Corn chowder is one of those recipes that brings instant comfort. This Corn Chowder with Red Peppers and Potatoes is creamy, hearty, vibrant, and full of flavor. Unlike traditional chowders that are extremely heavy, this version strikes the perfect balance between richness and freshness.
The sweetness of the corn pairs beautifully with tender potatoes, smoky or fresh bell peppers, and fragrant herbs. It’s the kind of soup that feels like a warm hug — cozy enough for chilly evenings yet still fresh enough to enjoy all year round.
Why I Love This Recipe
I love this recipe because it’s the perfect blend of comfort food and fresh seasonal goodness. There’s something deeply satisfying about the sweetness of corn meeting the creaminess of the broth, while red peppers add color and gentle depth.
Every spoonful is creamy, but not overly heavy. It’s a soup that appeals to kids and adults alike, and it’s versatile enough to serve as a light lunch, hearty dinner, or elegant starter.
Why This Dish Is a Must-Try
- Perfect balance of sweet and savory
- One-pot, easy recipe
- Comforting but not overly rich
- Great for meal prep and reheating
- Works with fresh, canned, or frozen corn
- Budget-friendly and customizable
If you enjoy soups that are flavorful, creamy, and satisfying, this chowder deserves a spot in your regular rotation.
Time, Yield & Nutrition
| Category | Details |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Total Time | 45 minutes |
| Servings | 4–6 servings |
| Approx. Calories | 300–380 per serving |
Course & Cuisine
- Course: Soup / Main or Starter
- Cuisine: American Comfort-Style
Ingredients
For the Chowder:
- 2 tbsp butter or olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 medium red bell pepper, diced
- 2 medium potatoes, peeled and diced (Yukon gold or russet)
- 3 cups corn kernels (fresh, frozen, or canned)
- 1 tsp smoked paprika (optional but recommended)
- ½ tsp thyme (fresh or dried)
- ¼ tsp black pepper
- Salt to taste
- 3 cups low-sodium vegetable or chicken broth
- 1 cup milk or heavy cream (or coconut milk for dairy-free)
- 2 tbsp cornstarch or flour (optional — for extra thickness)
- 2 green onions or fresh parsley, for garnish
Cooking Directions (Overview)
- Sauté aromatics.
- Add vegetables and seasonings.
- Simmer until potatoes soften.
- Stir in cream and thicken.
- Blend part of the soup for extra creaminess (optional).
Step-by-Step Instructions
Step 1: Sauté
- Heat butter/oil in a large pot.
- Add onion and sauté 3–4 minutes until soft.
- Add garlic and red pepper and cook another 2 minutes.
Step 2: Add Vegetables & Spices
- Add diced potatoes and corn.
- Stir in thyme, paprika, salt, and black pepper.
- Cook for 30–60 seconds to wake up the spices.
Step 3: Simmer
- Pour in the broth.
- Bring to a boil, then reduce heat.
- Simmer for 15–20 minutes, or until potatoes are tender.
Step 4: Add Cream
- Stir in milk or cream.
- If using flour or cornstarch, whisk into 2 tbsp water and mix in now.
- Let simmer gently for 5 minutes (do not boil hard).
Step 5: Blend (Optional)
- For a thicker chowder, blend 1–2 cups of the soup and return it to the pot.
- Adjust seasoning if needed.
Step 6: Garnish & Serve
- Top with herbs, green onions, or cheese (optional).
How to Serve
Serve warm with:
Crusty bread or dinner rolls
Garlic toast
A green salad
Grilled cheese or panini
This chowder also makes a great appetizer for holiday dinners or weekend gatherings.
Recipe Tips
- Don’t boil after adding dairy—it can separate.
- Blend partially for perfect creamy-chunky texture.
- Add broth gradually if you prefer thicker soup.
Variations
| Version | Changes |
|---|---|
| Dairy-Free | Use coconut milk instead of cream |
| Spicy | Add diced jalapeño, cayenne, or chipotle |
| With Bacon | Crisp bacon first and cook onions in bacon fat |
| Seafood Chowder | Add shrimp or crab at the end |
| Cheddar Corn Chowder | Stir in ½–1 cup shredded sharp cheddar |
Storage & Freezing
| Method | Shelf Life |
|---|---|
| Refrigerator | 3–4 days |
| Freezer | Up to 2 months (best without dairy added)* |
Special Equipment
- Large soup pot or Dutch oven
- Sharp knife
- Blender or immersion blender
FAQ
Q: Can I use canned corn?
Yes — drain before adding.
Q: How can I make it thicker?
Blend more soup or add flour/cornstarch slurry.
Q: Can I make this ahead?
Yes — it reheats beautifully.
Conclusion
This Corn Chowder with Red Peppers and Potatoes is warm, creamy, and full of comforting flavors. It’s simple yet satisfying, nourishing yet indulgent — the kind of dish that’s just as perfect for weeknight dinners as it is for cozy gatherings.
Once you make it, it will become one of those recipes you return to again and again — dependable, comforting, and always delicious.
Corn Chowder with Red Peppers and Potatoes
Description
Corn chowder is one of those recipes that brings instant comfort. This Corn Chowder with Red Peppers and Potatoes is creamy, hearty, vibrant, and full of flavor.
Ingredients
For the Chowder:
Instructions
-
Step 1: Sauté : Heat butter/oil in a large pot. Add onion and sauté 3–4 minutes until soft. Add garlic and red pepper and cook another 2 minutes.
-
Step 2: Add Vegetables & Spices : Add diced potatoes and corn. Stir in thyme, paprika, salt, and black pepper. Cook for 30–60 seconds to wake up the spices.
-
Step 3: Simmer : Pour in the broth. Bring to a boil, then reduce heat. Simmer for 15–20 minutes, or until potatoes are tender.
-
Step 4: Add Cream : Stir in milk or cream. If using flour or cornstarch, whisk into 2 tbsp water and mix in now. Let simmer gently for 5 minutes (do not boil hard).
-
Step 5: Blend (Optional) : For a thicker chowder, blend 1–2 cups of the soup and return it to the pot. Adjust seasoning if needed.
-
Step 6: Garnish & Serve : Top with herbs, green onions, or cheese (optional).
