Description

A rich and creamy Corn Chowder recipe featuring fresh sweet corn, Yukon Gold potatoes, and a blend of aromatic spices. This comforting chowder is thickened with blended cashews for a velvety texture and finished with fresh lemon juice and optional sour cream for extra indulgence. Perfect for a satisfying lunch or cozy dinner, serving six generous portions.

Ingredients

Scale

Vegetables and Fresh Ingredients

6 ears fresh sweet corn, husks and silks removed
1 medium yellow onion, chopped
3 celery stalks, chopped
1 red bell pepper, stemmed, seeded, and diced
3 garlic cloves, chopped
4 medium Yukon Gold potatoes, chopped
Chopped chives, for garnish
1½ tablespoons fresh lemon juice

Liquids and Fats

2 tablespoons butter or vegan butter
5 cups water

Seasonings and Spices

2 teaspoons Old Bay Seasoning
2 teaspoons sea salt
½ teaspoon dried thyme
½ teaspoon smoked paprika
1 bay leaf
Pinches of cayenne pepper
Freshly ground black pepper, to taste

Other Ingredients

⅓ cup raw cashews
Sour cream or vegan sour cream, optional, for serving

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Instructions

Prepare the Corn: Slice the kernels off the corn cobs and scrape off the milky liquid left on the cobs using the back of a chef’s knife. Then, snap the cobs in half and set them aside for later use in the broth.
Sauté Vegetables: Heat butter in a large pot or Dutch oven over medium heat. Add chopped onion, celery, and red bell pepper. Cook while stirring occasionally for about 8 minutes until the vegetables soften.
Add Garlic and Broth Ingredients: Stir in chopped garlic, then pour in 5 cups of water. Add chopped potatoes, Old Bay seasoning, sea salt, dried thyme, smoked paprika, bay leaf, cayenne pepper, several grinds of black pepper, and the reserved corn cobs. Bring the mixture to a simmer and cook for 20 minutes.
Remove Cobs and Add Corn Kernels: Carefully remove and discard the corn cobs and bay leaf from the pot. Add the fresh corn kernels and the milky liquid scraped from the cobs to the pot. Continue to simmer for 10 to 15 minutes, or until potatoes are tender.
Blend Soup for Creaminess: Transfer 2 cups of the hot soup into a high-speed blender. Add raw cashews and blend until smooth and creamy. Stir this blended mixture back into the soup pot.
Finish and Season: Stir in fresh lemon juice, adjust seasoning to taste with salt and pepper. Simmer briefly to combine flavors.
Serve: Ladle the chowder into bowls, garnish with chopped chives, and add dollops of sour cream or vegan sour cream if desired. Serve hot.

Notes

Using fresh corn cobs and scraping off the milky liquid adds natural sweetness and depth to the chowder.
If you don’t have raw cashews, soaked cashews can be used but blending raw gives a creamier texture.
Old Bay seasoning provides a unique flavor twist, but you can substitute with your favorite seafood or poultry seasoning.
You can make this chowder vegan by using vegan butter and vegan sour cream.
To make it gluten-free, ensure all seasonings and broth ingredients are certified gluten-free.
This chowder can be reheated gently on the stovetop and thickens upon standing; add a splash of water or broth if too thick.

Nutrition

Serving Size: 1 cup (approximately 250g)
Calories: 270 kcal
Sugar: 6 g
Sodium: 680 mg
Fat: 12 g
Saturated Fat: 5 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 34 g
Fiber: 4 g
Protein: 6 g
Cholesterol: 20 mg