Go Back
–+ servings

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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Soup
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 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.

Tried this recipe?

Let us know how it was!