Description
This creamy corn chowder is a comforting and hearty soup made with sweet corn, potatoes, and a rich, creamy base. It’s the perfect dish to enjoy on a chilly day. The combination of savory ingredients and the smooth texture of the soup makes it a satisfying meal for the whole family.
Ingredients
Scale
- 4 cups corn kernels (fresh, frozen, or canned)
- 2 tablespoons butter
- 1 medium onion, diced
- 2 medium potatoes, peeled and diced
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 1 cup milk (or more for desired consistency)
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- 1 bay leaf
- Fresh parsley or chives, for garnish (optional)
Instructions
- In a large pot, melt the butter over medium heat.
- Add the diced onion and garlic and cook for about 3-4 minutes until softened.
- Stir in the diced potatoes and cook for an additional 2 minutes.
- Add the corn kernels and broth to the pot. Bring to a simmer and cook for about 15 minutes or until the potatoes are tender.
- Remove the bay leaf, then use an immersion blender to blend part of the soup (leaving some chunks for texture). If you don’t have an immersion blender, transfer 2 cups of soup to a blender and blend, then return it to the pot.
- Stir in the milk, heavy cream, thyme, salt, and pepper. Simmer for another 5-10 minutes until the soup is hot and thickened to your liking.
- Taste and adjust seasoning as needed.
- Serve the chowder warm, garnished with fresh parsley or chives if desired.
Notes
- For a thicker chowder, use more potatoes or blend more of the soup.
- If you prefer a spicier kick, you can add a pinch of cayenne pepper or chopped jalapeños.
- This chowder can be made in advance and stored in the refrigerator for up to 3 days. Reheat gently before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup, Comfort Food
- Method: Stovetop
- Cuisine: American