Corn Chowder
A comforting and creamy soup made with sweet corn, potatoes, and a touch of heavy cream—perfect for chilly evenings.
Ingredients
Main Ingredients
- 4 cups corn (fresh or frozen) Corn is the star of this dish, adding sweetness and a delightful texture.
- 1 cup diced potatoes Potatoes help thicken the chowder and give it a satisfying creaminess.
- 1 cup diced onion Onions add a flavor base that’s simply irresistible.
- 2 cloves garlic (minced) Garlic brings a lovely aroma and depth of flavor that elevates the soup.
- 4 cups vegetable or chicken broth A good quality broth is essential for the best taste.
- 1 cup heavy cream For that luscious, creamy texture you’ll adore!
- to taste Salt and pepper Seasoning is essential for balancing the flavors.
- butter for sautéing A little butter lends richness to your savory base.
- for garnish Chives or parsley (optional) These fresh herbs add a lovely touch of color and freshness.
Instructions
Sauté the Base
- Melt a generous pat of butter in a large pot over medium heat. Add diced onion and minced garlic, stirring until translucent and fragrant.
Adding Potatoes and Corn
- Introduce diced potatoes and corn to the pot, stirring for a few minutes to let the flavors mingle.
Pour in the Broth
- Pour in 4 cups of vegetable or chicken broth. Bring to a gentle boil, then reduce heat to simmer for 15-20 minutes until potatoes are tender.
The Creamy Magic
- Once the potatoes are soft, slowly stir in the heavy cream until well combined.
Seasoning It Right
- Taste and season with salt and pepper generously before serving.
Garnish and Serve
- Ladle chowder into bowls and garnish with chives or parsley for a pop of color.
Notes
Try adding a pinch of red pepper flakes for a kick or using roasted corn for a smoky flavor. Store leftovers in an airtight container for 3-4 days; reheat gently on the stove.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 40gProtein: 6gFat: 12gSaturated Fat: 7gSodium: 800mgFiber: 5gSugar: 6g
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