Creamy Sweetcorn Chowder: Recipe

Creamy Sweetcorn Chowder

Creamy Sweetcorn Chowder: Recipe

This Creamy Sweetcorn Chowder Recipe is sure to warm you up on a cold day. The corn, cream, and Parmesan cheese give it a rich and delicious flavor, and the thyme and cayenne pepper add a touch of warmth. Garnish with fresh dill for an extra pop of flavor.

Ingredients for Creamy Sweetcorn Chowder Recipe:

  • 1 tablespoon olive oil
  • 1/2 onion, chopped
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 4 cups vegetable broth
  • 1 (15 ounce) can corn kernels, drained
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • Salt and pepper to taste
  • Fresh dill, for garnish (optional)


  1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
  2. Add the thyme, cumin, and cayenne pepper and cook for 1 minute more.
  3. Add the vegetable broth, corn kernels, and heavy cream. Bring to a boil, then reduce heat and simmer for 10 minutes.
  4. Stir in the Parmesan cheese and season with salt and pepper to taste.
  5. Serve hot, garnished with fresh dill if desired.
Tips for making the best creamy sweetcorn chowder:
  • Use fresh corn kernels if possible. Frozen corn will work, but it will not have the same sweetness and flavor as fresh corn.
  • Don’t overcook the soup. The corn should be tender, but not mushy.
  • Season the soup to taste. You may need to add more salt, pepper, or cayenne pepper to get the desired flavor.
  • Garnish the soup with fresh dill for an extra pop of flavor.

Enjoy !

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