Description
A comforting and creamy corn chowder that’s quick to make and perfect for busy weeknights.
Ingredients
Main Ingredients
- 4 cups Corn (fresh, frozen, or canned) (If using canned, drain it.)
- 2 medium Potatoes (Yukon gold or russet) (Peeled if you want a smoother texture.)
- 1 medium Onion
- 2 cloves Garlic
- 2 tablespoons Butter or olive oil (For sautéing.)
- 4 cups Chicken broth or vegetable broth
- 1 cup Milk (Use half and half or heavy cream for a richer taste.)
- 1 cup Heavy cream (Can substitute with coconut milk for dairy-free.)
- 1 teaspoon Salt (Adjust to taste.)
- 1/2 teaspoon Black pepper (Adjust to taste.)
- Optional Celery, carrots, green onions, a pinch of paprika (Feel free to add these for extra flavor.)
Instructions
Preparation
- In a big pot over medium heat, add butter (or oil), then toss in chopped onion and a pinch of salt. Cook until softened, about 4 to 5 minutes.
- Add garlic and cook for about 30 seconds until fragrant.
- Add diced potatoes and corn; stir to coat everything in butter.
Cooking
- Pour in the broth until it just covers the potatoes. Bring to a gentle simmer and cook until the potatoes are fork tender, about 12 to 15 minutes.
- Lower the heat and add milk and cream. Mash some of the potatoes in the pot or blend 1-2 cups and stir back in for thickness.
- Taste and adjust with salt and pepper. Optionally, add a pinch of paprika for a smoky note.
Notes
Corn Chowder is versatile; feel free to add bacon, chicken, or spices based on your preference. It is best served with crusty bread or a simple salad.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Soup
- Cuisine: American