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Corn Chowder

Corn Chowder
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Corn Chowder is a creamy, comforting soup made with sweet corn, tender potatoes, and a rich broth. Perfect for chilly days or any time you want a cozy and satisfying meal, this recipe is quick to make using simple pantry staples. Customize it to your taste with optional proteins and herbs for a delightful bowl of warm goodness.

Ingredients

Scale

Main Ingredients

  • 2 cups fresh or frozen corn kernels
  • 2 medium Yukon Gold or russet potatoes, diced
  • 1 medium onion, finely chopped
  • 2 stalks celery, finely chopped
  • 2 cloves garlic, minced
  • 4 cups chicken or vegetable broth
  • 1 cup milk or cream
  • Salt and pepper, to taste
  • 2 tablespoons butter or oil (for sautéing)
  • Fresh herbs (thyme or parsley), for garnish

Optional Ingredients

  • 4 strips bacon or 8 oz smoked sausage, cooked and crumbled
  • 1 jalapeño, chopped (for spicy kick)
  • 1/2 cup diced carrots, bell peppers, or zucchini (for veggie medley)
  • 1/2 cup shredded sharp cheddar or pepper jack cheese
  • 1 tablespoon lemon juice or vinegar (for brightness)

Instructions

  1. Prepare Your Vegetables: Finely chop the onion, celery, and garlic for the soup base. Dice the potatoes into bite-sized pieces, and either cut fresh corn off the cob or measure out frozen kernels to have all ingredients ready.
  2. Sauté Aromatics: In a large pot, heat butter or oil over medium heat. Add the chopped onion, celery, and garlic and cook until soft and fragrant, about 5 minutes, creating a flavorful foundation for the chowder.
  3. Add Potatoes and Broth: Add the diced potatoes to the pot, then pour in enough chicken or vegetable broth to cover them completely. Bring to a simmer and cook until the potatoes are fork-tender, about 15 minutes.
  4. Stir in Corn and Cream: Add the corn kernels and cook for an additional 5 minutes. Lower the heat and stir in the milk or cream, warming gently without boiling to maintain the chowder’s creamy texture.
  5. Season and Finish: Season with salt, pepper, and fresh thyme or parsley. If using bacon or smoked sausage, cook separately until crispy, then crumble or stir into the soup. Adjust seasoning to taste before serving.

Notes

  • Use fresh corn when possible for brighter sweetness compared to frozen or canned.
  • Do not boil the chowder after adding cream to prevent curdling.
  • Partially mash some potatoes in the pot to naturally thicken the chowder.
  • Lightly toast herbs before adding to deepen the soup’s flavor.
  • Add a splash of lemon juice or vinegar at the end to brighten flavors.

Nutrition

Keywords: corn chowder, creamy soup, easy soup, comfort food, corn and potato soup, chowder recipe, quick dinner, gluten free soup

Find it online: https://recipesemilly.com/corn-chowder/