside.
  2. Over medium heat, cook onion in bacon drippings 3 to 4 minutes, or until tender, stirring constantly. Add potatoes and water bring to a boil. Cover, reduce heat to low, and simmer 18 to 20 minutes, or until potatoes are fork-tender.
  3. Stir remaining ingredients into potato mixture cook until thoroughly heated, stirring often. Ladle into bowls, sprinkle with bacon, and serve immediately.

Check This Out!

  • We like to serve this with a side of our homemade Country Corn Bread. Or, you could try one of the recipes from our collection of the Test Kitchen's Best Corn Bread Recipes!
  • For more amazing soup recipes, check out our collection of Senstational Soup Recipes.
  • Since we can't get enough corn recipes, here are a few more. Make our Iowa Corn Casserole, our Creamy Corn for a Crowd, or our Pan-Roasted Corn Dip!

If you love these recipes, then you'll love this FREE eCookbook!

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Ratings & Comments

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I m wondering if there are any slow cooker pressure cooker recipes out there?

Good morning! Yes, we do have slow cooker and pressure cooker recipes on our site! Simply type "Slow Cooker" into the search bar and you'll have several recipes to choose from! We hope this was helpful. :)

great except a little thin so I added instant potatoes as much as thick as you want it.

After they're cooked, mash about half the potatoes and they will thicken the soup.

so darn yummy! and by far the easiest corn chowder recipe i have ever tried.

I made this last night. I prepared as the recipe stated. I used fat free half and half as that was all I had. It wasnt real thick and it wasnt too soupy. I will definitely make again.

If you diced half the potatoes and shred the other half the chowder will be thicker without adding anything extra

I also thought it wasn't thick enough. Reminded me of another recipe from Betty Crocker. Next time I'll make that recipe and just add creamed corn

I made this this week, but added one can of whole kernel corn (drained) and thickened it up a bit with some flour as it was too "soupy" for a chowder. very easy and delicious!

Made this also and wanted it a litter thicker so instead of flour, add instant potatoes. better flavor than flower.

This recipe is awesome. I've been making this since the 80's, recipe from BH&G. It is delish!!

Man, that looks so good. I love creamed corn, so Corn Chowder takes it to a new level. Thanks.

Hello to Dandendulk --- I love creamed corn too and have a recipe that we grew up on in the hills of Virginia using Creamed Corn. It is simple: 1 cup flour 1 cup sugar (I use 1/2 to 3/4 so it's not so sweet) 1 cup milk 1&1/2 Tsp. Baking Powder and 1/4 tsp. salt. Mix everything but the corn. Pour the ugly, lumpy, mixture into a buttered casserole bowl. Pour corn in the middle -- DO NOT MIX -- put a couple pats of butter on top and bake for about an hour at 350 degrees. I have made this with canned peaches as well, adding a good sprinkling of cinnamon mixed with sugar over the top before baking. Either way - you'll thank me! Recipequeen927

I cooked my potatoes in chicken broth drained almost all the bacon grease off before cooking onions thickened the stock with a little flour and water and just added about 1/2C of whipping cream -already had some opened in the refrig---was delicious.

Sounds yummy. For those worried about fat, try the fat free half and half. I've started using it to cut down on fat and it tastes very good.

Can't wait to try this one! Sounds scrumptious.

The grease from the bacon is what gives this recipe flavor it is not a lot . cut out the half and half instead. Mix 2 heaping TBls of flour stir till dissolved in 1/2 cup of 1% or 2 % milk stir till a smooth paste then add to 2o to 3 cups of cold milk ( 1% or 2 %) slowly add to soup mix No compromise on flavor and much less fat

We had the chowder for supper tonight along with cornbread made with my grandmother's recipe. It was delicious, but I poured off most of the bacon grease before I added the onions. Three cups of half and half was too much. Just add what you need.

That seems like a lot of bacon grease. Has anyone substituted a healthier oil when cooking the onions?

Corn stick pans are usually made of cast iron and are like cupcake pans except instead of round indentations the are indentations shaped like ears of corn -for cornbread. You do not need to use them to make good cornbread. I bake my cornbread in a 9 x 9 pan.

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How to Make Corn Chowder | The Food Lab

As a New Englander, chowder runs thick in my blood. Besides eating it straight off the cob, there's no better way to enjoy summer corn in all its sweet glory than in a sweet, rich, and creamy bowl of chowder. My mother's recipe invovled a can of creamed corn, an equal amount of half-and-half, and a teaspoon of chicken bouillon. I loved that version growing up (and it's still a cornerstone of my little sister's recipe repertoire), but over the years I've been perfecting my own take on the dish, and its secret really comes down to one thing:

Want to know the secret to great corn chowder? Great corn. It's as simple as that. The trick is getting the great corn. After that, it's a cake walk.

Ears To You

Seminal food moment #23: Second grade field trip to an upstate New York farm. Me, on a tractor, the farmer grabbing an ear of corn as he drives by, shucking it, and handing it to me to taste. In my head I was thinking "Holy Skeletor! I'd trade in my Battle-Armor He-Man for more of this!", which roughly translates to my current vocabulary as "Holy f*&k, this tastes amazing!" (My eloquence has diminished significantly through the years.)

Incredibly sweet, bright, and flavorful, it became the definition of good corn in my mind the corn that all corn since has tried to live up to. This happens only rarely.

With corn, freshness is everything. See, the vast majority of corn produced in the world is picked when fully mature and used as a grain to feed livestock. Sweet corn—the variety of corn we buy from the grocer or farmer's market—on the other hand, is eaten before it reaches maturity. This is crucial. All corn loses sweetness as it ripens the sugars naturally present within each kernel slowly convert into starches.

Because of the result of a happy mutation several hundred years ago, sweet corn has a far higher concentration of sugar in its kernels than the regular old field corn it mutated from. It's this mutation coupled with its useful harvest that gives it an intense sweetness.

But here's the hitch: as soon as the ear leaves the stalk, that sugar begins converting to starch. Within a single day of harvest, an ear of corn will lose up to 50% of its sugar when left at room temperature. Even more—up to 90%—when it's sitting out in the hot sun at the farmer's market.

Moral of the story? Buy your corn as fresh as possible, refrigerate it as soon as you can, and cook it the day you buy it.

How-ta' Chowda

In my book, all chowders contain dairy (don't give me none of that Manhattan clam chowder crap), most contain potatoes, and some contain pork—all traditional and inexpensive New England products. I used to make my corn chowder with bacon—the most readily available cured pork product at the supermarket, but I was never too happy with its dominating smoky flavor, so I switched over to unsmoked salt pork.

Eventually, I realized that salt pork is really just a crutch for sub-par corn. If I'm going out of my way to get the best corn possible, I want its flavor to really shine. These days, I use no meat at all in my chowder (other than mild chicken or vegetable stock if I have it on hand).

Most chowder recipes call for sweating down some onions in butter, adding your corn kernels, potatoes, and dairy, perhaps thickening with a bit of flour, and letting it cook down. None of this bothers me. What does bother me is what goes into the trash: the empty corn cobs.

Anyone else out there go for two or three rounds on their corn on the cob just to suck at the little bits of sweet milk left in the cob after you've eaten the kernels off? Like the crispy fat around a rib bone, that's the tastiest part of the corn. Why would you want to throw it away?

Instead, I like to use the corn-milking technique: scraping out the milky liquid from off the cobs with the back of a knife. By then infusing your base stock with the scraped milk and empty corn cobs (along with a few aromatics), you can vastly increase the corniness of the finished soup. (I mean that in a good way.)

It doesn't take long to infuse the stock—all of ten minutes, which is just about enough time to sweat off your onions and corn kernels.

I even made a quick video of how it's done a couple years back.*

*Please excuse the un-HD and un-SeriousEats-brandedness of it.

Once you've got your corn milk stock made, the rest is simple: simmer your onion-butter-corn-flour-stock-potato mix until the potatoes are tender, add your half-and-half (I prefer it to cream as the fattiness of cream can cover up some of that sweet corn flavor), and puree just enough of it to give the soup some body and help keep the yellow butterfat properly emulsified into the mix.

The great thing about this stock-infusing technique is that it's totally adaptable. Sometimes I feel like making a smooth and sweet corn velouté, which I'll make exactly like my chowder, omitting the potatoes and cream, and blending until completely smooth in the blender. Want your sweet corn ice cream extra corn-y? Just add the corn milk and steep the cobs in the dairy (Max uses the technique in this sweet corn and basil ice cream recipe). You say you like the flavor of bacon in your chowder? Go for it, nothing's stopping you except perhaps your cholesterol and your spouse.

I, fortunately, have a spouse who can be plied with corn soup when I really want to get my way. Might I suggest you try the same?


Creamy Catfish Chowder

My favorite chowder, bar none, is the clam chowder from Tony’s Seafood, a little spot down in Cedar Key, Florida. I’m not alone in my appreciation. The restaurant has sent a team up to the World Chowder Cookoff in Newport, Rhode Island, and won. Multiple times. My second favorite doesn’t have any seafood at all. It’s the corn chowder from the Old Mill Restaurant down in Pigeon Forge, Tennessee. This recipe is my take on a combination of the two.

Since fresh clams are hard to come by here in Kentucky, we substitute catfish for the protein. The corn is Silver Queen that came from the summer garden, but frozen or even canned sweet corn from the supermarket will work just fine. This hearty chowder will warm up and satisfy your family.

Ingredients

1 pound catfish fillets, cut into 1-inch pieces

1 pound Yukon Gold potatoes, peeled and cubed

1 pound frozen or canned sweet corn

1 bottle (8 ounces) clam juice

1 tablespoon Better Than Bouillon chicken base

2 cups half-and-half or heavy cream, divided

Cooking Instructions

Pat the catfish fillets dry, then cut them into 1-inch pieces.

In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain and set aside. Saute the onion in the bacon drippings until tender. Add garlic and cook 1 minute longer. Stir in the potatoes, corn, water, clam juice, chicken base, pepper, and thyme. Bring to a boil and cook for 5 to 10 minutes.

Reduce the heat to a simmer and add the catfish and 1 cup of the cream or half-and-half. Continue cooking at a simmer, uncovered, until potatoes are tender and the fish is cooked through, about 15 to 20 minutes.

Whisk the flour into the remaining cup of cream or half-and-half and stir into the chowder. Turn up heat and bring the mixture to a light boil for 5-10 minutes longer to cook the flour and allow the chowder to thicken.

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Yellow Split Pea Chowder with Sweet Corn

This Yellow Split Pea Chowder is hearty, nutritious and a great way to use seasonal sweet corn! This golden soup is creamy and rich thanks to cashew cream. (vegan & gluten-free) Recipe from The Full Helping‘s cookbook Power Plates! Look out for a giveaway in the post.

One of the coolest things about being in the food blogger scene is connecting with the bloggers that I’ve looked up to for so long. Some of them (like Alexis!) are even my good friends now. It’s really awesome to have Internet friends all over the country (especially in case I need a bed to sleep in while I’m travelling!).

When Gena of The Full Helping reached out to me to receive a copy of her new cookbook Power Plates, I was starstruck. I’ve been following Gena’s journey for YEARS, from the days of Choosing Raw (her blog was only raw vegan recipes) to the present blog The Full Helping, where she takes such a balanced and wholesome approach to veganism.

This isn’t Gena’s first experience in being a cookbook author, but it is my first experience owning one of her cookbooks—and I must say, I am so impressed. If I had to recommend to someone a good vegan cookbook with nutritious, delicious and creative recipes, it would be Power Plates. She starts off the cookbook by talking about how focusing on macronutrient balance leads to actual, sustainable health rather than focusing on numbers or trying the newest fad diet.

I feel like that pretty much sums up my nutrition philosophy, as well. We both agree that having a good mix of complex carbohydrates + plant-based protein + healthy fats + fiber makes for a wholesome meal that will give you lasting energy throughout the day and leave you feeling satisfied so you can get on with other important things in the day.

It may seem like a hefty task at first to create a balanced plate (and it doesn’t have to be perfect all the time!), but I promise it will become second nature. Grab some beans, grains, fats and veggies, and you’re good to go! Power Plates gives you lots of ideas for how to execute that formula in your meals in flavorful, creative ways.

One thing I really like about Power Plates (you know, besides EVERYTHING about it…) is that it only contains main meal recipes. No desserts or snacks. Those are easy to come by! But I know everyone is looking for more hearty vegan breakfast, lunch and dinner recipes, so this cookbook gives you 100!

Here are some of the amazing recipes Gena created for Power Plates:

  • West African Peanut Stew with Sweet Potatoes and Chickpeas (I have already made this and fell in love! My mom also made it and had lots of compliments, as did her very non-vegan sister.)
  • Spelt Biscuits with White Bean Gravy
  • Sesame Citrus Soba Salad
  • Korean Tempeh Bowls with Broccoli and Brown Rice
  • Spanish Quinoa with Tempeh Chorizo
  • Vegetable Harvest Pie with Tempeh
  • So much more deliciousness.

Also, this Yellow Split Pea Chowder with Sweet Corn. I just finished it today and might cry because it was so good.

It really did remind me of the corn and crab bisque I loved so much growing up. It’s made with really simple, affordable ingredients like split peas, potatoes, corn and collard greens. Does it get cheaper than that??

Gena adds homemade cashew cream to make give it that chowder creaminess and omg it took the dish to the next level! Since half of the chowder is blended, you get some creaminess and also some chunky potato, pea and corn goodness. I topped it with my go-to tempeh bacon, which really was the icing on the cake.

Since Gena is a literal angel, she’s letting me give away a copy of Power Plates to one lucky winner! Enter below, then run to your kitchen to make this yellow split pea chowder ASAP!


Slow Cooker Creamy Potato Corn Chowder (Dairy-Free)

Rich, sweet and comforting, Slow Cooker Creamy Potato Corn Chowder (Dairy-Free) is super simple to throw together and is oh-so creamy without the cream!

And, since you can use fresh sweet corn or frozen, this easy dinner recipe is sure to become a family favorite any season of the year.

Ahhhh, you guys, this chowder. It’s so stinking good.

And easy. And dairy free. But above all, just plain good!

I’ve actually been testing this recipe for about a year, and we’ve eaten batch after batch of pretty good until finally landing on this crazy good version.

The trick is to use a russet potato for it’s creamy, starchy qualities, and a sweet potato for its color, sweetness, and all-together good-for-youness (not a word, I know).

After the low slow cooking time all the veggies get blended together to create a creamy consistency without the cream.

Then, to top things off, coconut milk gets stirred in to take the creaminess level over the top.

Top the entire thing with more fresh sweet corn, some green onions, and maybe some hot sauce (okay, a lot of hot sauce) and this chowder tastes like summer in a bowl.

The great thing, too, is that you can use fresh sweet corn in the heat of summer or frozen corn in the dead of winter.

It’s just the thing for summer, as the slow cooker doesn’t heat up the house.

It also works to bring a spot of sunniness and comfort to a dreary winter day.

I love this chowder served along with a melty cheese or hummus grilled sandwich, or a giant green salad.

It’s also lovely topped with cheddar cheese, grilled shrimp, rotisserie chicken, or lump crabmeat.

And, if you’re lucky enough to have leftovers, it freezes beautifully.

I’m telling you, this one is a winner. Now let’s make some chowder!

RECIPE & KID-FRIENDLY ADAPTATIONS

1 | If you don’t have or don’t want to use coconut milk, heavy cream will work in its place.

2 | I like to serve grilled cheese or hummus sandwiches to go alongside this soup.

3 | Alternately, top the soup with rotisserie chicken or cooked crumbled bacon. I love topping it with leftover Slow Cooker Peach Chicken with Basil.

Naturally Gluten-Free, Dairy-Free, Nut-Free, Vegetarian, and Vegan

Tools to make Slow Cooker Creamy Potato Corn Chowder

Pin the image below to save Slow Cooker Creamy Potato Corn Chowder to Pinterest for later!


Preparation

In a large saucepan, sauté the bacon until crisp, but be careful not to burn it.

Remove bacon, drain on paper towels, and chop.

Add the onion and celery to the pan and sauté in the bacon fat until soft.

Sprinkle with flour and cook, stirring for about 3 to 4 minutes.

Add the potatoes, chicken stock, and bay leaf (and corn cobs if you are using them), and bring the mixture to a boil then reduce the heat and simmer until the potatoes are soft, about 20 minutes.

Remove the corn cobs, add the milk, and be careful not to let the soup boil again since it might separate.

Stir in the chopped red and green peppers, corn kernels, and salt and pepper to taste.