This Air Fryer Corn Chowder recipe is comforting, hearty, and easy to pull together using just one dish and your air fryer. It’s loaded with vegetables like red bell pepper, celery, carrots, and tender chunks of potato, all simmered in a creamy broth that brings everything together, perfect when you want big flavor without the stress.

This post contains affiliate links. As an Amazon Affiliate, if you purchase through those links, I earn a commission. Thank you!

I usually make this when I want something warm and filling that doesn’t take a ton of effort, but still feels like a proper meal. It’s one of those soup recipes you can make ahead and stash in the fridge, and honestly, it’s the perfect soup to have ready for cozy weeknight dinners or whenever friends drop by.

Ingredients You’ll Need

You’ll need all the ingredients shown in the photograph below.

Air Fryer Corn Chowder Ingredients. Photo Credit: Pocket Friendly Recipes

How to Make Air Fryer Corn Chowder with Step-By-Step Instructions

Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.

If you follow my simple instructions, you’ll find making this corn chowder in the air fryer is both easy and rewarding.

Soften the Vegetables

Add the diced red onion, garlic, red bell pepper, celery, carrot, and melted butter into an oven-safe casserole or pie dish. I like using this casserole dish since it handles heat well and fits neatly inside most baskets—no stress over dish swaps.

Mix everything together so the vegetables are coated in butter. Place the dish in your preheated air fryer at 350°F (180°C) and cook for about 12 minutes.

Give it a stir a couple of times so the veggies lightly sauté in the hot circulating air of the air fryer and to make sure nothing sticks or burns.

Mix the red onion, garlic, red bell pepper, celery, carrot, and melted butter in a dish, then air for 12 minutes.

Add the Potatoes and Broth

Once the veggies are softened, carefully remove the dish from the air fryer and place it on a heat-safe surface. This makes it easier and safer to stir in the next ingredients thoroughly without risking spills or burns inside the hot air fryer.

These long silicone oven mittens are my go-to when handling hot dishes—they’re flexible, heat-safe, and way less clunky than the thick padded ones.

Now, add in your diced potatoes and pour in the vegetable broth. Then, stir well so everything is combined. Return the dish to the air fryer and continue to cook for another 20 minutes.

To help the potatoes cook evenly, stir every 5 to 7 minutes. Season with salt and pepper once the potatoes are tender.

Stir in the corn and cream to the cooked veg, then cook in the air fryer again for 7 minutes.

Add the Corn and Cream

Again, carefully lift the hot dish out of the air fryer, then stir in your thawed frozen corn kernels, as well as the heavy cream. Make sure everything is well mixed, but mix gently so the softened vegetables stay whole and don’t turn mushy.

Pop the dish back into the air fryer and let it cook for 7 more minutes. The chowder should be thick, creamy, and piping hot at this point.

Finish and Serve

Top your corn chowder with fresh celery leaves and a sprinkle of black pepper for extra flavor and a bit of texture. Serve it warm with your favorite sides or bread.

Enjoy!

Air Fryer Corn Chowder

Air Fryer Corn Chowder brings together comfort and convenience—everything cooks right in the air fryer, so less cleanup and no need to hover over a pot. It’s packed with simple, familiar ingredients that come together into something warm and hearty. You can make it ahead, store it in the fridge, and reheat when you're ready to serve. Perfect for weeknights, laid-back weekends, or casual dinners!

Print Recipe Pin Recipe Rate Recipe

Add Preferred Source

Prep Time: 10

Cook Time: 45

Total Time: 55

Course: Main Course, Soup

Cuisine: American

Keyword: Air Fryer Corn Chowder

Servings:

Calories: 617kcal

Author: Mandy Applegate

Equipment

Ingredients

2 tablespoons butter
½ cup red onion diced
2 garlic cloves minced
1 red bell pepper diced
2 celery stalks diced
1 carrot diced
5 big potatoes
4 ½ cups vegetable broth
3 cups frozen corn thawed
1 cup heavy cream
Salt and pepper to taste
Celery leaves to garnish
Black pepper to garnish

US Customary – Metric

Instructions

Add onion, garlic, peppers, celery, and carrot and melted butter to an oven casserole and mix well. Cook in the air fryer at 180ºC (350°F) for 12 minutes – stirring a couple of times in between.
2 tablespoons butter, ½ cup red onion, 2 garlic cloves, 1 red bell pepper, 2 celery stalks, 1 carrot
Add potatoes and vegetable broth, mix well and continue cooking for 20 more minutes. Season with salt and pepper. Again, you have to remove it from the air fryer every 5-7 minutes and mix well.
5 big potatoes, 4 ½ cups vegetable broth, Salt and pepper
Add the heavy cream and corn. Cook for 7 more minutes.
1 cup heavy cream, 3 cups frozen corn
Garnish with celery leaves and pepper.
Celery leaves, Black pepper

Notes

Use the Right Dish: Make sure your dish fits comfortably inside the air fryer and is oven-safe. A deep dish helps prevent spills when stirring.

Preheat for Best Results: Give your air fryer a few minutes to warm up before starting. It helps everything cook more evenly right from the start.

Keep Veggies Uniform: Dice all the vegetables to a similar size so they cook at the same rate and blend well into the chowder. A good chef’s knife like this one makes quick work of all the dicing, and it stays sharp through a ton of chopping.

Dice the Potatoes Small: Smaller cubes of potato cook faster and help naturally thicken the soup as they soften.

Swap the Broth If You Like: You can use chicken broth instead of vegetable broth for a slightly richer, more savory flavor. You’ll get a deeper umami note, but it won’t overpower the corn or cream.

Thaw Corn First: Let frozen corn thaw fully before adding it in; it keeps the cooking temperature steady and avoids watering down the soup.

Choose Full-Fat Cream: Heavy cream gives the chowder a rich texture and helps it reheat better. Avoid using milk or thin substitutes if you want a creamy texture and consistency.

Add a Fresh Finish: If you don’t have celery, finely chopped chives make a great garnish, too. Sprinkle them over the chowder just before serving for a pop of color and a mild onion flavor that brightens the dish.

Nutrition

Tried this recipe?Let us know how it was!

How to Store Leftovers

Let the chowder cool to room temperature before storing it in an airtight container. I use this glass food storage container; it’s leak‑proof, microwave‑safe, and seals tightly, which helps prevent spills in the fridge.

You can keep it in the refrigerator for up to 4 days, and it reheats well either in the microwave or gently on the stove top. If it thickens too much, just stir in a little water or extra broth to loosen it up.

Freezing isn’t ideal for this recipe, as the cream can separate and change texture once thawed.

What to Serve With Air Fryer Corn Chowder

This creamy chowder pairs well with buttery toast, garlic bread, or a grilled cheese sandwich—especially one loaded with sharp cheddar cheese. For a lighter option, serve it with a crisp green salad or a handful of crackers.

You can also bulk it up with toppings like crispy bacon bits or stir in extras like sautéed zucchini or cooked sausage to make it heartier. It also works well as a starter if you’re serving a larger meal.

More Easy Recipes for You to Try at Home

I’ve got plenty more simple, hearty, comforting dishes like this delicious soup recipe that you can make with basic ingredients and minimal fuss:

Air Fryer Corn Chowder

Ingredients You’ll Need