Description
A rich and creamy corn chowder featuring sweet corn, tender potatoes, and a savory, velvety broth that delivers a restaurant-quality taste perfect for comfort food lovers.
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
- Melt Butter: Melt butter in a large pot over medium heat to create a flavorful base for the chowder.
- Cook Onion: Add chopped onion to the melted butter and cook until softened and translucent, which typically takes about 3-4 minutes, to develop sweetness and depth.
- Add Flour: Stir in the flour and cook for 1 minute to eliminate raw flour taste and begin forming a roux to thicken the soup.
- Whisk in Broth: Gradually whisk in the chicken or vegetable broth until the mixture is smooth and free of lumps, building the chowder’s liquid base.
- Simmer Potatoes: Add the diced potatoes to the pot and simmer until they become tender, about 15 minutes, which will help thicken the soup and add heartiness.
- Add Remaining Ingredients: Stir in the corn kernels, milk, heavy cream, and thyme, combining all flavors and creating the creamy texture characteristic of chowder.
- Thicken Chowder: Continue cooking the mixture for 5 to 10 minutes until it thickens to your desired consistency, stirring occasionally to prevent sticking.
- Season and Serve: Season the chowder with salt and black pepper to taste, then serve warm for a comforting meal.
Notes
- Blend part of the soup for a thicker consistency and creamier texture.
- Add cooked bacon pieces for a smoky, savory flavor boost.
- Use fresh corn when in season for maximum sweetness and freshness.
- For a gluten-free version, substitute regular flour with gluten-free flour.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
