Description
A rich and comforting creamy corn chowder soup made with sweet corn, tender potatoes, and a velvety broth.
Ingredients
4 ears fresh corn (or 4 cups frozen or canned corn, drained)
1 teaspoon butter or oil
2 tablespoons butter
1 garlic clove, minced
1 small onion, diced
5 tablespoons all-purpose flour
2 cups low-sodium chicken broth
3 cups milk
1.2 pounds potatoes, peeled and cut into small cubes
2 sprigs fresh thyme or 1 teaspoon dried thyme
3/4 cup heavy cream
3/4 cup sliced green onions (green parts only)
Salt and black pepper to taste
Instructions
1. If using fresh corn, slice the kernels off the cob. Set the kernels aside and keep the empty cobs.
2. Heat 1 teaspoon butter or oil in a large pot over medium heat.
3. Add the remaining butter. Once melted, stir in the garlic and onion. Cook for 2–3 minutes until the onion softens.
4. Sprinkle in the flour and stir well to combine. Cook for about 1 minute to remove the raw flour taste.
5. Gradually pour in the chicken broth while stirring, then add the milk, potatoes, and thyme.
6. Break the corn cobs in half and add them to the pot to enhance the flavor. Cover and simmer for about 25 minutes, until the potatoes are very tender.
7. Remove and discard the corn cobs. Add the corn kernels and cook for another 5 minutes.
8. Stir in the cream and most of the green onions. Season with salt and pepper to taste.
9. Serve hot, topped with the remaining green onions.
Notes
Use fresh corn for the best flavor when in season.
Add bacon for a smoky variation.
Adjust thickness with extra milk if needed.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soups & Stews
- Method: Stovetop
- Cuisine: American