Creamy Corn Chowder Recipe

Introduction

This creamy corn chowder is a comforting and hearty soup perfect for any season. Made with sweet corn, tender potatoes, and a rich cream base, it’s easy to prepare and full of flavor. Whether as a cozy lunch or a satisfying dinner, this chowder is sure to please.

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. Step 1: Melt butter in a large pot over medium heat. Add chopped onion and sauté until soft and translucent, about 5 minutes.
2. Step 2: Stir in the garlic and cook for another minute until fragrant.
3. Step 3: Sprinkle flour over the aromatics and stir for a minute to form a light roux.
4. Step 4: Slowly pour in the broth, stirring continuously, and add diced potatoes.
5. Step 5: Bring to a boil, then reduce to simmer for 12 to 15 minutes until potatoes are tender.
6. Step 6: Add corn and cook for another 5 to 7 minutes until heated through.
7. Step 7: Stir in heavy cream and thyme. Simmer gently without boiling.
8. Step 8: Season with salt and pepper.
9. Step 9: For a creamier texture, use an immersion blender to partially blend the soup.
10. Step 10: Serve hot with optional toppings like crispy bacon, chives, or shredded cheese.

Tips & Variations

• Use fresh corn when in season for the sweetest flavor, or frozen corn as a convenient alternative.
• Add cooked and crumbled bacon for extra smoky taste.
• For a dairy-free version, substitute heavy cream with coconut milk.
• Include diced carrots or celery for added texture and nutrition.

Storage

Store leftover chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. If the soup thickens too much when cold, add a splash of broth or water to loosen it while reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chowder ahead of time?

Yes, this chowder tastes even better the next day. Prepare it in advance, cool completely, then refrigerate. Reheat slowly and adjust seasoning if needed.

Can I freeze creamy corn chowder?

Freezing is possible but the cream may separate upon thawing. To minimize this, freeze the soup without cream, then stir in fresh cream when reheating.

Creamy Corn Chowder Recipe

Print Recipe

★★★★★

4.5 from 64 reviews

This creamy corn chowder is a comforting and hearty soup made with sweet corn, tender potatoes, and a rich blend of cream and aromatic herbs. Perfect for chilly days, it combines a velvety texture with a touch of rustic charm, enhanced by optional toppings such as crispy bacon, chives, or shredded cheese.

• Author: Amy
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Base Ingredients

• 2 tablespoons butter
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour

Broth and Vegetables

• 3 cups vegetable or chicken broth
• 3 cups corn kernels (fresh, frozen, or canned)
• 2 medium potatoes, diced

Cream and Seasoning

• 1 cup heavy cream
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Sauté Aromatics: Melt butter in a large pot over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes, to develop sweetness and flavor.
2. Add Garlic: Stir in the minced garlic and cook for another minute until fragrant, ensuring it doesn’t burn.
3. Create Roux: Sprinkle the all-purpose flour over the onions and garlic, stirring constantly for about one minute to form a light roux that will thicken the soup.
4. Incorporate Broth and Potatoes: Slowly pour in the vegetable or chicken broth while stirring continuously to prevent lumps. Add the diced potatoes to the pot.
5. Simmer Potatoes: Bring the mixture to a boil, then reduce heat to a simmer and cook for 12 to 15 minutes until the potatoes are tender and easily pierced with a fork.
6. Add Corn: Add the corn kernels and cook for another 5 to 7 minutes, allowing the corn to heat through and release its natural sweetness.
7. Add Cream and Herbs: Stir in the heavy cream and dried thyme. Simmer gently without boiling to meld the flavors and maintain a creamy texture.
8. Season: Season the soup with salt and black pepper to taste, adjusting seasoning as needed.
9. Blend for Creaminess: For a creamier chowder, use an immersion blender to partially blend the soup, leaving some chunks for texture.
10. Serve: Serve the chowder hot, garnished with optional toppings such as crispy bacon, chopped chives, or shredded cheese, if desired.

Notes

• Use fresh, frozen, or canned corn based on availability; adjust cooking time accordingly.
• For a richer chowder, substitute heavy cream with half-and-half or omit for a lighter version.
• Immersion blending is optional but recommended for a smoother consistency with some texture.
• Leftovers can be refrigerated for up to 3 days and reheated gently to avoid curdling the cream.
• Vegetarian option: use vegetable broth instead of chicken broth.

Keywords: corn chowder, creamy corn soup, potato corn chowder, vegetarian chowder, comfort food soup