Tomato Soup Sweet Corn Chowder — Cozy, Reliable, Weeknight-Ready

Quick Facts

• Time: 10 min prep • 20 min cook (30 minutes total)
• Yield: 4 servings
• Skill: Beginner-friendly
• Method: One-pot stovetop
• Diet: Vegetarian • Gluten-Free • Easy Dairy-Free

Introduction

Tomato Soup doesn’t have to come from a carton or a can to be fast and satisfying. This Tomato Soup Sweet Corn Chowder brings together sweet corn, ripe tomatoes, and velvety potatoes in a lightly creamy broth that feels indulgent but uses no heavy cream at all. Instead, a quick blend of part of the soup turns it into a thick, cozy base while leaving plenty of chunky vegetables in each spoonful.

It’s the kind of bowl that’s perfect when you want the comfort of fall soup recipes but still crave the brightness of summer, and it fits right in with your favorite cozy soups for busy weeknights.

It’s the kind of bowl that’s perfect when you want the comfort of fall soup recipes but still crave the brightness of summer. Think of it as a bridge between seasons: a tomato based soup that feels rich like a chowder yet light enough for any weeknight. If you love spaghetti soup, pasta soup recipes, or classic creamy tomato basil soup, this version gives you those familiar flavors in a hearty, one-pan format that’s easy on your schedule and budget.

Tomato Soup doesn’t have to come from a carton or a can to be fast and satisfying—especially when you have go-to Tomato Soups like this Sweet Corn Chowder variation.

Why You’ll Love It

• Weeknight-easy: One pot, simple chopping, and clear timing so you can get dinner done without fuss.
• Flexible: Adjust the veggies, herbs, and level of creaminess to match your mood and pantry.
• Balanced flavor: Sweet, tangy, smoky, and fresh all show up in each bite.
• Meal-prep friendly: Holds up well for lunches, making it a smart make-ahead tomato soup option.

Tomato Soup Sweet Corn Chowder

A cozy, weeknight-friendly chowder that blends the sweetness of corn and tomatoes with creamy potatoes, all in a dairy-optional, one-pot format. Perfectly balanced and naturally vegetarian, it bridges the seasons with fresh, comforting flavors.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Soup

Cuisine: American

Calories: 210

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• 2 tbsp olive oil
• 1 medium yellow onion, finely diced
• 2 celery ribs, diced
• 1 medium red bell pepper, diced
• 3 cloves garlic, minced
• 2 cups sweet corn kernels (fresh or frozen)
• 1 cup small-diced Yukon gold potatoes
• 1 ½ cups diced tomatoes (canned with juices or fresh)
• 2 tbsp tomato paste
• 3 cups low-sodium vegetable broth
• ½ tsp smoked paprika
• ½ tsp dried thyme
• ½ tsp dried oregano or basil
• ½–¾ tsp fine sea salt, to taste
• ¼ tsp freshly ground black pepper
• ½–1 cup unsweetened plant milk or regular milk
• 1–2 tsp lemon juice or white wine vinegar
• 2 tbsp chopped fresh basil, parsley, or a mix (for serving)

Equipment

• 4–5 quart soup pot or Dutch oven For sautéing and simmering
• blender or immersion blender For puréeing part of the soup
• Wooden spoon or heat-safe spatula To stir and scrape the pot
• Lid Helps potatoes cook evenly

Method

 

1. Warm the olive oil over medium heat. Add onion, celery, and red pepper plus a pinch of salt. Cook 5–7 minutes, stirring often, until soft and translucent.
2. Stir in garlic, smoked paprika, thyme, and oregano or basil. Cook 30–60 seconds, just until fragrant.
3. Tip in the corn and potatoes, then add the diced tomatoes and tomato paste. Stir well and cook for 2–3 minutes.
4. Add the vegetable broth and bring to a gentle boil. Reduce heat, partially cover, and simmer 12–15 minutes until potatoes are tender.
5. Ladle about 2 cups of soup into a blender and blend until smooth. Return to pot and stir.
6. Stir in ½–1 cup milk. Heat gently without boiling. Adjust salt and pepper to taste.
7. Turn off heat and stir in lemon juice or vinegar. Serve topped with fresh herbs.

Nutrition

Calories: 210kcalCarbohydrates: 32gProtein: 5gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 580mgPotassium: 620mgFiber: 5gSugar: 8gVitamin A: 1050IUVitamin C: 25mgCalcium: 80mgIron: 2mg

Notes

For a dairy-free version, use oat, soy, or almond milk. Freeze without milk and stir it in after reheating for the best texture. Add chili flakes for spice or cashew cream for extra richness. Letting it rest before serving helps flavors meld.

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Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, finely diced
• 2 celery ribs, diced
• 1 medium red bell pepper, diced
• 3 cloves garlic, minced
• 2 cups sweet corn kernels (fresh or frozen)
• 1 cup small-diced Yukon gold potatoes
• 1 ½ cups diced tomatoes (canned with juices or fresh)
• 2 tablespoons tomato paste
• 3 cups low-sodium vegetable broth
• ½ teaspoon smoked paprika
• ½ teaspoon dried thyme
• ½ teaspoon dried oregano or basil
• ½–¾ teaspoon fine sea salt, to taste
• ¼ teaspoon freshly ground black pepper
• ½–1 cup unsweetened plant milk or regular milk
• 1–2 teaspoons lemon juice or white wine vinegar
• 2 tablespoons chopped fresh basil, parsley, or a mix, for serving

What each ingredient does

• Olive oil: Helps vegetables soften and bloom the spices.
• Onion, celery, pepper: Classic soup trio that makes the base savory and aromatic.
• Garlic: Deepens the tomato soup flavor.
• Corn & potatoes: Add sweetness, heartiness, and natural creaminess when simmered.
• Tomatoes & tomato paste: Build a rich, tangy tomato base.
• Broth: Thins everything to soup consistency while adding flavor.
• Smoked paprika & herbs: Bring a little “roasted” vibe and classic Italian soup notes.
• Milk or plant milk: Adds body and a soft, creamy mouthfeel.
• Acid & herbs at the end: Wake up the flavors and keep the soup bright.

Substitutions & Swaps

• Aromatics:
  • Replace celery with carrot if you prefer a sweeter base.
  • Use a white onion or shallots if that’s what you have.
• Corn & potatoes:
  • Frozen corn is perfect when fresh isn’t in season.
  • Swap Yukon gold potatoes for red potatoes; both stay tender and creamy.
• Tomato options:
  • Use canned fire-roasted tomatoes for a roasted tomato basil soup twist.
  • Stir in halved cherry tomatoes in the last few minutes for little bursts of flavor.
• Creaminess:
  • For dairy-free, choose oat, soy, or almond milk—just make sure it’s unsweetened and unflavored.
  • For extra richness, blend ¼ cup soaked cashews with ½ cup broth and stir in off heat.
• Flavor tweaks:
  • Add a pinch of chili flakes or cayenne for heat.
  • Use Italian seasoning in place of individual herbs if it’s already in your pantry.
• Budget/time savers:
  • Pre-chopped mirepoix mix (onion/celery/carrot) speeds up prep.
  • Canned diced tomatoes and frozen corn skip washing and chopping.

Equipment Notes

• 4–5 quart soup pot or Dutch oven: Big enough to sauté and simmer without overflowing.
• Blender or immersion blender: For pureeing a portion of the soup.
• Wooden spoon or heat-safe spatula: To scrape any flavorful bits from the bottom.
• Lid: Helps simmer potatoes faster and more evenly.

If you have an immersion blender, you can blend right in the pot, leaving some chunks for that chowder feel. A regular blender works too—just don’t overfill and be sure to vent the lid slightly to let steam escape.

Step-by-Step Instructions

1. Sauté the base
   • Warm the olive oil over medium heat. Add onion, celery, and red pepper plus a pinch of salt. Cook 5–7 minutes, stirring often, until soft and translucent. This slow cooking sets up a flavorful base for your tomato soup.
2. Add garlic and spices
   • Stir in garlic, smoked paprika, thyme, and oregano or basil. Cook 30–60 seconds, just until fragrant. You want the spices to bloom in the oil but not burn.
3. Layer in the veggies
   • Tip in the corn and potatoes, then add the diced tomatoes and tomato paste. Stir well so everything is coated in the seasonings and paste. Let this cook for 2–3 minutes to slightly concentrate the tomato flavor.
4. Pour in broth and simmer
   • Add the vegetable broth and bring to a gentle boil. Reduce heat to a simmer, partially cover, and cook 12–15 minutes. The potatoes should be fork-tender and the broth slightly thickened.
5. Blend some of the soup
   • Ladle about 2 cups of the soup into a blender (include both liquid and solids). Blend until perfectly smooth and creamy. Carefully pour this back into the pot and stir. The chowder will look instantly thicker and more luxurious.
6. Add the milk and adjust seasoning
   • Stir in ½–1 cup milk or plant milk, adding more if you want a looser, creamier texture. Heat gently over low heat without boiling hard. Taste and adjust with more salt and pepper if needed.
7. Finish with brightness and herbs
   • Turn off the heat and stir in lemon juice or vinegar. Ladle into bowls and top with fresh basil or parsley. That last hit of acid and herbs transforms it from good to restaurant-cozy.

Make-Ahead, Storage & Reheating

• Make-ahead:
  • Cook the chowder fully and cool it quickly by transferring it to shallow containers.
• Refrigerate:
  • Store covered in the fridge for up to 4 days. It will thicken slightly; that’s normal.
• Freeze:
  • For best texture, freeze without the milk added; stir in fresh milk after reheating. Freeze in freezer-safe containers or bags for up to 3 months.
• Reheat:
  • Warm gently on the stovetop with a splash of broth or water. If reheating from frozen, thaw overnight in the fridge first.

How to Lighten / Make It Creamy

• Lighter version:
  • Use 1 tablespoon oil and extra broth instead of more fat.
  • Add more tomatoes and corn for volume rather than extra milk.
• Creamier version:
  • Blend a larger portion of the soup (up to half) for a smoother, thicker Tomato Soup feel.
  • Stir in cashew cream or a splash of coconut milk at the end for a lush finish.

Always add richer ingredients off heat or on very low to help prevent curdling and keep the texture silky.

Toppings, Garnishes & Finishes

• Crunch: Homemade croutons, toasted sunflower seeds, or crushed crackers.
• Fresh: Basil, parsley, or green onions scattered over each bowl.
• Tang & heat: Lemon wedges on the side, a drizzle of chili oil, or red pepper flakes.

Think: a sprinkle of something crunchy, a swirl of something creamy, and a squeeze of something bright.

Sides & Pairings

• Grilled cheese made with your favorite cheese and bread for the ultimate tomato soup combo.
• Simple mixed greens or a tomato basil salad for extra freshness.
• Warm garlic flatbread, crusty sourdough, or breadsticks for dipping.
• Sparkling water with lemon, or a lightly sweet iced tea, both match nicely with the acidity of the tomatoes.

Scaling the Recipe

• Double it:
  • Use a larger pot and keep the same simmering time, checking that potatoes are tender. You may need a few extra minutes once the pot is full.
• Halve it:
  • Great for a smaller household. Keep the blending step the same so you still get the chowder texture.
• Batch prep:
  • Divide a big batch into single-serve containers so you can grab-and-reheat individual portions whenever you need a quick meal.

Nutrition & Dietary Notes

• Naturally vegetarian and easy to make fully plant-based with dairy-free milk.
• Provides fiber from corn, potatoes, and tomatoes plus some vitamins A and C from the vegetables.
• Gluten-free as written, assuming your broth is gluten-free.
• You can keep the fat level modest by choosing plant milk and using minimal oil.

Troubleshooting

• Flavor feels flat:
  • Add a pinch more salt first, then a little lemon juice and fresh herbs. Tomatoes especially need enough salt to shine.
• Too sharp or acidic:
  • Stir in a splash of milk or plant milk and let it simmer very gently; the creaminess will round out the edges.
• Texture too thin:
  • Simmer uncovered for 5–10 minutes more, or blend another cup of soup and stir it in.
• Texture too thick:
  • Add broth or water a little at a time until you hit your perfect spoonable consistency.

FAQs

Can I use pre-cut veggies or frozen mirepoix?
Yes, they work nicely here and shorten prep time. Just sauté until softened before continuing.

What’s the best milk to use?
Any unsweetened plant milk or regular milk works. Oat and soy milk tend to be especially creamy.

Can I skip the blender?
You can, but you’ll have a thinner, brothier soup. Even blending just a cup or two makes a big difference in creaminess.

How can I make it spicier?
Add a pinch of red pepper flakes with the spices or a swirl of chili oil right before serving.

Is this good for lunch meal prep?
Yes. It reheats well, travels easily in a thermos or airtight container, and keeps 3–4 days in the fridge.

Variations

• Herby Tomato Basil Corn Chowder: Add extra dried basil while simmering and finish with a generous handful of fresh basil.
• Smoky Paprika Corn Chowder: Increase smoked paprika and add a pinch of ground cumin for a deeper, smoky note.
• Veggie-Loaded Pasta Soup: Stir in a small handful of cooked short pasta to turn it into a spaghetti soup–style tomato pasta soup.

Chef Notes / Test Kitchen Tips

The two keys to great flavor here are patience and seasoning. Give the aromatics time to soften and lightly color before adding liquid, and don’t skip salting at different stages. Blend enough soup to dramatically change the texture, not just a token amount—you should see the chowder visibly thicken when the purée goes back into the pot.

Aim for small, even potato cubes so they cook through right as the corn and tomatoes are perfectly tender, usually between 18 and 22 minutes of total simmer time. Letting the soup rest a few minutes before serving helps everything meld and makes each bowl taste more cohesive.

Conclusion

This Tomato Soup Sweet Corn Chowder earns a permanent place in your weeknight rotation by being simple, flexible, and deeply comforting. It gives you all the cozy vibes of a creamy tomato soup, plus the sweet pop of corn and hearty potatoes, with no heavy cream and very little hands-on time.

Keep the basic method in your back pocket and riff on the flavors with different herbs, spice levels, or extra vegetables. Once you’ve tried it, you’ll have a reliable, one-pot soup that can carry you through busy school nights, lazy weekends, and everything in between.