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Creamy Corn Chowder Recipe

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★★★★★

4.8 from 55 reviews

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 thickened with a flavorful roux and seasoned with thyme, creating a luscious and satisfying dish. Easily adaptable with fresh, frozen, or canned corn, this chowder is perfect for a cozy meal.

Ingredients

Scale

Base

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

Liquids and Vegetables

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

Seasoning and Cream

  • 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.
  2. Add Garlic: Stir in the minced garlic and cook for another minute until fragrant, enhancing the flavor base.
  3. Make Roux: Sprinkle the all-purpose flour over the aromatics and stir for about a minute to form a light roux, which will thicken the chowder.
  4. Add Broth and Potatoes: Slowly pour in the vegetable or chicken broth while stirring continuously to avoid lumps, then add the diced potatoes.
  5. Simmer Potatoes: Bring the mixture to a boil, then reduce to a simmer. Cook for 12 to 15 minutes until the potatoes are tender and cooked through.
  6. Add Corn: Stir in the corn kernels and cook for another 5 to 7 minutes until the corn is heated through and tender.
  7. Incorporate Cream and Seasoning: Add the heavy cream and dried thyme to the pot, then gently simmer without boiling to prevent curdling.
  8. Season: Add salt and black pepper to taste, adjusting the seasoning as needed.
  9. Blend for Creaminess: For a creamier texture, use an immersion blender to partially blend the soup, leaving some chunks intact for texture.
  10. Serve: Serve the chowder hot with optional toppings such as crispy bacon, chopped chives, or shredded cheese to enhance flavor and presentation.

Notes

  • Using fresh corn will provide the sweetest flavor, but frozen or canned corn work well in a pinch.
  • To make it vegetarian, use vegetable broth and skip bacon toppings.
  • Partial blending gives a nice creamy texture while keeping some bite from the corn and potatoes.
  • For thicker chowder, add an extra tablespoon of flour during the roux step or reduce the broth slightly.
  • Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or microwave.

Keywords: Creamy Corn Chowder, Corn Soup, Potato Soup, Comfort Food, Vegetarian Soup

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