Print

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.

Ingredients

Scale

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

Find it online: https://tastewithamy.com/creamy-corn-chowder-recipe/