Corn Chowder

Introduction

Corn Chowder is the ultimate comfort soup—a warm, creamy, and hearty dish that highlights the natural sweetness of corn. With tender potatoes, aromatic vegetables, and a velvety broth, it’s both satisfying and nourishing. Corn chowder is beloved in many households because it’s rustic, flavorful, and versatile—it can be served as a cozy weeknight dinner, a starter for gatherings, or a filling lunch with crusty bread.

This recipe combines fresh (or frozen) corn, onions, celery, carrots, potatoes, and cream to create a soul-soothing bowl that’s perfect any time of year. It’s a classic that balances sweetness, creaminess, and a hint of savory richness.

Why I Love This Recipe

I love this corn chowder recipe because it strikes the perfect balance between comfort and freshness. The sweetness of the corn shines through, while the cream makes it luxuriously smooth without being too heavy. It’s also a one-pot meal that’s simple enough for a busy weekday but special enough for a weekend gathering.

This chowder is also highly adaptable—you can make it vegetarian, add bacon for smokiness, or spice it up with chili flakes. Plus, the aroma of simmering chowder fills the kitchen with warmth, making it feel instantly cozy.

Why It’s a Must-Try Dish

• Classic comfort food that’s creamy yet refreshing.
• Simple ingredients, big flavor—pantry staples turn into something extraordinary.
• Flexible and customizable—fits vegetarian, gluten-free, or heartier variations.
• Perfect year-round—light enough for summer (with fresh corn), cozy enough for winter.
• Family-friendly—adults and kids alike love it.

Recipe Details

• Cuisine: American
• Course: Soup / Main
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 6 bowls
• Calories: ~280 per serving

Ingredients

• 4 cups corn kernels (fresh or frozen)
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 celery stalks, diced
• 2 carrots, diced
• 2 cloves garlic, minced
• 2 medium potatoes, peeled and diced
• 4 cups chicken or vegetable broth
• 1 cup whole milk (or half-and-half for creamier texture)
• 1 cup heavy cream
• 1 tsp fresh thyme (or 1/2 tsp dried)
• Salt and black pepper, to taste
• 2 tbsp all-purpose flour (optional, for thickening)
• Chopped parsley or chives (for garnish)

Simple Cooking Directions

1. Sauté veggies in butter and oil.
2. Add potatoes, corn, broth, and thyme. Simmer until tender.
3. Stir in milk and cream; thicken with flour if needed.
4. Adjust seasoning, garnish, and serve hot.

Step-by-Step Preparation Method

Step 1: Sauté the Vegetables

1. Heat butter and olive oil in a large pot over medium heat.
2. Add onion, celery, and carrots. Cook for 5 minutes until softened.
3. Stir in garlic and cook for another minute.

Step 2: Add the Base Ingredients

1. Add diced potatoes, corn kernels, and thyme.
2. Pour in the broth and bring to a boil.
3. Reduce heat and simmer for 15 minutes until potatoes are tender.

Step 3: Add Dairy and Thicken

1. Stir in milk and heavy cream.
2. If you prefer a thicker chowder, whisk flour with 1/4 cup milk and stir into soup. Simmer for 5 minutes.

Step 4: Blend (Optional)

• For a creamier texture, use an immersion blender to partially blend the soup, leaving some chunks.

Step 5: Season and Serve

1. Taste and season with salt and black pepper.
2. Garnish with parsley or chives before serving.

How to Serve

• Serve hot in bowls with a sprinkle of fresh herbs.
• Pair with crusty bread, garlic toast, or cornbread.
• Serve as a main meal or alongside a salad for a balanced dinner.

Additional Recipe Tips

• Use fresh summer corn for the sweetest flavor.
• For extra richness, stir in shredded cheddar cheese.
• Add a pinch of smoked paprika for depth.
• To lighten it up, replace heavy cream with more milk.

Variations

1. Bacon Corn Chowder – Sauté bacon first and cook veggies in the rendered fat.
2. Seafood Corn Chowder – Add shrimp, clams, or crab for a coastal twist.
3. Spicy Corn Chowder – Stir in diced jalapeños or red pepper flakes.
4. Vegan Corn Chowder – Use plant-based milk and cream, plus vegetable broth.

Freezing & Storage

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze for up to 2 months (avoid freezing with cream—add cream after reheating for best texture).
• Reheat: Warm gently on the stove, stirring often.

Special Equipment Needed

• Large soup pot or Dutch oven
• Wooden spoon
• Immersion blender (optional, for creaminess)

Conclusion

The Classic Corn Chowder is a bowl of pure comfort—sweet, savory, creamy, and filling all at once. It’s easy to make, endlessly customizable, and sure to please the whole family. Whether served on a chilly evening or as a light summer soup, this chowder proves that simple ingredients can create something extraordinary.

Print Recipe

Corn Chowder

Author: admin Cuisine: American Courses: Soups & Drinks

Difficulty: Beginner Prep Time 15 mins Cook Time 30 mins Total Time 45 mins

Servings: 6 Calories: 280 per serving

Description

Corn Chowder is the ultimate comfort soup—a warm, creamy, and hearty dish that highlights the natural sweetness of corn. With tender potatoes, aromatic vegetables, and a velvety broth, it’s both satisfying and nourishing.

Ingredients

Scale

1/2x 1x 2x 3x

• 4 cups corn kernels (fresh or frozen)
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 celery stalks, diced
• 2 carrots, diced
• 2 cloves garlic, minced
• 2 medium potatoes, peeled and diced
• 4 cups chicken or vegetable broth
• 1 cup whole milk (or half-and-half for creamier texture)
• 1 cup heavy cream
• 1 tsp fresh thyme (or 1/2 tsp dried)
• Salt and black pepper, to taste
• 2 tbsp all-purpose flour (optional, for thickening)
• Chopped parsley or chives (for garnish)

Instructions

1. Step 1: Sauté the Vegetables : Heat butter and olive oil in a large pot over medium heat.Add onion, celery, and carrots. Cook for 5 minutes until softened.Stir in garlic and cook for another minute.
2. Step 2: Add the Base Ingredients : Add diced potatoes, corn kernels, and thyme.Pour in the broth and bring to a boil.Reduce heat and simmer for 15 minutes until potatoes are tender.
3. Step 3: Add Dairy and Thicken : Stir in milk and heavy cream.If you prefer a thicker chowder, whisk flour with 1/4 cup milk and stir into soup. Simmer for 5 minutes.
4. Step 4: Blend (Optional) : For a creamier texture, use an immersion blender to partially blend the soup, leaving some chunks.
5. Step 5: Season and Serve : Taste and season with salt and black pepper.Garnish with parsley or chives before serving.

Keywords: Corn Chowder