There’s something magical about a steaming bowl of chowder on a chilly evening—the way the aroma wraps around you like a well-worn sweater, the first spoonful that warms you from the inside out. This Beef and Sweet Corn Chowder is my go-to when I crave that perfect balance of hearty and comforting. Imagine tender ground beef mingling with sweet corn and creamy potatoes in a rich, velvety broth—it’s like a hug in a bowl.
What I love most about this recipe is how effortlessly it comes together. In under an hour, you’ve got a meal that tastes like it simmered all day. It’s the kind of dish that makes weeknight dinners feel special, yet it’s humble enough for casual gatherings. The flavors? Oh, they’re a symphony—savory beef, sweet corn, a hint of smokiness from paprika, all tied together with that luscious creamy base.
Why This Recipe Works
- One-pot wonder: Less cleanup means more time to enjoy your meal (and maybe even relax).
- Pantry-friendly: Ground beef, corn, and potatoes—staples you likely already have.
- Flexible: Swap ingredients based on what’s in your fridge or dietary needs.
- Meal prep hero: It reheats like a dream, and the flavors deepen overnight.
The Story Behind the Sauce
Chowders have always been a symbol of resourcefulness. Originating in coastal communities, they were a way to stretch seafood and local produce into a nourishing meal. This Beef and Sweet Corn Chowder takes that spirit and gives it a heartland twist. It’s a nod to Midwestern comfort food—where beef and corn reign supreme—but with the creamy indulgence of a classic chowder.
Essential Ingredients & Tools
Ingredients
- 1 lb ground beef (80/20 blend): The fat adds richness, but leaner works too—just add a splash of olive oil.
- 1 medium onion, diced: Yellow onions bring a touch of sweetness.
- 2 cloves garlic, minced: Because what’s a chowder without garlic’s aromatic punch?
- 2 medium potatoes, cubed: Yukon Golds are my favorite—creamy and buttery.
- 2 cups sweet corn: Fresh, frozen, or canned—all work beautifully.
- 4 cups beef or chicken broth: Low-sodium lets you control the seasoning.
- 1 cup heavy cream: Half-and-half or evaporated milk are great substitutes.
- 2 tbsp butter: Unsalted, so you can adjust the salt to taste.
- 1 tbsp all-purpose flour: For thickening (cornstarch if you’re gluten-free).
- 1 tsp smoked paprika: Adds a subtle smokiness—regular paprika works too.
- ½ tsp salt and pepper to taste: Start with ½ tsp salt and adjust later.
Tools You’ll Need
- Large Dutch oven or heavy-bottomed pot: Even heat distribution is key.
- Wooden spoon: Gentle stirring keeps the potatoes intact.
- Measuring cups and spoons: Precision matters for balance.
- Sharp knife and cutting board: A good knife makes prep a breeze.
Serves: 6 | Prep: 15 min | Cook: 35 min | Total: 50 min
How to Make Beef and Sweet Corn Chowder
Step 1: Brown the Beef
Heat your pot over medium-high heat. Add the 1 lb ground beef, breaking it up with a spoon. Cook until it’s nicely browned—about 5–7 minutes. Don’t rush this step; letting the beef develop a caramelized crust (hello, Maillard reaction!) builds deep flavor. Drain excess fat, but leave a tablespoon for richness.
Step 2: Sauté the Aromatics
Add the 2 tbsp butter, 1 medium onion, diced, and 2 cloves garlic, minced. Cook until the onions turn translucent—about 3–4 minutes. Sprinkle in the 1 tbsp all-purpose flour and stir to coat everything evenly. This creates a roux, which will thicken the chowder. Cook the flour for just a minute to eliminate any raw taste, but don’t let it brown too much.
Step 3: Build the Base
Pour in the 4 cups beef or chicken broth, scraping up any browned bits from the bottom of the pot—those little flavor bombs are gold. Add the 2 medium potatoes, cubed, 2 cups sweet corn, 1 tsp smoked paprika, ½ tsp salt, and pepper to taste. Bring it to a gentle boil, then reduce to a simmer. Let it bubble away for 15–20 minutes, until the potatoes are tender.
Step 4: Creamy Finish
Stir in the 1 cup heavy cream and simmer for another 5 minutes—just enough to meld the flavors without curdling the dairy. Taste and adjust the seasoning. If you want it thicker, mash a few potatoes against the side of the pot. For an extra layer of richness, a tablespoon of sour cream stirred in at the end works wonders.
Pro Technique
Tempering Dairy Like a Pro
To avoid curdling, temper the cream by whisking in a ladle of hot broth before adding it to the pot. This gradual heating keeps everything silky smooth.
Charred Corn Upgrade
For a smoky twist, toss the corn in a dry skillet over medium-high heat for 2–3 minutes until lightly charred. It caramelizes the sugars and adds a depth of flavor that’s downright addictive.
Let It Rest
Give the chowder 10 minutes off the heat before serving. This lets the starches thicken the broth naturally and allows the flavors to meld—think of it as letting the ingredients get to know each other.
Perfect Pairings
Complementary Dishes
- Crusty Sourdough Bread: The tangy chew of sourdough contrasts the chowder’s creaminess. Toast slices with garlic butter for an aromatic crunch.
- Roasted Brussels Sprouts: Their caramelized edges and slight bitterness balance the chowder’s sweetness. Toss with balsamic glaze for acidity.
Drinks
- Chilled Apple Cider: The fruity sweetness mirrors the corn’s natural sugars. Opt for a sparkling hard cider for effervescence.
- Malty lager: A nutty, amber lager cuts through the richness without overpowering the dish.
Something Sweet
- Honey Cornbread: Serve warm with whipped cinnamon butter for a cozy finish. The crumbly texture soaks up leftover broth.
- Vanilla bean Panna Cotta: Its cool, silky texture provides a refreshing contrast after the hearty chowder.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 4 days. The flavors get even better the next day.
- Freezer: Freeze for up to 3 months, but omit the dairy and add it fresh when reheating.
- Reheating: Warm gently on the stove over low heat, stirring occasionally. Add a splash of broth or cream if it thickens too much.
FAQs
- Can I make this chowder in a slow cooker?
Yes! Brown the beef first, then add all ingredients except cream. Cook on low for 6–8 hours, stirring in cream at the end. Slow cooking deepens the flavors, but potatoes may soften more—cut them larger to retain texture. - How do I thicken the chowder without flour?
Use cornstarch (1 tbsp mixed with 2 tbsp cold water) or blend ½ cup of the soup and stir it back in. For a rustic thickener, mash ¼ of the potatoes thoroughly before adding cream. - Can I use fresh corn instead of frozen?
Absolutely. Cut kernels from 3–4 ears of corn. For extra flavor, simmer the cobs in the broth for 10 minutes before removing. Fresh corn adds a crisp sweetness but may require 5 extra minutes of cooking. - Why did my chowder separate?
High heat can cause dairy to curdle. Reheat gently and stir in a bit of fresh cream to emulsify. If separation occurs, blend briefly with an immersion blender. - Is this recipe gluten-free?
Replace flour with cornstarch or omit it entirely for a thinner, naturally gluten-free chowder. Verify that your broth and smoked paprika are gluten-free certified. - Can I add cheese?
Yes! Stir in ½ cup shredded cheddar at the end for a richer flavor. Melt it slowly over low heat to prevent clumping.
Beef and Sweet Corn Chowder: A Bowl of Comfort
Warm up with this hearty Beef and Sweet Corn Chowder—creamy, savory, and loaded with flavor. Perfect for weeknights or meal prep. Get the recipe now!
Ingredients
Main
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1 lb ground beef (80/20 blend)
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1 medium onion (diced)
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2 cloves garlic (minced)
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2 medium potatoes (cubed)
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2 cups sweet corn
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4 cups beef or chicken broth
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1 cup heavy cream
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2 tbsp butter
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1 tbsp all-purpose flour
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1 tsp smoked paprika
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½ tsp salt and pepper (to taste)
Instructions
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Brown the 1 lb ground beef in a large pot over medium-high heat for 5–7 minutes. Drain excess fat, leaving 1 tbsp.01
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Add 2 tbsp butter, 1 medium onion, diced, and 2 cloves garlic, minced. Sauté until onions are translucent, about 3–4 minutes.02
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Sprinkle in 1 tbsp all-purpose flour and stir to coat. Cook for 1 minute.03
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Pour in 4 cups beef or chicken broth, scraping up browned bits. Add 2 medium potatoes, cubed, 2 cups sweet corn, 1 tsp smoked paprika, ½ tsp salt, and pepper to taste.04
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Bring to a gentle boil, then simmer for 15–20 minutes until potatoes are tender.05
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Stir in 1 cup heavy cream and simmer for 5 more minutes. Adjust seasoning to taste.06
