Name: Hearty Creamy Corn Chowder with Potatoes and Roasted Red Pepper Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 6 ears fresh sweet corn, husks and silks removed; 2 tablespoons butter or vegan butter; 1 medium yellow onion, chopped; 3 celery stalks, chopped; 1 red bell pepper, stemmed, seeded, and diced; 3 garlic cloves, chopped; 5 cups water; 4 medium Yukon Gold potatoes, chopped; 2 teaspoons Old Bay Seasoning; 2 teaspoons sea salt; ½ teaspoon dried thyme; ½ teaspoon smoked paprika; 1 bay leaf; Pinches of cayenne pepper; Several grinds of freshly ground black pepper; ⅓ cup raw cashews (for dairy-free version); ½ cup heavy cream (optional, for traditional version); 1½ tablespoons fresh lemon juice; Chopped chives, for garnish; Sour cream or vegan sour cream, optional, for serving

Jump to Recipe· 3.9 from 9 reviews

If you’re craving a soup that feels like a warm hug in a bowl, let me introduce you to this Hearty Creamy Corn Chowder with Potatoes and Roasted Red Pepper Recipe. It’s packed with tender sweet corn, comforting Yukon Gold potatoes, and vibrant roasted red pepper, all simmered to perfection in a rich, creamy base. The blend of spices and fresh ingredients creates a comforting dish that feels both rustic and indulgent. Whether you choose the traditional creamy version or the dairy-free option with cashews, this chowder will brighten your table and warm your soul.

Ingredients You’ll Need

The image shows a white marbled surface filled with fresh cooking ingredients arranged neatly. There are six ears of yellow and white corn placed horizontally near the top right side. Below them, a white bowl on the right holds chopped celery and red bell pepper pieces, both bright and fresh. Close to the bottom right, several garlic cloves lie in a small white bowl. To the left, a small white bowl holds bright red paprika powder, sitting next to a tiny bowl of dried green herbs. Above these, there is a white plate filled with light brown cashew nuts and a small white bowl with a spoonful of salt on it. At the bottom left is a white bowl filled with chopped white onions. A lemon sits near the cashews, and a red-lidded seasoning container is near the top left on the white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

This recipe shines because of its simple, wholesome ingredients. Each one plays a key role: sweet corn adds natural sweetness and texture; potatoes provide heartiness; and roasted red pepper delivers a subtle smoky sweetness and striking color. Together with fragrant herbs and spices, these basics make a spectacular bowl of chowder.

Fresh sweet corn: Using fresh ears ensures maximum sweetness and crunch for a vibrant chowder.
Butter or vegan butter: Adds richness and helps soften the vegetables for a savory base.
Yellow onion: Provides a sweet aromatic foundation when sautéed.
Celery stalks: Bring a mild earthiness and slight crunch to balance flavors.
Red bell pepper: Offers a touch of smoky sweetness and gorgeous color.
Garlic cloves: Infuses the chowder with that irresistible savory depth.
Water: The cooking liquid that lets all ingredients meld beautifully.
Yukon Gold potatoes: Creamy and tender when cooked, thickening the chowder naturally.
Old Bay Seasoning: A special kick of herbs and spices elevating the overall flavor.
Sea salt: Essential for enhancing every flavor note.
Dried thyme: Adds a subtle herbal hint that complements the corn and pepper.
Smoked paprika: Introduces a gentle smokiness to deepen the chowder’s profile.
Bay leaf: Infuses warmth and complexity during simmering.
Cayenne pepper: A pinch wakes up the dish with mild heat.
Raw cashews: For blending in a creamy, dairy-free version that’s silky smooth.
Fresh lemon juice: Brightens and balances the richness with refreshing acidity.
Chopped chives: A fresh, oniony garnish adding color and crunch.
Sour cream or vegan sour cream (optional): Adds a cooling, tangy finish when dolloped on top.

How to Make Hearty Creamy Corn Chowder with Potatoes and Roasted Red Pepper Recipe

Step 1: Prep Your Corn and Veggies

Start by carefully slicing the kernels off your fresh corn ears. Don’t toss the cobs just yet — we’ll use them to add extra corn flavor! Afterward, chop the onion, celery, red bell pepper, and garlic. This prep sets the stage for building layers of flavor in the chowder.

Step 2: Sauté Aromatics

In a large pot over medium heat, melt your butter or vegan butter. Toss in the onion, celery, and red pepper and cook them slowly for about 8 minutes until they soften and release their fragrances. Stir in the garlic near the end so it doesn’t burn but still imparts its taste into the base.

Step 3: Build the Broth

Add the water, chopped potatoes, Old Bay, sea salt, dried thyme, smoked paprika, bay leaf, cayenne, pepper, and the reserved corn cobs. Bring this fragrant mixture to a simmer and let it cook for 20 minutes to fully infuse the flavors and soften the potatoes.

Step 4: Add Corn Kernels and Finish Cooking

After removing the corn cobs and bay leaf, stir in the fresh corn kernels and all the milky, sweet liquid scraped from the cobs. Continue simmering for 10 to 15 minutes until the potatoes are tender and the chowder is beautifully thickened.

Step 5: Blend and Creamy-ify

For that signature silky smooth texture, ladle 2 cups of the chowder into a blender along with the raw cashews and puree until creamy. Alternatively, use heavy cream if you prefer the traditional route. Return this luscious blend to the pot, add the fresh lemon juice, and adjust seasoning to taste. Give it a gentle stir to bring everything together before serving.

How to Serve Hearty Creamy Corn Chowder with Potatoes and Roasted Red Pepper Recipe

The image shows three bowls of thick vegetable soup placed on a white marbled surface. Each bowl is white and filled with a chunky soup consisting of yellow potatoes, yellow corn, small pieces of celery, and bits of red pepper in a creamy orange broth. Two of the bowls are topped with a dollop of white sour cream sprinkled with chopped green chives, while the third bowl has no sour cream but a spoon resting inside. A wooden bowl filled with chopped chives is near the bottom left, and a white bowl with more sour cream sits on the top left. A silver spoon rests on the top right alongside a white cloth with blue stripes. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Nothing finishes this chowder like a sprinkle of fresh chopped chives for a little green pop and mild onion flavor. If you love a little tang, a dollop of sour cream or vegan sour cream adds a silky contrast that makes every spoonful irresistible.

Side Dishes

This chowder pairs beautifully with crusty artisan bread or warm soft dinner rolls that are perfect for dipping. A crisp green salad provides a refreshing counterpoint, making your meal feel complete and balanced.

Creative Ways to Present

For a cozy gathering, serve the chowder in rustic mugs or hollowed-out mini bread bowls for an inviting presentation. Garnish with colorful roasted red pepper strips or a drizzle of smoked paprika-infused oil to highlight the vibrant ingredients.

Make Ahead and Storage

Storing Leftovers

This chowder keeps wonderfully in the fridge for up to 3 days in an airtight container. The flavors deepen overnight, so leftovers often taste even better!

Freezing

To freeze, cool the chowder completely, then transfer to freezer-safe containers. It will last up to 2 months frozen without losing its luscious texture. Just avoid freezing if you used fresh lemon juice—add that fresh after thawing.

Reheating

Reheat gently on the stove over low heat, stirring often to prevent sticking. Add a splash of water or broth if the chowder thickens too much. Finish with a fresh squeeze of lemon juice and a grind of black pepper to revive its brightness.

FAQs

Can I use canned corn instead of fresh for this chowder?

Absolutely! While fresh corn delivers the best flavor and texture, canned corn works in a pinch. Just drain it well and add it towards the end of cooking to prevent mushiness.

Is this soup gluten-free?

Yes, this Hearty Creamy Corn Chowder with Potatoes and Roasted Red Pepper Recipe is naturally gluten-free, making it a safe and cozy choice for those with gluten sensitivities.

How can I make this chowder vegan?

Simply use vegan butter, vegan sour cream if desired, and blend in raw cashews for creaminess instead of heavy cream. This makes a rich, satisfying vegan version without sacrificing flavor.

Can I prepare this recipe ahead for a dinner party?

Definitely! It’s a perfect make-ahead dish. Prepare it fully, then reheat gently before serving. The flavors often deepen with time, making it even more delicious.

What is Old Bay Seasoning, and can I substitute it?

Old Bay is a classic blend of herbs and spices commonly used in seafood and savory dishes. If you don’t have it, you can substitute with a mix of celery salt, paprika, black pepper, and a pinch of cayenne for a similar effect.

Final Thoughts

Now that you’ve discovered how delicious and comforting this Hearty Creamy Corn Chowder with Potatoes and Roasted Red Pepper Recipe is, I encourage you to give it a try soon. The combination of fresh ingredients, cozy textures, and flexible options for dairy or vegan versions makes it a kitchen winner you’ll turn to again and again. Trust me, one spoonful and you’ll feel like you’ve found your new favorite soup.