Here’s a rich and comforting Creamy Corn Chowder recipe—perfect for a cozy meal. 🌽🥣
Creamy Corn Chowder
Ingredients (Serves 4–6)
- 4–5 ears corn (or 3 cups frozen/canned corn)
- 2 medium potatoes, peeled and diced
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 stalks celery, diced
- 1 carrot, diced (optional for sweetness)
- 4 cups vegetable or chicken broth
- 1 cup heavy cream (or milk for lighter version)
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- ½ tsp smoked paprika or chili flakes (optional)
- Fresh herbs for garnish (parsley, chives, or thyme)
Instructions
1. Prepare the base
- In a large pot, melt butter over medium heat.
- Add onion, celery, and carrot. Sauté until softened (4–5 minutes).
- Add garlic and cook for 30 seconds.
2. Cook the vegetables
- Stir in flour and cook for 1 minute to remove raw taste.
- Gradually add broth, stirring constantly.
- Add potatoes and bring to a simmer. Cook 10–12 minutes until tender.
3. Add the corn
- If using fresh corn, cut kernels off the cob.
- Add corn to the pot and simmer another 5–7 minutes.
4. Make it creamy
- Stir in heavy cream, salt, pepper, and smoked paprika.
- Simmer for 3–5 minutes until chowder thickens.
5. Optional: Blend
- For a smoother chowder, use a hand blender to puree half the soup, leaving some corn kernels for texture.
6. Serve
- Ladle into bowls and garnish with fresh herbs or a sprinkle of cheddar cheese.
Tips
- Add bacon bits or ham for extra flavor.
- Use milk instead of cream for a lighter chowder.
- Corn chowder tastes even better if rested for an hour, allowing flavors to meld.
If you want, I can also give a quick 20-minute skillet version that uses canned corn and potatoes but tastes just as rich and creamy.
