Description
Cozy, thick, and lightly creamy, this one-pot Sweet Corn & Tomato Soup Chowder turns simple pantry ingredients into a 30-minute comfort bowl. Sweet corn, tender potatoes, and juicy tomatoes simmer with aromatics and herbs, then a portion is blended to create a naturally velvety tomato base—no heavy cream needed. It’s weeknight-easy, family-friendly, vegetarian, naturally gluten-free, and simple to make dairy-free with plant milk. Perfect for late summer vibes or a go-to fall soup that reheats beautifully for lunches and meal prep.
Ingredients
2 tablespoons olive oil
1 medium yellow onion, finely diced
2 celery stalks, diced
1 medium red bell pepper, diced
3 cloves garlic, minced
2 cups fresh or frozen sweet corn kernels
1 cup small-diced Yukon gold potatoes (about 2 medium)
1 ½ cups diced tomatoes (canned or fresh, with juices)
2 tablespoons tomato paste
3 cups low-sodium vegetable broth
½ teaspoon smoked paprika
½ teaspoon dried thyme
¼ teaspoon dried basil (plus more fresh for garnish)
½ to ¾ teaspoon fine sea salt, to taste
¼ teaspoon black pepper
½ to 1 cup unsweetened plant milk or regular milk (for light creaminess)
1–2 teaspoons lemon juice or apple cider vinegar (to finish)
2 tablespoons chopped fresh basil or parsley, for serving
Instructions
Sauté aromatics
Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the diced onion, celery, and red bell pepper with a small pinch of salt. Cook, stirring occasionally, for 5–7 minutes until softened and lightly translucent.Bloom garlic and spices
Stir in the minced garlic, smoked paprika, dried thyme, dried basil, and black pepper. Cook for 30–60 seconds, stirring, until fragrant and just starting to stick slightly to the bottom.Add corn, potatoes, and tomatoes
Add the sweet corn, diced potatoes, and diced tomatoes with their juices. Stir well to coat the vegetables in the aromatic oil and spices. Let cook 2–3 minutes so the tomatoes begin to break down.Add broth and tomato paste; simmer
Stir in the tomato paste until dissolved, then pour in the vegetable broth. Bring to a gentle boil, then reduce heat to a simmer. Partially cover and cook for 12–15 minutes, or until the potatoes are fork-tender but not falling apart.Blend a portion for chowder texture
Carefully ladle about 2 cups of the soup (including some veggies and broth) into a blender. Blend until smooth and creamy, venting the lid slightly to release steam. Return the puréed mixture to the pot and stir to combine. (Or use an immersion blender for a few quick pulses, leaving plenty of chunks.)Add milk and adjust seasoning
Stir in ½ cup of plant milk or regular milk to start. Warm gently over low heat—do not let it boil vigorously. Add more milk, up to 1 cup total, for a creamier chowder. Taste and adjust with additional salt and pepper as needed.Brighten and serve
Turn off the heat and stir in 1–2 teaspoons lemon juice or apple cider vinegar to brighten the flavors. Let the chowder rest for 3–5 minutes to thicken slightly. Ladle into bowls and top with chopped fresh basil or parsley. Serve warm.
Notes
Dairy-free / vegan: Use unsweetened oat, soy, or almond milk and vegetable broth.
Potatoes: Waxy potatoes (Yukon gold, red) hold their shape best. Russets will break down more and make the soup extra thick.
Corn options: Frozen corn can go straight from freezer to pot. If using canned corn, drain well first.
Extra creamy: Blend an additional cup of soup before returning it to the pot, or stir in a quick cashew cream (¼ cup soaked cashews blended with ½ cup broth) at the end.
Lighter version: Use 1 tablespoon olive oil and add a splash of broth for sautéing. Use more broth and less milk for a slightly brothy chowder.
Storage: Refrigerate in an airtight container for 3–4 days, or freeze for up to 3 months. Thin with a splash of water or broth when reheating if it’s too thick.
Troubleshooting:
Too salty: Add a bit more tomato and/or a splash of water or unsalted broth, plus a squeeze of lemon.
Too thin: Simmer uncovered for 5–10 minutes or blend a bit more of the soup.
Too thick: Stir in extra broth or water, a little at a time.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: soup recipes
- Method: One-pot stovetop
- Cuisine: American-style