Description
A hearty and creamy corn chowder made with sweet corn, potatoes, and aromatic vegetables, perfect for a comforting meal.
Ingredients
Units
Scale
- 4 cups fresh or frozen corn kernels
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 stalks celery, diced
- 2 medium carrots, diced
- 2 medium potatoes, peeled and diced
- 4 cups vegetable broth
- 1 cup whole milk or heavy cream
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons all-purpose flour (optional, for thickening)
- Chopped fresh parsley or green onions for garnish (optional)
Instructions
- Heat butter and olive oil in a large pot over medium heat.
- Add onion, garlic, celery, and carrots. Cook until softened, about 5-7 minutes.
- Stir in the potatoes, corn, thyme, salt, and pepper. Cook for another 5 minutes.
- Pour in the vegetable broth and bring to a boil.
- Reduce heat and simmer for 15-20 minutes or until potatoes are tender.
- For a thicker chowder, whisk flour into the milk or cream and stir into the pot.
- Simmer for another 5-10 minutes until the soup is thickened.
- Adjust seasoning as needed. Serve hot, garnished with parsley or green onions if desired.
Notes
- For a smoky flavor, add a bit of smoked paprika or diced cooked bacon.
- You can blend a portion of the soup for a creamier texture.
- Use canned corn in a pinch, but fresh or frozen gives better flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 6g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 25mg