Description
A rich and creamy corn chowder that delivers a restaurant-quality taste right at home, featuring sweet corn, tender potatoes, and a savory, velvety broth perfect for a comforting meal.
Ingredients
Main Ingredients
- 2 cups corn kernels
- 2 cups diced potatoes
- 1 small onion, chopped
- 2 tablespoons butter
- 2 cups chicken or vegetable broth
- 1 cup milk
- 1/2 cup heavy cream
- 2 tablespoons flour (use gluten-free flour for gluten-free option)
- 1/2 teaspoon thyme
- Salt and black pepper to taste
Instructions
- Melt Butter: Melt butter in a large pot over medium heat until fully melted and starting to bubble gently.
- Sauté Onion: Add the chopped onion and cook, stirring occasionally, until the onion is softened and translucent, about 4-5 minutes.
- Add Flour: Stir in the flour and cook for 1 minute to create a roux, ensuring the flour is fully incorporated and slightly toasted to remove any raw taste.
- Add Broth Gradually: Gradually whisk in the chicken or vegetable broth until smooth, breaking up any lumps of flour to create a creamy base.
- Simmer Potatoes: Add diced potatoes to the pot and let the soup simmer gently until the potatoes are tender, about 15 minutes, stirring occasionally to prevent sticking.
- Add Corn and Dairy: Stir in the corn kernels, milk, heavy cream, and thyme, mixing well to combine all ingredients.
- Cook Until Thickened: Cook the chowder for an additional 5 to 10 minutes, stirring frequently, until the soup thickens to your desired consistency.
- Season and Serve: Season with salt and black pepper to taste, then ladle into bowls and serve warm for a comforting meal.
Notes
- For a thicker chowder, blend part of the soup using an immersion blender or regular blender before adding the corn and dairy.
- Add cooked bacon bits for an extra smoky flavor and crunch.
- Use fresh corn when in season for the best natural sweetness and flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
