Description
Corn chowder is a creamy, hearty soup made with sweet corn, tender potatoes, and a rich broth. Perfect for cozy dinners or gatherings, this comforting classic delivers velvety texture and bold flavor with minimal prep. Adaptable to gluten-free, dairy-free, or vegetarian diets, it’s a versatile favorite that satisfies year-round.
Ingredients
Scale
- 3 cups fresh or frozen corn kernels
- 2 cups diced potatoes
- 1 cup diced yellow onion
- 3 cloves garlic, minced
- 4 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 tsp salt
- 1/2 tsp black pepper
Optional Add-ins:
- Bacon bits
- Fresh thyme
- Smoked paprika
- Shredded cheese
Instructions
- In a large pot, melt butter over medium heat.
- Add onion and garlic; sauté until softened.
- Stir in flour to form a roux; cook 1–2 minutes.
- Gradually whisk in broth until smooth.
- Add potatoes and corn; bring to a boil, then reduce heat and simmer 15–20 minutes, until potatoes are tender.
- Stir in heavy cream; season with salt and pepper.
- Simmer 5 minutes more, then serve warm with toppings like bacon bits, cheese, or herbs.
Notes
- Use fresh corn when in season for maximum sweetness.
- Blend part of the soup for a creamier base.
- Vegetarian option: use vegetable broth and omit bacon.
- For dairy-free, swap butter with plant-based butter and cream with coconut milk.
- Store leftovers in the fridge for 3 days or freeze up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup, Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 285
- Sugar: 7 g
- Sodium: 710 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 45 mg