Sweet Corn Chowder

This sweet corn chowder is designed to be dependable, flexible, and easy to serve. The ingredient list uses familiar supermarket items, while the notes explain where timing and technique matter most.

Why this recipe works

• Blending some corn and potato makes the chowder creamy without excessive dairy.
• Smoked paprika offers a bacon-like depth in a vegetarian soup.
• Lime keeps sweet corn from tasting one-dimensional.

Ingredients

• 2 tbsp butter or olive oil
• 1 onion, diced
• 1 red bell pepper, diced
• 2 celery ribs, diced
• 2 garlic cloves, minced
• 1 tsp smoked paprika
• 1 1/2 lb (680 g) Yukon Gold potatoes, diced
• 5 cups (1.2 L) vegetable broth
• 4 cups (600 g) corn kernels, fresh or frozen
• 1 cup (240 mL) milk
• 1 tbsp lime juice
• Salt, pepper, and sliced green onion

Step-by-step instructions

1. Melt butter in a soup pot. Cook onion, bell pepper, and celery for 8 minutes. Add garlic and smoked paprika for 30 seconds.
2. Add potatoes and broth. Simmer for 12 to 15 minutes until the potatoes are almost tender.
3. Add corn and simmer for 6 minutes. Blend about one-third of the soup and return it to the pot.
4. Stir in milk and warm gently. Add lime juice, salt, and pepper. Garnish with green onion.

Cook’s notes

• Fresh corn cobs can simmer in the broth for 15 minutes to add extra flavour; remove before blending.
• Do not overcook fresh corn, which is best when it retains a slight bite.
• Unsweetened dairy or plant milk both work.

Substitutions and variations

• Add diced poblano or jalapeño for gentle heat.
• Top with crumbled bacon for a non-vegetarian version.
• Add cooked crab or shrimp at the end for a seafood chowder.

What to serve with it

• Tomato sandwiches
• Black bean salad
• Warm biscuits

Storage and reheating

Refrigerate for 3 to 4 days. Freeze the dairy-free base for up to 3 months.

Frequently asked questions