Corn Chowder

Corn chowder made with fresh sweet corn is one of summer’s greatest pleasures. This easy recipe uses the corn cobs to infuse even more corn flavor into the milky broth. Continue reading “Corn Chowder” »

Corn chowder made with fresh sweet corn is one of summer's greatest pleasures. This easy recipe uses the corn cobs to infuse even more corn flavor into the milky broth.

Continue reading "Corn Chowder" »

Sun Dried Tomato Corn Chowder with Crispy Goat Cheese Croutons.

We’re taking corn chowder to a whole new level today. Another summer day, another soup! I don’t know how these soup recipes continue to fall on close-to-100 degree degrees, but if it’s too warm, put this in your pocket for next week. The flavors are incredible, it’s comforting and will make you so, so happy. […]

The post Sun Dried Tomato Corn Chowder with Crispy Goat Cheese Croutons. appeared first on How Sweet Eats.

We’re taking corn chowder to a whole new level today.

sun dried tomato corn chowder with crispy goat cheese

Another summer day, another soup!

I don’t know how these soup recipes continue to fall on close-to-100 degree degrees, but if it’s too warm, put this in your pocket for next week. The flavors are incredible, it’s comforting and will make you so, so happy.

corn chowder base

This also must be the summer of sun dried tomatoes and corn for me! I made the lasagna skillet last month and loved the flavor profile so much that I decided to carry it into chowder.

I love how the tomatoes are slightly sweet and tart. And I also adore the texture. These little bits add so much to the chowder that the depth of flavor is wild. 

creamy corn chowder in a pot

A few years ago I made this beer corn chowder with chicken and it is a huge favorite here on the blog. As much as I love eating corn on the cob almost daily come late July, I also love finding other uses for it.

That’s the best right?

And even though Eddie isn’t a huge soup person (unless it’s, like, chili), he does like chowder. This recipe is so good that I’ll use it as a starter to our meals, because leftovers are wonderful. I’ll serve with sliced tomatoes and blue cheese on the side, maybe with some grilled chicken. Or a big house salad! Or of course, it can be your entire meal too. 

Because the toppings are what MAKE the bowl.

crispy fried goat cheese

The base is made with a few chopped sun dried tomatoes. Also, lots of corn and potato cubes too! Then I use my favorite soup creamy method – make a slurry with half and half – and stir that in to bring it all together. 

It’s silky and comforting and melts in your mouth!

sun dried tomato corn chowder

And of course, let’s not forget the crispy goat cheese croutons. I first shared crispy goat cheese here in 2011. I feel like it really had a moment back then – topping salads and even served as an appetizer. Then I forgot about it, like I do with many other trends.

Thankfully I remembered JUST IN TIME for this soup.

The crispy, melty goat cheese is a little extra here. You don’t NEED it, but you need it. You know? It does add another step to the recipe, but it also fancifies things. And since we can barely go anywhere these days or do anything super fun, making fancy goat cheese to put on top of my corn chowder is how I’m making it through. 

Try it! 

sun dried tomato corn chowder with crispy goat cheese

Creamy, comforting summer in a bowl!

sun dried tomato corn chowder with crispy goat cheese

Sun Dried Tomato Corn Chowder

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Sun Dried Tomato Corn Chowder

This incredible corn chowder is made with sun dried tomatoes and topped with crispy, melty goat cheese. It's incredible and perfect with fresh herbs!
Course Soup
Cuisine American
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 people
Author How Sweet Eats

Ingredients

  • 1 tablespoon olive oil
  • 1 small sweet onion, diced
  • 2 garlic cloves, minced
  • ½ teaspoon salt
  • ½ teaspoon freshly ground pepper
  • ½ teaspoon smoked paprika
  • ¼ cup chopped sun dried tomatoes, drain if they are in oil, plus more for topping
  • 2 cups corn kernels, cut fresh from the cob, plus extra for topping
  • 1 ½ cups chopped yukon gold potatoes
  • 4 cups chicken or vegetable stock
  • 1 1/2 cups half and half
  • 1 1/2 tablespoons flour
  • ¼ cup fresh chopped chives

goat cheese croutons

  • 1 11 ounce log goat cheese (cold, right from the fridge)
  • ¼ cup flour
  • 1 large egg, lightly beaten
  • 1 cup seasoned bread crumbs
  • olive oil, for pan frying

Instructions

  • Heat the olive oil in a large pot over medium-low heat. Stir in the onions and garlic with a pinch of salt and pepper and smoked paprika and cook, stirring often, until softened, about 5 minutes. Stir in the chopped sun dried tomatoes and cook for another 1 to 2 minutes.
  • Stir in the corn, potatoes and stock. Bring the mixture to a boil, reduce it to a simmer and cover, cooking until the potatoes are fork tender, about 15 to 20 minutes.
  • While the soup simmers, make the goat cheese croutons. Slice the goat cheese into rounds - this can be as many rounds as you want, but I do 6 or so. Place the flour on one plate, the beaten egg on another and the breadcrumbs on a third. Heat a large skillet over medium heat and add 2 tablespoons olive oil. Dip each goat cheese piece in flour, then in egg, then in breadcrumbs. Place it in the hot oil and cook for 1ish minute per side until it’s golden and crispy. Remove with a slotted spoon and place it on a paper towel to remove excess grease.
  • In a shaker bottle, add the flour to the half and half and shake well until it is combined. Slowly pour it into the soup mixture while stirring. Simmer the mixture for 5 minutes – it should thicken up. Taste and season additionally if needed. Stir in most of the chives, reserving a few for topping.
  • Serve, topping the bowl with extra sun dried tomatoes, fresh corn off the cob and a goat cheese crouton!

sun dried tomato corn chowder with crispy goat cheese

I’ll also take a plate of crispy goat cheese please!

The post Sun Dried Tomato Corn Chowder with Crispy Goat Cheese Croutons. appeared first on How Sweet Eats.

Clam Chowder with Corn

This Clam Chowder is the bomb! It’s a variation of a classic New England clam chowder recipe, and includes corn in addition to hard shell clams, potato, and cream. Continue reading “Clam Chowder with Corn” »

This Clam Chowder is the bomb! It's a variation of a classic New England clam chowder recipe, and includes corn in addition to hard shell clams, potato, and cream.

Continue reading "Clam Chowder with Corn" »

Sweet Potato Chowder.

 This sweet potato chowder is a huge hug in a bowl for you!  Because… Monday. Yes yes. We all need a hug today.  Just LOOK AT THIS BOWL. I want to devour every last bite.  This soup is super comforting and hearty. It’s so warming and flavorful, it’s ridiculous! It’s a soup that can easily […]

The post Sweet Potato Chowder. appeared first on How Sweet Eats.

 This sweet potato chowder is a huge hug in a bowl for you! 

This sweet potato chowder is a hug in a bowl! Made with lots of greens and crunchy pancetta and pepitas for topping, it's a perfect weeknight meal.

Because… Monday. Yes yes. We all need a hug today. 

This sweet potato chowder is a hug in a bowl! Made with lots of greens and crunchy pancetta and pepitas for topping, it's a perfect weeknight meal.

Just LOOK AT THIS BOWL. I want to devour every last bite. 

This soup is super comforting and hearty. It’s so warming and flavorful, it’s ridiculous! It’s a soup that can easily be a meal, no salad or bread needed. Of course those are welcome additions and if you feel like pairing with some beer bread or a house salad, I don’t blame you.

This sweet potato chowder is a hug in a bowl! Made with lots of greens and crunchy pancetta and pepitas for topping, it's a perfect weeknight meal.

The whole pot starts off with some pancetta that we crisp up, then reserve for topping later. If you don’t eat meat, you can easily skip this part and use olive oil (or your oil of choice) to start everything off. The pancetta adds a lot of flavor and the crunch that I need on top. 

This sweet potato chowder is a hug in a bowl! Made with lots of greens and crunchy pancetta and pepitas for topping, it's a perfect weeknight meal.

The crunchy bits are what make it SO good. I’m never one to turn down a potato soup. I have a classic loaded potato soup recipe, as well as a loaded sweet potato soup too!

While they are both major comfort food, I always find that they need some texture on top. 

Or should I say… that I need some texture on top. 

Of course I do.

High maintenance for life!

My favorite way to add texture on top is the pancetta and a sprinkling of roasted, salted pepitas. So crunchy! So tasty! And so satisfying.

p.s.I actually loathe the word “tasty” but sometimes no other one will do. It’s a vibe. 

This sweet potato chowder is a hug in a bowl! Made with lots of greens and crunchy pancetta and pepitas for topping, it's a perfect weeknight meal.

After the soup simmers for a while, we’re going to toss in some tuscan kale too. I LOVE THIS. Getting in some greens, but in a warm bowl of comfort food, you know? I like to stir the greens in a few minutes before eating, because the kale holds a little crunch. It will soften by the next day for leftovers but it’s still super good.

Finally I stir in some milk or cream or even coconut cream. A little goes a long way and it makes the soup richer, more satisfying and overall more comforting. It’s not as brothy or thin and makes it FEEL like a heartier dish.

I mean, YUM. There is nothing like a giant pot of love to start the week off right.

This sweet potato chowder is a hug in a bowl! Made with lots of greens and crunchy pancetta and pepitas for topping, it's a perfect weeknight meal.

Sweet Potato Chowder

Sweet Potato Chowder

This sweet potato chowder is a hug in a bowl! Made with lots of greens and crunchy pancetta and pepitas for topping, it’s a perfect weeknight meal.

  • 4 ounces pancetta, (diced)
  • 1 tablespoon unsalted butter
  • 1 sweet onion, (diced)
  • 3 garlic cloves, (minced)
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ¼ teaspoon ground sage
  • ¼ teaspoon freshly ground nutmeg
  • ½ cup chopped carrots
  • 3 cups chopped sweet potato, (about 1 inch in size)
  • 5 cups reduced-sodium chicken stock
  • ⅓ cup cream, half and half or coconut cream/milk
  • 2 cups chopped tuscan kale
  • 3 tablespoons roasted salted pepitas, (for topping)
  1. Heat a large pot over medium-low heat and add the pancetta. Cook, stirring occasionally, until the fat is rendered and the pancetta is crisp, about 6 to 8 minutes. Remove the pancetta with a slotted spoon and place it on a paper towel lined plate to remove any excess grease.
  2. Keep the pot on medium low heat and add the butter. Stir in the onion, garlic, salt, pepper and sage. Stir in the fresh nutmeg. Cook, stirring occasionally, until the onions softened, about 5 minutes. Stir in the carrots and sweet potato, tossing everything to combine.
  3. Pour in the chicken stock and bring the mixture to a boil. Reduce it to a simmer and cook for 10 minutes. Cover and cook for an additional 10 to 15 minutes, or until the sweet potatoes cubes soften. Stir in the cream/halfhalf/etc. Taste the soup and season with additional salt or pepper if needed, but remember we will add the salty pancetta back on top too!
  4. A few minutes before serving, stir in the kale. I like to serve it almost immediately, but you can simmer the soup for another 10 minutes or so to soften it.
  5. Serve with the pancetta and pepitas for topping.

This sweet potato chowder is a hug in a bowl! Made with lots of greens and crunchy pancetta and pepitas for topping, it's a perfect weeknight meal.

Acceptable to eat for breakfast? I think.

The post Sweet Potato Chowder. appeared first on How Sweet Eats.

Sweet Potato Roasted Corn Chowder

This Roasted Corn Chowder is made with sweet potatoes, roasted poblano peppers, coconut milk, and topped with avocado and cilantro. It is the BEST corn chowder! You will never know it is vegan because it is so creamy and delicious! Sweet Potato Roasted…

This Roasted Corn Chowder is made with sweet potatoes, roasted poblano peppers, coconut milk, and topped with avocado and cilantro. It is the BEST corn chowder! You will never know it is vegan because it is so creamy and delicious! Sweet Potato Roasted Corn Chowder I am still making the most of summer produce. I…

The post Sweet Potato Roasted Corn Chowder appeared first on Two Peas & Their Pod.

Creamy Corn Chowder

This corn chowder recipe is the best recipe for highlighting fresh sweet corn: it’s savory, salty, a little sweet—and seriously creamy. When sweet corn starts to appear at farmers markets, Alex and I crave corn chowder—no matter how hot it is outside! There’s something about potato corn chowder that makes it work both in the heat of summer and on cozy fall days, too. This one if our best ever corn chowder recipe, if we must say ourselves. It’s based on a vegan corn chowder recipe from our cookbook, Pretty Simple Cooking. But for this one we wanted to try a classic corn chowder: with milk and butter! It turned out seriously creamy, with a savory, salty, and sweet flavor from simmering the corn cobs directly in the pot. Related: Vegan Corn Chowder How to make corn chowder Corn chowder is a simple concept: chop veggies, then simmer in milk and broth to perfection. This recipe takes a bit of prep time because of all the chopping. Depending on your prowess with knife skills, it can take a range of time to prepare. Even better: grab your wife, husband, girlfriend, boyfriend or kids (if they’re old enough), to help with […]

A Couple Cooks – Healthy, Whole Food, Vegetarian Recipes

This corn chowder recipe is the best recipe for highlighting fresh sweet corn: it’s savory, salty, a little sweet—and seriously creamy.

Corn chowder

When sweet corn starts to appear at farmers markets, Alex and I crave corn chowder—no matter how hot it is outside! There’s something about potato corn chowder that makes it work both in the heat of summer and on cozy fall days, too. This one if our best ever corn chowder recipe, if we must say ourselves. It’s based on a vegan corn chowder recipe from our cookbook, Pretty Simple Cooking. But for this one we wanted to try a classic corn chowder: with milk and butter! It turned out seriously creamy, with a savory, salty, and sweet flavor from simmering the corn cobs directly in the pot.

Related: Vegan Corn Chowder

Best corn chowder recipe

How to make corn chowder

Corn chowder is a simple concept: chop veggies, then simmer in milk and broth to perfection. This recipe takes a bit of prep time because of all the chopping. Depending on your prowess with knife skills, it can take a range of time to prepare. Even better: grab your wife, husband, girlfriend, boyfriend or kids (if they’re old enough), to help with all the prep! Here are all the vegetables you’ll have to chop:

Corn chowder | Vegetarian corn chowder

Secrets to the creamiest corn chowder (with a healthy spin)

After the vegetable chopping, the remainder of making this potato corn chowder recipe is a breeze! You’ll saute the veggies, then add milk and veggie broth and simmer. Here are a few tricks we’ve used in this recipe to make it ultra creamy and flavorful, yet still have a little bit of a healthy spin:

  • Simmer in milk and vegetable broth (not cream). Many corn chowder recipes use whole milk or cream. For our healthy-ish spin, we’ve used 2% milk and a bit of veggie broth .
  • Skip the bacon. To keep it on the healthy side, this is a vegetarian potato corn chowder with no bacon. (And if you want one without dairy, try our vegan corn chowder.)
  • Simmer with the corn cobs. To get major flavor into this corn chowder, the corn cobs are simmered in the broth. This infuses a sweet corn flavor throughout the entire soup.
  • Puree some of the soup itself. Here we wanted the creamiest soup possible but didn’t want to use cream or flour to make a roux. So we decided, why not puree some of the soup? Blending a few cups of the soup together results in a beautifully creamy soup body without adding calories.
Corn on the cob

How to cut corn off of the cob without making a mess

Alex and I love sweet corn recipes. However, every time I see a recipe that calls for cutting corn off the cob, I wince a little imagining the spray of flying yellow specks all over our kitchen. Cutting corn off of the cob can be a little messy, and this potato corn chowder calls for 6 ears of corn! Here are a few ways we like to cut corn without making a mess:

  • Bundt pan method. In this method, you place the corn cob right on top of the raised center part of a bundt pan. When you slice downward, the Bundt pan catches all the corn kernels. Genius! (Here’s a video.)
  • Inverted small bowl instead larger bowl. Same method as above, but if you don’t have a Bundt pan, you can use an inverted small bowl inside a larger bowl. (Here’s a video.)
  • Mandoline. If you have a mandoline, you can use it to cut corn off the cob. It slides right off without making a mess.
Corn chowder recipe

This corn chowder recipe is…

Vegetarian and gluten-free.

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Corn chowder recipe

Classic Corn Chowder


1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6

Description

This corn chowder recipe is the best recipe for highlighting fresh sweet corn: it’s savory, salty, a little sweet—and seriously creamy.


Ingredients

  • 1 large yellow onion
  • 3 ribs celery
  • 2 carrots
  • 2 medium garlic cloves
  • 2 pounds (6 medium) russet potatoes
  • 6 ears corn, enough for 3 cups corn kernels*
  • 3 tablespoons butter
  • 4 cups 2% milk
  • 2 cups vegetable broth
  • 2 tablespoons soy sauce
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • Chopped chives, for garnish (optional)

Instructions

  1. Dice the onion and celery. Peel and dice the carrots. Place the onion, celery and carrots together in a bowl.
  2. Mince the garlic. Peel and dice the potatoes. Place them in a separate bowl. Cut the corn kernels from the cob, saving the cobs to simmer in the soup.
  3. In a large pot or Dutch oven, heat the butter over medium high heat. Sauté the onion, carrots, and celery for 2 minutes. Add the garlic and potatoes and sauté for 5 minutes. Add the corn cobs (broken into a few pieces, if necessary to fit in the pot), vegetable broth, water, soy sauce, smoked paprika, thyme, oregano, onion powder, garlic powder, 1 teaspoon of the kosher salt, and black pepper. Bring to simmer and cook until the potatoes are tender, about 10 minutes, stirring occasionally.
  4. Remove the cobs from the soup. Using a 2-cup glass measuring cup with spout, carefully scoop out about 4 cups of the hot soup and place it in a blender. Blend on high for about 1 minute until smooth and creamy. Return to the soup pot, then stir in the reserved corn kernels. Cook for 5 minutes until the corn is tender. Taste and the additional 1/4 teaspoon salt (or more if desired). Serve warm.

Notes

*If desired, you can use 3 cups frozen corn kernels in the corn off-season.

  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American

Keywords: Corn Chowder, Potato Corn Chowder

Looking for more soup recipes?

This classic corn chowder is one of our favorite soups; here are a few more we love:

A Couple Cooks - Healthy, Whole Food, Vegetarian Recipes