Description
A rich and creamy corn chowder with a restaurant-quality taste, 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
- 1/2 teaspoon thyme
- Salt and black pepper to taste
Instructions
- Prepare the base: Melt butter in a large pot over medium heat, then add chopped onion and cook until softened and translucent, developing a fragrant base for the chowder.
- Create the roux: Stir in flour and cook for 1 minute to remove the raw flour taste and thicken the chowder later.
- Add broth: Gradually whisk in the chicken or vegetable broth, stirring continuously until the mixture is smooth and slightly thickened.
- Cook potatoes: Add the diced potatoes to the pot and simmer gently until they become tender, which usually takes about 10-15 minutes.
- Add cream and corn: Stir in the corn kernels, milk, heavy cream, and thyme, mixing thoroughly to combine all the flavors.
- Simmer to thicken: Continue cooking for 5 to 10 minutes, allowing the chowder to thicken and the flavors to meld.
- Season and serve: Taste the chowder and season with salt and black pepper as desired, then serve warm for a comforting, creamy soup experience.
Notes
- Blend part of the soup for a thicker, creamier consistency without adding extra cream.
- Add cooked bacon or pancetta for an extra layer of smoky flavor.
- Use fresh corn kernels when in season for the best sweetness and texture.
- Substitute gluten-free flour to make the chowder gluten-free.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
