Description
This Creamy Corn Chowder is a comforting and hearty soup packed with tender corn, potatoes, and a rich, velvety broth. Perfect for chilly days, this chowder blends savory ingredients with a touch of cream to create a satisfying and flavorful meal that’s easy to prepare on the stovetop.
Ingredients
Vegetables
- 4 cups fresh or frozen corn kernels
- 2 medium potatoes, peeled and diced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 celery stalk, diced
- 1 carrot, diced
Broth and Dairy
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 2 tablespoons unsalted butter
Seasonings
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika (optional)
- Fresh thyme or parsley for garnish
Instructions
- Prepare the vegetables: Begin by washing and dicing the potatoes, chopping the onion, celery, and carrot, and mincing the garlic. Set these aside for cooking.
- Sauté aromatics: In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion, celery, carrot, and garlic. Cook for about 5 minutes until the vegetables soften and become fragrant.
- Add potatoes and corn: Stir in the diced potatoes and corn kernels. Cook for another 2-3 minutes, allowing the flavors to meld.
- Pour in broth and season: Add the vegetable or chicken broth, salt, pepper, and smoked paprika if using. Bring the mixture to a boil, then reduce heat and let it simmer for 15-20 minutes, or until the potatoes are tender.
- Blend part of the soup: To achieve a creamy texture, carefully transfer about half of the soup to a blender and pulse until smooth. Return the blended soup to the pot and stir to combine.
- Add cream and heat through: Pour in the heavy cream and stir well. Warm the chowder over low heat for an additional 5 minutes, but do not boil once the cream is added to prevent curdling.
- Adjust seasoning and serve: Taste the chowder and adjust salt and pepper as needed. Ladle the chowder into bowls, garnish with fresh thyme or parsley, and serve warm with crusty bread.
Notes
- Using fresh corn adds the best flavor, but frozen corn works well too.
- For a thicker chowder, you can mash some of the potatoes directly in the pot instead of blending separately.
- Substitute heavy cream with half-and-half or coconut milk for a lighter or dairy-free option.
- Leftovers store well in the refrigerator for up to 3 days.
- Reheat gently on the stovetop to avoid breaking the cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
