Description
A hearty and comforting creamy corn chowder made with sweet corn, tender potatoes, and a rich, flavorful broth. Perfect for cozy dinners or lunch.
Ingredients
Units
Scale
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 cups corn kernels (fresh, frozen, or canned)
- 2 medium potatoes, peeled and diced
- 1 carrot, diced
- 2 stalks celery, diced
- 4 cups vegetable broth
- 1 cup heavy cream
- 1/2 cup milk
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons all-purpose flour (optional, for thickening)
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- In a large pot, heat the butter and olive oil over medium heat.
- Add the diced onion and cook until translucent, about 5 minutes.
- Stir in the garlic, celery, carrot, and potatoes. Cook for another 5 minutes.
- Add the corn, dried thyme, and vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until vegetables are tender.
- In a small bowl, whisk the flour with milk until smooth, then stir into the chowder. Cook for 5 minutes to thicken.
- Add the heavy cream and stir well. Simmer for another 5 minutes without boiling.
- Season with salt and pepper to taste.
- Use an immersion blender to partially blend the chowder for a creamy texture while leaving some chunks.
- Serve hot, garnished with fresh parsley.
Notes
- For a vegan version, use plant-based milk and cream substitutes.
- You can use canned or frozen corn if fresh is not available.
- For added protein, consider adding cooked bacon or shredded chicken.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320
- Sugar: 7g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 40mg