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!

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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

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