Description
A rich and comforting creamy corn chowder made with sweet corn, tender potatoes, and aromatic vegetables in a velvety broth, perfect for a cozy meal.
Ingredients
Units
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- 2 tbsp butter
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cups corn kernels (fresh, frozen, or canned)
- 2 medium potatoes, peeled and diced
- 4 cups vegetable or chicken broth
- 1 cup milk or half-and-half
- 1/2 cup heavy cream
- 1/2 tsp dried thyme
- Salt and pepper to taste
- 2 tbsp chopped fresh parsley or chives (optional)
Instructions
- Heat butter and olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook until softened, about 5-6 minutes.
- Add garlic and cook for 1 minute more.
- Stir in corn, potatoes, broth, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes, or until potatoes are tender.
- Use an immersion blender to partially blend the soup for a creamy texture, or blend half of it in a blender and return to the pot.
- Stir in milk and cream. Heat through but do not boil.
- Adjust seasoning as needed. Serve hot, garnished with parsley or chives if desired.
Notes
- For a smoky twist, add chopped cooked bacon or smoked paprika.
- To make it vegetarian, use vegetable broth and skip any meat additions.
- This chowder thickens as it sits; thin with extra broth or milk when reheating.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 8g
- Sodium: 580mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 45mg