Go Back
A steaming bowl of hearty corn chowder, ready to eat

Corn Chowder

This recipe provides instructions for making three different corn chowders: a basic corn chowder, a sweet potato and corn chowder, and a roasted poblano and corn chowder. These variations offer diverse flavor profiles for a comforting and delicious meal.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 people
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For all chowders (base)
  • 4 cups Corn kernels, fresh or frozen
  • 1 medium Sweet onion, diced
  • 2 stalks Celery, diced
  • 2 cloves Garlic, minced
  • 4 cups Chicken or vegetable broth
  • 1 cup Heavy cream
  • 2 tbsp Butter
  • 1 tbsp Olive oil
  • Salt and black pepper to taste
For Sweet Potato & Corn Chowder
  • 1 large Sweet potato, peeled and diced
For Roasted Poblano & Corn Chowder
  • 2 Poblano peppers, roasted, peeled, and diced
  • 1 tsp Cumin
  • 1/2 tsp Smoked paprika

Equipment

  • Large pot
  • Blender
  • Cutting board
  • Sharp knife

Method
 

Basic Corn Chowder
  1. In a large pot, melt butter and olive oil over medium heat, then sauté diced onion and celery until softened (about 5-7 minutes).
  2. Add minced garlic and cook for 1 minute until fragrant.
  3. Stir in corn kernels and chicken or vegetable broth, then bring to a simmer and cook for 15-20 minutes, or until corn is tender.
  4. Carefully transfer about half of the chowder to a blender and blend until smooth, then return to the pot.
  5. Stir in heavy cream and season with salt and pepper to taste, then heat through gently without boiling.
Sweet Potato & Corn Chowder
  1. Follow steps 1 and 2 of the Basic Corn Chowder recipe.
  2. Add diced sweet potato along with the corn kernels and broth in step 3, then continue cooking until the sweet potato is tender.
  3. Proceed with steps 4 and 5 of the Basic Corn Chowder recipe, blending and finishing as instructed.
Roasted Poblano & Corn Chowder
  1. Follow steps 1 and 2 of the Basic Corn Chowder recipe.
  2. Add cumin and smoked paprika along with the corn kernels and broth in step 3, cooking for a minute to bloom the spices.
  3. Stir in the roasted and diced poblano peppers after blending the chowder in step 4.
  4. Continue with step 5 of the Basic Corn Chowder recipe, adjusting seasonings as needed.

Notes

For an extra touch, garnish your chowder with fresh herbs like chopped cilantro or chives, a dollop of sour cream, or crispy bacon bits. Adjust the consistency by adding more broth for a thinner chowder or less liquid for a thicker one. You can also experiment with different types of peppers for varying levels of heat in the roasted poblano version.