Go Back
Corn chowder is a beloved dish that evokes feelings of comfort and warmth, making it a staple in many households. Its creamy texture, combined with the natural sweetness of corn, creates a satisfying meal perfect for any time of year. Among the myriad of corn chowder recipes, the "Sunshine Sweet Corn Chowder" stands out for its vibrant flavors and healthy ingredients, promising to deliver a bowl of sunshine regardless of the season.

Sweet Corn Chowder

Discover the comfort of Sunshine Sweet Corn Chowder, a creamy delight perfect for every season. This recipe combines fresh sweet corn, hearty potatoes, and aromatic onions, all simmered in a flavorful vegetable broth. With the addition of creamy coconut milk, this chowder is both nourishing and satisfying. Learn how to make this delicious dish step-by-step and enjoy a bowl of sunshine that warms the soul. Perfect for family dinners or cozy gatherings!
Print Recipe Pin Recipe

Ingredients
  

4 cups fresh sweet corn kernels (about 6 ears)

1 medium onion, diced

2 cloves garlic, minced

2 medium potatoes, peeled and cubed

4 cups vegetable broth

1 cup coconut milk (for creaminess)

1 teaspoon smoked paprika

½ teaspoon cayenne pepper (optional, for spice)

Salt and black pepper to taste

3 tablespoons olive oil

1 teaspoon fresh thyme leaves (or ½ tsp dried thyme)

¼ cup fresh chives, chopped (for garnish)

Instructions
 

Prep the Corn: If using fresh corn, slice the kernels off the cob and set aside. If using frozen corn, measure 4 cups and let it thaw.

    Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onions and sauté for 4-5 minutes until translucent. Add minced garlic and sauté for another 1-2 minutes until fragrant.

      Cook the Potatoes: Stir in the cubed potatoes and smoked paprika. Cook for another 3-4 minutes, stirring frequently.

        Add Corn and Broth: Add the corn kernels (reserving a cup for garnish if desired) and vegetable broth to the pot. Bring the mixture to a boil, then reduce heat to a simmer. Cover and let it cook for about 15-20 minutes, or until the potatoes are tender.

          Blend for Creaminess: Once the potatoes are tender, use an immersion blender to blend the chowder until smooth, leaving some texture if desired. (If you don’t have an immersion blender, carefully transfer half of the chowder to a blender, blend until smooth, and return it to the pot.)

            Stir in Coconut Milk: Stir in the coconut milk and fresh thyme. Let it simmer for an additional 5 minutes. Taste and adjust seasoning with salt, black pepper, and cayenne, if using.

              Serve and Garnish: Ladle the chowder into bowls, and garnish with reserved corn, fresh chives, and an extra drizzle of coconut milk if desired. Enjoy your warm bowl of sunshine!

                Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 6