Description

This sweetcorn chowder is rich, creamy, and full of flavor. Made with fresh or frozen corn, tender potatoes, and a touch of smoky bacon (or a vegetarian alternative), this cozy soup is ready in under an hour!

Ingredients

Units Scale

For the Chowder:
4 slices bacon, chopped (or 2 tbsp butter for a vegetarian version)
1 small onion, diced
2 cloves garlic, minced
2 medium potatoes, diced
3 cups corn kernels (fresh, frozen, or canned)
3 cups chicken or vegetable broth
1 cup whole milk or heavy cream
1/2 cup grated cheddar cheese (optional)
1/2 teaspoon smoked paprika
1/2 teaspoon salt (adjust to taste)
1/4 teaspoon black pepper
1/2 teaspoon fresh thyme or 1/4 teaspoon dried thyme
1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
For Garnish:
Chopped fresh parsley or chives
Extra crispy bacon bits (if using bacon)
Shredded cheese (optional)

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Instructions

Cook the Bacon (if using): In a large pot over medium heat, cook the chopped bacon until crispy. Remove with a slotted spoon and set aside. If not using bacon, melt the butter in the pot instead.
Sauté the Aromatics: In the same pot, add the diced onion and cook for 2-3 minutes until soft. Stir in the garlic and cook for another 30 seconds.
Simmer the Soup: Add the potatoes, corn, smoked paprika, salt, pepper, thyme, and broth. Bring to a boil, then reduce heat and let it simmer for 15-20 minutes, until the potatoes are tender.
Make It Creamy: Stir in the milk or cream. If a thicker soup is desired, mix the cornstarch slurry and add it in, stirring for a couple of minutes until thickened.
Blend (Optional): For a smoother texture, blend part of the chowder with an immersion blender, or transfer half to a blender and puree before returning to the pot.
Add Cheese & Serve: Stir in the cheddar cheese, if using, until melted. Taste and adjust seasoning if needed. Serve hot, garnished with crispy bacon, fresh herbs, and extra cheese if desired.

Notes

For a vegetarian version, skip the bacon and use butter or olive oil instead.
Use fresh corn if in season—cut kernels straight from the cob for the best flavor.
Make it dairy-free by using coconut milk instead of cream.
For extra spice, add a pinch of cayenne or red pepper flakes.

Nutrition

Calories: ~350
Sugar: 6g
Sodium: 600mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 5g
Protein: 12g
Cholesterol: 40mg