Creamy Corn Chowder Recipe

Introduction

Creamy Corn Chowder is a comforting and hearty soup that’s perfect for any season. Made with sweet corn, tender potatoes, and a rich, creamy broth, this dish is simple to prepare and satisfying to eat.

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: In a large pot, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute.
2. Step 2: Sprinkle the flour over the onion and garlic mixture. Stir constantly for 2 minutes to form a roux, which will help thicken the chowder.
3. Step 3: Gradually pour in the broth while stirring, ensuring there are no lumps. Add the diced potatoes, corn kernels, dried thyme, salt, and black pepper.
4. Step 4: Bring the mixture to a boil, then reduce the heat and let it simmer until the potatoes are tender, about 15-20 minutes.
5. Step 5: Stir in the heavy cream and cook for an additional 5 minutes. Adjust seasoning with salt and pepper if needed.
6. Step 6: Serve the chowder hot, garnished with fresh herbs if desired.

Tips & Variations

• Use fresh corn in season for the best flavor, or frozen corn if fresh isn’t available.
• For a dairy-free version, substitute the heavy cream with coconut milk.
• Add cooked bacon or smoked sausage for extra smoky flavor.
• If you prefer a thicker chowder, mash some of the potatoes before adding the cream.

Storage

Store leftover chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring occasionally to prevent curdling. Avoid freezing as the cream may separate.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned corn for this chowder?

Yes, canned corn works well and is convenient. Be sure to drain it well before adding to the soup.

How can I make this chowder vegetarian?

Use vegetable broth instead of chicken broth and omit any meat additions. This recipe is naturally vegetarian-friendly otherwise.

Creamy Corn Chowder Recipe

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★★★★★

4.9 from 133 reviews

This creamy corn chowder is a comforting and hearty soup packed with sweet corn kernels, tender potatoes, and a rich, velvety broth made with butter, cream, and aromatic herbs. Perfect as a cozy lunch or dinner, this chowder combines simple ingredients into a deliciously satisfying dish.

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

Ingredients

Scale 1x2x3x

Base Ingredients

• 2 tablespoons butter
• 1 medium onion, chopped
• 2 cloves garlic, minced

Thickening and Broth

• 2 tablespoons all-purpose flour
• 3 cups vegetable or chicken broth

Main Vegetables

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

Flavoring & Seasoning

• 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 minced garlic, and cook until softened and fragrant, about 5 minutes.
2. Add Flour to Thicken: Sprinkle the all-purpose flour over the sautéed onions and garlic, stirring constantly to form a roux. Cook for about 2 minutes to remove the raw flour taste.
3. Pour in Broth: Gradually whisk in the vegetable or chicken broth to prevent lumps. Bring the mixture to a boil while stirring until it thickens slightly.
4. Add Potatoes and Corn: Stir in the diced potatoes and corn kernels. Reduce heat to a simmer and cook uncovered for 15-20 minutes or until the potatoes are tender.
5. Finish with Cream and Seasoning: Pour in the heavy cream and stir in dried thyme, salt, and black pepper. Cook for another 5 minutes, allowing the chowder to heat through and flavors to meld.
6. Serve: Taste and adjust seasoning as needed. Ladle the creamy corn chowder into bowls and serve hot.

Notes

• Fresh, frozen, or canned corn can be used; adjust cooking time accordingly if using fresh to ensure kernels are tender.
• For a thicker chowder, mash some of the potatoes in the pot before adding cream.
• Can substitute heavy cream with half-and-half for a lighter version.
• Garnish with chopped fresh parsley or crispy bacon bits if desired.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

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