Description
A rich and creamy corn chowder recipe, perfect for a comforting meal. This chowder features sweet corn and a velvety smooth base.
Ingredients
Scale
- 2 tablespoons butter
- 1 cup chopped yellow onion
- 2 cloves garlic, minced
- 4 cups fresh or frozen corn kernels
- 2 cups chicken or vegetable broth
- 1 cup milk
- 1/2 cup heavy cream
- 2 tablespoons all-purpose flour
- Salt and black pepper to taste
- Optional: 1/2 cup shredded cheddar cheese
Instructions
- Melt butter in a large pot or Dutch oven over medium heat.
- Add chopped onion and cook until softened, about 5-7 minutes.
- Stir in minced garlic and cook for 1 minute more until fragrant.
- Add corn kernels and broth to the pot. Bring to a simmer.
- In a small bowl, whisk together milk, heavy cream, and flour until smooth.
- Gradually whisk the cream mixture into the simmering corn mixture.
- Cook, stirring constantly, until the chowder thickens, about 5-10 minutes. Do not boil.
- Season with salt and pepper to taste.
- If using, stir in shredded cheddar cheese until melted.
- Serve hot.
Notes
- For a thicker chowder, you can blend a portion of the soup before adding the cream.
- Garnish with fresh chives or parsley.
- This chowder can be made ahead and reheated gently.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 10g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 60mg