Hearty Creamy Corn Chowder with Potatoes and Roasted Red Pepper Recipe
This Corn Chowder recipe is a hearty and comforting soup packed with fresh sweet corn and tender Yukon Gold potatoes. Featuring two variations—one dairy-free using raw cashews for creaminess and another traditional version using heavy cream—this flavorful chowder is perfect for a cozy meal. Fresh herbs and spices enhance the robust corn flavor, making it an irresistible dish for any season.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Main 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
For Creaminess
- ⅓ cup raw cashews (for dairy-free version)
- ½ cup heavy cream (optional, for traditional version)
- 1½ tablespoons fresh lemon juice
Garnish and Serving
- Chopped chives, for garnish
- Sour cream or vegan sour cream, optional, for serving
Instructions
- Prepare Corn and Set Aside Cobs: Slice the kernels off the corn cobs carefully. Using the back of a chef’s knife, scrape off any milky liquid left on the cobs to capture the flavor. Snap the cobs in half and set them aside for cooking the broth.
- Sauté Aromatics: In a large pot or Dutch oven, heat the butter over medium heat. Add chopped onion, celery, and red bell pepper. Cook, stirring occasionally, for about 8 minutes or until the vegetables soften and release their aroma. Stir in chopped garlic and cook for another minute.
- Add Liquids and Seasonings: Pour in 5 cups of water, then add the chopped potatoes, Old Bay seasoning, sea salt, dried thyme, smoked paprika, bay leaf, cayenne pepper, freshly ground black pepper, and the reserved corn cobs. Bring the mixture to a simmer and cook for 20 minutes to infuse the broth with rich flavor.
- Remove Cobs and Add Corn Kernels: Carefully remove and discard the corn cobs and bay leaf from the pot. Add the fresh corn kernels along with the milky liquid scraped from the cobs. Continue to simmer for 10 to 15 minutes or until the potatoes become tender when pierced with a fork.
- Blend Soup for Creaminess: Transfer 2 cups of the hot soup into a high-speed blender. Add the raw cashews (or omit for traditional version) and blend until very smooth and creamy. Return the blended mixture to the pot and stir to combine evenly.
- Finish with Lemon Juice and Adjust Seasoning: Stir in fresh lemon juice to brighten the flavors. Taste and adjust seasoning with salt and pepper as needed.
- Optional Traditional Variation: For a traditional chowder, skip the cashews. After blending 2 cups of soup, add it back to the pot along with ½ cup heavy cream. Simmer gently over very low heat, stirring often, for 5 minutes until slightly thickened and the raw cream flavor has mellowed.
- Serve and Garnish: Ladle the chowder into bowls, garnish with chopped chives, and add a dollop of sour cream or vegan sour cream if desired. Serve hot and enjoy your comforting corn chowder!
Notes
- For a dairy-free creamy chowder, use raw cashews blended into the soup instead of heavy cream.
- The milky liquid scraped from the corn cobs adds extra corn flavor—don’t discard it.
- Old Bay Seasoning adds a subtle seafood-inspired depth but can be replaced with a mix of celery salt and paprika if unavailable.
- You can substitute Yukon Gold potatoes with other waxy potatoes for similar texture.
- Adjust the cayenne pepper to your spice preference, adding more for extra heat or omitting for mild flavor.
- The chowder can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
