Description
This creamy corn chowder recipe is a comforting, hearty soup packed with sweet corn, tender potatoes, and a velvety cream base. Perfect for cold days or cozy nights, this easy chowder is family-friendly, vegetarian-adaptable, and rich in flavor. A must-try comfort food!
Ingredients
2 tablespoons butter
1 medium onion, chopped
2 cloves garlic, minced
2 tablespoons all-purpose flour
3 cups vegetable or chicken broth
3 cups corn kernels (fresh, frozen, or canned)
2 medium potatoes, diced
1 cup heavy cream
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
Instructions
1. Melt butter in a large pot over medium heat. Add chopped onion and sauté until soft and translucent, about 5 minutes.
2. Stir in the garlic and cook for another minute until fragrant.
3. Sprinkle flour over the aromatics and stir for a minute to form a light roux.
4. Slowly pour in the broth, stirring continuously, and add diced potatoes.
5. Bring to a boil, then reduce to simmer for 12 to 15 minutes until potatoes are tender.
6. Add corn and cook for another 5 to 7 minutes until heated through.
7. Stir in heavy cream and thyme. Simmer gently without boiling.
8. Season with salt and pepper.
9. For a creamier texture, use an immersion blender to partially blend the soup.
10. Serve hot with optional toppings like crispy bacon, chives, or shredded cheese.
Notes
This recipe is flexible and can be made vegetarian by using vegetable broth.
You can freeze the soup before adding cream and stir it in upon reheating.
Top with grated cheese or green onions for added flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 285
- Sugar: 6g
- Sodium: 590mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 45mg