Description
A rich and creamy corn chowder that delivers a restaurant-quality taste at home. This comforting soup features sweet corn, tender diced potatoes, and a savory velvety broth enriched with milk and cream, perfect for chilly days or whenever you crave a hearty meal.
Ingredients
Vegetables
- 2 cups corn kernels
- 2 cups diced potatoes
- 1 small onion, chopped
Dairy & Fats
- 2 tablespoons butter
- 1 cup milk
- 1/2 cup heavy cream
Liquids
- 2 cups chicken or vegetable broth
Seasonings & Thickeners
- 2 tablespoons flour (use gluten-free flour if needed)
- 1/2 teaspoon thyme
- Salt and black pepper to taste
Instructions
- Melt the butter: In a large pot over medium heat, melt the butter until it bubbles gently.
- Sauté the onion: Add the chopped onion to the melted butter and cook, stirring occasionally, until the onion is softened and translucent, about 4–5 minutes.
- Add flour: Sprinkle the flour over the onions and stir constantly for about 1 minute to cook off the raw flour taste, forming a roux that will help thicken the chowder.
- Incorporate broth: Gradually whisk in the chicken or vegetable broth, ensuring the mixture is smooth and free of lumps.
- Simmer potatoes: Add the diced potatoes to the pot and bring the mixture to a simmer. Cook until the potatoes are tender, roughly 10–15 minutes.
- Add corn and dairy: Stir in the corn kernels, milk, heavy cream, and thyme. Continue to cook the chowder for another 5–10 minutes, allowing it to thicken and meld flavors.
- Season and serve: Taste and season the chowder with salt and black pepper as desired. Serve warm, optionally garnished or with crusty bread.
Notes
- For a thicker chowder, blend a portion of the soup until smooth before stirring it back in.
- Add cooked bacon pieces for an extra layer of smoky flavor.
- Fresh corn is best during summer months and imparts the sweetest flavor.
- Use gluten-free flour to keep the recipe gluten-free.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
