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Creamy Corn Chowder Recipe

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★★★★

4 from 88 reviews

This creamy corn chowder recipe is a comforting and hearty soup perfect for chilly days. Featuring tender potatoes, sweet corn, and a rich, velvety broth made with heavy cream and aromatic thyme, this dish is easy to make on the stovetop and offers a delicious balance of flavors and textures.

Ingredients

Scale

Main 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. Sauté Aromatics: Melt the butter in a large pot over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes, allowing the flavors to develop.
  2. Add Garlic: Stir in the minced garlic and cook for another minute until fragrant to enhance the chowder’s aroma.
  3. Make Roux: Sprinkle the flour over the onion and garlic mixture and stir continuously for about 1 minute to form a light roux that will thicken the chowder.
  4. Add Broth and Potatoes: Slowly pour in the vegetable or chicken broth while stirring to prevent lumps. Add the diced potatoes to the pot.
  5. Simmer Potatoes: Bring the mixture to a boil, then reduce heat to low and simmer gently for 12 to 15 minutes until the potatoes are tender and soft.
  6. Add Corn: Stir in the corn kernels and continue cooking for another 5 to 7 minutes until the corn is heated through, ensuring sweetness in every bite.
  7. Add Cream and Thyme: Pour in the heavy cream and add the dried thyme. Simmer gently without reaching a boil to combine the flavors and keep the cream smooth.
  8. Season: Season the chowder with salt and black pepper according to taste to balance all the elements.
  9. Blend for Creaminess (Optional): For a creamier texture, use an immersion blender to partially blend the soup, leaving some chunks for a satisfying texture.
  10. Serve: Ladle the chowder into bowls and serve hot. Optionally, top with crispy bacon, chopped chives, or shredded cheese for added flavor and garnish.

Notes

  • The chowder can be made with fresh, frozen, or canned corn depending on availability, with frozen being the most convenient.
  • Partial blending with an immersion blender creates a nice balance of creamy and chunky textures.
  • For a vegetarian version, use vegetable broth instead of chicken broth.
  • This chowder reheats well and can be stored in the refrigerator for up to 3 days.
  • Adjust the seasoning at the end to suit your taste preferences.

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

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