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Creamy Corn Chowder

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A rich and comforting corn chowder filled with sweet corn, tender potatoes, carrots, celery, and a creamy savory broth. This easy one-pot soup is perfect with crusty bread for a cozy lunch or dinner.

Ingredients

  • 4 cups corn kernels, fresh, frozen, or drained canned
  • 1 1/2 lb Yukon Gold or russet potatoes, peeled and diced
  • 1 medium yellow onion, chopped
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 4 cups vegetable or chicken broth
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper, plus more for serving
  • Fresh parsley or chives, for serving
  • Shredded cheddar cheese, optional

Instructions

  1. Melt the butter in a large soup pot or Dutch oven over medium heat.
  2. Add the onion, carrots, and celery and cook for 5–7 minutes, stirring occasionally, until they begin to soften.
  3. Add the garlic and cook for about 30 seconds, until fragrant.
  4. Sprinkle the flour over the vegetables and cook for about 1 minute, stirring constantly.
  5. Gradually pour in the broth while stirring continuously so the flour blends smoothly into the liquid.
  6. Add the potatoes, corn, thyme, smoked paprika, salt, and black pepper. Bring to a gentle boil, then reduce the heat.
  7. Simmer for 15–20 minutes, or until the potatoes are easily pierced with a fork.
  8. For a thicker texture, mash some of the potatoes and corn directly in the pot or carefully blend a portion of the chowder and return it to the pot.
  9. Stir in the whole milk and heavy cream. Heat gently for a few more minutes without allowing the chowder to boil vigorously.
  10. Taste and adjust the salt, black pepper, or other seasonings as needed.
  11. Ladle into bowls and garnish with parsley, chives, additional black pepper, or optional shredded cheddar cheese.

Notes

  • Fresh, frozen, or canned corn can be used. Frozen corn can be added directly without thawing, while canned corn should be drained first.
  • When using fresh corn, simmer the stripped corn cobs briefly in the broth for additional corn flavor, then remove them before continuing.
  • For cheesy corn chowder, gradually stir shredded cheddar into the soup over low heat after adding the milk and cream.
  • Diced red bell pepper, zucchini, cauliflower, or spinach can be added for extra vegetables.
  • Add green chilies or jalapeños for a spicy variation.
  • For a lighter chowder, replace the heavy cream with additional milk.
  • For a dairy-free variation, use olive oil or plant-based butter and an unsweetened creamy plant-based milk.
  • Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat gently without boiling and add a splash of milk or broth if the chowder becomes too thick.

Nutrition

Find it online: https://thefamilycooking.com/creamy-corn-chowder/