Description
Corn Chowder is a creamy, hearty soup combining sweet corn, tender potatoes, and a velvety broth for a comforting meal perfect any time of year. This versatile recipe is quick to prepare, easy to customize, and offers the perfect balance of fresh flavors and nourishing creaminess, making it an all-season favorite.
Ingredients
Scale
Vegetables and Aromatics
- 2 cups fresh or frozen sweet corn kernels
- 2 medium potatoes, peeled and diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 stalks celery, chopped
- 2 medium carrots, chopped
Fats for Sautéing
- 1 tablespoon butter
- 1 tablespoon olive oil
Liquids and Dairy
- 4 cups chicken or vegetable broth
- 1 cup milk or heavy cream
Seasonings and Herbs
- Salt, to taste
- Black pepper, to taste
- 1 teaspoon fresh thyme or parsley, chopped (optional)
Instructions
- Prepare the Vegetables: Peel and dice the potatoes. Chop the onion, celery, and carrots. Slice the corn kernels off the cob if using fresh corn. Try to keep the pieces roughly the same size for even cooking.
- Sauté the Aromatics: Heat butter and olive oil in a large pot over medium heat. Add the onions, garlic, celery, and carrots and cook until tender and fragrant, about 5-7 minutes, building the flavor base of the chowder.
- Cook the Potatoes and Corn: Add diced potatoes and corn kernels into the pot with the sautéed vegetables. Stir to combine, then pour in the broth until the vegetables are just covered.
- Simmer Until Tender: Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 15-20 minutes, or until the potatoes are soft and easily pierced with a fork.
- Blend for Creaminess: Partially blend some of the soup using an immersion blender or in batches with a regular blender. Return the blended soup to the pot for a luscious texture that remains chunky and hearty.
- Add Cream and Season: Stir in the milk or heavy cream. Season with salt, pepper, and fresh herbs. Heat gently without boiling to prevent curdling. Adjust seasonings to your taste.
Notes
- Fresh corn is preferred for the best flavor, but frozen corn works well as a substitute.
- Do not overblend the soup; leaving some chunks adds texture and heartiness.
- Use starchy potatoes like russets or Yukon gold for a creamy consistency that thickens the chowder naturally.
- Sautéing the aromatics before simmering intensifies the soup’s flavor.
- Adjust the soup’s thickness by adding more broth for a lighter chowder or more cream for a richer dish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizers
- Method: Stovetop Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 6g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 25mg