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Sweet Corn Chowder

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The ultimate Summer Corn Chowder! Fresh sweet corn is paired with spicy jalapeno and sharp white cheddar for the ultimate summer comfort food!

close up of creamy corn chowder in a blue ramekin. fresh cilantro rests in the background.

I am right in the middle of a giant purge. Guess what? It has been the most liberating and empowering thing!  I have thrown away TONS of things from college that Mr. Maebell and I had been hoarding. Papers, binders, projects, the works. I am not sure why we held onto all of that stuff, maybe we were scared the University would call and tell us we were really a credit or two short? Or maybe it is just the fact that other than one tiny piece of paper we needed to prove that all of those years really were for something!

Whatever the reason that made me hang on to all of it for the last three years, I am over it! Time to move on. Aside from all of the things I have gotten rid of, I have found a few precious things.

I found a note from Mr. Maebell that was written when we were seniors in high school, nearly ten years ago. The broken coffee mug that was the first thing we bought when we moved in together, a puppy harness that I can’t believe our giant monster of a Husky ever fit into. It is kind of fun to see all the little pieces of your life that ended up making the big pieces.

overhead view of corn chowder in a large dutch oven

Creamy Corn Chowder Ingredients 

This easy corn chowder recipe doesn’t require many ingredients, so it’s important that you use all the right ones. 

  • Fresh sweet corn
  • Onion
  • Olive oil
  • Fresh jalapeños
  • Chicken broth 
  • Dried herbs and spices (cumin, garlic powder, paprika) 
  • Cream cheese
  • Heavy cream
  • Shredded white cheddar cheese 

overhead view showing main corn chowder ingredients

 

How to Make Summer Corn Chowder 

This creamy corn chowder recipe comes together with minimal effort on your part. Score! 

  1. Add olive oil and chopped onion to a large sauce pan and sauté for 3 minutes.
  2. Next, add corn and chopped jalapeños, then sauté for 2 more minutes.
  3. Add spices and stir well.
  4. Cover and reduce heat, then let simmer for 20 minutes.
  5. Add in the cream cheese, heavy cream, and cheddar.
  6. Let simmer uncovered for an additional 10 minutes, stirring occasionally.
  7. Garnish with cilantro and green onions if desired.

ramekin full of summer corn chowder garnished with cilantro and jalapeño slices. fresh cilantro and whole jalapeños are on the side.

What to Serve with Corn Chowder 

This creamy corn chowder soup pairs well with so many comforting sides! Here are some side dishes you can serve alongside this hearty soup: 

Can You Freeze Corn Chowder? 

No, I don’t recommend freezing this summer corn chowder. The broth contains lots of dairy (cream cheese, shredded cheddar, heavy cream), and I worry that freezing the chowder would cause the dairy to split once reheated. 

close up of a ramekin full of creamy corn chowder

Tips for the Best Corn Chowder 

  • If corn isn’t in season right now, you’re welcome to make this corn chowder soup using frozen corn. You’ll need roughly 5 to 6 cups frozen corn. 
  • For a spicier chowder, leave the seeds in the jalapeños when you dice them. 
  • Let your cream cheese come to room temperature before adding it to the soup so that it melts easier. 

More Easy Soup Recipes: 

The Ultimate Sweet Corn Chowder! Seriously the best and easiest chowder you will ever have!

Sweet Corn Chowder

Yield: 6
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

The ultimate summer corn chowder! Fresh sweet corn is paired with spicy jalapeno and sharp white cheddar for the ultimate summer comfort food!

Ingredients

  • 1 small sweet onion, peeled and chopped
  • 1 tablespoon olive oil
  • 6 ears sweet corn, husk and silk removed and cut from the cobb
  • 2 fresh jalapeños, seeded and chopped
  • 2 cups chicken broth
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 ounces reduced fat cream cheese (room temperature so it melts well)
  • 1/3 cup heavy cream
  • 1 1/2 cup shredded sharp white cheddar cheese (Cabot New York Vintage is my favorite)

Instructions

    1. Heat a large sauce pan or dutch oven to medium heat.
    2. Add olive oil and chopped onion, sauté for 3 minutes, stirring occasionally.
    3. Add corn and chopped jalapeños, sauté for 2 more minutes.
    4. Add broth, cumin, garlic powder, paprika, salt and pepper and stir well.
    5. Cover and reduce heat to medium low, let simmer for 20 minutes.
    6. Remove lid and add cream cheese, cream and cheddar, stir well.
    7. Let simmer uncovered for an additional 10 minutes, stirring occasionally.
    8. Garnish with cilantro and green onions if desired.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 340Total Fat: 23gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 61mgSodium: 757mgCarbohydrates: 24gFiber: 3gSugar: 8gProtein: 13g

To avoid any confusion I remove erythritol from the final carb count and net carb count, as it is not known to affect blood glucose levels. To calculate Keto recipes listed on this site carbs - fiber = net carbs. I use Nutrifox as my nutrition calculator. This nutrition information is an estimate based on the information provided by Nutrifox and the specific ingredients I used.

© Annie Holmes
Cuisine: American / Category: Dinner

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Comments

    • Maebells says

      Yes I really do feel better! I am not sure why I put off things like this so much, it really isn't all that bad once you get going! Thanks Heather!
      Reply

  4. Natalie+@+Tastes+Lovely says

    Nothing makes me happier than getting rid of "junk". Having a 900 sq ft house makes it very easy to pair down to the essentials. No space=no junk! Don't you just sleep easier when your house is cleared out? This corn chowder sounds soooo good Annie! It's been cloudy and hazy for like a month, so it is definitely soup weather here.
    Reply

    • Maebells says

      Absolutely!! Our house isn't much bigger but I don't really mind, I kind of like that we don't have to maintain something big that we wouldn't really use. Besides, we are always in the same room so why do we need more space?! ha!
      Reply

  5. Traci | Vanilla And Bean says

    OMG - you're such an inspiration! I've been holding on to University stuff (books too) for 13 years!! Why? I think it's because of all the teeth gnashing, hair pulling and pouring in of the heart and soul that makes me feel like that box is my right arm... augh. Your so right. It neeeds to go! Annie, I am so all over this recipe! I eat soup/chowder year round, and it's rainy and cold out right now, so I am totally craving this right now! Delicious recipe!
    Reply

    • Maebells says

      It has rained here a ton in the past two weeks so even though it is warm it is certainly soup weather! :) Thanks Traci, I hope you try it! You will love it!
      Reply

      • Cheri says

        Hi! The soup flavor was great! How might I thicken it up to be more of a chowder consistency?? Thanks Cheri :)
        Reply

        • Annie Holmes says

          Hi Cheri, in our experience this has always been a thick consistency. You could always mix a tablespoon or so of cornstarch with hot water and stir it into the soup to thicken, but I can only recommend the recipe as written since that is the only way we have tried it. :)
          Reply

  8. Sarah @ SnixyKitchen says

    You're inspiring me to do the same spring cleaning in my house! If for no other reason than to find all the sweet memories. I LOVE sweet corn soup and this chowder looks sooo delicious - can't wait to try!
    Reply

  16. Holly says

    Hello! That teal serving bowl is so lovely. Will you share where you found it/who makes it? Can't wait to make the chowder!
    Reply

    • Maebells says

      Hi Holly! Thank you so much! It came from World Market, I love it! They had a few different colors but I thought the blue was so lovely! :) Here is the link: http://www.worldmarket.com/product/aqua+rustic+double-handled+soup+crocks%2C+set+of+4.do?&from=fn
      Reply

  17. Stacy says

    When do you add the heavy cream? Not sure I missing that in the directions. Also do you cut corn off the Cobb uncooked?
    Reply

    • Maebells says

      Hi Stacy! Yes, you cut the corn off the cob totally uncooked. And you add the cream in step 6 with the cream cheese and cheddar. :) I hope you enjoy! This is one of my favorites!
      Reply

  18. Sarah says

    This recipe looks amazing! Do you think it would freeze well for the fall if I were to make a big batch using all this delicious summer corn? Thanks for sharing!
    Reply

    • Maebells says

      Hi Sarah! I actually made a batch last week and frozen half. I haven't thawed it yet but I expect it to work out just fine! :) The only thing I would note is to reheat slowly because it does have dairy in it and you don't want anything to curdle, so low and slow should do the trick! :) I hope you enjoy we LOVE this chowder!
      Reply

  20. Allison says

    How many people does the corn chowder recipe feed? I was going to make it for a large group so I'm sure I need to double or triple. Let me know!
    Reply

  21. Lori Smith says

    Maebells, I just tried your corn chowder recipe for the first time. I made it for my work soup cook off. Everyone loved it! It won first place! I think everyone was surprised by the rich smooth taste. I stayed with all the ingredients... even the Cabot sharp cheddar cheese. Winner! They ate every last drop, so sadly no leftovers. I will have to cook up another batch soon. Thank you!
    Reply

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