Creamy Corn Chowder
A comforting, creamy chowder made with sweet corn, potatoes, and aromatic spices, perfect for family dinners.
Ingredients
Main Ingredients
- 4 cups Fresh Corn Sweet and juicy, it’s the star of the show!
- 2 medium Potatoes, diced Provide a comforting base and heartiness.
- 1 medium Onion, chopped Adds a rich, savory depth to the soup.
- 2 cloves Garlic, minced Infuses an aromatic essence.
- 4 cups Vegetable Broth The flavorful foundation that pulls all ingredients together.
- 1 cup Heavy Cream For a rich, creamy texture or substitute with coconut milk for dairy-free.
- 1 tsp Thyme, dried Enhances the corn's sweetness.
- to taste Salt and Pepper Essential for elevating flavors.
- 1 tbsp Olive Oil For sautéing and combining flavors.
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and sauté for another minute until fragrant.
Cooking
- Add the diced potatoes and corn, mixing well to combine the flavors.
- Pour in the vegetable broth, add thyme, salt, and pepper, and bring to a boil.
- Reduce heat and let it simmer for 15 minutes, or until the potatoes are tender.
- Using an immersion blender, blend the chowder slightly to thicken it while still leaving some creamy chunks of corn.
- Stir in the heavy cream, letting it warm through before serving.
- Taste and adjust seasoning if needed, then ladle into bowls and enjoy!
Notes
For a spicy twist, add a diced jalapeño during sautéing. Top with crispy bacon bits or herbs for special occasions. Leftover chowder tastes even better the next day. Store leftovers in an airtight container for up to 3 days.