Sunbeam Corn Chowder with Lemon Zest
A vibrant, golden-hued chowder bursting with sweet corn and bright citrus notes, perfect for brightening any meal. This american-inspired soups (vegetarian) ready in about 45 minutes pairs Yellow corn kernels, medium, diced Russet potatoes, medium, finely chopped Onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups Yellow corn kernels
- 2 medium, diced Russet potatoes
- 1 medium, finely chopped Onion
- 2, diced Celery stalks
- 4 cups Chicken broth
- 1/2 cup Heavy cream
- 1 tbsp Lemon zest
- 2 tbsp Unsalted butter
- 1 tsp, chopped Fresh thyme
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Melt 1 tbsp butter in a large pot over medium heat. Add onions and celery, and sauté for 5 minutes until softened and translucent, stirring occasionally.
- Step 2: Add potatoes and corn, stirring to coat. Pour in chicken broth and bring to a gentle boil, then reduce heat to low and simmer for 15 minutes until potatoes are fork-tender.
- Step 3: Stir in heavy cream and lemon zest, then simmer for 3 minutes until the chowder is heated through and slightly thickened, stirring to prevent scorching.
- Step 4: Remove from heat, stir in remaining 1 tbsp butter and thyme, then season with salt and pepper to taste until the flavors are harmonious.
Frequently asked questions
How long does Sunbeam Corn Chowder with Lemon Zest take to make?
Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sunbeam Corn Chowder with Lemon Zest?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep yellow corn kernels from drying out.
Can I substitute ingredients in Sunbeam Corn Chowder with Lemon Zest?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sunbeam Corn Chowder with Lemon Zest for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Sunbeam Corn Chowder with Lemon Zest vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Kids gobbled it up without complaints — that's a 5-star in my book.
- ★★★★★
Made this for my family and everyone asked for the recipe.
- ★★★★☆
Very good for a 25-minute recipe. Would bump up the spice level though.
