Description
This comforting corn chowder is perfect for any time of year, combining sweet corn, hearty potatoes, and a creamy base for a cozy meal.
Ingredients
Base Ingredients
- 4 cups Fresh corn kernels or frozen corn (If using fresh corn, scrape the cob for extra sweetness.)
- 2 tablespoons Butter or olive oil (For cooking the base.)
- 1 medium Onion, chopped (For the flavor base.)
- 2 cloves Garlic, minced (Enhances the flavor.)
Main Components
- 2 medium Potatoes (Yukon gold or russet), diced (Key ingredient for heartiness.)
- 4 cups Chicken or vegetable broth (Base of the soup.)
- 1 cup Milk (For creaminess.)
- 1 cup Heavy cream or half and half (Adds richness.)
Seasoning and Optional Ingredients
- 1 teaspoon Salt (Adjust to taste.)
- 1 teaspoon Black pepper (Adjust to taste.)
- 1 pinch Smoked paprika (Optional for added flavor.)
- Optional: celery, carrots, green onions, fresh parsley (Additional flavor and color.)
Instructions
Cook Your Base
- Melt butter in a big pot over medium heat. Add chopped onion (and celery or carrots if using). Cook until soft, about 5 minutes.
- Add garlic and cook for 30 seconds.
Add Potatoes and Broth
- Stir in diced potatoes, salt, pepper, and broth. Bring it to a gentle boil, then lower the heat and simmer until potatoes are tender, about 12 to 15 minutes.
Add Corn
- Stir in your corn. If you are using fresh corn, this is where it really starts smelling like summer.
Make It Creamy
- Pour in milk and cream. Warm it through, but do not let it boil hard.
Thicken It the Easy Way
- Scoop out about 1 to 2 cups of the soup (get some potatoes in there), blend it until smooth, then stir it back in.
Taste and Finish
- Taste and adjust salt. Add a pinch of smoked paprika, chopped herbs, or a squeeze of lemon if you want it brighter.
Notes
Let leftovers cool and store in an airtight container in the fridge for up to 4 days. For freezing, do not add milk and cream until reheating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course, Soup
- Cuisine: American, Comfort Food