This creamy corn chowder is the ultimate comfort food, especially on chilly days. It’s rich, hearty, and full of flavor, combining sweet corn, savory vegetables, and a creamy broth. Perfect for cozy dinners, it comes together in no time and can be made with pantry staples. Whether you’re enjoying it on its own or paired with a crusty piece of bread, this chowder is sure to warm you up!
Corn Chowder
Course: SoupsCuisine: AmericanDifficulty: Easy4
servings10
minutes30
minutes250
kcal40
minutesIngredients
4 cups fresh or frozen corn kernels (about 2 cans of corn if using canned)
1 medium onion, finely chopped
2 cloves garlic, minced
2 medium potatoes, peeled and diced
1 cup carrots, diced
2 tablespoons butter
4 cups vegetable or chicken broth
1 cup whole milk (or heavy cream for extra richness)
Salt and pepper, to taste
1 teaspoon thyme (optional)
1/2 teaspoon paprika (optional)
Fresh parsley or chives for garnish (optional)
1/2 cup cooked bacon, crumbled (optional for extra flavor)
Directions
- Sauté the vegetables: In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, cooking until softened and fragrant, about 3-4 minutes.
- Add the potatoes and carrots: Stir in the diced potatoes and carrots, cooking for another 5 minutes to soften them slightly.
- Pour in the broth: Add the vegetable or chicken broth to the pot, bringing the mixture to a simmer. Let it cook for about 15 minutes, or until the potatoes and carrots are tender.
- Add the corn: Stir in the corn kernels and cook for an additional 5 minutes, letting the corn warm up and blend into the soup.
- Add cream or milk: Pour in the milk (or heavy cream if you prefer a richer soup) and stir to combine. Let the soup simmer gently for another 5 minutes.
- Season to taste: Taste and season with salt, pepper, thyme, and paprika if desired. For a creamy texture, you can use an immersion blender to blend part of the soup to your preferred consistency (optional).
- Serve and garnish: Ladle the chowder into bowls and garnish with crumbled bacon, fresh parsley, or chives for an added touch.
Notes
- This chowder can be stored in the fridge for up to 3 days and reheats beautifully. It also freezes well for up to a month, making it perfect for meal prep.
Nutrition Facts (Per Serving):
- Calories: 250 kcal
- Protein: 6g
- Carbohydrates: 35g
- Fats: 10g
- Fiber: 4g
- Vitamins: Vitamin A (15%), Vitamin C (20%)
Tips & Tricks:
- Vegan Option: For a dairy-free version, replace the butter with olive oil and use coconut milk instead of regular milk or cream.
- Spicy Twist: Want a kick? Add a pinch of cayenne pepper or some diced jalapeños while cooking.
- Creamier Texture: Blend part of the soup (or the whole batch) with an immersion blender to create a smoother texture.
- Frozen Corn: If you’re using frozen corn, make sure to thaw it before adding it to the soup for a better texture.
Enjoy a steaming bowl of this corn chowder as the perfect cozy dish for any season!
